## 3 Results and Discussion
### Antioxidant Capacities
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Extracts of Fruits** & **ADH** & **AEB** & **AAC** & **DKF** \\ \hline TPs, mg GAE & \(6.27\pm 0.43\)\({}^{\circ}\) & \(32.37\pm 1.34\)\({}^{\mathrm{a}}\) & \(16.94\pm 0.81\)\({}^{\mathrm{b}}\) & \(4.31\pm 0.21\)\({}^{\mathrm{c}}\) \\ TFAs, mg CE & \(1.89\pm 0.22\)\({}^{\mathrm{b}}\) & \(2.18\pm 0.14\)\({}^{\mathrm{b}}\) & \(4.46\pm 0.31\)\({}^{\mathrm{a}}\) & \(1.11\pm 0.18\)\({}^{\mathrm{c}}\) \\ TFLs, mg CE & \(130\pm 6.17\)\({}^{\mathrm{b}}\) & \(30\pm 2.21\)\({}^{\mathrm{c}}\) & \(1790\pm 16.21\)\({}^{\mathrm{a}}\) & \(83\pm 3.54\)\({}^{\mathrm{b}}\) \\ TNs, mg CE & \(2.21\pm 0.12\)\({}^{\mathrm{b}}\) & \(0.57\pm 0.11\)\({}^{\mathrm{c}}\) & \(4.18\pm 0.31\)\({}^{\mathrm{a}}\) & \(3.94\pm 0.21\)\({}^{\mathrm{a}}\) \\ VC, mg AA & \(4.07\pm 0.25\)\({}^{\mathrm{b}}\) & \(36.51\pm 1.65\)\({}^{\mathrm{a}}\) & \(6.69\pm 0.43\)\({}^{\mathrm{b}}\) & \(2.31\pm 0.23\)\({}^{\mathrm{c}}\) \\ ABTS, \(\upmu\)MT & \(20.42\pm 1.17\)\({}^{\mathrm{b}}\) & \(86.14\pm 3.23\)\({}^{\mathrm{a}}\) & \(49.42\pm 2.34\)\({}^{\mathrm{b}}\) & \(16.48\pm 0.86\)\({}^{\mathrm{c}}\) \\ FRAP, \(\upmu\)MT & \(10.28\pm 0.84\)\({}^{\mathrm{a}}\) & \(42.97\pm 2.45\)\({}^{\mathrm{a}}\) & \(24.47\pm 1.6\)\({}^{\mathrm{b}}\) & \(9.03\pm 0.34\)\({}^{\mathrm{c}}\) \\ CUPRAC, \(\upmu\)MT & \(25.98\pm 0.96\)\({}^{\mathrm{c}}\) & \(103.81\pm 5.43\)\({}^{\mathrm{a}}\) & \(65.21\pm 3.56\)\({}^{\mathrm{b}}\) & \(19.61\pm 0.93\)\({}^{\mathrm{c}}\) \\ DPPH, \(\upmu\)MT & \(12.45\pm 1.12\)\({}^{\mathrm{c}}\) & \(51.67\pm 2.34\)\({}^{\mathrm{a}}\) & \(30.08\pm 1.98\)\({}^{\mathrm{b}}\) & \(9.58\pm 0.76\)\({}^{\mathrm{c}}\) \\ FI of peak, a, AU. & \(465.5\pm 7.8\)\({}^{\mathrm{a}}\) & \(279.2\pm 4.3\)\({}^{\mathrm{b}}\) & \(320.1\pm 4.4\)\({}^{\mathrm{b}}\) & \(490.2\pm 5.4\)\({}^{\mathrm{a}}\) \\ FI of peak b, A.U. & \(82.62\pm 10.6\)\({}^{\mathrm{a}}\) & \(753.1\pm 7.4\)\({}^{\mathrm{b}}\) & \(783.5\pm 8.7\)\({}^{\mathrm{b}}\) & \(827.7\pm 6.5\)\({}^{\mathrm{a}}\) \\ BP, peak a\% & \(18.2\pm 1.1\)\({}^{\mathrm{c}}\) & \(50.9\pm 2.34\)\({}^{\mathrm{a}}\) & \(43.7\pm 1.2\)\({}^{\mathrm{b}}\) & \(13.8\pm 0.6\)\({}^{\mathrm{d}}\) \\ BP, peak b\% & \(3.1\pm 0.2\)\({}^{\mathrm{c}}\) & \(11.3\pm 1.1\)\({}^{\mathrm{a}}\) & \(7.7\pm 0.6\)\({}^{\mathrm{b}}\) & \(2.5\pm 0.1\)\({}^{\mathrm{c}}\) \\ \hline \hline \end{tabular} Values are means \(\pm\) SD per gram dry weight (DW); \(n=5\) samples per cultivar, each subsampled and analyzed 5 times. Values in rows and columns with different superscript letters (a–d) are significantly different (\(p<0.05\)). Abbreviations: ADH, Actinidia (A,) delicious cv. [PERSON]; AEB, A. erianth cv. [PERSON]; AAC, A. arguta cv. [PERSON]; DKF, Disopyros kaki Tlumb. cv. [PERSON]; TPs, total phenols; GAE, gallic acid equivalent; CE, catechin equivalent; TFAs, total flavonoids; TFLs, total flavanols; TNs, total tannins; VC, vitamin C; AA, ascorbic acid; ABTS, 2, 2-Azino-bis (3-ethyl-benzothazoline-6-sulfonic acid) diammonium salt; FRAP, Ferric-reducing/antioxidant power; CUPRAC, Cupric reducing antioxidant capacity; DPPH, 1, 1-Diphenyl-2-picrylhydrazyl method; TE, trolox equivalent; FI, fluorescence intensity; A. U., arbiral units; HSA, human serum albumin; BP, binding properties of polyphenols with HSA, bold letters a and b showed fluorescence peaks of HSA; %. FI of HSA in water according to peak a is equal to \(568.7\pm 8.3\); peak b is equal to \(848.9\pm 10.5\).  
\end{table} 
Table 1: Bioactive substances and binding properties of kiwifruit and persimmon water extracts. capacity was from 23.09 \(\upmu\)mol Fe\({}^{2+}\)/g DW to 137.5 \(\upmu\)mol Fe\({}^{2+}\)/g DW, as was shown in previous results [17]. The most important phytochemical class including apple, kiwi, and kaki dried fruits (from 74.6% to 93.3%), as it was demonstrated in other reports were phenolics [26].