FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (19): 104-112.doi: 10.7506/spkx1002-6630-20180815-153

• Basic Research • Previous Articles     Next Articles

Isolation, Identification and Antioxidant Activity of Polyphenols from Kiwifruits

ZHANG Yun, LIU Fang, BU Fanwen, LU Ying, XU Hai, TANG Jiale, YIN Chunfeng, LIN Wenli,   

  1. (1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; 2. Hunan Horticultural Research Institute, Changsha 410125, China; 3. College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128, China)
  • Online:2019-10-15 Published:2019-10-25

Abstract: High-speed countercurrent chromatography (HSCCC) and preparative high performance liquid chromatography were used to separate polyphenols from kiwifruits (KPT). A total of 8 compounds were obtained and 7 of them were identified by spectroscopically: neochlorogenic acid (compound 1), caffeic acid-3-O-glucoside (compound 2), 2-O-caffeoylthreonic acid (compound 3), epicatechin (compound 5), procyanidin C1 (compound 6), malaxinic acid (compound 7), and quercitrin (compound 8). Compound 4 may be presumed to be a B-type proanthocyanidin dimer. Compounds 2, 5, 6 and 7 had effective scavenging effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cations in the decreasing order: proanthocyanidin C1 > epicatechin > caffeic acid-3-O-glucoside > malaxinic acid.

Key words: kiwifruit, polyphenols, isolation and identification, antioxidant activity

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