Phenolic Profiles and Antioxidant Activity of Litchi (Litchi Chinensis Sonn.) Fruit Pericarp from Different Commercially Available Cultivars
Abstract
:1. Introduction
2. Results and Discussion
2.1. Contents of Total Phenolics, Flavonoids, Anthocyanins, and Procyanidins of the Pericarp of Litchi Varieties
2.2. Anthocyanin Compositions of the Pericarp of Litchi Varieties
2.3. Procyanidin Compositions of the Pericarp of Litchi Varieties
2.4. Total Antioxidant Activity and Relationship to Phytochemical Content
3. Experimental
3.1. Plant Materials
3.2. Chemicals and Reagents
3.3. Extraction of Phenolics
3.4. Determination of Total Phenolic Content
3.5. Determination of Total Flavonoid Content
3.6. Determination of Total Anthocyanin Content
3.7. Determination of Anthocyanin Composition
3.8. Determination of Total Procyanidin Content
3.9. Determination of Procyanidin Composition
3.10. Determination of Antioxidant Capability
3.10.1. Assay of Oxygen Radical Absorbance Capacity (ORAC)
3.10.2. DPPH Radical Scavenging Activity
3.11. Statistical Analysis
4. Conclusions
Acknowledgments
References
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Sample Availability: Samples of the fruit are available from the authors. |
Variety | Total Phenolics (mg GAE/g FW) | Total Flavonoids (mg CAE/g FW) | Total Anthocyanins (mg CGE/g FW) | Total Procyanidins (mg EPE/g FW) |
---|---|---|---|---|
Heiye | 30.16 ± 1.14 a | 23.46 ± 1.59 a | 18.60 ± 0.14 b | 7.46 ± 0.16 a |
Huaizhi | 25.22 ± 1.09 b | 19.19 ± 1.46 b | 20.94 ± 0.14 a | 6.24 ± 0.15 c |
Guiwei | 20.30 ± 1.46 c | 16.22 ± 1.01 c | 5.97 ± 0.13 f | 6.55 ± 0.20 b |
Feizixiao | 14.31 ± 1.19 d | 11.90 ± 1.03 d | 1.77 ± 0.14 i | 3.94 ± 0.17 d |
Dingxiang | 13.58 ± 0.89 de | 10.99 ± 1.35 d | 6.64 ± 0.16 e | 3.93 ± 0.12 d |
Jizui | 11.79 ± 1.05 ef | 7.12 ± 0.22 e | 2.96 ± 0.12 h | 1.71 ± 0.13 f |
Nuomizi | 11.60 ± 1.11 eg | 11.35 ± 0.93 d | 5.72 ± 0.14 g | 6.16 ± 0.24 c |
Yuhebao | 10.06 ± 1.16 fg | 7.49 ± 0.77 e | 8.29 ± 0.13 c | 3.43 ± 0.18 e |
Chanchutou | 9.39 ± 0.74 g | 7.69 ± 0.60 e | 7.75 ± 0.16 d | 3.98 ± 0.15 d |
Variety | Cyanidin-3-glucoside (mg/100 g FW) | Cyanidin-3-rutinoside (mg/100 g FW) | Malvidin-3-glucoside (mg/100 g FW) |
---|---|---|---|
Heiye | 1.18 ± 0.37 a | 16.99 ± 1.64 b | 1.59 ± 0.27 b |
Huaizhi | 0.84 ± 0.08 b | 19.11 ± 1.43 a | 0.78 ± 0.07 d |
Guiwei | nd | 5.73 ± 0.33 d | 1.04 ± 0.09 c |
Feizixiao | nd | 1.29 ± 0.15 g | nd |
Dingxiang | nd | 3.80 ± 0.77 e | 1.03 ± 0.13 c |
Jizui | nd | 2.47 ± 0.23 f | 0.66 ± 0.02 e |
Nuomizi | nd | 4.36 ± 0.25 e | 1.98 ± 0.17 a |
Yuhebao | nd | 7.29 ± 0.83 c | 0.67 ± 0.05 e |
Chanchutou | 0.80 ± 0.06 b | 6.43 ± 0.44 c | nd |
Variety | Procyanidin B2 (mg EPE/g FW) | Epicatechin (mg EPE/g FW) | A-type Procyanidin trimer (mg EPE/g FW) | Procyanidin A2 (mg EPE/g FW) |
---|---|---|---|---|
Heiye | 1.08 ± 0.16 a | 3.21 ± 0.07 a | 0.79 ± 0.12 a | 1.31 ± 0.14 a |
Huaizhi | 0.56 ± 0.14 bc | 3.31 ± 0.05 a | 0.61 ± 0.12 abc | 1.21 ± 0.19 ab |
Guiwei | 0.61 ± 0.08 bc | 3.28 ± 0.05 a | 0.73 ± 0.11 ab | 1.21 ± 0.27 ab |
Feizixiao | 0.29 ± 0.09 ef | 1.82 ± 0.13 c | 0.29 ± 0.11 de | 0.50 ± 0.14 c |
Dingxiang | 0.43 ± 0.08 cde | 1.81 ± 0.04 c | 0.43 ± 0.12 cd | 0.47 ± 0.09 c |
Jizui | 0.13 ± 0.07 f | 0.74 ± 0.08 d | 0.17 ± 0.09 e | 0.28 ± 0.08 c |
Nuomizi | 0.67 ± 0.09 b | 2.79 ± 0.05 b | 0.54 ± 0.13 bc | 1.00 ± 0.21 b |
Yuhebao | 0.37 ± 0.14 de | 1.65 ± 0.12 c | 0.31 ± 0.12 de | 0.45 ± 0.13 c |
Changchutou | 0.33 ± 0.06 e | 1.63 ± 0.03 d | 0.44 ± 0.07 cd | 0.57 ± 0.19 c |
Variety | Fruit mass (g) | Pericarp rate (%) | Features of fruit pericarp |
---|---|---|---|
Heiye | 22.06 ± 2.87 d | 15.76 ± 0.15 c | Dark red, smooth |
Huaizhi | 27.69 ± 2.91 c | 19.62 ± 0.10 a | Dark red, smooth |
Guiwei | 20.05 ± 3.46 d | 18.18 ± 1.80 a | Pink and green, sharp protuberances |
Feizixiao | 27.62 ± 5.21 c | 16.61 ± 0.12 b | Pink, sharp protuberances |
Dingxiang | 39.97 ± 5.76 b | 19.69 ± 0.62 a | Purple, tempered protuberances |
Jizui | 25.01 ± 3.65 cd | 18.61 ± 1.44 a | Dark red, tempered protuberances |
Nuomizi | 26.18 ± 2.47 c | 14.68 ± 0.49 d | Cardinal, tempered protuberances |
Yuhebao | 29.36 ± 2.79 c | 15.32 ± 0.36 c | Purple, tempered protuberances |
Chanchutou | 51.45 ± 5.63 a | 20.02 ± 1.14 a | Purple, tempered protuberances |
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Li, W.; Liang, H.; Zhang, M.-W.; Zhang, R.-F.; Deng, Y.-Y.; Wei, Z.-C.; Zhang, Y.; Tang, X.-J. Phenolic Profiles and Antioxidant Activity of Litchi (Litchi Chinensis Sonn.) Fruit Pericarp from Different Commercially Available Cultivars. Molecules 2012, 17, 14954-14967. https://doi.org/10.3390/molecules171214954
Li W, Liang H, Zhang M-W, Zhang R-F, Deng Y-Y, Wei Z-C, Zhang Y, Tang X-J. Phenolic Profiles and Antioxidant Activity of Litchi (Litchi Chinensis Sonn.) Fruit Pericarp from Different Commercially Available Cultivars. Molecules. 2012; 17(12):14954-14967. https://doi.org/10.3390/molecules171214954
Chicago/Turabian StyleLi, Wu, Hong Liang, Ming-Wei Zhang, Rui-Fen Zhang, Yuan-Yuan Deng, Zhen-Cheng Wei, Yan Zhang, and Xiao-Jun Tang. 2012. "Phenolic Profiles and Antioxidant Activity of Litchi (Litchi Chinensis Sonn.) Fruit Pericarp from Different Commercially Available Cultivars" Molecules 17, no. 12: 14954-14967. https://doi.org/10.3390/molecules171214954