Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of hardy kiwifruits durin
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Changes in phenolics, soluble solids, vitamin C, and antioxidant capacity of various cultivars of hardy kiwifruits during cold storage Ha-Ram Jeong1 • Hye-Seung Cho2 • Youn-Sup Cho2 • Dae-Ok Kim1,3
Received: 1 April 2020 / Revised: 25 July 2020 / Accepted: 2 September 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract Hardy kiwifruits (Actinidia arguta) contain various bioactive compounds such as vitamin C and phenolics and can withstand cold temperatures. Changes in soluble solid, vitamin C, total phenolic, and total flavonoid content, and antioxidant capacity of three cultivars of hardy kiwifruits (A. arguta 9 A. deliciosa cv. Mansu, A. arguta cv. Haeyeon, and A. arguta cv. Chiak) were comparatively evaluated for 8 weeks of storage at 1 ± 0.5 °C. After the 8 weeks of storage, soluble solid content of three cultivars increased, whereas their vitamin C content decreased. Throughout this storage period, total phenolic and flavonoid content of cv. Mansu and cv. Haeyeon remained the same, while antioxidant capacity of these two cultivars also remained similar but with slightly more variations. Cv. Chiak, however, showed a decrease in total phenolic and flavonoid content and antioxidant capacity. These results suggest that cold storage of the hardy kiwifruits maintains levels of bioactive compounds.
& Dae-Ok Kim [email protected] Ha-Ram Jeong [email protected] Hye-Seung Cho [email protected] Youn-Sup Cho [email protected] 1
Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
2
Fruit Research Institute, Jeonnam Agricultural Research and Extension Services, Haenam 59021, Republic of Korea
3
Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
Keywords Actinidia arguta Antioxidant capacity Phenolics Soluble solids Vitamin C
Introduction Hardy kiwifruits (Actinidia arguta) are hairless and can be eaten without removing the peel. The size of hardy kiwifruits is smaller than commercial kiwifruits such as the green kiwifruit (A. deliciosa) and golden kiwifruit (A. chinensis) (Lim et al., 2014). Actinidia deliciosa cv. Hayward and A. chinensis cv. Hort16A, the most commercialized kiwifruits, are uncultivable in cold areas due to their low resistance to cold, whereas the hardy kiwifruit is resistant to high frost at - 30 °C, and thus can be cultivated in even cold areas (Fisk et al., 2008). Hardy kiwifruits contain various chemical compounds, including sugars, organic acids, vitamin C, and phenolics (Wojdyło et al., 2017). Unlike other kiwifruits, hardy kiwifruits contain more sucrose than glucose and fructose (Nishiyama et al., 2008). Hardy kiwifruits have a greater myo-inositol content than green and golden kiwifruits (Nishiyama et al., 2008). In particular, the total phenolic content and antioxidant capacity of hardy kiwifruits are known to be higher than those of green kiwifruits (Lee et al., 2015b). Phenolics including procyanidin B2, (-)epicatechin, neochlorogenic acid, cryptochlorogenic acid, rutin, hyper
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