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Antioxidative Properties and Phenolic Profile of the Core, Pulp and Peel of Commercialized Kiwifruit by LC-ESI-QTOF-MS/MS
journal contributionposted on 2022-11-23, 22:07 authored by Z Liu, L Shi, Y Qi, Colin BarrowColin Barrow, FR Dunshea, Hafiz SuleriaHafiz Suleria
The kiwifruit is cultivated globally due to its diversity of phytochemicals, especially phenolic compounds, which have antioxidant, anti-inflammatory and anti-cancer medical effects. However, only the pulp of the kiwifruit is consumed, while the peels and cores—which are also rich in phytochemicals—are usually wasted. Meanwhile, detailed information on the comparison among the three parts is still limited. In this study, the antioxidant potentials in the core, pulp, and peel of the three most commercialized kiwifruit cultivars (Australian-grown Hayward kiwifruit, New Zealand-grown Zesy002 kiwifruit, and New Zealand-grown organic Hayward kiwifruit) were selected. Their antioxidant capacities were tested, and their phenolic profiles were identified and characterized by liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The antioxidant results showed that the peel of New Zealand-grown organic Hayward kiwifruit contained the highest total phenolic content (9.65 mg gallic acid equivalent (GAE) mg/g) and total antioxidant capacity (4.43 mg ascorbic acid equivalent (AAE) mg/g), respectively. In addition, the antioxidant capacity of the peel is generally higher than that of the pulp and cores in all species, especially ABTS (2,2-Azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability), ranging from 13.25 mg AAE/g to 18.31 mg AAE/g. The LC-ESI-QTOF-MS/MS tentatively identified the phenolic compounds present in the three kiwifruit species, including 118 unique compounds in kiwifruit peel, 12 unique compounds in the kiwifruit cores, and three unique compounds in kiwifruit pulp. The comprehensive characterization of the phenolics in the kiwifruits’ parts indicates the importance of their waste part as a promising source of phenolics with antioxidant properties. Therefore, this study can guide the industry with meaningful information on kiwifruit waste, and can provide it with the utilization of food and pharmacological aspects.
Publication classificationC1 Refereed article in a scholarly journal
antioxidant potentialBIOACTIVE COMPOUNDSBY-PRODUCTSCAPACITYCOMPONENTSDERIVATIVESEngineeringEngineering, ChemicalFLAVONOIDSFRUITFUNCTIONAL-PROPERTIESHEALTHIN-VITRO ANTIOXIDANTkiwifruit cultivarsLC-ESI-QTOF-MS/MSphenolic compoundsScience & TechnologyTechnologySchool of Life and Environmental SciencesFaculty of Science Engineering and Built Environment