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Phytochemical analysis of two main varieties of persimmon and kiwifruit and their antioxidative and quenching capacities

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Abstract

Bioactivities of persimmon and kiwifruit were studied and compared in connection with their characteristics towards human health. Based on the results of our recently published research, two fruits growing in South Korea persimmon ‘Fuyu’ and kiwifruit ‘Hayward’ were investigated and compared. Spectroscopic, fluorescence and FTIR measurements and radical scavenging reactions were used to compare the qualities of persimmon and kiwifruit. The results of above methods showed that total polyphenol and tannin substances, vitamin C and values of antioxidant capacities were higher in kiwifruit than in persimmon. Phenolics were also characterized by specific IR bands and MS spectra. Antioxidant capacities of polyphenols extracted from the studied fruits correlated with the binding abilities during their interaction with serum albumin, one of the most important proteins in human metabolism. As a result of a complex reaction between the proteins and polyphenols, the fluorescence intensity of proteins decreased and such interaction can be a model in distribution of drugs. Relationship between the most active compounds and their influence on the quality of fruits was established, based on the relatively high bioactivity and quenching properties. In conclusion, kiwifruit and persimmon according to the obtained results contain high amounts of antioxidants and can be widely consumed as fresh, processed and functional foods.

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Acknowledgements

Thanks from all authors of the manuscript to Dr. Elena Katrich from Institute for Drug Research, Hebrew University of Jerusalem, for her assistance in the measuring of some indices in fruits.

Funding

This research received no external funding.

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Authors and Affiliations

  1. Department of Food Nutrition, Gwangju Health University, Gwangsan-gu, Gwangju, South Korea

    Young Mo Kim

  2. Department of Horticultural Science, Mokpo National University, Muan, Jeonnam, South Korea

    Yong Seo Park

  3. Department of Food Engineering, Mokpo National University, Muan, Jeonnam, South Korea

    Yang Kyun Park, Kyung Sik Ham & Seong Gook Kang

  4. Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem, Israel

    Dinorah Barasch, Alina Nemirovski & Shela Gorinstein

Authors
  1. Young Mo Kim
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  2. Yong Seo Park
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  3. Yang Kyun Park
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  4. Kyung Sik Ham
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  5. Seong Gook Kang
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  6. Dinorah Barasch
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  7. Alina Nemirovski
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  8. Shela Gorinstein
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Contributions

This study was conceived and designed by YMK and SG. YSP, DB and YKP generated and performed the quality control of the reported data. KSH, AN and SGK performed statistical analyses and drafted the manuscript. YMK, YSP, and SG contributed to the manuscript writing. All authors reviewed and provided comments to the final manuscript (YMK, YSP, YKP, KSH, SGK, DB, AN and SG). All authors read and approved the final manuscript.

Corresponding author

Correspondence to Shela Gorinstein.

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Kim, Y.M., Park, Y.S., Park, Y.K. et al. Phytochemical analysis of two main varieties of persimmon and kiwifruit and their antioxidative and quenching capacities. Eur Food Res Technol 246, 1259–1268 (2020). https://doi.org/10.1007/s00217-020-03486-z

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  • DOI: https://doi.org/10.1007/s00217-020-03486-z

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