Amino acid composition of kolomikta actinidia (Actinidia kolomikta (Maxim. and Rupr.) Maxim) fruits of Lithuanian origin

Abstract

Fruits of actinidia (Actinidia Lindl.) genotypes are known as a source of vitamins C and E, minerals, dietary fibre, various organic acids, carotenoids, flavonoids, and other useful compounds, but almost no data are available about proteins and amino acids content. The objective of the study was to determine the amounts of crude protein and amino acids in the fruits of kolomikta actinidia (Actinidia kolomikta (Maxim. & Rupr.) Maxim.) cultivars. Four Lithuanian cultivars 'Laiba', 'Lankė', 'Landė' and 'Paukštės Šakarva' were investigated. The cultivars were developed at Aleksandras Stulginskis University's research orchard and have been under investigation there for 25 years. The amount of crude protein was determined by the Kjeldahl method. Amino acids were separated by ionexchange chromatography and detected photometrically. The crude protein content of the investigated kolomikta actinidia fruits ranged between 0.96-1.32%. There were no significant differences in the protein content among the cultivars tested. The protein content of kolomikta actinidia fruits is similar to that of another species of actinidiakiwifruits (Actinidia chinensis Planch. (A.Chev) C.F.Liang & A.R.Ferguson). In kolomikta actinidia fruit, glutamic acid was the predominant amino acid with values ranging from 7.60 to 9.51 g kg -1 . The highest amount of essential amino acids was in ‛Laiba' fruits (17.71 g kg -1 ), while that of nonessential amino acids in ‛Lankė' fruits (33.24 g kg -1 ). The recommended ratio of total essential amino acids to the total amino acids, protein efficiency ratio, amount of total nonessential, sulphur, aromatic, neutral, acidic, basic, branched chain amino acids, leucine/isoleucine ratio and their percentage levels in the fruits of all cultivars were calculated. The study showed that amino acids amounts and percentage levels in kolomikta actinidia fruits tested are similar to those in kiwifruits.

Pulsed Electric Field (PEF) Impact on Actinidia kolomikta Drying Efficiency

“…Maxim belong to the same genus as “Hayward” kiwifruit ( Actinidia deliciosa ), but are smaller in size (2–5 g) and have smooth, edible skins (Paulauskienė et al . ). Actinidia fruits are very beneficial for health, as they contain high amounts of vitamin C, lutein and some minerals, such as P, Ca, Fe and Zn (Nishiyama et al .…”

“…A. kolomikta and Actinidia arguta plants are the only Actinidia species that show high frost resistance (up to −30C in the dormant period), and may be cultivated in colder climate countries, whose climate is not suitable for A. deliciosa cultivation (Paulauskienė et al . ). The plants exhibit shorter growth and maturation time of 2–3 months compared with 5–6 months for A. deliciosa (Pranckietis et al .…”

Investigations of Volatile Organic Compounds in Berries of Different Actinidia kolomikta (Rupr. & Maxim.) Maxim. Accessions

“…are an excellent source of biologically active compounds. They accumulate various organic acids, dietary fi bres, carotenoids, minerals, fl avonoids, and other valuable substances which determine their health-promoting properties [Latocha et al, 2010;Paulauskienė et al, 2014;Zuo et al, 2012]. The winter-hardy A. kolomikta accessions can be distinguished by higher amounts of ascorbic acid and phenolic compounds, and a higher antioxidant capacity from commercial A. chinensis and A. deliciosa cultivars [Chesoniene et al, 2004;Wang et al, 2018].…”