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Changes of phenolic compounds, antioxidant capacities, and inhibitory effects on digestive enzymes of kiwifruits (Actinidia chinensis) during maturation

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Abstract

Phenolic compounds are considered the main bioactive components in kiwifruit. In order to well understand the accumulation pattern of health-beneficial phenolics, and to obtain high-quality kiwifruits with health-promoting characteristics, the changes of physicochemical properties, phenolic compounds, antioxidant capacities, and inhibitory effects on digestive enzymes of “Donghong” kiwifruits during maturation were systematically investigated. Noticeable variations in physicochemical properties and phenolic profiles were observed throughout the maturation stages of “Donghong” kiwifruit. According to the HPLC analysis, phenolic compounds, including chlorogenic acid, (−)-epicatechin, procyanidin B2, quercetin-3-O-rhamnoside, gallic acid, neochlorogenic acid, and caffeic acid, were found in “Donghong” kiwifruit, while chlorogenic acid was the most abundant phenolic compound. Considering the accumulation patterns of both total phenolics and soluble solids content, the optimum harvest time of kiwifruit with relatively high level of health-beneficial components was determined. Furthermore, “Donghong” kiwifruit exerted remarkable antioxidant capacities, and inhibitory effects on pancreatic lipase and α-glucosidase. Indeed, the Pearson’s correlation showed that chlorogenic acid, caffeic acid, (−)-epicatechin, and quercetin-3-O-rhamnoside could be major contributors to the antioxidant activity and inhibitory effects on digestive enzymes. Results are beneficial for better understanding of the accumulation patterns of health-beneficial phenolic compounds, which can aid in the targeting of specific developmental stages with an optimal phenolic profile for the production of health-beneficial products.

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Acknowledgements

This work was supported by Scientific Research Foundation of Sichuan Agricultural University (Grant No. 03120321), and the Scientific Research Fund Project of Science & Technology Department of Sichuan Province (Grant Nos. 2018NZ0010 and 2018JY0149).

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Author notes

  1. Xi-Rui Nie and Hong-Yi Li contributed equally to this work.

Authors and Affiliations

  1. Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya’an, 625014, Sichuan, China

    Xi-Rui Nie, Hong-Yi Li, Si-Yu Wei, Qiao-Hong Han, Li Zhao, Qing Zhang, Su-Qing Li, Wen Qin & Ding-Tao Wu

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  1. Xi-Rui Nie
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  2. Hong-Yi Li
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Correspondence to Wen Qin or Ding-Tao Wu.

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Nie, XR., Li, HY., Wei, SY. et al. Changes of phenolic compounds, antioxidant capacities, and inhibitory effects on digestive enzymes of kiwifruits (Actinidia chinensis) during maturation. Food Measure 14, 1765–1774 (2020). https://doi.org/10.1007/s11694-020-00424-1

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  • DOI: https://doi.org/10.1007/s11694-020-00424-1

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