数字农科院2.0

Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions

文献类型： 外文期刊

作者： Wen Deng;Qian Ni Yang;Hong Yan Liu;Yu Xia;Huiling Yan;Jing Wei Huang;Yi Chen Hu;Liang Zou;Ren You Gan;Ding Tao Wu

作者机构：

关键词： Anti-inflammatory activity;Antioxidant capacity;Inhibitory effect on digestive enzymes;Polyphenol;Young kiwifruit

期刊名称： Food Chemistry: X

ISSN： 2590-1575

年卷期： 2024 年 24 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Thinned unripe kiwifruits (TUK) are considered the major agro by-products in kiwifruit production. To promote their potential applications, polyphenols and biological effects of unripe fruits from nine commercial kiwifruit cultivars were compared. Our findings showed that TUK were rich in bioactive polyphenols, which varied greatly by different cultivars. Indeed, catechin, epicatechin, procyanidin PB1, procyanidin B2, protocatechuic acid, neochlorogenic acid, and gallic acid were measured as the major phenolic components in most TUK, with the highest levels observed in ‘Hongao’ and ‘Cuiyu’ cultivars. Furthermore, TUK exerted strong in vitro antioxidant capacities, inhibitory effects on digestive enzymes, and anti-inflammatory activities. Particularly, their stronger antioxidant effects and inhibitory effects on digestive enzymes were probably attributed to their higher contents of phenolic compounds, especially procyanidin B2. Collectively, our findings reveal that TUK are potential resources of valuable polyphenols, which can be exploited as natural antioxidants and natural inhibitors of α-glucosidase and α-amylase.

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