Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development
文献类型： 外文期刊
作者： Xie, Chong 1 ; Wang, Kai 1 ; Liu, Xuwei 1 ; Liu, Guang 2 ; Hu, Zhuoyan 1 ; Zhao, Lei 1 ;
作者机构： 1.South China Agr Univ, Coll Food Sci, Guangzhou 510642, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
3.Guangdong Lab Lingnan Modern Agr, Guangzhou 510642, Peoples R China
关键词： Litchi fruitlet; Growth stage; A -type procyanidin; Biological activity
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 405 卷
页码：
收录情况： SCI
摘要： Characterization and bioactivity of A-type procyanidins was investigated in litchi fruitlet (LF) at different stages and mature pericarp (MP) of 5 litchi cultivars. The content of total phenols in LFs was higher than that of MP and showed good antioxidant activity. Eleven procyanidins were identified in samples, including procyanidin A2, procyanidin A4, and 1 dimer, 2 trimers, and 1 tetramer of A-type procyanidin. Also, A-type procyanidin could stably exist in LFs stage, but declined substantially after maturity, which was about 1.45 - 3.56 times than mature pericarp. In addition, the second stage of LFs showed strong anti-inflammatory and anti-proliferative activities, in which monomer and A-type procyanidin trimers in LFs were significantly correlated with antioxi-dant (r > 0.72; p < 0.01) and anti-inflammatory (r = 0.53; p < 0.05) activities, respectively. Therefore, litchi in LF stage could be a good source of A-type oligomer procyanidins which had good application value.
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