Phenolics, ascorbate and the antioxidant potential of kiwiberry vs. common kiwifruit: The effect of cultivar and tissue type
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- 作者：Piotr Latochaa ; piotr_latocha@sggw.pl" class="auth_mail" title="E-mail the corresponding author ; Barbara Łatab ; Agnieszka Stasiaka
- 关键词：Actinidia arguta ; Actinidia deliciosa ; Antioxidant distribution ; FRAP-assay ; Peel ; Flesh
- 刊名：Journal of Functional Foods
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：19
- 期：part_PA
- 页码：155-163
- 全文大小：730 K
文摘
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Kiwiberry peel was up to 12.6 × richer in phenolics than its flesh.
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Kiwiberry peel was up to 3.0 × richer in ascorbate than its flesh.
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Kiwifruit peel was 4.7 × richer in phenolics and lower in ascorbate than its flesh.
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The similar serving of kiwiberry was up to 1.8 × richer in phenolics than kiwifruit.
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The similar serving of kiwiberry was about 1.2 × richer in ascorbate than kiwifruit.