Journal
FOOD CHEMISTRY
Volume 281, Issue -, Pages 97-105Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.12.062
Keywords
Kiwifruits; Thinned young kiwifruits; Phenolic compounds; Antioxidant activity; UPLC-QqQ-MS/MS
Funding
- Shaanxi Science and Technology Project [2016KTCQ02-13]
- University of Auckland
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For the first time, thinned young kiwifruits (TYK) have been investigated as a source of deserted agriculture resource and evaluated for their phenolic characteristics along with antioxidant capacity. Two batches of TYK in different maturity stages (TYK1 and TYK2) and mature kiwifruits (MK) were sourced from three New Zealand cultivars. Comparing with MK, the TYK, especially TYK1, exhibited significantly higher contents of total phenolics (7.92 fold), total flavonoids (17.56 fold) and total flavanols (10.11 fold) as well as elevated and phenoliccorrelated antioxidant capacities. A novel UPLC-QqQ-MS/MS method with low limit of detection (0.010-0.240 mg/L) and high accuracy (RSDs < 6.79%) was established to quantify 15 phenolics in the kiwifruit extracts. Epicatechin was the prevailing antioxidant in both TKY and MK, with the highest level of 2989.23 mu g/g FDW present in TYK1 of 'Zesy002' cultivar. These results provide good evidence for the development and utilization of TYK of these cultivars in food and nutraceuticals.
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