Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.
文献类型： 外文期刊
第一作者： Tan, Si
作者： Tan, Si;Wang, Zhuwei;Xiang, Yuanyuan;Deng, Tingwei;Gao, Xiaoxu;Li, Wenfeng;Shi, Shengyou;Tang, Jianmin;Shi, Wenjing;Shi, Shengyou
作者机构：
关键词： Litchi chinensis Sonn; Drying methods; Polyphenols; Antioxidant activity
期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.4； 五年影响因子：3.2 ）
ISSN： 1226-7708
年卷期： 2020 年 29 卷 3 期
页码：
收录情况： SCI
摘要： The aim of this study was to investigate the effects of three different drying methods, freeze drying (FD), vacuum drying (VD) and oven drying (OD) on phenolic contents and antioxidant activities of litchi fruits. 20 polyphenols were exactly identified in the litchi fruits by UPLC-QqQ/MS. Significant losses were observed in the contents of total polyphenols and antioxidant activities in the dried litchi when compared with the fresh litchi. Principle component analysis indicated that there was significant difference of phenolic component between the use of thermal drying (VD and OD) and FD. Our results suggest that FD is the optimum drying method for litchi fruits considering the content of total polyphenols and antioxidant activities.
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