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KMID : 1007520170260010221
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Food Science and Biotechnology
2017 Volume.26 No. 1 p.221 ~ p.228
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Effects of freeze-drying on antioxidant and anticholinesterase activities in various cultivars of kiwifruit (Actinidia spp.)
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Hwang Jeong-Seung
Cho Chi-Heung
Baik Moo-Yeol
Park Seung-Kook
Heo Ho-Jin
Cho Youn-Sup
Kim Dae-Ok
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Abstract
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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.
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KEYWORD
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acetylcholinesterase, butyrylcholinesterase, golden kiwifruit, green kiwifruit, white kiwifruit
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