Isolation, Identification and Antioxidant Activity of Polyphenols from Kiwi Fruit

Abstract

Abstract: The high-speed countercurrent chromatography (HSCCC) and preparative high performance liquid chromatography were used to separate polyphenols from kiwifruit. A total of 9 compounds were obtained, and 7 compound structures were identified by spectroscopy: neochlorogenic acid (1), caffeic acid-3-O-glucoside (2), 2-O-caffeoylthreonic acid (3), epicatechin (5), procyanidin C1 (6), Malaxinic acid (7), quercitrin (8). Compound 4 may be presumed to be a B-type proanthocyanidin dimer. Among them, compounds 3 and 7 were isolated from kiwifruit for the first time. Compounds 2、5、6、7 have effective scavenging effects on DPPH and ABTS free radicals, the ability of them to remove DPPH and ABTS free radicals is: proanthocyanidin C1> epicatechin> caffeic acid-3-O-glucoside> Malaxinic acid.

Key words: kiwifruit, polyphenols, Isolation and Identification, Antioxidant Activity

CLC Number:

TS255.3

References

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