Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China |
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| Authors: | Ruifen Zhang Qingshuai Zeng Yuanyuan Deng Mingwei Zhang Zhencheng Wei Yan Zhang Xiaojun Tang |
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| Affiliation: | 1. Bio-Technical Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, PR China;2. Department of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China;1. Institute of Agri-Food and Land Use, School of Biological Sciences, Queen''s University Belfast, Belfast, Northern Ireland, UK;2. Institute of Agri-Food and Land Use, ASSET centre, Queen''s University Belfast, Belfast, Northern Ireland, UK |
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| 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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