Chen Yi-Shan, Xiao Yang, Liang Heng-Yu, Chen Nan, Gao Hao-Xiang, Zeng Wei-Cai
Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, China.
The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, China.
Polymers (Basel). 2025 Aug 21;17(16):2259. doi: 10.3390/polym17162259.
In the present study, the effects of longan peel and seed on the quality of longan cake were determined, and the effects of longan peel extract (LPE) and longan seed extract (LSE) on the physicochemical properties of wheat starch were also measured. Furthermore, the phenolic profile and antioxidant activities of these extracts were observed. The results showed that both longan peel and seed could improve the color, texture, and volatile flavor compounds of longan cake. In addition, the properties of wheat starch, including gelatinization characteristics, thermogravimetric analysis, rheological properties, solubility, swelling power, water/oil-holding capacity and iodine binding ability, were all affected by LPE and LSE significantly. Both LPE and LSE had high contents of total phenols (LPE: 71.05 ± 2.57 mg/g, LSE: 78.49 ± 5.21 mg/g) and total flavonoids (LPE: 286.27 ± 6.04 mg/g, LSE: 423.21 ± 7.69 mg/g). Gallic acid, ellagic acid, and ellagic acid 4-O-α-l-arabinofuranoside were identified as the main phenolic compounds of LPE, while those of LSE were gallic acid, ellagic acid, ellagic acid 4-O-α-l-arabinofuranoside and (-)-epicatechin. Furthermore, LPE and LSE both exhibited good antioxidant activities to scavenge free radicals and showed high reducing power. All results suggest that longan peel and seed are rich in phenols and can improve the properties of starch so as to enhance the quality of starch product, which shows their potential application in food and chemical industries.
在本研究中，测定了龙眼果皮和种子对龙眼糕品质的影响，还测量了龙眼果皮提取物（LPE）和龙眼种子提取物（LSE）对小麦淀粉理化性质的影响。此外，观察了这些提取物的酚类成分和抗氧化活性。结果表明，龙眼果皮和种子均可改善龙眼糕的色泽、质地和挥发性风味化合物。此外，小麦淀粉的性质，包括糊化特性、热重分析、流变学性质、溶解度、膨胀力、水/油持留能力和碘结合能力，均受到LPE和LSE的显著影响。LPE和LSE的总酚含量（LPE：71.05±2.57mg/g，LSE：78.49±5.21mg/g）和总黄酮含量（LPE：286.27±6.04mg/g，LSE：423.21±7.69mg/g）均较高。没食子酸、鞣花酸和鞣花酸4-O-α-L-阿拉伯呋喃糖苷被鉴定为LPE的主要酚类化合物，而LSE的主要酚类化合物为没食子酸、鞣花酸、鞣花酸4-O-α-L-阿拉伯呋喃糖苷和（-）-表儿茶素。此外，LPE和LSE均表现出良好的抗氧化活性以清除自由基并具有较高的还原能力。所有结果表明，龙眼果皮和种子富含酚类物质，可改善淀粉性质以提高淀粉制品的品质，这显示了它们在食品和化工行业的潜在应用价值。
