Effect of Ultra High Pressure (UHP) on Polyphenol Content and Antioxidant Activity in Kiwifruit Juice from Different Cultivars

Abstract

Abstract: Ultra high pressure (UHP) (500 MPa, 20 min) was used for the treatment of kiwifruit juice from four species (yellow kiwifruit, green kiwifruit, Hongyang kiwifruit and Juxiang kiwifruit) for evaluating the content and antioxidant activity of polyphenols. Results indicated that UHP could significantly improve polyphenol (free phenol and bound phenol) contents (P＜0.05). Especially, the content of free phenol from yellow kiwifruits revealed an improvement of 78.68 μg/mL; the content of bound phenol from Juxiang kiwifruits revealed an improvement of 15.58 μg/mL. The antioxidant activities of four cultivars of kiwifruits were evaluated by DPPH radical scavenging method, reducing power method and ABTS radical scavenging method. Results indicated that antioxidant activity of free polyphenols was higher than that of bound polyphenols. Therefore, UHP treatment can improve the antioxidant activity of four kinds of kiwifruit pulp, but not significantly.

Key words: kiwifruit, ultra high pressure, polyphenol, antioxidant activity

CLC Number:

R972.6

References

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