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

International Journal of Molecular Sciences

Volumn 9, Issue 7, 2008, Pages 1333-1341

  Ruenroengklin, Neungnapa ^a   Zhong, Jia ^a   Duan, Xuewu ^a   Yang, Bao ^a   Li, Jianrong ^b   Jiang, Yueming ^a,b  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Anthocyanin; Antioxidant activity; Extraction; Litchi; pH; Phenolics; Temperature

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; HYDROXYL RADICAL; PHENOL DERIVATIVE; SUPEROXIDE;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; EXTRACTION; HIGH TEMPERATURE; LYCHEE; NONHUMAN; PERICARP; PH; PHYTOCHEMISTRY; PLANT TISSUE; QUANTUM YIELD; TEMPERATURE SENSITIVITY;

EID: 48649088665     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms9071333     Document Type: Article

References (21)

1. Jiang, Y.M.; Wang, Y.; Song, L.L.; Liu, H.; Lichter, A.; Kerdchoechuen, O.; Joyce, D.C.; Shi, J. Production and Postharvest Characteristics and Technology of Litchi Fruit: an Overview. Aust. J. Exp. Agric. 2006, 6, 1541-1556.
2. Li, J.R.; Jiang, Y.M. Litchi Flavonoids: Isolation, Identification and Biological Activity. Molecules 2007, 12, 745-758.
3. Cook, N.C.; Samman, S. Review: Flavonoids - Chemistry, Metabolism, Cardioprotective Effects, and Dietary Sources. J. Nutr. Biochem. 1996, 7, 66-76.
4. Lyons, W.P.M.; Samman, S. Flavonoids: Dietary Perspectives and Health Benefits. Nutr. Soc. Aust. 1997, 21, 106-114.
5. Yao, L.H.; Jiang, Y.M.; Shi, J.; Tomás-Barberán, FA.; Datta, N.; Singanusong, R.; Chen, S.S. Flavonoids in Food and Their Health Benefits. Plant Foods Human Nutr. 2004, 59, 113-122.
6. Zhao, M.; Yang, B.; Wang, J.S.; Liu, Y.; Yu, L.M.; Jiang, Y.M. Immunomodulatory and Anticancer Activities of Flavonoids Extracted from Litchi (Litchi chinensis Sonn.) Pericarp. Inter. Immunopharmacol. 2007, 7, 162-166.
7. Duan, X.W.; Jiang, Y.M.; Su, X.G.; Zhang, Z.Q.; Shi, J. Antioxidant Property of Anthocyanins Extracted from Litchi (Litchi chinenesis Sonn.) Fruit Pericarp Tissues in Relation to Their Role in the Pericarp Browning. Food Chem. 2007, 101, 1382-1388.
8. Zhao, M.M.; Yang, B.; Wang, J.S.; Li, B.Z.; Jiang, Y.M. Identification of the Major Flavonoids from Pericarp Tissues Of Lychee Fruit in Relation to Their Antioxidant Activities. Food Chem. 2006, 98, 737-742.
9. Zhang D.L.; Grigor J.M.; Quantick P.C. Changes in Phenolic Compounds in Litchi (Litchi chinensis Sonn.) Fruit during Postharvest Storage. Postharv. Biol. Technol. 2000, 19, 165-172.
10. Zhang, Z.Q.; Pang, X.Q.; Yang C.; Ji, Z.L.; Jiang, Y.M. Purification and Structure Analysis of Anthocyanins from Litchi Pericarp. Food Chem. 2004, 84, 601-604.
11. Laleh, G.H.; Frydoonfar, H.; Heidary, R.; Jameei, R.; Zare, S. The Effect of Light, Temperature, PH and Species on Stability of Anthocyanins Pigments in Four Berberi Species. J. Nutr. 2006, 5, 90-92.
12. Zhang, Z.Q.; Pang, X.Q.; Yang, C.; Ji, Z.L.; Jiang, Y.M. Role of Anthocyanins Degradation in Litchi Pericarp Browning. Food Chem. 2001, 75, 217-221.
13. Liu, X.M.; Xiao, G.S.; Chen, W.D.; Xu, Y.J.; Wu, J.J. Quantification and Purification of Mulberry Anthocyanins with Macroporous Resins. J. Biomed. Biotechnol. 2004, 5, 326-331.
14. Reyes, L.F.; Cisneros-Zevallos, L. Degradation Kinetics and Colour of Anthocyanins in Aqueous Extracts of Purple and Red Flesh Potatoes (Solarium tuberosum L.). Food Chem. 2007, 100, 885-894.
15. Singleton, V.L.; Rossi, J.A. Colorimetry of Total Phenolics with Phosphomolybdic-Hosphotungstic Acid Reagents. Amer. J. Enol. Viticult. 1965, 16, 144-158.
16. Norbaek, R.; Kondo, T. Further Anthocyanins from Flowers of Crocus antalyensis (Iridecae). Phytochemistry 1999, 50, 325-328.
17. Kähkönen, M.P.; Heinämäki, J.; Olliainen, V.; Heinonen, M. Berry Anthocyanins Isolation Identification and Antioxidant Activities. J. Sci. Food Agric. 2003, 83, 1403-1411.
18. Surrey, K. Spectrophotometric Method for Determination of Lipoxidase Activity. Plant Physiol. 1964, 39, 65-70.
19. Orak, H.H. Total Antioxidant Activities, Phono lies, Anthocyanins, Polyphonoloxidase Activities and Its Correlation of Some Important red Wine Grape Varieties Which are Grown In Turkey. LWT-Food Sci. Technol. 2006, 9, 1-7.
20. Yamaguchi, T.; Takamura, H.; Matoba, T.; Terao, J. HPLC Method for Evaluation of the Free Radical Scavenging Activity of Foods by Using 1,1-Diphenyl-2-Picrylhydrazyl. Biosci. Biotechnol. Biochem. 1998, 62, 1201-1204.
21. Ghiselli, A.; Nardini, M.; Baldi, A.; Scaccini, C. Antioxidant Activity of Difference Phenolic Fractions Separated from an Italian Red Wine. J. Agric. Food Chem. 1998, 46, 361-367.