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

被引：385
作者：
Du, Guorong [1 ]
Li, Mingjun [1 ]
Ma, Fengwang [1 ]
Liang, Dong [1 ]
机构：
[1] NW A&F Univ, Coll Hort, Yangling 712100, Shaanxi, Peoples R China
来源：
FOOD CHEMISTRY | 2009年 / 113卷 / 02期
关键词：
Kiwifruit; Polyphenol compounds; Vitamin C; Antioxidant capacity; RADICAL ABSORBENCY CAPACITY; KIWIFRUIT; PEROXIDATION; VEGETABLES; EXTRACTS; DISEASE; RISK;
D O I：
10.1016/j.foodchem.2008.08.025
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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. (C) 2008 Elsevier Ltd. All rights reserved.
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收藏
页码：557 / 562
页数：6
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