ArticleFood chemistry: X2024
Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- NADES-Extracted SunGold Kiwifruit Polyphenols as Functional Ingredients in Antioxidant-Enriched Yoghurt.Antioxidants (Basel, Switzerland) · 2026Article
- Widely Targeted Metabolomics Reveals Dynamic Secondary Metabolite Accumulation and Antioxidant Biomarkers Across Ripening Stages ofAntioxidants (Basel, Switzerland) · 2026Article
- Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing.Journal of the science of food and agriculture · 2026Article
- Fruit consumption as a gut health improving strategy to lower arsenic exposure risk from rice consumption.Eco-Environment & Health · 2026Article
- Ultrasound-Assisted DES Extraction of Black Rice Anthocyanins: Optimization, Characterization, and Bioactivity.Journal of food science · 2026Article
- Comparative analysis of pectic polysaccharides isolated from various thinned young red-fleshed kiwifruits: Structural properties and biological functions.Food chemistry: X · 2025Article
- Comprehensive Comparison of the Nutrient and Phytochemical Compositions and Antioxidant Activities of Different Kiwifruit Cultivars in Korea.Plants (Basel, Switzerland) · 2025Article
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Authors and funding
10 authors.
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Abstract
Thinned unripe kiwifruits (TUK) are considered the major agro by-products in kiwifruit production. To promote their potential applications, polyphenols and biological effects of unripe fruits from nine commercial kiwifruit cultivars were compared. Our findings showed that TUK were rich in bioactive polyphenols, which varied greatly by different cultivars. Indeed, catechin, epicatechin, procyanidin PB1, procyanidin B2, protocatechuic acid, neochlorogenic acid, and gallic acid were measured as the major phenolic components in most TUK, with the highest levels observed in 'Hongao' and 'Cuiyu' cultivars. Furthermore, TUK exerted strong
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