## 3 Results and Discussion  
The fatty acid (FA) compositions of _Actinidia arguta_ cv. Tahi seed oil are shown in Table 1. Five main types of fatty acids were detected in the oil samples. The saturated, mono and polyunsaturated groups classify FA due to the number of chemical compounds that affect the stability of the oil to environmental factors such as light, temperature and exposure to oxygen. The scientific literature reports that fruit type (Table 2), cultivar, pre-harvest and post-harvest factors influence the main composition of the different FA fractions [30] and their content is fundamental for final use (human nutrition, cosmetic or pharmaceutical) of seeds and oils. The low content of saturated fatty acids and the high content of monounsaturated oleic acid as reported for the sour cherry (Table 2) could suggest a favourable role of the oil in the human diet. In baby kiwi, saturated fatty acids (SFA) are represented by 7.4%, with stearic acid (C18:0) and palmitic (C16:0) acid (1.9% and  
Figure 1: Baby kiwi quality appearance after successful or unsuccessful storage. 5.5%, respectively). Their content is lower when compared to that of other oleaginous fruits such as avocado fruits (20.4 g/100 g of palmitic acid) [31], but it is in the range of fruits reported in Table 2. Due to the low melting point of unsaturated fatty acids, seeds with unsaturated fatty acids have the capacity to germinate earlier and grow more rapidly at low temperatures as a consequence of the faster availability of energy [32]. The unsaturated fatty acids consist of 92.6% oleic acid (C18:1) (0.6%), linoleic acid (C18:20.6) (9.3%) and \(\alpha\)-linolenic acid (C18:3\(\alpha\)3) (82.7%). Even if the high percentage of \(\alpha\)-linolenic acid (82.7%) differentiates _Actinidia arguta_ cv. Tahi oil from others such as Perilla oil and Linseed oil, whose content is in the range of (51-60%) [33], this value is too low to effect a significant change in the human diet considering the \(\mathfrak{C}\)6:3 ratio. It is an essential fatty acid, which is not synthesized in the human body; consequently, its external supply is fundamental to regulating the main anti-inflammatory mechanisms for human health. In fact, the linoleic and \(\alpha\)-linolenic acid content affects the \(\mathfrak{C}\)6:3 ratio, which is very low (0.11), meaning that this oil has an extremely low nutritional status when compared to those with this ratio close to one [34], as reported for blueberries (Table 2). The mean daily intake of \(\alpha\)-linolenic acid and linolenic acid is reported to be between 1-2 g and 15 g, respectively [35]. Among the bioactive compounds, the content of tocopherols, sterols and squalene are shown in Table 3. The total content of tocopherols (0.027 g/100 g) is in the range of the total amount found in other Actinidia species [35]. Compared with other fruit species, as reported in Table 4, it is possible to show how the total content and the \(\gamma\)-tocopherol are similar to those of sweet cherry (0.020 g/100 g). They are associated with vitamin E whose antioxidant capacity depends on tocopherols and tocopherols contents (decreasing passing from \(\alpha\) to \(\gamma\)[41]. Additionally, \(\gamma\)-tocopherol could be more effective against certain types of cancer and myocardial disease [41]. \(\alpha\)-tocopherol and \(\gamma\)-tocopherol are the most \begin{table}
\begin{tabular}{c c} \hline \hline \multicolumn{1}{c}{**Fatty Acid Content (g/100 g)**} \\ \hline Palmitic acid (C16:0) & 5.5 \(\pm\) 0.2 \\ Stearic acid (C18:0) & 1.9 \(\pm\) 0.0 \\ Oleic acid (C18:1) & 0.6 \(\pm\) 0.0 \\ Linoleic acid (C18:20\(\mathfrak{C}\)6) & 9.3 \(\pm\) 0.3 \\ \(\alpha\)-linolenic acid (C18:3\(\alpha\)3) & 82.7 \(\pm\) 0.2 \\ \(\Sigma\) Saturated fatty acids & 7.4 \(\pm\) 0.2 \\ \(\Sigma\) Unsaturated fatty acids & 92.6 \(\pm\) 0.5 \\ \(\mathfrak{C}\)6:3 & 0.1 \\ \hline \hline \end{tabular} All values reported are the mean value of three replicates.  
\end{table} 
Table 1: Fatty acid contents in _Actinidia arguta_ cv. Tahi seed oil.