Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa ‘Hayward’ and Actinidia eriantha ‘Bidan’
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- 作者：Hanna Leontowicza ; hanna_leontowicz@sggw.pl" class="auth_mail" title="E-mail the corresponding author ; Maria Leontowicza ; Piotr Latochab ; Iwona Jesionc ; Yong-Seo Parkd ; Elena Katriche ; Dinorah Barasche ; Alina Nemirovskie ; Shela Gorinsteine ; gorin@cc.huji.ac.il" class="auth_mail" title="E-mail the corresponding author
- 关键词：Hardy kiwi cultivars ; &lsquo ; Bidan&rsquo ; and &lsquo ; Hayward&rsquo ; Bioactive compounds ; Vitamins ; Antioxidant capacities ; Binding properties
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：281-291
- 全文大小：2116 K
文摘
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Actinidia (A.) arguta, A. deliciosa and A. eriantha were investigated.
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Bioactive compounds and antioxidant activities were compared.
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The binding properties between proteins and polyphenols were determined.
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The highest bioactivity and binding properties were in cultivars ‘M1’ and ‘Bidan’.
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For the first time three different of kiwi fruit families were compared by fluorescence, MS and FTIR.