Int. J. Mol. Sci. 2008, 9(7), 1333-1341; doi:10.3390/ijms9071333
Article

Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins

1 South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, P.R. China 2 College of Food Science and Biotechnology and Environmental Engineering, Zhejiang Gongshang University, Hangzhou, 310035, P.R. China
* Author to whom correspondence should be addressed.
Received: 7 April 2008; in revised form: 27 June 2008 / Accepted: 27 June 2008 / Published: 22 July 2008
(This article belongs to the Section Bioactives and Nutraceuticals)
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Abstract: Litchi fruit pericarp tissue is considered an important source of dietary phenolics. This study consisted of two experiments. The first was conducted to examine the effects of various extraction temperatures (30, 40, 50, 60, 70 and 80 °C) and pH values (2, 3, 4, 5 and 6) on the extraction yield of phenolics from litchi fruit pericarp. Extraction was most efficient at pH 4.0, while an extraction temperature of 60 °C was the best in terms of the combined extraction yield of phenolics and the stability of the extracted litchi anthocyanins. The second experiment was carried out to further evaluate the effects of various temperatures (25, 35, 45, 55 and 65 °C) and pH values (1, 3, 5 and 7) on the total antioxidant ability and scavenging activities of DPPH radicals, hydroxyl radical and superoxide anion of the extracted anthocyanins. The results indicated that use of 45−60 °C or pH 3−4 exhibited a relatively high antioxidant activity. The study will help improve extraction yield of phenolics from litchi fruit pericarp and promote better utilization of the extracted litchi anthocyanins as antioxidants.
Keywords: Litchi; extraction; temperature; pH; phenolics; anthocyanin; antioxidant activity

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MDPI and ACS Style

Ruenroengklin, N.; Zhong, J.; Duan, X.; Yang, B.; Li, J.; Jiang, Y. Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins. Int. J. Mol. Sci. 2008, 9, 1333-1341.

AMA Style

Ruenroengklin N, Zhong J, Duan X, Yang B, Li J, Jiang Y. Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins. International Journal of Molecular Sciences. 2008; 9(7):1333-1341.

Chicago/Turabian Style

Ruenroengklin, Neungnapa; Zhong, Jia; Duan, Xuewu; Yang, Bao; Li, Jianrong; Jiang, Yueming. 2008. "Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins." Int. J. Mol. Sci. 9, no. 7: 1333-1341.

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