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Molecules 2014, 19(10), 16837-16850; doi:10.3390/molecules191016837

Effect of Tea Polyphenols on Lipid Peroxidation and Antioxidant Activity of Litchi (Litchi chinensis Sonn.) Fruit during Cold Storage

1
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
2
College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321004, China
3
Dinghai Forestry Workstation, Zhoushan 316000, China
*
Author to whom correspondence should be addressed.
Received: 23 August 2014 / Revised: 29 September 2014 / Accepted: 8 October 2014 / Published: 20 October 2014
(This article belongs to the Section Natural Products)
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Abstract

To understand the potential of application of tea polyphenols to the shelf life extension and quality maintenance of litchi (Litchi chinensis Sonn.) fruit, the fruits were dipped into a solution of 1% tea phenols for 5 min before cold storage at 4 °C. Changes in browning index, contents of anthocyanins and phenolic compounds, superoxide dismutase (SOD) and peroxidase (POD) activities, O2.− production rate and H2O2 content, levels of relative leakage rate and lipid peroxidation, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were measured after 0, 10, 20 and 30 days of cold storage. The results showed that application of tea polyphenols markedly delayed pericarp browning, alleviated the decreases in contents of total soluble solids (TSS) and ascorbic acid, and maintained relatively high levels of total phenolics and anthocyanins of litchi fruit after 30 days of cold storage. Meanwhile, the treatment reduced the increases in relative leakage rate and lipid peroxidation content, delayed the increases in both O2.− production rate and H2O2 contents, and increased SOD activity but reduced POD activity throughout this storage period. These data indicated that the delayed pericarp browning of litchi fruit by the treatment with tea polyphenols could be due to enhanced antioxidant capability, reduced accumulations of reactive oxygen species and lipid peroxidation, and improved membrane integrity. View Full-Text
Keywords: litchi; tea polyphenols; reactive oxygen species (ROS); lipid peroxidation; antioxidative activity litchi; tea polyphenols; reactive oxygen species (ROS); lipid peroxidation; antioxidative activity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Chen, W.; Zhang, Z.; Shen, Y.; Duan, X.; Jiang, Y. Effect of Tea Polyphenols on Lipid Peroxidation and Antioxidant Activity of Litchi (Litchi chinensis Sonn.) Fruit during Cold Storage. Molecules 2014, 19, 16837-16850.

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