Open AccessThis article is
- freely available
Evaluation of the Antioxidant Properties of Litchi Fruit Phenolics in Relation to Pericarp Browning Prevention
South China Botanical Garden, The Chinese Academy of Sciences, Guangzhou Leyiju 510650, P. R. China
College of Life Sciences, Zhejiang University, Hangzhou 310012, P. R. China
* Author to whom correspondence should be addressed.
Received: 14 March 2007; in revised form: 25 March 2007 / Accepted: 30 March 2007 / Published: 11 April 2007
Abstract: Phenolics were extracted from litchi fruit pericarp (LFP) tissues, purified and their antioxidant properties analyzed. LFP phenolics strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against α,α-diphenyl-β-picrylhydrazyl (DPPH·) and hydroxyl radicals and superoxide anions. The degradation of deoxyribose by hydroxyl radicals was inhibited by phenolics acting mainly as iron ion chelators, rather than by directly scavenging the radicals. Phenolics from litchi fruit pericarp were found to display similar reducing power activity as ascorbic acid. The effect of phenolic compound treatment on pericarp browning and electrolyte leakage of litchi fruit was also evaluated and it was observed that application of exogenous litchi phenolics to harvested litchi fruit significantly prevented pericarp browning and delayed increases in electrolyte leakage. These results suggest that litchi pericarp tissue phenolics could be beneficial in scavenging free radicals, maintaining membrane integrity and, thereby inhibiting pericarp browning of litchi fruit.
Keywords: Litchi chinenesis Sonn; phenolics; antioxidant activity; reducing power; free radicals; lipid peroxidation.
Article StatisticsClick here to load and display the download statistics.
Notes: Multiple requests from the same IP address are counted as one view.
Cite This Article
MDPI and ACS Style
Duan, X.; Wu, G.; Jiang, Y. Evaluation of the Antioxidant Properties of Litchi Fruit Phenolics in Relation to Pericarp Browning Prevention. Molecules 2007, 12, 759-771.
Duan X, Wu G, Jiang Y. Evaluation of the Antioxidant Properties of Litchi Fruit Phenolics in Relation to Pericarp Browning Prevention. Molecules. 2007; 12(4):759-771.
Duan, Xuewu; Wu, Genfu; Jiang, Yueming. 2007. "Evaluation of the Antioxidant Properties of Litchi Fruit Phenolics in Relation to Pericarp Browning Prevention." Molecules 12, no. 4: 759-771.