Abstract
Berries of Actinidia kolomikta (A. kolomikta) are known for high ascorbic acid content, but the diversity of phenolic compounds has been little studied. The present research aimed to investigate phenolic compounds and antioxidant activity in berries and leaves of twelve A. kolomikta cultivars. The UHPLC-ESI-MS/MS technique was used to determine differences among cultivars in the quantitative composition of individual phenolic compounds. Antioxidant activity was determined by DPPH• free radical scavenging and CUPRAC methods. In the present study, 13 phenolic compounds were detected in berries, whereas leaves contained 17 phenolic compounds. Flavonols were the primary class found in both berries and leaves; other identified phenolic compounds were flavan-3-ols, flavones and, phenolic acids; and dihydrochalcone phloridzin was identified in the leaves. The amount and variety of phenolic compounds in berries and leaves and antioxidant activity were found to be cultivar-dependent. The highest total content of phenolic compounds was found in the leaves of the cultivar ‘Aromatnaja’ and in the berries of the cultivar ‘VIR-2’. Results of this study have confirmed that berries and leaves of A. kolomikta could be a valuable raw material for both food and pharmaceutical industries.
Highlights
Publisher’s Note: MDPI stays neutralQuantitative and qualitative research on the various biochemical compounds derived from fruits, including berries, is becoming the basis for innovative products in the pharmaceutical, cosmetic, and food industries
Significant variation was found in the antiradical activity of the studied cultivars and the values in berries and leaves varied from 285.1 to 555.21 μmol/trolox equivalent (TE) g−1 and from 370.7 to 499.1 μmol/TE g−1 (DPPH assay), respectively
These results confirm that leaves of the cultivar ‘Laiba’ and berries of the cultivar ‘Krupnoplodnaja’ had exceptionally high antiradical activity (Figure 1)
Summary
Quantitative and qualitative research on the various biochemical compounds derived from fruits, including berries, is becoming the basis for innovative products in the pharmaceutical, cosmetic, and food industries. Fruits and their products possess a high concentration of phenolic compounds (flavonols, phenolic acids, flavan-3-ols, flavones, and others); and the antioxidant activity of phenolic compounds in vitro and in vivo has been proven [1,2]. Species have shown higher levels of phenolic compounds than apples, grapefruits, lemons, or peaches [6,7]. A review of studies on phenolic compounds showed that berries of different Actinidia species were characterized by both quantitative and qualitative diversity of these compounds. Active compounds of species A. deliciosa (A.Chev.) C.F.Liang & A.R.Ferguson and A. chinensis
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