期刊
FOOD CHEMISTRY
卷 136, 期 3-4, 页码 1169-1176出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.09.085
关键词
Litchi; Free phenolics; Bound phenolics; Flavonoids; Antioxidant activity
资金
- Special Prophase Project on The National Basic Research Program of China (973 Project) [2012CB722904]
- National Nature Science Foundation of China [31171680]
- National 948 plan [2012-S18]
- Guangdong international cooperation project [2010B050600005]
- Major Science and Technology Special Projects of Guangdong Province [2009A080209002]
The phenolic profiles and antioxidant activity of litchi pulp of 13 varieties were investigated. The free, bound and total phenolic contents were 66.17-226.03, 11.18-40.54, and 101.51-259.18 mg of gallic acid equivalents/100 g, respectively. The free, bound and total flavonoid contents were 16.68-110.33, 10.48-22.75, and 39.43-129.86 mg of catechin equivalents/100 g, respectively. Free phenolics and flavonoids contributed averagely 80.1% and 75% to their total contents, respectively. Six individual phenolics (gallic acid, chlorogenic acid, (+)-catechin, caffeic acid, (-)-epicatechin, and rutin) were detected in litchi pulp by HPLC. The contents of each compound in free and bound fractions were determined. Significant varietal discrepancy in antioxidant activity was also found by FRAP and DPPH scavenging capacity methods. Antioxidant activity was significantly correlated with phenolic and flavonoid contents. Thus, phenolics and flavonoids exist mainly in the free form in litchi pulp. There were significant varietal differences in phytochemical contents and antioxidant activity of litchi pulp. (C) 2012 Elsevier Ltd. All rights reserved.
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