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
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DOI：
10.1016/j.foodchem.2008.08.025
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发表时间：
2009-03-15
期刊：
影响因子：
8.8
通讯作者：
Liang, Dong
中科院分区：
文献类型：
--
作者：
Du, Guorong;Li, Mingjun;Liang, Dong
采用DPPH、ABTS、CRAC、FRAR、SASR和MCC等方法评价了8种猕猴桃基因型果实的抗氧化能力，并测定了其多酚成分和维生素C含量。显著性分析表明，红猕猴桃和阔叶猕猴桃果实的抗氧化能力显著高于其他基因型，约为鲜猕猴桃果实的3.3 ~ 8.7倍。Hayward采用ABTS、DPPH、ORAC和FRAP方法进行检测。猕猴桃总多酚和维生素C含量在不同基因型间差异较大，且与总抗氧化能力高度相关。结果表明，猕猴桃果实的总抗氧化能力存在显著的基因型差异。野生刺麻和刺麻的抗氧化能力明显高于中国刺麻和美味刺麻。总多酚和维生素C是猕猴桃果实总抗氧化能力的主要贡献者。(C) 2008 Elsevier Ltd版权所有。
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.