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. 2007 Apr 11;12(4):759-71.
doi: 10.3390/12040759.

Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention

Xuewu Duan  1 , Genfu Wu, Yueming Jiang
Affiliations

Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention

Xuewu Duan et al. Molecules. .

Abstract

Phenolics were extracted from litchi fruit pericarp (LFP) tissues, purified and their antioxidant properties analyzed. LFP phenolics strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against alpha,alpha-diphenyl-beta-picrylhydrazyl (DPPH*) and hydroxyl radicals and superoxide anions. The degradation of deoxyribose by hydroxyl radicals was inhibited by phenolics acting mainly as iron ion chelators, rather than by directly scavenging the radicals. Phenolics from litchi fruit pericarp were found to display similar reducing power activity as ascorbic acid. The effect of phenolic compound treatment on pericarp browning and electrolyte leakage of litchi fruit was also evaluated and it was observed that application of exogenous litchi phenolics to harvested litchi fruit significantly prevented pericarp browning and delayed increases in electrolyte leakage. These results suggest that litchi pericarp tissue phenolics could be beneficial in scavenging free radicals, maintaining membrane integrity and, thereby inhibiting pericarp browning of litchi fruit.

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Figures

Figure 1
Figure 1
Three major flavonoids from pericarp tissues of Huaizhi cv. litchi [14].
Figure 2
Figure 2
Antioxidant activity of phenolics from litchi pericarp tissues, measured by the ferric thiocyanate method.
Figure 3
Figure 3
Reducing power of phenolics from litchi pericarp tissues.
Figure 4
Figure 4
Scavenging effect of phenolics from litchi pericarp tissues on DPPH radicals.
Figure 5
Figure 5
Superoxide radical scavenging activity of phenolics from litchi pericarp tissues.
Figure 6
Figure 6
Inhibitory effect of phenolics from litchi pericarp tissues on deoxyribose degradation in non-site-specific and site-specific assay.
Figure 7
Figure 7
Effect of exogenous phenolics on pericarp tissues browning (A) and relative leakage rate (B) of litchi fruit during storage at 28 °C.
See this image and copyright information in PMC

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