TY - JOUR T1 - Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp. AU - Deng,Mei, AU - Deng,Yuanyuan, AU - Dong,Lihong, AU - Ma,Yongxuan, AU - Liu,Lei, AU - Huang,Fei, AU - Wei,Zhencheng, AU - Zhang,Yan, AU - Zhang,Mingwei, AU - Zhang,Ruifen, Y1 - 2018/09/06/ PY - 2018/08/07/received PY - 2018/08/29/revised PY - 2018/09/03/accepted PY - 2018/9/12/entrez PY - 2018/9/12/pubmed PY - 2018/12/12/medline KW - cellular antioxidant activity KW - litchi pericarp KW - phenolic compounds KW - storage JF - Molecules (Basel, Switzerland) JO - Molecules VL - 23 IS - 9 N2 - 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/30200581/Effect_of_Storage_Conditions_on_Phenolic_Profiles_and_Antioxidant_Activity_of_Litchi_Pericarp_ DB - PRIME DP - Unbound Medicine ER -