Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Molecules. 2018 Sep 6;23(9):2276. doi: 10.3390/molecules23092276.
Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4 °C for seven days and at room temperature (RT) for 72 h were evaluated in this study. The contents of total phenolic and procyanidin decreased by 20.2% and 24.2% at 4 °C and by 37.8% and 47.8% at RT, respectively. Interestingly, the corresponding reductions of anthocyanins were 41.3% and 73%, respectively. Four phenolic compounds, including epicatechin, procyanidin A₂, procyanidin B₂, and quercetin-3--rutinoside-7---l-rhamnosidase were detected in litchi pericarp. Their contents after storage at 4 °C and at RT were decreased by 22.1⁻49.7% and 27.6⁻48.7%, respectively. The oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) of litchi pericarp decreased by 17.6% and 58.7% at 4 °C, and by 23.4% and 66.0% at RT, respectively. The results indicated that storage at 4 °C preserved more phenolics and retained higher antioxidant activity in litchi pericarp compared to storage at RT, suggesting that storage at 4 °C should be considered as a more effective method for slowing down the degradation of litchi pericarp phenolics.
在本研究中，评估了荔枝果皮在 4°C 下储存七天和在室温（RT）下储存 72 小时期间酚类物质谱和抗氧化活性的变化。在 4°C 下，总酚和原花青素的含量分别下降了 20.2%和 24.2%，在 RT 下，分别下降了 37.8%和 47.8%。有趣的是，相应的花色苷减少了 41.3%和 73%。在荔枝果皮中检测到四种酚类化合物，包括表儿茶素、原花青素 A₂、原花青素 B₂和槲皮素-3--芸香糖苷-7---l-鼠李糖苷酶。在 4°C 和 RT 下储存后，它们的含量分别下降了 22.1⁻49.7%和 27.6⁻48.7%。荔枝果皮的氧自由基吸收能力（ORAC）和细胞抗氧化活性（CAA）在 4°C 下分别下降了 17.6%和 58.7%，在 RT 下分别下降了 23.4%和 66.0%。结果表明，与 RT 相比，4°C 下储存可保留更多的酚类物质，并保持较高的抗氧化活性，这表明 4°C 下储存应被视为减缓荔枝果皮酚类物质降解的更有效方法。
