The comparative characteristics of snake and kiwi fruits

Gorinstein, Shela; Haruenkit, Ratiporn; Poovarodom, Sumitra; Park, Yong-Seo; Vearasilp, Suchada; Suhaj, Milan; Ham, Kyung‐Sik; Heo, Buk-Gu; Cho, Ja-Yong; Jang, Hong Gi

doi:10.1016/j.fct.2009.04.047

Cited by 64 publications

(48 citation statements)

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“…Changes in biochemical parameters of fruits and vegetables, ripening during cold storage and storage duration were widely studied in the last years (Ferguson, 2013;Fiorentino et al, 2009;Kovač et al, 2010;Massolo, Concellón, Chaves, & Vicente, 2013;Mworia et al, 2012;Téllez, Saucedo, Arévalo, & Valle, 2009). There are numerous reports about "Hayward" and "Hort 16A" cultivars, their properties, cold-storage treatments, and health benefits (Burdon et al, 2004;Fiorentino et al, 2009;Gorinstein et al, 2009;Koutsoflini et al, 2013;Pranamornkith, East, & Heyes, 2012). Whereas very little information is found about the shelf life of new kiwi fruit cultivars bred in Korea and changes in their quality during 24 weeks of cold storage.…”

Section: Introductionmentioning

confidence: 99%

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

Park

Choi³

et al. 2014

CyTA - Journal of Food

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(2014) Effect of long-term cold storage on physicochemical attributes and bioactive components of kiwi fruit cultivars, CyTA -Journal of Food, 12:4, 360-368, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Various kiwi fruit cultivars, bred in Korea, were kept in cold storage for 8-24 weeks for possible increase of their quality. Firmness significantly decreased at initial time in all cultivars. The rate of softening was the slowest in "Hayward", followed by "Hort 16A", "Haenam", "Daheung", "Bidan", "Hwamei", and "SKK 12". Sensory value increased with decreasing of firmness. Soluble solids content increased with storage time while acidity gradually decreased. Reducing sugar content significantly increased at early stage of storage with decreasing of starch content. There was no difference of these indices among cultivars. Respiration rate increased with time and then decreased during cold storage. Peaks time was different between cultivars, therefore we represented trend of respiration changes in all cultivars. All kiwi fruit cultivars showed climacteric patterns in respiration. The rate of softening was closely related to the degree and peak time of ethylene production. The highest shelf life was in "Hayward" and "Hort 16 A" (24 weeks) and the lowest in "SKK-12" (8 weeks). All investigated cultivars bred in Korea showed much lower shelf life than "Hayward" and "Hort 16 A". Radical scavenging assays and chemometrical processing were used for the determination of bioactive kiwi fruits' compounds. Polyphenols in water extracts were the highest in "SKK-12" and the lowest in "Hayward" [16.34 ± 1.11 and 5.30 ± 0.45 mg gallic acid equivalents (GAE)/g dry weight (DW)]. The values of β-carotene activities (27.61 ± 2.44% and 8.33 ± 0.74%) and Ferric-reducing/antioxidant power [(FRAP, Trolox equivalent (TE)/ g DW) 24.55 ± 2.01 and 7.12 ± 0.41] were the highest in "SKK-12". The lowest results were estimated in "Hayward". All kiwi fruit cultivars showed a high level of correlation between the contents of phenolic compounds (polyphenols, tannins, and flavonoids) and their antioxidant values. We presented for the first time the results of shelf life of new cultivars bred in Korea and their comparison with the widely studied ones, such as "Hayward" and "Hort 16A". Cold storage extended shelf life in kiwi fruit without any chilling injury or color change. According to the antioxidant properties of different cultivars, the highest was in "SKK-12" with the lowest shelf life and the lowest was in "Hayward" with the highest shelf life.Keywords: new cultivars; firmness; reducing sugar; respiration; ethylene; bioactivity Con el objetivo de comprobar un posible mejoramiento de la calidad de diferentes variedades de kiwi cultivadas en Corea, las mismas se almacenaron en frío durante 8 a 24 semanas. Se constató que la dureza de todas las variedades almacenadas, disminuyó significativamente en el primer momento. En este sentido, la variedad "Hayward" mostró la tasa de ablandamiento más baja, ...

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Section: Introductionmentioning

confidence: 99%

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

Park

Choi³

et al. 2014

CyTA - Journal of Food

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“…The fruit was found to reduce cholesterol in rodents, 15) which is relevant to its strong antioxidant activity, evaluated by means of ABTS 16) and DPPH assays to be comparable to kiwi fruit. 17) Its biological activities are contributed by polyphenols, [15][16][17] chlorogenic acid and catechins. 16) However, biological activity of the peel has never been presented, including characterization of the polyphenols.…”

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confidence: 99%

Salak Plum Peel Extract as a Safe and Efficient Antioxidant Appraisal for Cosmetics

Kanlayavattanakul¹,

Lourith²,

Ospondpant³

et al. 2013

Bioscience, Biotechnology, and Biochemistry

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The antioxidant activities of Salak plum (Salacca edulis) peel extracts were assessed by 1, 1-diphenyl-2-picrylhydrazyl (DPPH), 2,2 0 -azino-bis(3-ethylbenzothaiazoline)-6-sulfonic acid (ABTS), and ferric reducing ability of plasma (FRAP) assays. The ethyl acetate (EtOAc) fraction was the most potent (DPPH IC50 ¼ 2:932 AE 0:030 g/mL, ABTS IC50 ¼ 7:933 AE 0:049 g/mL, FRAP EC ¼ 7;844:44 AE 40:734). Chlorogenic acid was detected as the marker (1:400 AE 0:102 g/kg). The EtOAc fraction was non-cytotoxic in vero and normal human fibroblast (NHF) cells. It exhibited cellular oxidative prevention and damage treatment at 5-40 g/mL in NHF cells. Salak plum peel loaded liposome consisting of lecithin and hydrophobically modified hydroxyethylcellulose (HMHEC) was developed and found stable with adequate entrapment efficacy. Thus Salak plum peel was highlighted as a potential ecological antioxidant for health promotion aspects, and for cosmetics.

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“…(Su et al, 2006). It was also reported that there was a positive, significant linear relationship between total polyphenol and antioxidant activity by comparing characteristics of snake and kiwi fruits (Gorinstein et al, 2009), because the polyphenols were the dominant antioxidant components in medicinal herbs (Cai et al, 2004).…”

Section: Contents Of Antioxidant Componentsmentioning

confidence: 99%

Antioxidant Activity and Immunomodulatory of Extracts From Roots of Actinidia kolomikta

Sun¹,

Wang²,

Li³

et al. 2013

IJB

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Four extracts (AEA, AEB, AEC and AED), whose yields were 2.05%, 6.35%, 1.38% and 3.55%, respectively, were isolated and purified from the roots of Actinidia kolomikta in order to detect their antioxidant and immunomodulatory characteristics. In this study, AEC possessed the highest SOD-like activity (840.2 U/mg) and also showed stronger radical-scavenging activity (EC50, 152.2 μg/ml). In addition, for anti-proliferation, DLD-1 cells survival decreased to 30.8% at 50 µg/ml for 48 h by AEC. In this condition, the percentages of apoptosis cells were significantly increased from 0.85% to 17.30%. Moreover, AEB improved nitric oxide production and was shown to be more effective for immunomodulatory activity on macrophage survivals. The results indicate that all extracts from the roots of A. kolomikta exhibited strong antioxidant and immunomodulatory activities. These could provide a theoretical basis for A. kolomikta to be considered a nutritious functional material.

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The comparative characteristics of snake and kiwi fruits

Cited by 64 publications

References 27 publications

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

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

Salak Plum Peel Extract as a Safe and Efficient Antioxidant Appraisal for Cosmetics

Antioxidant Activity and Immunomodulatory of Extracts From Roots of Actinidia kolomikta

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