LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal.
LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal; LAQV/REQUIMTE, Instituto Superior de Engenharia do Porto, Rua Dr. António Bernardino de Almeida, 4249-015 Porto, Portugal.
Food Chem. 2019 Aug 15;289:625-634. doi: 10.1016/j.foodchem.2019.03.105. Epub 2019 Mar 21.
Actinidia deliciosa and A. arguta fruits (kiwifruit and kiwiberry, respectively) are an excellent source of bioactive compounds. The aim of this paper is to valorize the fruits that are not commercialized (e.g. due to inadequate size or physical damage) in infusions and decoctions. The antioxidant activity, the scavenging activity against reactive species, the phenolic profile and the intestinal effects of infusions and decoctions of dehydrated fruits were evaluated and compared. Decoctions presented the highest antioxidant activity and a good ability to capture HOCl and NO. The phenolic composition of A. arguta present quinic acid, cis-caftaric acid and its derivatives, caffeoyl hexoside, luteolin glucuronide, quercetin derivatives and myristin, while A. deliciosa extracts were characterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside. No adverse effects were observed on Caco-2 and HT29-MTX cells. Kiwiberry decoctions showed to be the best option to keep the fruits benefits.
美味猕猴桃和软枣猕猴桃果实（分别为猕猴桃和软枣猕猴桃）是生物活性化合物的极好来源。本文旨在对未商业化的水果（例如由于尺寸不足或物理损伤）进行浸提和煎煮，以实现其价值。评估和比较了脱水果实的浸提液和煎煮液的抗氧化活性、对活性物质的清除活性、酚类成分和肠道作用。煎煮液表现出最高的抗氧化活性和良好的捕获 HOCl 和 NO 的能力。软枣猕猴桃中的酚类成分包括奎宁酸、顺式咖啡酸及其衍生物、咖啡酰己糖苷、木樨草苷葡萄糖醛酸、槲皮素衍生物和肉豆蔻素，而美味猕猴桃提取物的特征在于存在奎宁酸、咖啡酸及其衍生物和咖啡酰己糖苷。在 Caco-2 和 HT29-MTX 细胞上未观察到不良反应。软枣猕猴桃煎煮液是保持水果功效的最佳选择。
