Phytochemical compounds and biological effects of Actinidia fruits. (March 2017)

• Record Type: Journal Article
• Authors: Wojdyło, Aneta; Nowicka, Paulina; Oszmiański, Jan; Golis, Tomasz
• Is Part Of: Journal of functional foods. Volume 30(2017)
• Page Start: 194
• Page End: 202
• Publication Date: 2017-03
• Subjects: Actinidia arguta -- LC-PDA-QTof/MS -- UPLC-PDA-FL -- Polyphenols -- Antioxidant capacity -- Antidiabetic activity; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2017.01.018
• Languages: English
• ISSNs: 1756-4646

Abstract

Highlights: Actinidia is a promising minor crop well adapted to European weather conditions. Full phenolic profiles by LC-PDA/MS QTof have been developed. Fruits belonging to A. arguta contain more bioactive compounds than other species. Actinidia fruits have strong antioxidant and antidiabetic activities. Actinidia fruits show high inhibitory activity towards α-glucosidase. Abstract: The aim of the study was to analyse potential health-promoting components of Actinidia species fruits, especially those of A. arguta . Polyphenols were identified by LC-PDA-QTof/MS and quantified by UPLC-PDA-FL. Moreover, sugar and acid profile, antioxidant capacity (ABTS +, FRAP) and in vitro antidiabetic potential (inhibition of α-amylase and α-glucosidase) were evaluated. Phytochemical profiling of Actinidia fruits revealed a wide range of bioactive phenolics and basic chemical properties were significantly cultivar and species dependent. A total of 24 polyphenolic compounds were identified, and they content ranged from 2443.30 ('Jumbo') to 6679.18 ('Ananasnaja') mg/100 g of dry weight (dw). 'Ananasnaja' and 'Issai' cvs. presented high ABTS + and FRAP capacity, respectively. Inhibition of antidiabetic enzymes was significant in the fruits of 'Genewa, 'Weiki, and 'Issai'. Additionally, the fruits of all Actinidia species were found to be rich in vitamin C (76.09–282.56 mg/100 g), pectins (2.17–3.30%), ash (0.62–0.94%), and organic acids (16.32–22.14 g/100 g).