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Molecules 2016, 21(6), 729; doi:10.3390/molecules21060729

Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp

Department of Food Engineering, College of Food Science, South China Agricultural University, 483, Wushan Road, Guangzhou 510642, China
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Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 18 April 2016 / Revised: 13 May 2016 / Accepted: 30 May 2016 / Published: 3 June 2016
(This article belongs to the Section Natural Products)
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Abstract

The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air–dried, steam-blanched for 3 min in combination with hot air oven drying at 60 and 80 °C, and unblanched pericarps were dried in a hot air oven at 40, 60, 70 and 80 °C until equilibrium weight was reached. The total phenolic compounds, flavonoids, anthocyanins, proanthocyanidins and individual procyanidins, and antioxidant activity were analyzed. The combination of blanching and drying at 60 °C significantly (p < 0.05) improved the release of phenolic compounds, individual procyanidins, and the extracts′ antioxidant capacity compared with the unblanched hot air oven-dried and open air–dried pericarps. Drying of fresh unblanched litchi pericarps in either open air or a hot air oven caused significant losses (p < 0.05) in phenolic compounds and individual procyanidins, leading to a reduction in the antioxidant activity. A similar increase, retention or reduction was reflected in flavonoids, proanthocyanidins and anthocyanins because they are sub-groups of phenolic compounds. Ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picryldydrazyl (DPPH) radical-scavenging capacity of the treated pericarps were significantly correlated (r ≥ 0.927, p < 0.01) with the total phenolic compounds. Thus, the combination of steam blanching and drying treatments of fresh litchi pericarps could produce a stable and dry litchi pericarp that maintains phenolic compounds and antioxidant capacity as a raw material for further recovery of the phytochemicals. View Full-Text
Keywords: litchi pericarp; blanching; drying; phenolic compounds; antioxidant activity litchi pericarp; blanching; drying; phenolic compounds; antioxidant activity
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MDPI and ACS Style

Kessy, H.N.E.; Hu, Z.; Zhao, L.; Zhou, M. Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp. Molecules 2016, 21, 729.

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