Chemical composition and bioactive properties of byproducts from two different kiwi varieties

Detalhes bibliográficos
Autor(a) principal: Dias, Murilo Esteves
Data de Publicação: 2018
Outros Autores: Caleja, Cristina, Pereira, Carla, Calhelha, Ricardo C., Kostić, Marina, Soković, Marina, Tavares, Débora, Baraldi, Ilton J., Barros, Lillian, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/17682
Resumo: Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.
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spelling Chemical composition and bioactive properties of byproducts from two different kiwi varietiesActinidia deliciosa cv. “Hayward”Actinidia sppAntioxidant/antimicrobial/anti-inflammatory/cytotoxic propertiesByproductsNutritional and chemical characterizationKiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.The authors are grateful to the Foundation for Science andTechnology (FCT, Portugal) and FEDER under Programme PT2020 forfinancial support to CIMO (UID/AGR/00690/2019); national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and R. Calhelha’s contract, and Carla Pereira’s contract though the celebration of program-contract foreseen in No. 4,5 and 6 of article 23° of Decree-Law No. 57/2016, of 29th August,amended by Law No. 57/2017, of 19th July; to FEDER-Interreg España-Portugal programme forfinancial support through the project 0377_Iberphenol_6_E. The authors are grateful for financial support to the Ministry of Education. Science and Technological Development of Republic of Serbia, grant number 173032. The authors also thank the company Kiwi Coop (Oliveira do Bairro, Portugal) for providing the kiwi samplesBiblioteca Digital do IPBDias, Murilo EstevesCaleja, CristinaPereira, CarlaCalhelha, Ricardo C.Kostić, MarinaSoković, MarinaTavares, DéboraBaraldi, Ilton J.Barros, LillianFerreira, Isabel C.F.R.2018-01-19T10:00:00Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/17682engDias, Murilo; Caleja, Cristina; Pereira, Carla; Calhelha, Ricardo C.; Kostic, Marina; Sokovic, Marina; Tavares, Débora; Baraldi, Ilton José; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Chemical composition and bioactive properties of byproducts from two different kiwi varieties. Food Research International. ISSN 0963-9969. 127, p.0963-996910.1016/j.foodres.2019.108753info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:45:48Zoai:bibliotecadigital.ipb.pt:10198/17682Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:10:48.442854Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Chemical composition and bioactive properties of byproducts from two different kiwi varieties
title Chemical composition and bioactive properties of byproducts from two different kiwi varieties
spellingShingle Chemical composition and bioactive properties of byproducts from two different kiwi varieties
Dias, Murilo Esteves
Actinidia deliciosa cv. “Hayward”
Actinidia spp
Antioxidant/antimicrobial/anti-inflammatory/cytotoxic properties
Byproducts
Nutritional and chemical characterization
title_short Chemical composition and bioactive properties of byproducts from two different kiwi varieties
title_full Chemical composition and bioactive properties of byproducts from two different kiwi varieties
title_fullStr Chemical composition and bioactive properties of byproducts from two different kiwi varieties
title_full_unstemmed Chemical composition and bioactive properties of byproducts from two different kiwi varieties
title_sort Chemical composition and bioactive properties of byproducts from two different kiwi varieties
author Dias, Murilo Esteves
author_facet Dias, Murilo Esteves
Caleja, Cristina
Pereira, Carla
Calhelha, Ricardo C.
Kostić, Marina
Soković, Marina
Tavares, Débora
Baraldi, Ilton J.
Barros, Lillian
Ferreira, Isabel C.F.R.
author_role author
author2 Caleja, Cristina
Pereira, Carla
Calhelha, Ricardo C.
Kostić, Marina
Soković, Marina
Tavares, Débora
Baraldi, Ilton J.
Barros, Lillian
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Dias, Murilo Esteves
Caleja, Cristina
Pereira, Carla
Calhelha, Ricardo C.
Kostić, Marina
Soković, Marina
Tavares, Débora
Baraldi, Ilton J.
Barros, Lillian
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Actinidia deliciosa cv. “Hayward”
Actinidia spp
Antioxidant/antimicrobial/anti-inflammatory/cytotoxic properties
Byproducts
Nutritional and chemical characterization
topic Actinidia deliciosa cv. “Hayward”
Actinidia spp
Antioxidant/antimicrobial/anti-inflammatory/cytotoxic properties
Byproducts
Nutritional and chemical characterization
description Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/17682
url http://hdl.handle.net/10198/17682
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Dias, Murilo; Caleja, Cristina; Pereira, Carla; Calhelha, Ricardo C.; Kostic, Marina; Sokovic, Marina; Tavares, Débora; Baraldi, Ilton José; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Chemical composition and bioactive properties of byproducts from two different kiwi varieties. Food Research International. ISSN 0963-9969. 127, p.
0963-9969
10.1016/j.foodres.2019.108753
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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