Wojdylo_2019_Food.Chem_271_216

This study discusses polyphenolic compounds identified and quantified in Actinidia arguta fruits by LC-MS-PDA-Q/TOF method and in vitro anticholinergic activity. Notably, of 31 compounds, including 16 flavonols, 7 flavanols, 7 phenolic acids, and 1 anthocyanin were identified or tentatively identified on the basis of their retention times, accurate mass measurements and subsequent mass fragmentation data, or by comparison with reference substances and literature. Among the detected compounds, 27 were reported for the first time in A. arguta fruits. The content of total polyphenols equal 845.54mg/100g dry weight (dw), and flavanols predominat (92% of total phenolic compounds). Flavonol derivatives, mainly glycosylated and acetylated forms of quercetin (22.64mg/100gdw) and kaempferol (18.40mg/100gdw) were quantified. The total content of phenolic acids was 29.63mg/100gdw, and neochlorogenic acid predominant. This anticholinergic activity effect of A. arguta fruits can be explained by the Pearson's correlation found between flavonols (r=0.709 and 0.678), phenolic acids (r=0.513 and 0.487), flavan-3-ols (r=0.466 and 0.443) and anthocyanins (r=0.312 and 0.301) for acetylcholinesterase (AChE) or butylcholinoesterase (BuChE), respectively. The data compiled from the quantitative polyphenol indicate that A. arguta fruits could be regarded as a promising source of bioactive functional food.