Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars Yong-Seo Park a,⇑ , Jacek Namiesnik b , Kann Vearasilp c , Hanna Leontowicz d , Maria Leontowicz d , Dinorah Barasch e , Alina Nemirovski e , Simon Trakhtenberg f,2 , Shela Gorinstein e,⇑,1,3 a Department of Horticultural Science, Mokpo National University, Muan, Jeonnam, South Korea b Department of Analytical Chemistry, Gdansk University of Technology, Gdansk, Poland c Faculty of Pharmacy, Srinakharinwirot University, Bangkok, Thailand d Warsaw University of Life Sciences (SGGW), Faculty of Veterinary Medicine, Department of Physiological Sciences, Warsaw, Poland e The Institute for Drug Research, School of Pharmacy, The Hebrew University, Hadassah Medical School, Jerusalem 91120, Israel f Kaplan Medical Center, 76100 Rehovot, Israel article info Article history: Received 16 December 2013 Received in revised form 16 May 2014 Accepted 20 May 2014 Available online 3 June 2014 Keywords: Kiwi fruits cultivars Bioactive compounds Antioxidant capacities Binding properties abstract The aim of this investigation was to find the best among seven different kiwi fruit cultivars (‘Hayward’, ‘Daheung’, ‘Haenam’, ‘Bidan’, ‘Hort16A’, ‘Hwamei’ and ‘SKK12’) for human consumption and to classify them as groups. Therefore, the contents of bioactive compounds and the level of antioxidant capacities of these cultivars were determined in four different extracts and compared. It was found that the contents of the bioactive compounds and the level of antioxidant capacities in different extracts differ significantly (P < 0.05). Bioactive compounds and the antioxidant capacities were significantly higher in ‘Bidan’ and ‘SKK12’ cultivars than in other studied samples. The ethanol and water extracts of these cultivars exhib- ited high binding properties with human serum albumin (HSA) in comparison with catechin. In conclu- sion, based on fluorescence profiles the seven new kiwi fruit cultivars can be classified for three groups: ‘Hayward’ (including ‘Daheung’, ‘Haenam’, Hwamei’ and ‘SKK12’), ‘Bidan’ and ‘Hort 16A’. In MS – profiles some differences in the peaks were found between the cultivar groups. All studied fruits could be a valu- able addition to known disease preventing diets. Ó 2014 Elsevier Ltd. All rights reserved. 1. Introduction Nowadays some authors recommend consumption of fruits with high bioactivity (Proteggente et al., 2002; Sun, Chu, Wu, & Liu, 2002), because only such fruits are effective in prevention and treatment of various diseases (Lansky, & Newman, 2007; Larson, Neumark- Sztainer, Hannan, & Story, 2007; Lindeberg et al., 2007; Duttaroy & Jøorgensen, 2004). Most of the used fruits have many cultivars (Fukuda, Suezawa, & Katagiri, 2007; Toledo et al., 2008; Wall et al., 2008). It was shown that even cultivars grown in the same geo- graphic and climatic conditions differ significantly (Ercisli, Ozdemir, Sengul, Orhan, & Gungor, 2007; Toledo et al., 2008). So, Toledo et al. (2008) studied the bioactivity of durian cultivars such as Mon Thong, Chani, Kan Yao, Pung Manee and Kradum at the same stage of ripening from the same geographic region grown in the same climatic conditions in order to find the best among them for human consumption. It was concluded that among the studied dur- ian cultivar Mon Thong is preferable (Haruenkit et al., 2010). Widely consumed kiwi fruit has many cultivars (Ercisli et al., 2007). Which of them is preferable for human consumption? In order to answer this question it was decided to investigate seven kiwi fruit cultivars (‘Hayward’, ‘Daheung’, ‘Haenam’, ‘Bidan’, ‘Hort16A’, ‘Hwamei’ and ‘SKK12’) and to divide them to groups. The content of the bioactive compounds and the level of antioxidant capacity (AC) were deter- mined and compared. In order to receive reliable data the AC was determined by four complementary assays: ABTS, DPPH, FRAP and CUPRAC and the mass-spectra profile. Human serum albumin is the drug carrier’s protein and serves to greatly amplify the capacity of plasma for transporting drugs. It is interesting to investigate in vitro how this protein interacts with polyphenols extracted from kiwi fruit samples in order to get useful information of the properties of polyphenol–protein complex. Therefore the functional properties http://dx.doi.org/10.1016/j.foodchem.2014.05.114 0308-8146/Ó 2014 Elsevier Ltd. All rights reserved. ⇑ Corresponding authors. Tel.: +82 61 450 2376; fax: +82 61 453 2309 (Y.-S. Park). Tel.: +972 2 6758690; fax: +972 2 6757076 (S. Gorinstein). E-mail addresses: ypark@mokpo.ac.kr (Y.-S. Park), shela.gorin@mail.huji.ac.il (S. Gorinstein). 1 S. Gorinstein is affiliated with the David R. Bloom Center for Pharmacy. 2 Prof. Simon Trakhtenberg died in November 2011. 3 This article was written in memory of Dr. Zeev Tashma, who encouraged our research group and participated in our research. Food Chemistry 165 (2014) 354–361 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem