Phenolic compounds and the antioxidant activities in litchi pericarp: Difference among cultivars

被引：45
|
作者：
Wang, Hui-Cong [1 ]
Hu, Zhi-Qun [1 ]
Wang, Yan [1 ]
Chen, Hou-Bin [1 ]
Huang, Xu-Ming [1 ]
机构：
[1] S China Agr Univ, Coll Hort, Physiol Lab S China Fruits, Guangzhou 510642, Guangdong, Peoples R China
来源：
SCIENTIA HORTICULTURAE | 2011年 / 129卷 / 04期
关键词：
Litchi pericarp; Cultivars; Phenolic compounds; Antioxidant activity; Lipid peroxidation; IN-VITRO; ANTHOCYANINS; TEAS; DNA;
D O I：
10.1016/j.scienta.2011.05.042
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
The pericarps of 10 litchi cultivars from two production seasons were studied for their phenolic concentrations and composition and activities of anti-oxidation. The total phenolic concentrations in dried litchi pericarp ranged from 51 to 102 g kg(-1). Different cultivars varied considerably in phenolic concentration and composition. Cultivars 'Nuomici' exhibited significantly higher concentrations of proanthocyanidins, flavonoids, phenolic acids and therefore total soluble phenolics than the other cultivars, while 'Lanzhu' and 'Guiwei' had minor values in phenolics. The extracts of litchi pericarp exhibited considerably high ferric reducing antioxidant power (FRAP) and strong activities of 1,1-diphenyl-2-picryhydrazyl (DPPH) scavenging, lipid peroxidation inhibiting, and oxidative DNA damage protection. The crude ethanol extracts of pericarp displayed significantly higher FRAP and stronger DPPH scavenging capacity than butylated hydroxylytoluene (BHT) and catechin. Among the tested cultivars, concentrations of major phenolics had significant linear correlations with FRAP and DPPH scavenging activities. These results indicated that litchi pericarp is rich in natural antioxidant phenolic compounds and different litchi cultivars differed considerably in phenolic concentration and antioxidant activities. (C) 2011 Published by Elsevier B.V.
引用
收藏
页码：784 / 789
页数：6
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