Bioactive compounds and in vitro antioxidant activities of peel, flesh and seed powder of kiwi fruit. (6th June 2018)

• Record Type: Journal Article
• Authors: Wang, Yutang; Li, Lixia; Liu, Hua; Zhao, Tong; Meng, Chenshuo; Liu, Zhande; Liu, Xuebo
• Is Part Of: International journal of food science & technology. Volume 53:Number 9(2018)
• Page Start: 2239
• Page End: 2245
• Publication Date: 2018-06-06
• Subjects: Antioxidant activity -- HPLC -- kiwi fruit -- polyphenol compounds; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13812
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The aim of this work was to assess the bioactive compounds and antioxidant potential of powder obtained by the lyophilisation of the peel, flesh and seeds of kiwi fruit. Eight typical varieties of kiwi fruit in Shaanxi, China, were selected, and the pH value, content of Vc, total polyphenols, and flavonoids of different parts of the kiwi fruit were analysed. The content of phenols was determined by HPLC. The results revealed that phenolic compounds, such as protocatechuic acid, chlorogenic acid, caffeic acid, rutin, p‐hydroxybenzoic acid and quercetin, were rich in different parts of kiwi fruit and highest in the peel. The Vc content was highest in the flesh. The antioxidant activities show the same trend as the total polyphenol content. The kiwi fruit peel and seed can be used to reduce agro‐industrial waste and are promising ingredients for use in the enrichment of products providing dietary fibre, bioactive compounds and antioxidant action. Abstract : HPLC analysis provided an overview of the 17 kinds of phenolic compounds detected in peel, flesh, and seed of kiwi fruit powder samples. The results revealed that phenolic compounds, such as protocatechuic acid, chlorogenic acid, caffeic acid, rutin, p‐hydroxybenzonic acid, and quercetin were rich in different parts of kiwi fruit, and highest in the peel.