Abstract
In order to obtain high-quality kiwifruits with health-promoting characteristics, physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes (pancreatic lipase and α-glucosidase), of fourteen different types of kiwifruit obtained from China were systematically investigated and compared. Noticeable variations in the fruits’ physicochemical properties and phenolic profiles were observed among them. The total phenolic content of Actinidia chinensis cv. Hongshi, A. chinensis cv. Jinshi, and A. chinensis cv. Jinlong were 16.52 ± 0.26 mg GAE/g DW (dry weight), 13.38 ± 0.20 mg GAE/g DW, and 11.02 ± 0.05 mg GAE/g DW, respectively, which were much higher than those of the other tested kiwifruits. According to high performance liquid chromatography (HPLC) analysis, phenolic compounds, including procyanidin B1, procyanidin B2, (−)-epicatechin, chlorogenic acid, gallic acid, and quercetin-3-rhamnoside, were found to be the major compounds in kiwifruits, while procyanidin B1, procyanidin B2, and chlorogenic acid were the most abundant phenolic compounds. Furthermore, all the tested kiwifruits exerted remarkable antioxidant capacities and inhibitory effects on pancreatic lipase and α-glucosidase. Indeed, A. chinensis cv. Hongshi, Actinidia chinensis cv. Jinshi, and Actinidia chinensis cv. Jinlong exhibited much better antioxidant capacities and inhibitory effects on digestive enzymes than those of the other tested kiwifruits. Particularly, A. polygama showed the highest inhibitory activity on α-glucosidase. Therefore, Actinidia chinensis cv. Hongshi, Actinidia chinensis cv. Jinshi, and Actinidia chinensis cv. Jinlong, as well as A. polygama could be important dietary sources of natural antioxidants and natural inhibitors against pancreatic lipase and α-glucosidase, which is helpful for meeting the growing demand for high-quality kiwifruits with health-promoting characteristics in China.
Highlights
Epidemiological studies have shown that a diet rich in fruits is associated with a lower risk of many diseases, such as cardiovascular diseases, diabetes, and even cancer [1,2,3]
In this study, in order to obtain high-quality kiwifruits with health-promoting characteristics, the physicochemical properties, phenolic profiles, antioxidant capacities, and inhibitory effects on digestive enzymes of different kiwifruit species and newly developed cultivars collected in China were systematically investigated and compared
Previous studies have shown that flavan-3-ols (such as (−)-epicatechin, (+)-catechin), procyanidin B1, and procyanidin B2), hydroxybenzoic acids, hydroxycinnamic acids, and flavonols have been identified and found as the major phenolic compounds in kiwifruits [14,17,21,25]
Summary
Epidemiological studies have shown that a diet rich in fruits is associated with a lower risk of many diseases, such as cardiovascular diseases, diabetes, and even cancer [1,2,3]. Growing evidences indicate that the dietary consumption of phenolic-rich fruits can protect against oxidative damage [6,7]. Molecules 2018, 23, 2957 compounds can affect the digestive enzymes involved in the hydrolysis of dietary carbohydrates and fats [8]. Pancreatic lipase and α-glucosidase are key enzymes responsible for the hydrolysis of dietary fats and carbohydrates, respectively [8,9]. The inhibition of pancreatic lipase and α-glucosidase by phenolic-rich fruits may offer a natural dietary approach for preventing postprandial hyperglycemia and obesity [8,10]. The dietary consumption of fruits seems to be a reasonable option for the prevention and treatment of oxidative damage, obesity, and type II diabetes
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
