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Effect of Ethylene Treatment on Kiwifruit Bioactivity

Author:
PARK, YONG-SEO, JUNG, SOON-TECK, KANG, SEONG-GOOK, DELGADO-LICON, EFREN, KATRICH, ELENA, TASHMA, ZEV, TRAKHTENBERG, SIMON, GORINSTEIN, SHELA
Source:
Plant foods for human nutrition 2006 v.61 no.3 pp. 151-156
ISSN:
0921-9668
Subject:
antioxidant activity, correlation, ethylene, free radicals, kiwifruit, methanol, polyphenols, vegetable consumption
Abstract:
The consumption of fruits and vegetables with high antioxidant activities leads to best healthful results. Therefore, in the present investigation we tried to find the peak of the kiwifruits antioxidant activity during the first 10 days of ethylene treatment (100 ppm at 20 °C). In order to receive the most reliable data five different antioxidant assays were used: ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC); trolox equivalent antioxidant capacity (TEAC); 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH); and Folin-Ciocalteau. It was found by all applied methods that kiwifruit samples have the highest contents of polyphenols and flavonoids and the highest antioxidant activity on the 6-th day of the ethylene treatment. The correlation coefficients between polyphenols, flavonoids and antioxidant activities of kiwifruit methanol extracts with TEAC and CUPRAC, were as followed: 0.81 and 0.63, and 0.23 and 0.17, respectively, and showed that the free polyphenols correlation coefficients were higher than that of the flavonoids. In conclusion: during ethylene treatment the bioactivity of kiwifruit is increasing and reaches its maximum at the 6th day and therefore it is the optimum time for kiwifruit consumption; total polyphenols were the main contributor to the overall antioxidant activity of kiwifruit; the most sensitive test for antioxidant activities determination is FRAP.
Agid:
455980