Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp

文献类型： 外文期刊

第一作者： Deng, Mei

作者： Deng, Mei;Deng, Yuanyuan;Dong, Lihong;Ma, Yongxuan;Liu, Lei;Huang, Fei;Wei, Zhencheng;Zhang, Yan;Zhang, Mingwei;Zhang, Ruifen;Deng, Mei

作者机构：

关键词： litchi pericarp; storage; phenolic compounds; cellular antioxidant activity

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN： 1420-3049

年卷期： 2018 年 23 卷 9 期

页码：

收录情况： SCI

摘要： Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4 degrees C for seven days and at room temperature (RT) for 72 h were evaluated in this study. The contents of total phenolic and procyanidin decreased by 20.2% and 24.2% at 4 degrees C and by 37.8% and 47.8% at RT, respectively. Interestingly, the corresponding reductions of anthocyanins were 41.3% and 73%, respectively. Four phenolic compounds, including epicatechin, procyanidin A(2), procyanidin B-2, and quercetin-3-O-rutinoside-7-O-alpha-L-rhamnosidase were detected in litchi pericarp. Their contents after storage at 4 degrees C and at RT were decreased by 22.1-49.7% and 27.6-48.7%, respectively. The oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) of litchi pericarp decreased by 17.6% and 58.7% at 4 degrees C, and by 23.4% and 66.0% at RT, respectively. The results indicated that storage at 4 degrees C preserved more phenolics and retained higher antioxidant activity in litchi pericarp compared to storage at RT, suggesting that storage at 4 degrees C should be considered as a more effective method for slowing down the degradation of litchi pericarp phenolics.

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