Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits

作者：Du Guorong; Li Mingjun; Ma Fengwang^*; Liang Dong

来源：Food Chemistry, 2009, 113(2): 557-562.

DOI：10.1016/j.foodchem.2008.08.025

• Kiwifruit
• Polyphenol compounds
• Vitamin C
• Antioxidant capacity

Fruit of eight Actinidia genotypes were evaluated for antioxidant potential by several assays (DPPH, ABTS, CRAC, FRAR SASR and MCC) and tested for their polyphenol composition and vitamin C contents. The significance analysis demonstrated that the antioxidant capacity of Actinidia eriantha and Actinidia latifolia fruits were significantly higher than that of other genotypes, which was about 3.3-8.7-fold higher than the Actinidia deliciosa cv. Hayward assayed in ABTS, DPPH, ORAC and FRAP methods. The total polyphenols and vitamin C contents showed a great variety amongst Actinidia genotypes and highly correlation with the total antioxidant capacity. It is concluded that significant genotypic difference exists in the total antioxidant capacity of Actinidia fruits. The wild A. eriantha and A. latifolia species have significantly higher antioxidant capacity than the cultivars of A. chinensis and A. deliciosa. Both total polyphenols and vitamin C are major contributors to the total antioxidant capacity in Actinidia fruit.

• 出版日期2009-3-15
• 单位西北农林科技大学