Bioactive Compounds and Antioxidant Properties of Kiwifruit
Summary
Kiwifruit is distinguished by its exceptional concentration of bioactive constituents, notably vitamin C, a diverse array of polyphenols (including phenolic acids and flavonoids), and the proteolytic enzyme actinidin. These compounds confer strong antioxidant capacity, scavenging reactive oxygen species and mitigating oxidative stress associated with ageing and chronic disease. The balance of hydrophilic and lipophilic antioxidants in both flesh and peel underpins the fruit’s free‐radical quenching potential, as measured by assays such as DPPH, ABTS and FRAP. Variations among Actinidia species and cultivars influence total phenolic content and flavonoid profiles, while pre- and post-harvest factors—maturity, storage conditions and processing methods—further modulate bioactive yields. Beyond fresh consumption, interest in waste streams has grown, with peels and seeds serving as renewable sources of high-value antioxidants for functional foods, nutraceuticals and cosmeceuticals. The integration of green extraction techniques and circular-economy principles promises to enhance the viability of kiwifruit bioactives in global health and commercial applications.
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Bioactive Compounds and Antioxidant Properties of Kiwifruit publication trend
The graph below shows the total number of articles in bioactive compounds and antioxidant properties of kiwifruit across all publications each year (not limited to Nature Index journals).
Technical terms
Bioactive compound: A chemical constituent in food that affects physiological or cellular processes in the body.
Antioxidant capacity: The ability of a substance to neutralise free radicals and prevent oxidative damage.
Polyphenols: A broad class of plant metabolites characterised by multiple phenolic units, including flavonoids and phenolic acids.
Flavonoids: A subclass of polyphenols with a common benzo‐γ‐pyrone structure, known for anti‐inflammatory and antioxidant effects.
Actinidin: A thiol-protease enzyme uniquely abundant in kiwifruit that aids protein digestion and may modulate inflammatory pathways.
Free radicals: Unstable atoms or molecules with unpaired electrons that can cause cellular damage through oxidative reactions.
References
- Using biobased solvents for the extraction of phenolic compounds from kiwifruit industry waste. Separation and Purification Technology (2023).
- The nutritional and health attributes of kiwifruit: a review. European Journal of Nutrition (2018).
- Phenolic Profiles, Antioxidant Capacities, and Inhibitory Effects on Digestive Enzymes of Different Kiwifruits. Molecules (2018).
- Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model. Food Chemistry (2021).
- Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars. Foods (2020).
- Antioxidant, antimicrobial, and antiproliferative activitybased comparative study of peel and flesh polyphenols from Actinidia chinensis. Food & Nutrition Research (2019).
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