Abstract
Kiwi fruit samples (Actinidia deliciosa Planch, cv. Hayward) represent a suitable and good source for fibers obtainment as well as for polyphenolic and carotenoid extraction. With this aim, in this study they were submitted to a double phase extraction to separate insoluble fibers by an organic phase containing lipophilic substances and an hydroalcoholic phase containing polyphenols and soluble fibers. Insoluble fibers could be separated by filtration and sent to be micronized and reused. Hydroalcoholic fractions were then furtherly fractionated by solid-phase extraction. Data coming from the color CIEL*a*b* and the HPLC-DAD analyses of the extracts were compared and correlate with those coming from the SPME-GC/MS analysis of either the finely shredded peels or of the extracts. The obtained extracts were also submitted to anti-radical activity evaluation and anti-Candida activity. Results show that all of the obtained residues are value added products. Hypotheses were also made about the nature and the possible recycle of the obtained purified solid residue.
Highlights
The term ‘kiwi’ indicates fruits produced by plants belonging to the Actinidiaceae family and of the Actinidia Lindl genus, which are characterized by edible fruits, coming mainly from Actinidia chinensis var. hispida C.F
Pomace, constituted by peels, seeds, and other parts resistant to the squeezing process, represents the primary by-product of the kiwi juice industry [25]. It represents a valuable source for the recovery of useful dietary fibers, as well as for other metabolites of health and economic values such as polyphenols, carotenoids, chlorophylls, and aroma compounds
A work-flow on the kiwi peels was studied with the aim to deep the knowledge about their aroma character, the potential added value deriving from the use as source of extracts and biomolecules for cosmetic and pharmaceutical applications
Summary
The term ‘kiwi’ indicates fruits produced by plants belonging to the Actinidiaceae family and of the Actinidia Lindl genus, which are characterized by edible fruits, coming mainly from Actinidia chinensis var. hispida C.F. The term ‘kiwi’ indicates fruits produced by plants belonging to the Actinidiaceae family and of the Actinidia Lindl genus, which are characterized by edible fruits, coming mainly from Actinidia chinensis var. Hispida C.F. Liang (synonym A. deliciosa Chev., C.F. Liang, and A.R. Ferguson) A. chinensis and A. arguta (Siebold and Zucc.) Planch ex. Some other less famous species, such as A. kolomikta (Maxim and Rups) Maxim and Actinidia arguta var. C.F. Liang and Q.Q. Chang (synonym A. purpurea, Rehder) produce edible fruits [1]
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