TY - JOUR
T1 - Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa
T2 - Bioactivity, radical scavenging activity and effects on cells viability
AU - Silva, Ana Margarida
AU - Pinto, Diana
AU - Fernandes, Iva
AU - Gonçalves Albuquerque, Tânia
AU - Costa, Helena S.
AU - Freitas, Vitor
AU - Rodrigues, Francisca
AU - Oliveira, M. Beatriz P.P.
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/8/15
Y1 - 2019/8/15
N2 - Actinidia deliciosa and A. arguta fruits (kiwifruit and kiwiberry, respectively) are an excellent source of bioactive compounds. The aim of this paper is to valorize the fruits that are not commercialized (e.g. due to inadequate size or physical damage) in infusions and decoctions. The antioxidant activity, the scavenging activity against reactive species, the phenolic profile and the intestinal effects of infusions and decoctions of dehydrated fruits were evaluated and compared. Decoctions presented the highest antioxidant activity and a good ability to capture HOCl and [rad] NO. The phenolic composition of A. arguta present quinic acid, cis-caftaric acid and its derivatives, caffeoyl hexoside, luteolin glucuronide, quercetin derivatives and myristin, while A. deliciosa extracts were characterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside. No adverse effects were observed on Caco-2 and HT29-MTX cells. Kiwiberry decoctions showed to be the best option to keep the fruits benefits.
AB - Actinidia deliciosa and A. arguta fruits (kiwifruit and kiwiberry, respectively) are an excellent source of bioactive compounds. The aim of this paper is to valorize the fruits that are not commercialized (e.g. due to inadequate size or physical damage) in infusions and decoctions. The antioxidant activity, the scavenging activity against reactive species, the phenolic profile and the intestinal effects of infusions and decoctions of dehydrated fruits were evaluated and compared. Decoctions presented the highest antioxidant activity and a good ability to capture HOCl and [rad] NO. The phenolic composition of A. arguta present quinic acid, cis-caftaric acid and its derivatives, caffeoyl hexoside, luteolin glucuronide, quercetin derivatives and myristin, while A. deliciosa extracts were characterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside. No adverse effects were observed on Caco-2 and HT29-MTX cells. Kiwiberry decoctions showed to be the best option to keep the fruits benefits.
KW - Decoction
KW - Infusion
KW - Kiwiberry
KW - Kiwifruit
KW - Phenolic profile
UR - http://www.scopus.com/inward/record.url?scp=85063263819&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2019.03.105
DO - 10.1016/j.foodchem.2019.03.105
M3 - Article
C2 - 30955657
AN - SCOPUS:85063263819
SN - 0308-8146
VL - 289
SP - 625
EP - 634
JO - Food Chemistry
JF - Food Chemistry
ER -