Evaluating Antioxidant Capacity of Eight Kiwi Fruit Cultivars and Identifying Cultivars Based on HPLC and FT-IR Fingerprint Analysis
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To analyze the antioxidant capacity of different kiwi fruit cultivars and to distinguish between different kiwi cultivars, high performance liquid chromatography (HPLC) and Fourier transform infrared spectroscopy (FT-IR) were employed to conduct fingerprint analysis for kiwi fruit samples. The antioxidant capacity, phenolic content, and FT-IR spectra of Qihong, Jinyan, and six other kiwi fruit cultivars were measured, and analysis of variance, principal component analysis (PCA), and hierarchical cluster analysis (CA) were conducted. The results showed that the content of ascorbic acid and total phenols in Huayou were about twice as high as those found in other cultivars, and Huayou had the strongest in vitro antioxidant capacity. The cumulative proportions of explained variance for the first two principal components from the PCA of antioxidant indices, polyphenolic content, and FI-IR data were 63.49%, 55.91%, and 84.96%, respectively. Three cluster analyses could effectively distinguish between the different cultivars; Jinyan, Huayou, and Hayward were best separated. The separation of cultivars based on FT-IR spectroscopic analysis was better than separation based on antioxidant indexes and phenolic content, and showed a result most similar to botanical classification. The separation using CA based on antioxidant indexes was not effective enough for the Qihong, Wanhong, and Xuxiang cultivars.
