School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.
J Food Biochem. 2019 Nov;43(11):e13025. doi: 10.1111/jfbc.13025. Epub 2019 Aug 28.
The present study was designed to analyze and compare phytochemical activities of four different cultivars of kiwifruit. Among all investigated varieties, Hua You (HY) and Cui Xiang (CUX) displayed the maximum concentration of phytochemical content, and the highest total phenolic results were observed in HY and CUX cultivars with 220.20 ± 1.12 mg GAE/100 g and 218.04 ± 1.11 mg GAE/100 g FW, respectively. Likewise, the richest total flavonoids results were estimated in red kiwifruit (RKF) and CUX varieties with 49.082 ± 0.14 mg CE/100 g FW and 48.327 ± 0.14 mg CE/100 g FW, respectively. Moreover, tests for oxygen radical scavenging capacity (ORAC) and peroxyl radical scavenging capacity (PSC) were observed maximum in RKF cultivar showing 131.229 ± 5.91 μM Trolox equivalent/g FW and 85.957 ± 11.75 μM vitamin C equivalent/g FW, respectively. Furthermore, the highest cellular antioxidant activity (CAA) with No PBS wash protocol was depicted in RKF 237.544 ± 4.12 μM QE equivalent/g FW with the lowest EC 0.0128 mg/ml. In addition, high-performance liquid chromatography (HPLC) analysis confirmed the presence of ferulic acid, naringin, gallic acid, syringic acid, caffeic acid, rutin, protocatechuic acid, salicylic acid, and catechin in kiwifruit. Catechin as one main content in our study is consistent with the recent reports. The result suggested that the phytochemical profile and bioactivities were significantly affected by the type of cultivars. PRACTICAL APPLICATIONS: Kiwifruit is widely consumed over the world for its rich nutritious and medicinal values. Currently, phytochemicals are considered as one of the main bioactive components of kiwifruits, which are responsible for lots of bioactivities, such as antitumor, anti-inflammatory, antioxidant, hypoglycemic, and hypolipidemic activities. There are varieties of kiwifruits, and the bioactive components and bioactivities are greatly affected by the cultivars. But there have been no comparative studies on the phytochemicals from different varieties. This study aimed to make a comprehensive assessments of the free, bound, and total phenolics and flavonoids, as well as the chemical-based and cell-based antioxidant activities of four different subspecies of kiwifruit. This work would be beneficial to elucidate the function differences of different kiwifruit phytochemicals, promote its further research, as well as provide a basis for selecting cultivars.
本研究旨在分析和比较四种不同猕猴桃品种的植物化学活性。在所研究的品种中，华优（HY）和翠香（CUX）显示出最高的植物化学物质浓度，HY 和 CUX 品种的总酚含量最高，分别为 220.20±1.12mgGAE/100g 和 218.04±1.11mgGAE/100g FW。同样，红猕猴桃（RKF）和 CUX 品种的总类黄酮含量最高，分别为 49.082±0.14mgCE/100g FW 和 48.327±0.14mgCE/100g FW。此外，在 RKF 品种中观察到氧自由基清除能力（ORAC）和过氧自由基清除能力（PSC）的测试最高，分别为 131.229±5.91μM Trolox 当量/g FW 和 85.957±11.75μM 维生素 C 当量/g FW。此外，在用 RKF 237 进行无 PBS 洗涤方案时，细胞抗氧化活性（CAA）最高，为 237.544±4.12μM QE 当量/g FW，EC0.0128mg/ml 最低。此外，高效液相色谱（HPLC）分析证实了猕猴桃中存在阿魏酸、柚皮苷、没食子酸、丁香酸、咖啡酸、芦丁、原儿茶酸、水杨酸和儿茶素。儿茶素是我们研究中的主要成分之一，与最近的报道一致。结果表明，植物化学特征和生物活性显著受品种类型的影响。实际应用：猕猴桃因其丰富的营养和药用价值而在世界范围内广泛食用。目前，植物化学物质被认为是猕猴桃的主要生物活性成分之一，它们负责许多生物活性，如抗肿瘤、抗炎、抗氧化、降血糖和降血脂活性。猕猴桃有多种品种，生物活性成分和生物活性受品种的影响很大。但是，关于不同品种的植物化学物质还没有进行比较研究。本研究旨在全面评估四种不同猕猴桃亚种的游离、结合和总酚类物质和类黄酮以及基于化学物质和基于细胞的抗氧化活性。这项工作将有助于阐明不同猕猴桃植物化学物质的功能差异，促进其进一步研究，并为选择品种提供依据。
