Article thumbnail

Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins

By Neungnapa Ruenroengklin, Jia Zhong, Xuewu Duan, Bao Yang, Jianrong Li and Yueming Jiang

Abstract

Litchi fruit pericarp tissue is considered an important source of dietary phenolics. This study consisted of two experiments. The first was conducted to examine the effects of various extraction temperatures (30, 40, 50, 60, 70 and 80 °C) and pH values (2, 3, 4, 5 and 6) on the extraction yield of phenolics from litchi fruit pericarp. Extraction was most efficient at pH 4.0, while an extraction temperature of 60 °C was the best in terms of the combined extraction yield of phenolics and the stability of the extracted litchi anthocyanins. The second experiment was carried out to further evaluate the effects of various temperatures (25, 35, 45, 55 and 65 °C) and pH values (1, 3, 5 and 7) on the total antioxidant ability and scavenging activities of DPPH radicals, hydroxyl radical and superoxide anion of the extracted anthocyanins. The results indicated that use of 45–60 °C or pH 3–4 exhibited a relatively high antioxidant activity. The study will help improve extraction yield of phenolics from litchi fruit pericarp and promote better utilization of the extracted litchi anthocyanins as antioxidants

Topics: Article
Publisher: Molecular Diversity Preservation International (MDPI)
OAI identifier: oai:pubmedcentral.nih.gov:2635725
Provided by: PubMed Central

Suggested articles

Citations

  1. (1998). Antioxidant Activity of Difference Phenolic Fractions Separated from an Italian Red
  2. (2007). Antioxidant Property of Anthocyanins Extracted from Litchi (Litchi chinenesis Sonn.) Fruit Pericarp Tissues in Relation to Their Role in the Pericarp Browning. Food Chem.
  3. (2003). Berry Anthocyanins Isolation Identification and Antioxidant Activities.
  4. (1965). Colorimetry of Total Phenolics with PhosphomolybdicHosphotungstic Acid Reagents.
  5. (2007). Degradation Kinetics and Colour of Anthocyanins in Aqueous Extracts of Purple and Red Flesh Potatoes (Solanum tuberosum L.). Food Chem.
  6. (2004). Flavonoids in Food and Their Health Benefits. Plant Foods Human Nutr.
  7. (1997). Flavonoids: Dietary Perspectives and Health Benefits.
  8. (1999). Further Anthocyanins from Flowers of Crocus antalyensis (Iridecae). Phytochemistry
  9. (1998). HPLC Method for Evaluation of the Free Radical Scavenging Activity of Foods by Using 1,1-Diphenyl-2-Picrylhydrazyl.
  10. (2006). Identification of the Major Flavonoids from Pericarp Tissues Of Lychee Fruit in Relation to Their Antioxidant Activities. Food Chem.
  11. (2007). Litchi Flavonoids: Isolation, Identification and Biological Activity. Molecules
  12. Production and Postharvest Characteristics and Technology of Litchi Fruit: an Overview.
  13. (2004). Purification and Structure Analysis of Anthocyanins from Litchi Pericarp. Food Chem.
  14. (1996). Review: Flavonoids − Chemistry, Metabolism, Cardioprotective Effects, and Dietary Sources.
  15. (2001). Role of Anthocyanins Degradation in Litchi Pericarp Browning. Food Chem.
  16. (1964). Spectrophotometric Method for Determination of Lipoxidase Activity. Plant Physiol.
  17. (2006). The Effect of Light, Temperature,
  18. (2006). Total Antioxidant Activities, Phonolics, Anthocyanins, Polyphonoloxidase Activities and Its Correlation of Some Important red Wine Grape Varieties Which are Grown In Turkey. LWT-Food Sci.

To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.