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

文献类型： 外文期刊

第一作者： Deng, Wen

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

作者机构：

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

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2024 年 24 卷

页码：

收录情况： SCI

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 alpha-glucosidase and alpha-amylase.

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