Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 26, Issue 1, Pages 221-228Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-017-0030-5
Keywords
acetylcholinesterase; butyrylcholinesterase; golden kiwifruit; green kiwifruit; white kiwifruit
Categories
Funding
- Kyung Hee University [20140322]
Ask authors/readers for more resources
Oxidative stress contributes to neurodegenerative disorders such as Alzheimer's disease. Phenolic antioxidants can efficiently reduce oxidative stress. In this study, we evaluated the effects of the freeze-drying process on phenolics, antioxidants, and cholinesterase inhibition in five cultivars of kiwifruits grown in Korea, Actinidia chinensis cv. Hort16A, cv. Happygold, and cv. Haegeum; A. deliciosa cv. Hayward; and A. eriantha cv. Bidan, by comparing them with their fresh counterparts. Among the five cultivars of both fresh and freeze-dried kiwifruits tested in this study, cv. Bidan had the highest levels of total phenolics, total flavonoids, and antioxidants, and cv. Hayward had the lowest. Freezedried kiwifruits inhibited acetylcholinesterase and butyrylcholinesterase that catalyze the breakdown of acetylcholine (neurotransmitter). On sensory evaluation, cv. Happygold had the highest overall preference scores among the freeze-dried kiwifruits. The results suggest that freeze-dried kiwifruit could serve as a good source of antioxidants and cholinesterase inhibitors.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available