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Chemical composition and bioactive properties of byproducts from two different kiwi varieties

2020Journal article Open access
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dc.contributor.authorDias, Murilo Esteves
dc.contributor.authorCaleja, Cristina
dc.contributor.authorPereira, Carla
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorKostić, Marina
dc.contributor.authorSoković, Marina
dc.contributor.authorTavares, Débora
dc.contributor.authorBaraldi, Ilton J.
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T10:35:33Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T10:35:33Z
dc.date.issued2020
dc.description.abstractKiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science andTechnology (FCT, Portugal) and FEDER under Programme PT2020 forfinancial support to CIMO (UID/AGR/00690/2019); national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and R. Calhelha’s contract, and Carla Pereira’s contract though the celebration of program-contract foreseen in No. 4,5 and 6 of article 23° of Decree-Law No. 57/2016, of 29th August,amended by Law No. 57/2017, of 19th July; to FEDER-Interreg España-Portugal programme forfinancial support through the project 0377_Iberphenol_6_E. The authors are grateful for financial support to the Ministry of Education. Science and Technological Development of Republic of Serbia, grant number 173032. The authors also thank the company Kiwi Coop (Oliveira do Bairro, Portugal) for providing the kiwi samples
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationDias, Murilo; Caleja, Cristina; Pereira, Carla; Calhelha, Ricardo C.; Kostic, Marina; Sokovic, Marina; Tavares, Débora; Baraldi, Ilton José; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Chemical composition and bioactive properties of byproducts from two different kiwi varieties. Food Research International. ISSN 0963-9969. 127, p.en_EN
dc.identifier.doi10.1016/j.foodres.2019.108753en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/17682
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relation57/2016
dc.subjectActinidia deliciosa cv. “Hayward”en_EN
dc.subjectActinidia sppen_EN
dc.subjectAntioxidant/antimicrobial/anti-inflammatory/cytotoxic propertiesen_EN
dc.subjectByproductsen_EN
dc.subjectNutritional and chemical characterizationen_EN
dc.titleChemical composition and bioactive properties of byproducts from two different kiwi varietiesen_EN
dc.typejournal article
dspace.entity.typePublication
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person.familyNameBarros
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person.givenNameCristina
person.givenNameCarla
person.givenNameRicardo C.
person.givenNameLillian
person.givenNameIsabel C.F.R.
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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