Abstract:

In order to extend the utilization of kiwifruits, we determined and correlated physicochemical parameters and
antioxidant activities (DPPH, ·OH, and ABTS+·scavenging capacity and Cu2+ and Fe3+-reducing power) of different fruit
parts of 8 commercial varieties of kiwifruit. In addition, the contents of antioxidant components in fruit peel, pulp and core
were evaluated and the contribution rates of different parts to the antioxidant activities of the whole fruit were also explored.
Among 8 varieties of kiwifruits, the “Huayou” cultivar had the strongest antioxidant activity, whereas “Hayward” had the
weakest antioxidant activity. The correlation analysis indicated that ascorbic acid and total phenolic contents significantly
contributed to the antioxidant activities. The decreasing order of antioxidant activities of different fruit parts was as follows:
peel, pulp and core. The antioxidant activity of the peel was mainly derived from the rich contents of phenolic compounds,
while the antioxidant activity of the pulp was mainly derived from the plenty of ascorbic acid.

Key words: kiwifruit, varieties, different parts, correlation analysis, antioxidant activity in vitro