Effects of variety, maturity and storage conditions on the allergic potential of kiwifruit and its relationship with antioxidant activity.
Food Chem X 2022;
16:100467. [PMID:
36263246 PMCID:
PMC9574761 DOI:
10.1016/j.fochx.2022.100467]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 09/01/2022] [Accepted: 10/08/2022] [Indexed: 11/06/2022] Open
Abstract
Allergenicity of kiwifruit strongly associated with its physiological attributes.
10-day storage of kiwifruit at 20 °C increased the Act d 2 content by 50 %.
Act d 2 content in the seeds was 4-fold higher than that of peel.
Act d 2 content showed a negative 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 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.
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