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KMID : 0665420150300020220
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Korean Journal of Food Culture
2015 Volume.30 No. 2 p.220 ~ p.226
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Comparison of Antioxidant and Nitrite Scavenging Activities of Different Colored Kiwis Cultivated in Korea
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Chung Hai-Jung
Kim Cheon-Jei
Choi Yun-Sang
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Abstract
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This study was to conducted to investigate the antioxidative activity of 70% ethanol extracts of kiwi of three different colors
(gold, green and red) by measuring DPPH, ABTS radical scavenging activity, tyrosinase inhibitory effect, metal chelating
effect, reducing power, and nitrite scavenging activity. Total polyphenol contents were: gold kiwi, 3.09 mg GAE/g, green kiwi 2.71 mg GAE/g, and red kiwi 4.59 mg GAE/g, respectively. Red kiwi showed higher antioxdidant activity than gold and
green kiwi. DPPH and ABTS radical scavenging activity, and nitrite scavenging activity of red kiwi exhibited 94.83, 99.57,
and 97.88%, respectively, at a concentration of 20 mg/mL, which were equal to those of ascorbic acid (positive control).
Metal chelating effect of red kiwi was superior to that of ascorbic acid. Therefore, the availability of red kiwi will be increased in the field of functional material for food additives and value added products.
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KEYWORD
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kiwi, total polyphenol, antioxidative activity, nitrite scavenging activity
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