College of Enology, College of Food Science and Engineering, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, 712100, China.
Food Funct. 2019 Mar 20;10(3):1317-1329. doi: 10.1039/c8fo02322k.
The nutritional properties and biological activities of kiwifruit and their different products made from same raw kiwifruit were investigated. Compared with the more common Hayward variety, three new kiwifruit varieties, namely Qinmei, Hongyang and Huayou, showed better nutritional properties and biological activities. After processing into different products, the nutritional properties and biological activities of kiwifruit changed substantially but still showed a correlation with the variety's characteristics. Processing kiwifruit into juice, wine and vinegar retained a higher vitamin C and polyphenol content than dried slices and jam and demonstrated better biological activities, while dried slices and jam provided more mineral elements than the three liquid products. In addition, the fermentation products wine and vinegar showed a similar nutritional composition that were present at a higher concentration than in juice, which indicated that fermentation helps in the dissolution of nutrient substances, while the thermal processing products dried slices and jam showed a similar nutritional composition. Consuming original kiwifruit supplies a more comprehensive nutritional composition than from any kiwifruit products.
对猕猴桃及其由同一猕猴桃原料制成的不同产品的营养特性和生物活性进行了研究。与更为常见的海沃德品种相比，三种新的猕猴桃品种，即秦美、红阳和华美，具有更好的营养特性和生物活性。加工成不同的产品后，猕猴桃的营养特性和生物活性发生了很大变化，但仍与品种的特点相关。将猕猴桃加工成果汁、酒和醋，比制成干片和果酱保留了更高的维生素 C 和多酚含量，同时具有更好的生物活性，而干片和果酱则比三种液体产品提供了更多的矿物质元素。此外，酒和醋等发酵产品的营养成分与果汁相似，但浓度更高，这表明发酵有助于营养物质的溶解，而干片和果酱等热处理产品的营养成分相似。与任何猕猴桃产品相比，食用原猕猴桃可提供更全面的营养成分。
