Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice
Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice
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热处理和储存温度对不同品种荔枝汁酚类成分和抗氧化活性的影响
DOI：
10.1016/j.lwt.2019.108578
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发表时间：
2019-12
影响因子：
6
通讯作者：
Zhang Mingwei
中科院分区：
文献类型：
--
作者：
Su Dongxiao;Wang Zhineng;Dong Lihong;Huang Fei;Zhang Ruifen;Jia Xuchao;Wu Guangxu;Zhang Mingwei
荔枝果肉富含酚类化合物，具有多种生物活性。然而，它们的热稳定性是未知的。结果表明：经121 °C （HT121）热处理后的荔枝汁总酚含量（TPC）和总黄酮含量显著高于未加热（UH）和70 °C热处理（HT70）的荔枝汁。HPLC-DAD法测定了荔枝汁中未食子酸、(-)-没食子儿茶素、原花青素B2、香草酸、槲皮素-3-芦丁糖-7-鼠李糖苷、丁香酸、原花青素A2、阿魏酸和芦丁等9种酚类化合物的含量。经过121 °C热处理和45 °C高温贮藏后，荔枝汁中没食子酸含量有所提高。特别是(-)-没食子儿茶素在121 °C下热处理后生成。（-）-没食子儿茶素占HT121荔枝汁中总酚类化合物的89.50%。然而，随着储存时间的延长（72 h）和储存温度的升高（45 ℃），(-)-没食子儿茶素降解消失。综上所述，荔枝果肉中大部分酚类化合物的热稳定性较好，热处理可以促进荔枝汁中酚类化合物的释放，提高其抗氧化活性。桂树品种更适合制作果汁。
Lychee pulp is rich in phenolic compounds and has a variety of biological activities. However, their thermal stability are unknown. The results showed that after heat-treated at 121 °C (HT121), the total phenolic content (TPC) and total flavonoid content of the lychee juices were significantly increased compared to those of the unheated (UH) and 70 °C heat-treated (HT70) lychee juices. Nine individual phenolic compounds, gallic acid, (-)-gallocatechin, procyanidin B2, vanillic acid, quercetin-3-rutinose-7-rhamnoside, syringic acid, procyanidin A2, ferulic acid and rutin, were detected in lychee juice by HPLC-DAD. After heat treatment at 121 °C and high temperature storage at 45 °C, the gallic acid content in lychee juice was increased. In particular, (-)-gallocatechin was generated after thermal processing at 121 °C. (-)-Gallocatechin accounted for 89.50% of the total phenolic compounds in HT121 lychee juice. However, with prolonged storage time (72 h) and increased storage temperature (45 °C), the (-)-gallocatechin degraded and disappeared. In summary, the thermal stability of most phenolic compounds in lychee pulp is good, and heat treatment could promote the release of phenolic compounds in lychee juice and improve their antioxidant activity. The variety ofGuiweilychee is more suitable for fruit juice manufacturing.
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影响因子：
6
作者：
Chen, Xuehong;Qin, Weidong;Zheng, Yonghua
通讯作者：
Zheng, Yonghua
影响因子：
8.8
作者：
Scheling Wibowo;L. Vervoort;J. Tomić;J. Santiago;Lien Lemmens;Agnese Panozzo;T. Grauwet;M. Hendrickx;A. V. Van Loey
通讯作者：
Scheling Wibowo;L. Vervoort;J. Tomić;J. Santiago;Lien Lemmens;Agnese Panozzo;T. Grauwet;M. Hendrickx;A. V. Van Loey
DOI：
10.1016/j.jssas.2016.11.005
发表时间：
2018-01-01
影响因子：
--
作者：
Boutakiout, A.;Elothmani, D.;le Meurlay, D.
通讯作者：
le Meurlay, D.
影响因子：
4.3
作者：
Ye, Yulong;Yan, Jingna;Tong, Huarong
通讯作者：
Tong, Huarong
影响因子：
8.8
作者：
Aguilar-Garcia, Carlos;Gavino, Grace;Gavino, Victor C.
通讯作者：
Gavino, Victor C.