Relationship between composition and bioactivity of persimmon and kiwifruit. (March 2018)

• Record Type: Journal Article
• Authors: Pérez-Burillo, S.; Oliveras, M.J.; Quesada, J.; Rufián-Henares, J.A.; Pastoriza, S.
• Is Part Of: Food research international. Volume 105(2018)
• Page Start: 461
• Page End: 472
• Publication Date: 2018-03
• Subjects: Persimmon -- Kiwifruit -- Antioxidant capacity -- Polyphenols -- Functional properties; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.11.022
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Fruits are foods that contain plenty of vitamins, minerals and some bioactive phytochemicals like polyphenols. Thus, fruits may exert different functional properties on human health, some of which are directly related to their antioxidant capacity like cancer or atherosclerosis. Owing to globalization, consumers have a wide repertory of fruits throughout the year. Among them, tropical and subtropical fruits are steadily expanding, as well as the studies about them. In this sense, this timely review focused on the nutritional value and chemical composition of persimmon and kiwifruit, two tropical fruits with a protective role on different chronic diseases. Thus, this review focused mainly on the presence of bioactive compounds such as polyphenols, tannins, carotenoids, vitamin C and the different functional properties (i.e. antioxidant capacity, antithrombotic activity, decrease of plasmatic lipids, etc.) arising from the presence of such biologically active molecules. Finally, the effects of genotype and ripening stage on antioxidant capacity and the content of bioactive compounds in persimmon and kiwifruit are also discussed. Graphical abstract: Highlights: Persimmon and kiwifruit are fruits rich in bioactive compounds. Tannins, polyphenols, ascorbic acid and carotenoids are the main bioactive species. These fruits are active against oxidative damage, diabetes, hypertension, among others. Genotype and ripening state play an important role on bioactive compounds content. Supplementation of diets with persimmon and kiwifruit positively affects human health.