| Autor: |
Garcia-Herrera P; Departament of Nutrition and Food Science, Faculty of Pharmacy, University Complutense of Madrid, Pza, Ramón y Cajal s/n, 28040 Madrid, Spain., Maieves HA; Departament of Nutrition, Federal University of Pelotas, Rua Gomes Carneiro n.1, Pelotas 88630, Brazil., Vega EN; Departament of Nutrition and Food Science, Faculty of Pharmacy, University Complutense of Madrid, Pza, Ramón y Cajal s/n, 28040 Madrid, Spain., Perez-Rodriguez ML; Departament of Nutrition and Food Science, Faculty of Pharmacy, University Complutense of Madrid, Pza, Ramón y Cajal s/n, 28040 Madrid, Spain., Fernandez-Ruiz V; Departament of Nutrition and Food Science, Faculty of Pharmacy, University Complutense of Madrid, Pza, Ramón y Cajal s/n, 28040 Madrid, Spain., Iriondo-DeHond A; Institute of Food Science Research (CIAL, UAM-CSIC), Nicolas Cabrera, 9, 28049 Madrid, Spain., Castillo MDD; Institute of Food Science Research (CIAL, UAM-CSIC), Nicolas Cabrera, 9, 28049 Madrid, Spain., Sanchez-Mata MC; Departament of Nutrition and Food Science, Faculty of Pharmacy, University Complutense of Madrid, Pza, Ramón y Cajal s/n, 28040 Madrid, Spain. |
| Abstrakt: |
The feasibility of using dwarf kiwi fruits ( Actinia arguta Miq.) as a healthy and sustainable food, compared to other types of commercial kiwi fruits, was evaluated in the present study. The overall antioxidant capacity of these fruits was assessed by either extraction-dependent methods (ABTS, ORAC) or the direct method called Quick, Easy, New, CHEap, Reproducible (QUENCHER) (DPPH, FRAP, Folin-Ciocalteu), applied for the first time to analyze kiwi fruits. With this methodology, all the molecules with antioxidant capacity are measured together in a single step, even those with high molecular weight or poor solubility in aqueous extraction systems, such as antioxidant dietary fiber. The effect of kiwi extracts on physiological and induced intracellular reactive oxygen species (ROS) production on IEC-6 cells was also analyzed, as well as total phenolic content (TPC) by Fast Blue BB, flavonols, hydroxycinnamic acids, and hydroxybenzoic acids. A. arguta fruits showed the highest values in all the antioxidant assays, being remarkably higher than the other kiwi species for Q-FRAP and Q-DPPH. Dwarf kiwi showed the highest potential in reducing physiological ROS and the highest values of TPC (54.57 mgGAE/g), being hydroxybenzoic acids the main phenolic family found (2.40 mgGAE/g). Therefore, dwarf kiwi fruits are a natural source of antioxidants compared to conventional kiwi fruits, being a sustainable and healthy alternative to diversify fruits in the diet. |
