Kiwifruit (Actinidia spp.) are a relatively new, but economically important crop grown in many different parts of the world. Commercial success is driven by the development of new cultivars with novel consumer traits including flavor, appearance, healthful components and convenience. To increase our understanding of the genetic diversity and gene-based control of these key traits in Actinidia, we have produced a collection of 132,577 expressed sequence tags (ESTs). The ESTs were derived mainly from four Actinidia species (A. chinensis, A. deliciosa, A. arguta and A. eriantha) and fell into 41,858 non redundant clusters (18,070 tentative consensus sequences and 23,788 EST singletons). Analysis of flavor and fragrance-related gene families (acyltransferases and carboxylesterases) and pathways (terpenoid biosynthesis) is presented in comparison with a chemical analysis of the compounds present in Actinidia including esters, acids, alcohols and terpenes. ESTs are identified for most genes in color pathways controlling chlorophyll degradation and carotenoid biosynthesis. In the health area, data are presented on the ESTs involved in ascorbic acid and quinic acid biosynthesis showing not only that genes for many of the steps in these pathways are represented in the database, but that genes encoding some critical steps are absent. In the convenience area, genes related to different stages of fruit softening are identified. This large EST resource will allow researchers to undertake the tremendous challenge of understanding the molecular basis of genetic diversity in the Actinidia genus as well as provide an EST resource for comparative fruit genomics. The various bioinformatics analyses we have undertaken demonstrates the extent of coverage of ESTs for genes encoding different biochemical pathways in Actinidia.

/pdf/analysis-of-expressed-sequence-tags-from-actinidia-486pbpgiuy.pdf

Analysis of expressed sequence tags from Actinidia: Applications of a cross species EST database for gene discovery in the areas of flavor, health, color and ripening

.Summary Antioxidant activity of Feijoa sellowiana leaves and fruit peels was investigated employing various in vitro assay systems. IC50 for DPPH radical-scavenging activity was in the order: leaf aqueous extract, LW (7.25 ± 0.31) > leaf methanolic extract, LM (12.5 ± 0.34) > fruit peels aqueous extract, FW (20.25 ± 0.52) > fruit peels methanolic extract, FM (34.5.29 ± 0.44) µg ml -1 , respectively. The extracts also showed weak nitric oxide-scavenging activity between 0.2 and 3.2 mg ml -1 . Nearly all tested extracts exhibited good Fe 2+ chelating ability. IC50 for Fe 2+ chelating ability were LM (2.40 ± 0.11), LW (0.24 ± 0.02) and FM (1.51 ± 0.12) mg ml -1 respectively. FW had shown only 19% inhibition at 3.2 mg ml -1 . The peroxidation inhibition of extracts exhibited values from 91.9 to 98% (at 72 nd hrs). All tested extracts exhibited high antioxidant activity and manifested almost the same pattern of activity as Vit C at different incubation times (p> 0.05). The extracts exhibited different levels of antioxidant activity in all the models studied. The extracts had good reductive capability for reducing Fe 3+ to Fe 2+ by donating an electron Fe 2+ chelating activity and anti-lipid peroxidation activity.

/pdf/antioxidant-and-free-radical-scavenging-activity-of-feijoa-1f66u8apwk.pdf

Antioxidant and free radical scavenging activity of feijoa sallowiana fruits peel and leaves

Secondary metabolites from the leaves of Feijoa sellowiana Berg.

Feijoa fruits have high antioxidant activity as they contain significant concentrations of polyphenols (PPs), carotenoids and vitamins. This study evaluates the colour, pH, total soluble solids (TSS), pectin fibre content, total extractable PP content (TEPC) and total antioxidant activity of the extracts generated from the fruit wastes (primarily skin and some flesh) remaining after feijoa flesh consumption. Extractions were conducted at room temperature and 50 °C using accelerated solvent extraction technology and different extraction media [water, acidified water (containing citric acid, pH 3.5), and 30, 50 and 80 % (v/v) aqueous ethanol solutions]. Results show that the composition and properties of the extracts depend on the extraction media and, to a lesser extent, on the extraction temperature. The 80 % ethanolic extract was bright green in colour. The water and acidified water extracts showed more browning than the ethanolic extracts, suggesting possible detrimental sensory impacts for food applications. The TSS decreased in the order of 80, 50 and 30 % ethanolic and water extracts. The 50 % ethanolic extract had the highest TEPC and antioxidant activity at both extraction temperatures, which was supported by high performance liquid chromatography analyses. The extracts produced with solutions containing less ethanol, especially water extracts, had higher pectin contents. The UA content of the extract produced using water alone was the highest (5.56 % as GalA) at 20 °C, whilst that produced using 30 % ethanol solution was the highest (3.90 % as GalA) at 50 °C. Higher extraction temperature (50 °C) resulted in lower pectin contents. These results demonstrate the potential of feijoa waste extracts, especially 50 and 80 % ethanolic extracts, as ingredients for functional food applications.

Utilisation Potential of Feijoa Fruit Wastes as Ingredients for Functional Foods

Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS.

The volatile flavour fraction from the flesh of ripe feijoa fruit (Feijoa sellowiana Berg cv Mammoth) has been isolated by high vacuum steam distillation and subsequent liquid-liquid extraction of the volatiles. Analysis by capillary GC and GC-MS led to the identification of 15 constituents of which (Z)-hex-3-enal and isopropyl benzoate are reported for the first time. Methyl benzoate constituted 82% of the volatile flavour extract.

Volatile flavour constituents of feijoa (Feijoa sellowiana)--analysis of fruit flesh.

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Volatile flavour constituents of feijoa (Feijoa sellowiana)--analysis of fruit flesh.