Comparison of the characteristics of phenolic compounds in Se-enriched kiwifruit and conventional kiwifruit.

Ye Zheng, Fang Luo, Li Wang, Shuyi Li, Xuehua Wang, Zhenzhou Zhu

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Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1 citing paper in PubMed.

KCQI: Novel Index for Assessment of Comprehensive Quality of Kiwifruit During Shelf Life Using Hyperspectral Imaging and One-Dimensional Convolutional Neural Networks.Foods (Basel, Switzerland) · 2025
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6 authors.

Ye ZhengNational R&D Center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, China.

Fang LuoNational R&D Center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, China.

Li WangNational R&D Center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, China.

Shuyi LiNational R&D Center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, China.

Xuehua WangNational R&D Center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, China.

Zhenzhou ZhuNational R&D Center for Se-rich Agricultural Products Processing, Wuhan Polytechnic University, Wuhan 430023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

While selenium (Se) fortification significantly influences plant secondary metabolism, there has been limited research on its effects on the phenolic profile of kiwifruit. This study aimed to characterize and compare the phenolic profile of Se-enriched and conventional kiwifruit. A total of 463 phenolic compounds were identified. Among these, nine common differential metabolites, including six flavonoids, two phenolic acids, and one lignan (massoniresinol), were identified between Se-enriched and conventional kiwifruit of the same variety. Further comparative analysis of diverse varieties indicated that massoniresinol was the sole differential metabolite. This metabolite was found to be significantly up-regulated in Se-enriched kiwifruit compared to conventional kiwifruit. In addition, correlation analysis showed that the total Se, phenol, and flavonoids content were highly significantly positively correlated with antioxidant activities in kiwifruit. These findings enhance our understanding of the phenolic composition in Se-enriched and conventional kiwifruit and provide a potential biomarker for distinguishing Se-enriched from conventional kiwifruit.

Indexed as

Antioxidant activityKiwifruitPhenolic compoundsSe-enrichedUntargeted metabolomics

Identifiers

PMID40276232

DOI10.1016/j.fochx.2025.102453

PMCPMC12018201

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