P Latocha

Antioxidant activity and chemical difference in fruit of different Actinidia sp.

Abstract The present research aimed at evaluating the vitamin C, total phenolic content (TPC), phenolic compounds, carotenoids, and chlorophyll contents, as well as antioxidant activity (AAC) of six Actinidia species fruit. Vitamin C, phenolic compounds, carotenoids and chlorophylls were measured using high-performance liquid chromatography. TPC was determined using the Folin–Ciocalteau reagent, and AAC using 2,2-diphenyl-1-picryl hydrazyl (DPPH) assay. The highest concentrations of vitamin C and TPC were found for Actinidia kolomikta fruit (1008.3 and 634.1 mg/100 g fresh weight [FW], respectively). Among phenolic compounds, seven phenolic acids and three flavonoids were identified. The 2,5-dihydroxybenzoic acid prevailed in A. kolomikta (425.54 mg/100 g FW), while tannic acid dominated in other species (4.63–100.43 mg/100 g FW). The largest amounts of chlorophylls and carotenoids were identified as Actinidia macrosperma (4.02 and 2.09 mg/100 g FW, respectively). The AAC of fruit extracts decreased in the order of A. kolomikta > Actinidia purpurea > Actinidia melanandra > A. macrosperma > Actinidia arguta > Actinidia deliciosa according to the DPPH assay.

Analytical Methods Applied to Characterization of Actinidia arguta, Actinidia deliciosa, and Actinidia eriantha Kiwi Fruit Cultivars

AbstractIn this research, eight kiwi fruit genotypes (six hardy kiwis (Actinidia arguta and their hybrids), one of Actinidia deliciosa ‘Hayward,’ and one of Actinidia eriantha ‘Bidan’ were examined and compared by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared (FT-IR) spectra, and nuclear magnetic resonance (NMR) spectroscopy. Proteins were extracted from lyophilized fruits, flesh with seeds, grinded seeds, and singular seeds and then separated by SDS-PAGE. Matrix similarity and dendrogram was generated using Nei coefficient and Unweighted Pair Group Method with Arithmetic mean (UPGMA) algorithm. Based on protein patterns, Actinidia species were clearly distinguishable, whereas differences between hardy kiwi fruit cultivars were minor or nondetectable. The electrophoretical separations were able to distinguish a half of hardy kiwi fruit cultivars, so cluster analysis revealed a limited number of cultivar groups. Intervarietal polymorphism was low and this affected the results of similarity analysis. One distinct cluster, composed of two pairs of cultivars and identical by protein patterns, was obtained. Cultivars ‘Ananasnaya’ and ‘Weiki,’ according to the morphological description, were similar. Oppositely, ‘M1’ cultivar significantly differed from other hardy kiwi cultivars by densitometrical bands intensity. All examined singular seeds of ‘Ananasnaya’ cultivar possessed identical protein patterns. The protein patterns of ‘Bingo’ and ‘Ananasnaya’ hardy kiwi fruits harvested in 2011 and 2013 were identical. Three weeks storage after harvest did not affect the protein composition of these cultivars. FT-IR and NMR spectrum of hardy kiwi fruits were presented and compared with ‘Hayward’ and ‘Bidan’ and showed slight differences in comparison with the protein profiles. SDS-PAGE is more applicable than FT-IR and NMR for comparison of different kiwi fruit cultivars. The used analytical methods can be applied to any food analysis in order to distinguish the main compounds and to present fingerprints of different cultivars. Graphical AbstractA, Actinidia arguta kiwi fruit cultivars; B, Actinidia deliciosa kiwi fruit ‘Hayward’; C,Actinidia eriantha kiwi fruit ‘Bidan’; D, Electrophoretical patterns of proteins extracted with urea bufferfrom: 1, ‘Bingo’; 2, ‘M1’; 3, ‘Ananasnaya’; 4, ‘Weiki’; 5, ‘Jumbo’; 6, ‘Geneva’; 7, ‘Hayward’; 8,‘Bidan’; E, FT-IR spectra of extracted polyphenols. Curves from the top kiwi fruit ‘Ananasnaya,’‘Bingo,’ ‘M1’; F, 1H-NMR spectra from the top of DMSO extracts of ‘Bidan’; ‘Hayward’;‘Ananasnaya’.

Mathematical Modeling of Actinidia arguta (Kiwiberry) Drying Kinetics

Abstract Consumers and scientists exhibit a growing interest in bioactive ingredients of natural origin with strong pro-health effects. Such properties have been found in fruits of of Actinidia argute, commonly known as kiwiberry (mini kiwi or hardy kiwi). Appropriate methods and parameters of the drying process enable obtaining a product with preserved high pro-health properties. The obejctive of this paper was to study the influence of the selected drying methods on the drying kinetics of actinidia. Commonly known mathematical models were used to describe the process. The kinetics of convective, microwave-convective, infrared and vacuum drying was investigated. The process was performed until samples reached dimensionless moisture ratio (MR) of 0.02. The quickest method was vacuum drying reaching moisture ratio target after 286 min, and the slowest was convective drying characterized by 1352 min of drying. In general, Midilli et al.’s model was evaluated as the most adequate for description of the moisture transfer in the fruit samples.

Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies

The aim of this study was to analyze the impact of osmotic solutions and temperature on the osmotic dehydration (OD) of two cultivars of kiwiberry. OD was carried out in sucrose, xylitol and maltitol solutions at 30 °C and 50 °C, respectively. The process of osmotic dehydration was described by the means of water loss (WL), solid gain (SG), weight reduction (WR), and water content changes. Moreover, dehydration was described by mathematical models often used in the literature. The highest WL, WR and SG values were observed for samples treated by xylitol and maltitol at 50 °C. The statistical analysis of the mathematical modelling of the process showed that in most cases, the Peleg’s equation exhibits better fitting for the experimental data.