Varietal difference in vitamin C content in the fruit of kiwifruit and other actinidia species.
Vitamin C content in the fruit of various cultivars of kiwifruit and other Actinidia species was estimated by determination of L-ascorbic acid and L-dehydroascorbic acid using ion-pair reversed-phase high-performance liquid chromatography. Fruit of A. deliciosa cv. Hayward, the most common commercially available cultivar, contained 65.5 mg/100 g fresh weight (FW) vitamin C. Vitamin C content in A. deliciosa fruit varied from 29 mg/100 g FW to 80 mg/100 g FW. In most cultivars of A. chinensis, vitamin C content in fruit was higher than that of Hayward. In particular, vitamin C content in cv. Sanuki Gold fruit reached more than 3-fold that of Hayward on a weight for weight basis. In A. argutafruit, there was wide variation in vitamin C content, with concentrations ranging from 37 to 185 mg/100 g FW. In cv. Gassan, Issai, and Mitsuko, vitamin C content of the fruit was much higher than that of Hayward. In A. arguta fruit, the ratio of L-ascorbic acid to total ascorbic acid tended to be higher than that of other species.
Nishiyama
Ichiro
I
Department of Food and Nutrition, Komazawa Women's Junior College, Inagi, Tokyo 206-8511, Japan. nishi@komajo.ac.jp
Yamashita
Yuka
Y
Yamanaka
Miho
M
Shimohashi
Atsuko
A
Fukuda
Tetsuo
T
Oota
Tadachika
T
D029042:Actinidia / Q000737:chemistry*; D001205:Ascorbic Acid / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry*; D013045:Species Specificity
D001205:Ascorbic Acid