Abstract
The kiwi berry (Actinidia arguta) has been widely studied because of its rich phenolic, flavonoid, and vitamin C contents. Numerous reports have demonstrated that fruit peels contain higher phenolic content and antioxidant activity than that of flesh. In this study, the phytochemical content and antioxidant activities of peel and flesh extracts of six kiwi berries were analyzed from four regions (namely, Dandong, Benxi, Taian, and Tonghua) in China. The antioxidant activity was determined using the peroxyl radical scavenging capacity (PSC) and cellular antioxidant activity (CAA) assays. The phenolic, flavonoid, and vitamin C contents of kiwi berry peel were 10.77, 13.09, and 10.38 times richer than that of kiwi berry flesh, respectively. In addition, the PSC and CAA values of kiwi berry peel were higher than those of kiwi berry flesh. The analysis of the separation and contents of phenolics were performed by the high-performance liquid chromatography (HPLC)-diode-array detectormass spectrometry/mass (DAD-MS/MS) system, and the results illustrated that protocatechuic acid, caffeic acid, chlorogenic acid, and quinic acid were the major phenolic compounds. In conclusion, this study indicated that kiwi berry peel contains a rich source of antioxidants. These data are of great significance for the full development and utilization of kiwi berries in these four regions of China to produce nutraceutical and functional foods.
Highlights
The consumption of fruits and vegetables has been encouraged because they are an excellent source of biologically active compounds, including phenolics, carotenoids, tocopherols, and anthocyanins (Celestino and Font, 2020)
The sample date, color, and shape were different, no differences were observed in Total soluble solids (TSS) and pH of the six kiwi berry varieties from the four different regions
The results showed that various groups of phenolics profiles are mainly free from both kiwi berry flesh and peel extracts
Summary
The consumption of fruits and vegetables has been encouraged because they are an excellent source of biologically active compounds, including phenolics, carotenoids, tocopherols, and anthocyanins (Celestino and Font, 2020). Vitamin C is considered the most important vitamin because of its significant antioxidant activity (Forastiere et al, 2000). In this study, both phenolic and flavonoid contents were determined using the Liu’s method (He et al, 2008; Guo et al, 2012). It is worth noting that the peel and seed extracts of some fruits have higher antioxidant activities than those of flesh extracts (Sun et al, 2021); mango peel is a rich source of phenolics, carotenoids, and anthocyanins (Ajila et al, 2007b). Previous study has reported the phenolics, ascorbate, and antioxidant potency of peel and flesh extracts of kiwi berry (Latocha, 2015); the peroxyl radical scavenging capacity (PSC) and cellular antioxidant activity (CAA) have not yet been investigated
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