Chemical composition and bioactive properties of byproducts from two different kiwi varieties
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , |
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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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135374818148352 |