Antioxidant activity and chemical difference in fruit of different Actinidia sp.

摘要

Vitamin C, total phenols (TPC), phenolic compounds, carotenoids and chlorophyll contents, as well as antioxidative activity (AAC), were evaluated in 6 species of kiwifruit (Actinidia). Vitamin C, phenolic compounds, carotenoids and chlorophylls were measured using HPLC. TPC was determined using the Folin-Ciocalteau reagent and AAC using 2,2-diphenyl-1-picryl hydrazyl (DPPH) assay. The highest concn. of vitamin C and TPC were found in A. kolomikta fruit (1008.3 and 634.1 mg/100 g fresh wt., respectively). Among phenolic compounds, 7 phenolic acids and 3 flavonoids were identified. 2,5-dihydroxybenzoic acid prevailed in A. kolomikta (425.54 mg/100 g fresh wt.), while tannic acid dominated in other species (4.63-100.43 mg/100 g fresh wt.). The largest amounts of chlorophylls and carotenoids were identified in A. macrosperma (4.02 and 2.09 mg/100 g fresh wt., respectively). The AAC of fruit extracts decreased in the order A. kolomikta > A. purpurea > A. melanandra > A. macrosperma > A. arguta > A. deliciosa, according to the DPPH assay.