ArticleJournal of food science and technology2020
Bioavailability and antioxidant potentials of fresh and pasteurized kiwi juice before and after in vitro gastrointestinal digestion.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 12 citations in OpenAlex.
- Fortification of Water Kefir with Gallic Acid: Physicochemical Effects and Antioxidant Capacity in an In Vitro Digestion Model.Foods (Basel, Switzerland) · 2026Article
- In Vitro Antioxidant, Antithrombotic and Anti-Inflammatory Activities of Bioactive Metabolites Extracted from Kiwi and Its By-Products.Metabolites · 2025Article
- Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization.Frontiers in nutrition · 2025Article
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
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Abstract
The aim of the present work was to find the changes in the chemical composition, chemical structure and antioxidant activity of bioactive nutrients of kiwi juices upon pasteurization and in vitro gastrointestinal digestion. Results showed that fresh kiwi juice (FKJ) contains total phenols, 162 mg GAE/mL, total flavonoids 1.44 mg QE/mL, ascorbic acid 4.5 mg/mL and fiber 60%; these contents were marginally affected by pasteurization (PKJ) to be 122, 1.02, 2.6 and 47 respectively. On the other hand, gastrointestinal digestion severely lowered total phenols, total flavonoids and ascorbic acid in digested fresh kiwi juice (DFKJ) to 49 mg GAE/mL,0.16 mg GE/mL and 2.2 mg/mL, and in digested pasteurized kiwi juice (DPKJ) to 42, 0.07 and 1.2 respectively; however fiber contents increased upon digestion as a result of decreasing other nutrients. The antioxidant and reducing power activities followed the same order of decreasing total phenols, total flavonoids and ascorbic acid contents i.e. FKJ > PKJ > DFKJ > DPKJ. The major flavonoid found was apigenin in the form of various glycosides differ in the number (1-3) and position of the sugar units. Pasteurization showed minor effects on the chemical composition of fresh juice while digestion, as a result of gastrointestinal enzymes had more effect but mainly on the number and position of the sugar units rather than affecting the flavonoid moiety which preserve the main nutritive values.
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