Foods: Kiwi fruits

Talens, P., Escriche, I., Martinez-Navarrete, N., and Chiralt, A. 2003. Influence of osmotic dehydration and freezing on the volatile profile of kiwi fruit. Food Res. Int. 36, 635-642. 

Young, H. and Paterson, VJ. 1985. The effect of harvest maturity, ripeness and storage on kiwi fruit aroma. J. Sci. Food Agricul. 36, 352-358. 

Humans have not had time to evolve a toxic harmony with all of their dietary plants. The human diethas changed markedly in the last few thousand years. Indeed, very few of the plants that humans eat today, such as coffee, cocoa, tea, potatoes, tomatoes, corn, avocados, mangoes, olives, and kiwi fruit, would have been present in a hunter-gatherer s diet. Natural selection works far too slowly for humans to have evolved specific resistance to the food toxins in these newly introduced plants. 

Ahmed, A.E. and Labavitch, J.M. 1977. A simplified method for accurate determination of cell wall uronide content [Pears, kiwi fruits]../. Food Biochem., 1(4) 361—365. 

Jordan MJ, Margaria CA, Shaw PE, Goodner KL (2002) Aroma active components in aqueous Kiwi fruit essence and Kiwi fruit puree by GC-MS and multidimensional GC/GC-O. JAgric Food Chem 50, 5386-5390. 

Cano, M.P. 1991. HPLC separation of chlorophyll and carotenoid pigments of four kiwi fruit cultivars. J. Agric. Food Chem. 39, 1786-1791. 

Fuke, Y., Sasago, K., and Matsuoka, H. 1985. Determination of chlorophylls in kiwi fruit and their changes during ripening. / Food Sci. 50, 1220-1223. 

Nishiyama, I. and Oota, T. 2002. Varietal difference in actinidin concentration and protease activity in the kiwi fruit juice. J. Jpn. Soc. Food Sci. Technol 49, 401-408 (in Japanese). 

A study in 10 healthy subjects found that 4 hours after the ingestion of alcohol 0.5 g/kg the ratio was increased by about 70-fold. When the same amount of alcohol was given with 3 bananas, a food rich in 5-HT, the ratio was increased about 100-fold at 4 hours and was still significantly raised at 24 hours. Within 4 hours, 7 of the 10 subjects experienced adverse effects including diarrhoea, headache and fatigue. The symptoms were attributed to high levels of 5-HTOL, which is usually a minor metabolite of serotonin. Other foods rich in serotonin such as pineapple, kiwi fruit or walnuts may produce similar effects if taken with even moderate amounts of alcohol. ... 

Controlled sudden decompression , developed by French researchers in the 2000s, based on a similar principle, but with a lighter heating (100-165 °C) and a sudden decompression under vacuum (Louka and Allaf, 2004 Louka et al, 2004). The process is applicable to very thermosensible foods (raspberry, kiwi fruit, etc.) it allows one to obtain dried product of a quality similar to freeze-dried products, at lower cost and with a decontamination effect. 

Simal. S Feminia, A., Carcel,. A., Rossello, C 2005. Mathematical modelling of the drying curves of kiwi fruits Influence of the ripening stage. ]. Sci. Food Agric. 85 425-432. 

HangY, Luh B.Woodams E. Microbial production of citric acid by sohd state fermentation of kiwi-fruit peel.J Food Sd 1987 52 226-7. 

MSPD sample (2 g) was blended with BHT (antioxidant) and C18 sorbent (maize flour) or diatomaceous earth and Na2S04 (kiwi fruits). A syringelike glass tube was filled with the diversion (Teflon frits above and below the sorbent—food matrix bed). Elution in sequence with methanol, isopropanol, and hexane. The concentrated pooled extracts (500 til), diluted to 1 ml with isopropanokexane (50 50, v/v), centrifuged, and injected into the LC—MS/MS system... 

Roudot, A.C. Image analysis of kiwi fruit slices. Journal of Food Engineering, 1989, 9(2), 97-118. 

Cano, MP and Marin, MA (1992) Pigment composition and color of frozen and canned kiwi fruit slices. J. Agric. Food Ghem., 40, 2141-2146. 

Anderson, W. A. C.,Thorpe, S. A., Owen, L. M., and Anderson, S. E. (1998).The analysis of cyhexatin residues in apples, pears and kiwi fruit using inductively coupled plasma mass spectrometry as an initial screen for total tin, with confirmation by gas chromatography-mass spectrometry. Food AMf. Contam. 15(3), 288. 

Here, two studies will be reported as an exemplification of the potentiality of the metabolomic-based approach in food analysis the first one is discussed because it led to a patented method (Bruker JuiceScreener for SGF Profiling ) for juice authentication, and the second one because it showed the potentiality to discriminate different cultivars of the same botanical species (kiwi fruits) and to follow the whole ripening process through metabolic fingerprinting. 

The kiwifruit is odd-shaped, having the form and size of a perfect egg covered in a fuzzy, dark green coat, which helps to preserve freshness and adds to its appeal. It s just the right size for frequent use as a fresh food. Grown in China for decades in Western obscurity, the kiwifruit became better known when horticultural expertise in New Zealand started contributing to the world s supply. New Zealand is now the world leader in kiwi production and has adopted this fruit as a national symbol. 

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