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

Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits Fruit of eight Actinidia genotypes were evaluated for antioxidant potential by several assays (DPPH, ABTS, ORAC, FRAP, 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

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

Food Chemistry, Volume 113 (2) – Mar 15, 2009

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Publisher
Elsevier
Copyright
Copyright © 2008 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2008.08.025
Publisher site
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Abstract

Fruit of eight Actinidia genotypes were evaluated for antioxidant potential by several assays (DPPH, ABTS, ORAC, FRAP, 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.

Journal

Food ChemistryElsevier

Published: Mar 15, 2009

References

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