The kiwi fruit originates from Asian and has become very popular for its nutritional properties and great taste.
The kiwi fruit is a part of the genus Actinidia that contains more than 60 different species, however, only 3 of these species have been domesticated.
Incredible diversity exists in these fruits with regard to the size, shape, hairiness, color, and flavor.
A recent study was published in the Journal of Functional Foods to assess the bioactive compounds (e.g. polyphenols), antioxidant potential and anti-diabetic potential.
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Here are the study details:
– Approximately 0.5 kg of Actinidia fruits from 3 brush (8–10 random fruits per brush) was collected. Whole fruits were washed with distiller water, and separation for two parts.
– The sugar and acid profile, antioxidant capacity and in vitro anti-diabetic potential (inhibition of α-amylase and α-glucosidase) were evaluated.
– Identification and quantification of polyphenols was determined by LC-PDA/MS QTof and UPLC-PDA-FL
Here are the study results:
– A total of 24 polyphenolic compounds were identified
– A total of 15 flavonols were identified in Actinidia species.
– 10 quercetin derivatives were identified.
– 6 Kaempferol derivatives were identified.
– Only 1 anthocyanin was identified.
– Inhibition of anti-diabetic enzymes was significant in the fruits of ‘Genewa, ‘Weiki, and ‘Issai’.
– The fruits of all Actinidia species were found to be rich in vitamin C (76.09–282.56 mg/100 g), pectins (2.17–3.30%), ash (0.62–0.94%), and organic acids (16.32–22.14 g/100 g).
– Actinidia species showed antioxidant capacities comparable with other berries, such as blueberry and cranberry, well known for high content of phytochemicals with proven health benefits.
– Some Actinidia species, like A. arguta showed higher antioxidant capacity than such vegetables as pepper, tomato, and spinach
Take away message:
The Actinidia plant is actually 60 different species including the kiwi. These plants are high in vitamin C and other antioxidants which are believed to contribute to their health promoting properties. In addition to the polyphenol quercetin, there are more than 10 quercetin derivatives that have been identified. The experiments in this study suggest that the plant has similar antioxidant capacity as blueberries and cranberries.
Reference
Phytochemical compounds and biological effects of Actinidia fruits. Journal of Functional Foods
Volume 30, March 2017, Pages 194-202
His research on plant medicine has led to more than 45 publications and abstracts.This research has been presented at international meetings in the USA, France, Turkey, Peru, Israel, Austria, and Italy.
Categories: Antioxidant, Food
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