Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions
文献类型： 外文期刊
作者： Deng, Wen 1 ; Yang, Qian-Ni 1 ; Liu, Hong-Yan 2 ; Xia, Yu 2 ; Yan, Huiling 1 ; Huang, Jing-Wei 1 ; Hu, Yi-Chen 1 ; Zou, Liang 1 ; Gan, Ren-You 4 ; Wu, Ding-Tao 1 ;
作者机构： 1.Chengdu Univ, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu 610106, Sichuan, Peoples R China
2.Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Natl Agr Sci & Technol Ctr, Chengdu 610213, Sichuan, Peoples R China
3.Chengdu Agr Coll, Chengdu 611130, Sichuan, Peoples R China
4.Hong Kong Polytech Univ, Fac Sci, Dept Food Sci & Nutr, Kowloon, Hong Kong, Peoples R China
关键词： Young kiwifruit; Polyphenol; Antioxidant capacity; Inhibitory effect on digestive enzymes; Anti-inflammatory activity
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2024 年 24 卷
页码：
收录情况： SCI
摘要： Thinned unripe kiwifruits (TUK) are considered the major agro by-products in kiwifruit production. To promote their potential applications, polyphenols and biological effects of unripe fruits from nine commercial kiwifruit cultivars were compared. Our findings showed that TUK were rich in bioactive polyphenols, which varied greatly by different cultivars. Indeed, catechin, epicatechin, procyanidin PB1, procyanidin B2, protocatechuic acid, neochlorogenic acid, and gallic acid were measured as the major phenolic components in most TUK, with the highest levels observed in 'Hongao' and 'Cuiyu' cultivars. Furthermore, TUK exerted strong in vitro antioxidant capacities, inhibitory effects on digestive enzymes, and anti-inflammatory activities. Particularly, their stronger antioxidant effects and inhibitory effects on digestive enzymes were probably attributed to their higher contents of phenolic compounds, especially procyanidin B2. Collectively, our findings reveal that TUK are potential resources of valuable polyphenols, which can be exploited as natural antioxidants and natural inhibitors of alpha-glucosidase and alpha-amylase.
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