Fluorescence and Ultraviolet Spectroscopic Evaluation of Phenolic Compounds, Antioxidant and Binding Activities in Some Kiwi Fruit Cultivars

Abstract

Spectrophotometric assays (Folin–Ciocalteu, ferric-reducing/antioxidant power, cupric-reducing antioxidant capacity, and β-carotene linoleate model system) have been used to evaluate the total phenolics and flavonoids in kiwi fruit cultivars in ethanol and water extracts. Fluorescent and infrared measurements were correlated with the obtained spectroscopic data. It was found that the contents of the bioactive compounds and the level of antioxidant activity in different extracts differ significantly (p < 0.05). Bioactive compounds and antioxidant activities were significantly higher in two kiwi fruit cultivars (“Bidan” and “SKK12”) than in other studied samples. To our knowledge this is the first report showing the differences and similarities in new kiwi fruit cultivars, using these spectroscopic data. The ethanol extracts of these cultivars exhibited high binding properties with human serum albumin compared with rutin. In conclusion, the applied analytical methods showed the main compounds in the kiwi fruit cultivars and can be used for determination of these compounds in any plants. The relative knowledge would contribute to the pharmaceutical development and clinical application of extracts of kiwi fruit extracts.

Keywords:

• antioxidant activity
• fluorescence
• infrared spectra
• kiwi fruit
• spectroscopic methods
• total phenolics