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Pomologia Croatica : Glasilo Hrvatskog agronomskog društva, Vol. 23 No. 1-2, 2019.

Original scientific paper

https://doi.org/10.33128/pc.23.1-2.1

Nutritional potential of kiwi fruit

Sandra Voća orcid id orcid.org/0000-0003-0571-0872 ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Jasmina Čaušević ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska, Diplomski studij, Hortikultura
Jana Šic Žlabur orcid id orcid.org/0000-0002-3232-585X
Martina Skendrović Babojelić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Nadica Dobričević ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Stjepan Pliestić ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ante Galić orcid id orcid.org/0000-0002-0155-7228 ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

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Abstract

Kiwifruit is highlighted by significant nutritional composition considering it is a rich source of vitamins, especially vitamin C, minerals, dietary fibers and bioactive compounds with high antioxidant activity. The aim of this study was to determine the differences in chemical and nutritional composition and the bioactive compounds content in fruits of four kiwifruit cultivars: 'Abbott ', 'Bruno', 'Monty' and 'Hayward'grown in Čapljina (BiH). The key parameters of basic chemical composition as well as the bioactive and pigment compounds content were analyzed. The highest dry matter content (20.52 %) as well as the highest total soluble solids (15.93 %) was determined in cultivar 'Monty', while the highest vitamin C content (107.44 mg/100 g fresh weight), total chlorophylls (18.25 μg/g), total carotenoids (4.60 μg/g) and the highest antioxidant capacity (2134.84 μmol TE/L) was determined in cv. 'Bruno'. Based on the results from this study can be concluded that overall quality of kiwifruit strongly depend on genetic characteristics. Kiwifruit shows high nutritional value and is a rich source of different bioactive compounds with significant antioxidant activity which highlights this species as important for human health.

Keywords

kiwifruit; vitamin C; total phenols; pigment compounds; antioxidant capacity

Hrčak ID:

226637

URI

https://hrcak.srce.hr/226637

Publication date:

14.10.2019.

Article data in other languages: croatian

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