Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity
This work aimed to study the influences of physiological characteristics (variety, maturity, and fruit components) and storage conditions on the allergenic potential of kiwifruit. The results found kiwifruit allergen (Act d 2) is only measured in the green kiwifruit rather than golden kiwifruit. The...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522002656 |
| _version_ | 1811182006456811520 |
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| author | Jin Wang Lili Zhang Xin Dong Jun Wang Vijaya Raghavan |
| author_facet | Jin Wang Lili Zhang Xin Dong Jun Wang Vijaya Raghavan |
| author_sort | Jin Wang |
| collection | DOAJ |
| description | This work aimed to study the influences of physiological characteristics (variety, maturity, and fruit components) and storage conditions on the allergenic potential of kiwifruit. The results found kiwifruit allergen (Act d 2) is only measured in the green kiwifruit rather than golden kiwifruit. The Act d 2 content of seed is 2-fold and 4-fold higher than that of pulp and peel, respectively. The highest Act d 2 allergen content was determined in ripe kiwifruit, followed by overripe fruit and unripe fruit. A 50 % of enhancement in Act d 2 content was observed after 10-day storage at 20 °C. Further, the Act d 2 content showed a negative relationship with the ascorbic acid content and total antioxidant activity at various conditions. Thus, antioxidants as important factors may involve the regulation of Act d 2 in kiwifruit. These findings could provide a deep understanding in the distribution of Act d 2. |
| first_indexed | 2024-04-11T09:24:38Z |
| format | Article |
| id | doaj.art-6570da283ce04e3ea01c93944eb30d86 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-11T09:24:38Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-6570da283ce04e3ea01c93944eb30d862022-12-22T04:32:03ZengElsevierFood Chemistry: X2590-15752022-12-0116100467Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activityJin Wang0Lili Zhang1Xin Dong2Jun Wang3Vijaya Raghavan4Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China; Corresponding authors at: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China (J. Wang).Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, ChinaDepartment of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X3V9, CanadaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Corresponding authors at: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China (J. Wang).Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X3V9, CanadaThis work aimed to study the influences of physiological characteristics (variety, maturity, and fruit components) and storage conditions on the allergenic potential of kiwifruit. The results found kiwifruit allergen (Act d 2) is only measured in the green kiwifruit rather than golden kiwifruit. The Act d 2 content of seed is 2-fold and 4-fold higher than that of pulp and peel, respectively. The highest Act d 2 allergen content was determined in ripe kiwifruit, followed by overripe fruit and unripe fruit. A 50 % of enhancement in Act d 2 content was observed after 10-day storage at 20 °C. Further, the Act d 2 content showed a negative relationship with the ascorbic acid content and total antioxidant activity at various conditions. Thus, antioxidants as important factors may involve the regulation of Act d 2 in kiwifruit. These findings could provide a deep understanding in the distribution of Act d 2.http://www.sciencedirect.com/science/article/pii/S2590157522002656KiwifruitAllergic potentialMaturityStorage conditionsAntioxidant activity |
| spellingShingle | Jin Wang Lili Zhang Xin Dong Jun Wang Vijaya Raghavan Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity Food Chemistry: X Kiwifruit Allergic potential Maturity Storage conditions Antioxidant activity |
| title | Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity |
| title_full | Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity |
| title_fullStr | Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity |
| title_full_unstemmed | Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity |
| title_short | Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity |
| title_sort | effects of variety maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity |
| topic | Kiwifruit Allergic potential Maturity Storage conditions Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522002656 |
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