Abstract
Kiwifruit (Actinidia chinensis) is a nutrient-dense fruit abundant in vitamin C and phenolic compounds, and it exhibits strong antioxidant capacity. However, the antioxidants in ‘Jinfeng’ kiwifruit have seldom been extracted and analyzed, and the conditions for the extraction of kiwifruit antioxidants by ultrasound-assisted extraction (UAE) have seldom been investigated. In this study, response surface methodology (RSM) was used to optimize UAE conditions to extract antioxidants from ‘Jinfeng’ kiwifruit. In addition, the antioxidant capacity, contents of total phenolics and total flavonoids, ascorbic acid, and the profiles of antioxidants were also analyzed. The results showed that the optimal UAE conditions included 68% ethanol, liquid/solid ratio at 20 mL/g, extraction time at 30 min, extraction temperature at 42 °C, and ultrasonic power at 420 W. Under these conditions, the ABTS value of kiwifruit was 70.38 ± 1.38 μM TE/g DW, which was 18.5% higher than that of the extract obtained by conventional solvent extraction. The total phenolic and flavonoid contents were 15.50 ± 0.08 mg GAE/g DW and 5.10 ± 0.09 mg CE/g DW, respectively. Moreover, 20 compounds were tentatively identified by UPLC–MS/MS, and the content of main compounds, such as procyanidin B2, neochlorogenic acid, and epicatechin, were determined by HPLC–DAD. This research revealed the profiles of antioxidant phytochemicals in ‘Jinfeng’ kiwifruit, which can be a good dietary source of natural antioxidants with potential health functions.
Highlights
IntroductionKiwifruit (Actinidia) is an edible berry reputed for its remarkable nutritional value and attractive taste [1]
Only a few cultivars from A. chinensis, A. deliciosa, A. arguta, and A. eriantha have been commercially cultivated by the international kiwifruit industry [3]
Ultrasound-assisted extraction has been optimized for recovering phytochemicals from ‘Jinfeng’ kiwifruit, and it resulted in an 18.5% increment in antioxidant activity compared with conventional extraction
Summary
Kiwifruit (Actinidia) is an edible berry reputed for its remarkable nutritional value and attractive taste [1]. More than 70 species and 120 taxa have been recognized globally, including A. deliciosa, A. chinensis, A. arguta, A. kolomikta, A. eriantha, A. macrosperma, and A. polygama [2]. Only a few cultivars from A. chinensis, A. deliciosa, A. arguta, and A. eriantha have been commercially cultivated by the international kiwifruit industry [3]. Plenty of research has documented that consuming kiwifruit has a large number of health benefits, such as antioxidant [1,4], anti-inflammatory [5,6], anti-cancer [7], anti-obesity [8] and gastrointestinal function-improving [9,10] capacities.
Sign-in/Register to view highlights & summary 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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
