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Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp

文献类型： 外文期刊

作者： Wang, Zhineng 1 ; Wu, Guangxu 2 ; Shu, Bin 2 ; Huang, Fei 3 ; Dong, Lihong 3 ; Zhang, Ruifen 3 ; Su, Dongxiao 1 ;

作者机构： 1.Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Peoples R China

2.Yangtze Univ, Coll Life Sci, Jingzhou 434025, Peoples R China

3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rura, Guangzhou 510610, Peoples R China

期刊名称：RSC ADVANCES （ 影响因子：3.361； 五年影响因子：3.39 ）

ISSN：

年卷期： 2020 年 10 卷 12 期

页码：

收录情况： SCI

摘要： Lychee pulp is rich in phenolics and has a variety of biological activities. However, the changes in the phenolic profile under heat treatment are unknown. The effect of the heat treatment temperature on commercial varieties (Guiwei and Nuomici) of canned lychee was investigated by comparing samples that were either unheated (UH), underwent 70 degrees C heat treatment (HT70) or underwent 121 degrees C heat treatment (HT121) and then were stored at room temperature. The results showed that the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the UH, HT70 and HT121 samples were significantly decreased after storage at room temperature for 9 d, 13 d and 25 d, respectively. However, the TPC, TFC and antioxidant activity of HT121 canned lychee were still significantly higher than those of the UH and HT70 samples. However, the texture characteristics of the HT121 samples were worse than those of the UH and HT70 samples, and the color of the canned lychee was darker after the HT121 treatment. Nine individual phenolic compounds were detected in the canned lychee by HPLC-DAD. The gallic acid content was increased after HT121 treatment. In particular, (-)-gallocatechin was generated by HT121 thermal processing. However, after storage at room temperature for 9 d, the contents of (-)-gallocatechin in canned Guiwei and Nuomici were decreased by 96.27% and 94.04%, respectively, and (-)-gallocatechin disappeared after 25 d. In summary, the phenolic contents and antioxidant activity of canned lychee are increased by high-temperature treatment.

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