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KMID : 1134820110400030343
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 3 p.343 ~ p.349
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Chemical Composition and Antioxidative Activity of Kiwifruit in Different Cultivars and Maturity
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Oh Hyun-Jeong
Jeon Si-Bum
Kang Hye-Young
Yang Young-Jun
Kim Seong-Cheol
Lim Sang-Bin
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Abstract
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The chemical composition and antioxidative activity of kiwifruit varieties in Jeju, such as Jecy Gold (Actinidia chinensis var. "Jecy Gold"), Halla Gold (A. chinensis var. "Halla Gold"), Jecy Sweet (A. deliciosa var. "Jecy Sweet") and Hwabuk 94 (A. deliciosa var. "Hwabuk 94") were investigated. The crude protein, crude lipid, and pH showed no differences among variety and maturity whereas the moisture contents showed differences among the variety and maturity. Jecy Sweet in mature stage showed the highest values in soluble solid, crude protein, crude lipid, and crude ash. The changes in chemical components of kiwifruit by maturity stage were as follows: during ripening, the glucose and the fructose contents increased considerably with the decrease of sucrose content. Potassium, phosphorus, sodium, and magnesium were estimated as the major minerals in kiwifruit and Jecy Sweet contained the highest amounts of potassium and magnesium. At maturity stage, ascorbic, malic and lactic acid were increased with the decrease of citric acid content. The polyphenol contents were 26.81～56.10 ㎍/g and 8.64～26.45 ㎍/g, respectively, in immature and mature fruits. During ripening, the polyphenol content was decreased. The DPPH radical scavenging activity of methanol extracts were 84.47～89.37% and 43.94～76.96% at 500 ppm, respectively, in immature and mature fruits. The immature varieties of kiwifruit have a high DPPH radical scavenging activity. Therefore the chemical composition and physiological activity of kiwifruit was affected by variety and maturity.
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KEYWORD
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kiwi, chemical composition, polyphenol, DPPH radical scavenging activity
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