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Molecules 2018, 23(9), 2276;

Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp

Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Authors to whom correspondence should be addressed.
Received: 7 August 2018 / Revised: 29 August 2018 / Accepted: 3 September 2018 / Published: 6 September 2018
(This article belongs to the Special Issue Natural Polyphenols and Health)
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Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4 °C for seven days and at room temperature (RT) for 72 h were evaluated in this study. The contents of total phenolic and procyanidin decreased by 20.2% and 24.2% at 4 °C and by 37.8% and 47.8% at RT, respectively. Interestingly, the corresponding reductions of anthocyanins were 41.3% and 73%, respectively. Four phenolic compounds, including epicatechin, procyanidin A2, procyanidin B2, and quercetin-3-O-rutinoside-7-O-α-l-rhamnosidase were detected in litchi pericarp. Their contents after storage at 4 °C and at RT were decreased by 22.1–49.7% and 27.6–48.7%, respectively. The oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) of litchi pericarp decreased by 17.6% and 58.7% at 4 °C, and by 23.4% and 66.0% at RT, respectively. The results indicated that storage at 4 °C preserved more phenolics and retained higher antioxidant activity in litchi pericarp compared to storage at RT, suggesting that storage at 4 °C should be considered as a more effective method for slowing down the degradation of litchi pericarp phenolics. View Full-Text
Keywords: litchi pericarp; storage; phenolic compounds; cellular antioxidant activity litchi pericarp; storage; phenolic compounds; cellular antioxidant 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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Deng, M.; Deng, Y.; Dong, L.; Ma, Y.; Liu, L.; Huang, F.; Wei, Z.; Zhang, Y.; Zhang, M.; Zhang, R. Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp. Molecules 2018, 23, 2276.

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