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Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China.
Food Chem. 2013 Feb 15; 136(3-4):1169-76.FC

Abstract

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.

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Authors+Show Affiliations

Zhang R
Bio-Technical Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China.
Zeng Q
No affiliation info available
Deng Y
No affiliation info available
Zhang M
No affiliation info available
Wei Z
No affiliation info available
Zhang Y
No affiliation info available
Tang X
No affiliation info available

MeSH

AntioxidantsChinaFruitLitchiPhenolsPlant Extracts

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23194511

Citation

Zhang, Ruifen, et al. "Phenolic Profiles and Antioxidant Activity of Litchi Pulp of Different Cultivars Cultivated in Southern China." Food Chemistry, vol. 136, no. 3-4, 2013, pp. 1169-76.
Zhang R, Zeng Q, Deng Y, et al. Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China. Food Chem. 2013;136(3-4):1169-76.
Zhang, R., Zeng, Q., Deng, Y., Zhang, M., Wei, Z., Zhang, Y., & Tang, X. (2013). Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China. Food Chemistry, 136(3-4), 1169-76. https://doi.org/10.1016/j.foodchem.2012.09.085
Zhang R, et al. Phenolic Profiles and Antioxidant Activity of Litchi Pulp of Different Cultivars Cultivated in Southern China. Food Chem. 2013 Feb 15;136(3-4):1169-76. PubMed PMID: 23194511.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China. AU - Zhang,Ruifen, AU - Zeng,Qingshuai, AU - Deng,Yuanyuan, AU - Zhang,Mingwei, AU - Wei,Zhencheng, AU - Zhang,Yan, AU - Tang,Xiaojun, Y1 - 2012/10/02/ PY - 2012/06/13/received PY - 2012/09/10/revised PY - 2012/09/21/accepted PY - 2012/12/1/entrez PY - 2012/12/1/pubmed PY - 2013/5/18/medline SP - 1169 EP - 76 JF - Food chemistry JO - Food Chem VL - 136 IS - 3-4 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23194511/Phenolic_profiles_and_antioxidant_activity_of_litchi_pulp_of_different_cultivars_cultivated_in_Southern_China_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01489-6 DB - PRIME DP - Unbound Medicine ER -