TY  - JOUR
AU  - Dias, Murilo
AU  - Caleja, Cristina
AU  - Pereira, Carla
AU  - Calhelha, Ricardo C.
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Tavares, Débora
AU  - Baraldi, Ilton José
AU  - Barros, Lillian
AU  - Ferreira, Isabel C.F.R.
PY  - 2020
UR  - https://www.sciencedirect.com/science/article/pii/S0963996919306398?via%3Dihub
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3524
AB  - Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.
T2  - Food Research International
T1  - Chemical composition and bioactive properties of byproducts from two different kiwi varieties
VL  - 127
DO  - 10.1016/J.FOODRES.2019.108753
SP  - 108753
ER  - 

@article{
author = "Dias, Murilo and Caleja, Cristina and Pereira, Carla and Calhelha, Ricardo C. and Kostić, Marina and Soković, Marina and Tavares, Débora and Baraldi, Ilton José and Barros, Lillian and Ferreira, Isabel C.F.R.",
year = "2020",
abstract = "Kiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical composition and bioactivities of each pulp and peel. The results revealed that pulps have a high water content and low amount of other macronutrients. Both parts of red kiwi presented the highest tocopherols content and red kiwi pulp presented the highest content in ascorbic acid. In general, the peels exhibited the highest antioxidant activity and green kiwi peels showed cytotoxicity and anti-inflammatory activity, which could be related to its higher content in phenolic compounds, especially B-type (epi)catechin dimer. Therefore, kiwi components currently underutilized may be indicated as a source of natural functionalizing ingredients with several benefits for human health.",
journal = "Food Research International",
title = "Chemical composition and bioactive properties of byproducts from two different kiwi varieties",
volume = "127",
doi = "10.1016/J.FOODRES.2019.108753",
pages = "108753"
}

Dias, M., Caleja, C., Pereira, C., Calhelha, R. C., Kostić, M., Soković, M., Tavares, D., Baraldi, I. J., Barros, L.,& Ferreira, I. C.F.R.. (2020). Chemical composition and bioactive properties of byproducts from two different kiwi varieties. in Food Research International, 127, 108753.
https://doi.org/10.1016/J.FOODRES.2019.108753

Dias M, Caleja C, Pereira C, Calhelha RC, Kostić M, Soković M, Tavares D, Baraldi IJ, Barros L, Ferreira IC. Chemical composition and bioactive properties of byproducts from two different kiwi varieties. in Food Research International. 2020;127:108753.
doi:10.1016/J.FOODRES.2019.108753 .

Dias, Murilo, Caleja, Cristina, Pereira, Carla, Calhelha, Ricardo C., Kostić, Marina, Soković, Marina, Tavares, Débora, Baraldi, Ilton José, Barros, Lillian, Ferreira, Isabel C.F.R., "Chemical composition and bioactive properties of byproducts from two different kiwi varieties" in Food Research International, 127 (2020):108753,
https://doi.org/10.1016/J.FOODRES.2019.108753 . .