Next Article in Journal
Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions
Next Article in Special Issue
Comparison of Phenolic Compounds, Carotenoids, Amino Acid Composition, In Vitro Antioxidant and Anti-Diabetic Activities in the Leaves of Seven Cowpea (Vigna unguiculata) Cultivars
Previous Article in Journal
Influence of Different Sweeteners on the Stability of Anthocyanins from Cornelian Cherry Juice
Previous Article in Special Issue
Transcriptome Analysis and Metabolic Profiling of Green and Red Mizuna (Brassica rapa L. var. japonica)
Open AccessArticle

Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars

1
College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
2
Department of Plant and Soil Sciences, Mississippi State University, Starkville, MS 39762, USA
3
Department of Chemistry, College of Science, Food Science and Technology Programme, National University of Singapore, Singapore 119077, Singapore
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1267; https://doi.org/10.3390/foods9091267
Received: 18 August 2020 / Revised: 6 September 2020 / Accepted: 8 September 2020 / Published: 10 September 2020
(This article belongs to the Special Issue Bioactive/Nutraceutical Compounds in Plant Foods)
Physicochemical characteristics, nutritional and functional components, and the antioxidant capacity of 15 kinds of domestic and imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or species, and the differences were analyzed and compared. Results demonstrated Ruiyu had the highest sugar-acid ratio, and Hongshi No.2 was an excellent cultivar with strong antioxidant capacity. TPC (total polyphenol content) and AAC (ascorbic acid content) showed a significant positive correlation. TPC was the greatest antioxidant contributor in the DPPH and FRAP assays. The sugar–acid ratio and TFC (total flavonoids content) in red-fleshed kiwifruit were significantly higher than those in yellow-fleshed and green-fleshed ones. The composition of free amino acids had a tendency to distinguish A. deliciosa and A. chinensis, but this needs further verification. In addition, the contents of mineral elements, folic acid and L-5-methyltetrahydrofolate were also analyzed. Generally, kiwifruit contains comprehensive nutrients and has strong antioxidant capacity. Cultivar is one of the main factors affecting nutritional and functional properties and antioxidant capacity. View Full-Text
Keywords: kiwifruit; flesh color; species; physicochemical characteristics; nutritional and functional components; antioxidant capacity kiwifruit; flesh color; species; physicochemical characteristics; nutritional and functional components; antioxidant capacity
Show Figures

Graphical abstract

MDPI and ACS Style

Zhang, H.; Zhao, Q.; Lan, T.; Geng, T.; Gao, C.; Yuan, Q.; Zhang, Q.; Xu, P.; Sun, X.; Liu, X.; Ma, T. Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars. Foods 2020, 9, 1267.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop