Analytical Determination of Bioactive Compounds as an Indication of Fruit Quality

Abstract

The aim of this investigation was to determine the bioactive compounds in kiwifruit as an indication of quality after extraction using methanol and ethyl acetate. Using FTIR and three-dimensional fluorescence spectroscopy and electrospray ionization/MS, the contents of polyphenols, flavonoids, flavanols, and tannins, and the level of the antioxidant activity by 2, 2-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt, 1, 1-diphenyl-2-picrylhydrazyl, ferric-reducing/ antioxidant power, and cupric reducing antioxidant capacity assays were determined and compared. It was found that the methanol extracts of kiwifruit showed significantly higher amounts of bioactive acetate extracts. The cultivar Bidan, in comparison compounds and antioxidant activities than the ethyl with the classic Hayward, showed significantly higher bioactivity. For the first time, Bidan organic kiwifruit was analyzed for its antioxidant activities and compared with the widely consumed Hayward organic based on its bioactive compounds and fluorescence properties. Relatively high content of bioactive compounds and positive antioxidant and antiproliferative properties of kiwifruit determined by the advanced analytical methods justify its use as a source of valuable antioxidants. The methods used are applicable for bioactivity determination, in general, for any food products.

Shelf life extension and antioxidant activity of ‘Hayward’ kiwi fruit as a result of prestorage conditioning and 1-methylcyclopropene treatment

“…8) and antioxidants (Table 1) during different treatments are comparable with those shown in Sharma et al (2012), where the total phenolics content (24.3±0.3 mg GAE/100 g FW) and the antioxidant activities (12.5±0.03 μmol Trolox/g FW) were higher in 1-MCP-treated fruit than in untreated fruit. These results are in accordance with our data (Park et al 2006;Park et al 2012a;Park et al 2012b), but were slightly higher than in previous report, because the kiwi fruits were grown under different conditions and the used extraction procedures differ as well. Antioxidant capacity and total phenol contents differ in kiwi fruit gathered at two harvest times, showing different maturity (Tavarini et al 2008).…”

“…The changes in the bioactive compounds and antioxidant capacities are important for different fruit nutrition, especially in our case for kiwi fruit (Gorinstein et al 2002;Kundan et al 2011). In our previous reports the changes in the bioactivity were shown after growing and treatment of kiwi fruits (Park et al 2006;Park et al 2012a;Park et al 2012b).…”

Effect of long-term cold storage on physicochemical attributes and bioactive components of kiwi fruit cultivars

“…Defect fruits were discarded and then, the healthy ones were stored in cold room (0°C, 90% RH) for 24 weeks. The samples were treated with liquid nitrogen in order to prevent oxidation of phenolic compounds and then lyophilized as described earlier Park et al, 2012). …”

“…The extracts of condensed tannins (procyanidins) with 4% methanol vanillin solution were measured at 500 nm. (+)-Catechin served as a standard for flavonoids and tannins (Park et al, 2012), and the results were expressed as catechin equivalents (CE).…”

Principal Component Analysis Application on Flavonoids Characterization

“…Today, the applications of Fourier Transform Infrared spectroscopy (FTIR) has increased in food, pharmaceutical as well as medicinal applications for the identification of active compounds in plants, fruits, vegetables and microorganisms [14,15,16,17] and particularly has become a powerful analytical tool in the study of active compounds presents in samples. In fact, there have been several studies concerning with the characterization, classification and identification of flavonoids using FTIR [18,19,20].…”