Chemical composition and bioactive properties of byproducts from two different kiwi varieties
Calhelha, Ricardo C.
Baraldi, Ilton José
Ferreira, Isabel C.F.R.
Article (Published version)
© 2019 Elsevier Ltd
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Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.
Keywords:Actinidia deliciosa cv. “Hayward”; Actinidia spp; Byproducts; Nutritional and chemical characterization; Antioxidant/antimicrobial/anti-inflammatory/cytoto
Source:Food Research International, 2020, 127, 108753-
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