A Comparative Analysis of Bioactive Compounds Content in Kiwi Fruits

Objective: This study aims to analyze the varietal differences in kiwi fruits with respect to the accumulation of bioactive compounds, such as anthocyanins, chlorophyll, carotenoids, and polyphenols. These compounds are known for their antioxidant properties and are essential for the nutritional value of the fruit. Methods: A spectrophotometric method was used to determine the levels of bioactive compounds in kiwi fruits from five different varieties: Pobeditel, Otkhara, Apsny, Gulripshsky, and Slava. Anthocyanins, photosynthetic pigments (chlorophylls and carotenoids), and polyphenols were quantified by measuring the optical density at specific wavelengths. Statistical analysis was conducted using one-way ANOVA to compare the differences in compound content among the varieties. Results and Discussion: The study found significant differences in the bioactive compound content across the varieties. Anthocyanins were predominantly represented by pelargonidin-3-glucoside, with the highest content in the Pobeditel variety (72.7–79.0 mg/100 g). Carotenoid content ranged from 0.191 to 0.416 mg/100 g, with the highest concentrations in the Gulripshsky and Otkhara varieties. Polyphenols were found to be most abundant in the Pobeditel and Gulripshsky varieties, with concentrations ranging from 951.9 to 1576.5 mg/100 g. The results highlight the antioxidant potential of these varieties and their nutritional significance. Conclusions: The kiwi varieties Pobeditel, Gulripshsky, and Otkhara, which are distinguished by their high content of anthocyanins, carotenoids, and polyphenols, are identified as promising candidates for further breeding efforts aimed at producing fruits with enhanced antioxidant properties. These varieties offer significant nutritional value and could have broader appeal to consumers interested in antioxidant-rich foods.