Fluorescence and Ultraviolet Spectroscopic Evaluation of Phenolic Compounds, Antioxidant and Binding Activities in Some Kiwi Fruit Cultivars

Spectrophotometric assays (Folin–Ciocalteu, ferric-reducing=antioxidant power, cupric-reducing antioxidant capacity, and b-carotene linoleate model system) have been used to evaluate the total phenolics and flavonoids in kiwi fruit cultivars in ethanol and water extracts. Fluorescent and infrared measurements were correlated with the obtained spectroscopic data. It was found that the contents of the bioactive compounds and the level of antioxidant activity in different extracts differ significantly (p