Food and Fermentation Industries >

2026 , Vol. 52 >Issue 14: 271 - 280

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044366

Quality evaluation of five varieties of kiwifruit and study of antioxidant and tyrosinase inhibitory activities before and after simulated digestion

  • LIAO Sijie ,
  • SI Huayang ,
  • XU Hui ,
  • DAI Jun ,
  • CHEN Naidong
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  • 1(School of Pharmacy, Anhui University of Chinese Medicine, Hefei 230012, China)
    2(Anhui Province Key Lab of Quality Evaluation and Improvement of Traditional Chinese Medicine, Lu'an City Laboratory for Quality Evaluation and Improvement of Traditional Chinese Medicine, West Anhui University, Lu'an 237012, China)

Received date: 2025-08-30

  Revised date: 2025-12-02

  Online published: 2026-08-21

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Abstract

This study took five varieties of kiwifruit as the subjects, determined their appearance quality and nutritional components, and used Pearson correlation analysis and principal component analysis (PCA) to explore the correlations among various indicators and screen out key quality indicators.In addition, to explore the impact of digestion on the activity of kiwifruit, this study constructed an in vitro simulated digestion model to investigate the changes in antioxidant capacity (ABTS cationic radical, DPPH free radical scavenging capacity) and tyrosinase inhibitory activity before and after digestion.The experimental results showed that there was a certain correlation between the apparent indicators and nutritional components of different varieties of kiwifruit.The principal component analysis results indicated that the key factors affecting the quality of kiwifruit can be summarized into four principal components, with a cumulative variance contribution rate of 86.128%, which respectively reflect the core characteristics of kiwifruit such as flavor quality, functional quality and appearance quality.After simulated digestion, the antioxidant activity of most varieties significantly decreased, but the tyrosinase inhibitory activity of some varieties slightly increased.This might be related to the instability of polyphenols and vitamin C during digestion and their conversion into small molecule active substances.The results showed that the selection of kiwifruit varieties was crucial for the retention of its functional components.Although the digestion process weakened the antioxidant capacity, it may enhance the potential for tyrosinase inhibition.This discovery provided an important reference for the deep processing of kiwifruit and the further development of functional foods.

Key words： kiwifruit; quality evaluation; in vitro simulated digestion; antioxidant; tyrosinase; enzyme inhibitory activity

Cite this article

LIAO Sijie , SI Huayang , XU Hui , DAI Jun , CHEN Naidong . Quality evaluation of five varieties of kiwifruit and study of antioxidant and tyrosinase inhibitory activities before and after simulated digestion[J]. Food and Fermentation Industries, 2026 , 52(14) : 271 -280 . DOI: 10.13995/j.cnki.11-1802/ts.044366

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