| Literature DB >> 30658772 |
Yang Jiao1, Donglin Chen2, Mingtao Fan3, Siew Young Quek4.
Abstract
For the first time, thinned young kiwifruits (TYK) have been investigated as a source of deserted agriculture resource and evaluated for their phenolic characteristics along with antioxidant capacity. Two batches of TYK in different maturity stages (TYK1 and TYK2) and mature kiwifruits (MK) were sourced from three New Zealand cultivars. Comparing with MK, the TYK, especially TYK1, exhibited significantly higher contents of total phenolics (7.92 fold), total flavonoids (17.56 fold) and total flavanols (10.11 fold) as well as elevated and phenolic-correlated antioxidant capacities. A novel UPLC-QqQ-MS/MS method with low limit of detection (0.010-0.240 mg/L) and high accuracy (RSDs < 6.79%) was established to quantify 15 phenolics in the kiwifruit extracts. Epicatechin was the prevailing antioxidant in both TKY and MK, with the highest level of 2989.23 μg/g FDW present in TYK1 of 'Zesy002' cultivar. These results provide good evidence for the development and utilization of TYK of these cultivars in food and nutraceuticals.Entities:
Keywords: Antioxidant activity; Caffeic acid (PubChem CID689043); Catechin (PubChem CID9064); Chlorogenic acid (PubChem CID1794427); Epicatechin (PubChem CID72276); Epigallocatechin gallate (PubChem CID65064); Ferulic acid (PubChem CID445858); Gallic acid (PubChem CID370); Hyperoside (PubChem CID5281643); Kiwifruits; Phenolic compounds; Protocatechuic acid (PubChem CID72); Quercetin (PubChem CID5280343); Quercitrin (PubChem CID5280459); Rutin (PubChem CID5280805); Syringic acid (PubChem CID10742); Thinned young kiwifruits; UPLC-QqQ-MS/MS; Vanillic acid (PubChem CID8468); p-Coumaric acid (PubChem CID637542)
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Year: 2018 PMID： 30658772 DOI： 10.1016/j.foodchem.2018.12.062
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514