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

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
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
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Abstract

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.

不同稀释未成熟猕猴桃中酚类化合物及其生物功能的比较分析
变薄的未成熟猕猴桃(TUK)被认为是猕猴桃生产中的主要农副产品。为了促进其潜在应用,我们比较了九个商业猕猴桃栽培品种未熟果实中的多酚和生物效应。我们的研究结果表明,TUK 含有丰富的生物活性多酚,不同栽培品种的多酚含量差异很大。事实上,儿茶素、表儿茶素、原花青素 PB1、原花青素 B2、原儿茶酸、新绿原酸和没食子酸是大多数猕猴桃中的主要酚类成分,其中 "红高 "和 "翠玉 "中的含量最高。此外,TUK 还具有很强的体外抗氧化能力、对消化酶的抑制作用和抗炎活性。特别是,其较强的抗氧化作用和对消化酶的抑制作用可能归因于其较高的酚类化合物含量,尤其是原花青素 B2。总之,我们的研究结果表明,TUK 是宝贵的多酚类化合物的潜在资源,可作为天然抗氧化剂和 α-葡萄糖苷酶和 α-淀粉酶的天然抑制剂加以利用。
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来源期刊
Food Chemistry: X
Food Chemistry: X CHEMISTRY, APPLIED-
CiteScore
4.90
自引率
6.60%
发文量
315
审稿时长
55 days
期刊介绍: Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
文献相关原料
公司名称 产品信息 采购帮参考价格
上海源叶 epicatechin
上海源叶 quercetin 3-O-rhamnoside
上海源叶 procyanidin C1
上海源叶 chlorogenic acid
上海源叶 neochlorogenic acid
上海源叶 protocatechuic acid
上海源叶 procyanidin B1
上海源叶 gallic acid
上海源叶 quercetin 3-O-glucoside
上海源叶 catechin
上海源叶 ferulic acid
上海源叶 procyanidin B2
上海源叶 p-coumaric acid
上海源叶 caffeic acid
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