Antioxidant activities of fractions from longan pericarps

Food Science and Technology

Volumn 34, Issue 2, 2014, Pages 341-345

  Yang, Xuena ^a   Yan, Fen ^a   Huang, Shangrong ^a   Fu, Caili ^a  

^a FUZHOU UNIVERSITY   (China)

Author keywords

Antioxidant activity; Extract; Free radicals; Longan pericarp

Indexed keywords

EID: 84905964609     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612014005000034     Document Type: Article

References (28)

1. Anagnostopoulou, M. A., Kefalas, P., Papageorgiou, V. P., Assimopoulou, A. N., & Boskouc, D. (2006). Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chemistry, 94(1), 9-25. http://dx.doi.org/10.1016/j. foodchem.2004.09.047
2. Babior, B. M. (2000). Phagocytes and oxidative stress. The American Journal of Medicine, 109(1), 33-44. http://dx.doi.org/10.1016/S0002-9343(00)00481-2
3. Bravo, L. (1998). Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews, 56(11), 317-333. http://dx.doi.org/10.1111/j.1753-4887.1998. tb01670.x
4. Buenger, J., Ackermann, H., Jentzsch, A., Mehling, A., Pfitzner, I., Reiffen, K. A., Schroeder, K. R., & Wollenweber, U. (2006). An interlaboratory comparison of methods used to assess antioxidant potentials. International Journal of Cosmetic Science, 28(2), 135-146. http://dx.doi.org/10.1111/j.1467-2494.2006.00311.x
5. Chotimarkon, C., Benjakul, S., & Silalai, N. (2008). Antioxidant components and properties of five long-grained rice bran extracts from commercial available cultivars in Thailand. Food Chemistry, 111(3), 636-841. http://dx.doi.org/10.1016/j.foodchem.2008.04.031
6. Deghrigue, M., Dellai, A., Akremi, N., Le Morvan, V., Robert, J., & Bouraoui, A. (2013). Evaluation of antiproliferative and antioxidant activities of the organic extract and its polar fractions from the Mediterranean gorgonian Eunicella singularis. Environmental Toxicology and Pharmacology, 36(2), 339-346. http://dx.doi.org/10.1016/j.etap.2013.04.014
7. Duan, X., Wu, G., & Jiang, Y. (2007). Evaluation of antioxidant properties of phenolics from litchi fruit in relation to pericarp browning prevention. Molecules, 12(4), 759-771. http://dx.doi.org/10.3390/12040759
8. Gutteridge, J. M. C., & Halliwell, B. (1992). Comments on review of free radicals in biology and medicine. Free Radical Biology & Medicine, 12(1), 93-95. http://dx.doi.org/10.1016/0891-5849(92)90062-L
9. Je, J. Y., Park, P. J., & Kim, S. K. (2005). Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Research International, 38(1), 45-50. http://dx.doi.org/10.1016/j.foodres.2004.07.005
10. Li, J., & Jiang, Y. (2007). Litchi flavonoids: isolation, identification and biological activity. Molecules, 12(4), 745-758. http:// dx.doi.org/10.3390/12040745
11. Marques, M. R., Paz, D. D., Batista, L. P. R., Barbosa, C. O., Araújo, M. A. M., & Moreira-Araújo, R. S. R. (2012). An in vitro analysis of the total phenolic content, antioxidant power, physical, physicochemical, and chemical composition of Terminalia Catappa Linn fruits. Ciência e Tecnologia de Alimentos, 32(1), 209-213. http:// dx.doi.org/10.1590/S0101-20612012005000023
12. Morton, J. F. (1987). Fruits of warm climates. Florida: Creative Resource Systems.
13. Pan, Y., Wang, K., Huang, S. Q., Wang, H. S., Mu, X. M., He, C. H., Ji, X. W., Zhang, J., & Huang, F. J. (2008). Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel. Food Chemistry, 106(3), 1264-1270. http://dx.doi. org/10.1016/j.foodchem.2007.07.033
14. Prasad, N. K., Divakar, S., Shivamurthy, G. R., & Aradhya, S. (2005). Isolation of a free radical scavenging antioxidant from water spinach (Ipomoea aquatica Forsk). Journal of the Science of Food and Agriculture, 85(9), 1461-1468. http://dx.doi.org/10.1002/jsfa.2125
15. Prasad, N. K., Yang, B., Zhao, M., Sun, J., Wei, X., & Jiang, Y. (2010). Effects of high pressure or ultrasonic treatment on extraction yield and antioxidant activity of pericarp tissues of longan fruit. Journal of Food Biochemistry, 34(4), 838-855.
16. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved abts radical cation decolorization assay. Free Radical Biology & Medicine, 26(9), 1231-1237. http://dx.doi.org/10.1016/S0891-5849(98)00315-3
17. Sarikurkcu, C., Tepe, B., & Yamac, M. (2008). Evaluation of the antioxidant activity of four edible mushrooms from the Central Anatolia, Eskisehir-Turkey: lactarius deterrimus, Suillus collitinus, Boletus edulis, Xerocomus chrysenteron. Bioresource Technology, 99(14), 6651-6655. http://dx.doi.org/10.1016/j. biortech.2007.11.062
18. Singh, N., & Rajini, P. S. (2004). Free radical scavenging activity of an aqueous extract of potato peel. Food Chemistry, 85(4), 611-616. http://dx.doi.org/10.1016/j.foodchem.2003.07.003
19. Soares, J. R., Dinis, T. C. P., Cunha, A. P., & Ameida, L. M. (1997). Antioxidant activity of some extracts of Thymus zygis. Free Radical Research, 26(5), 469-478. http://dx.doi. org/10.3109/10715769709084484
20. Soong, Y. Y., & Barlow, P. J. (2005). Isolation and structure elucidation of phenolic compounds from longan (Dimocarpus lognan Lour.) seed by high-performance liquid chromatography-electrospray ionization mass spectrometry. Journal of Chromatography A, 1085(2), 270-277. http://dx.doi.org/10.1016/j. chroma.2005.06.042
21. Sudjaroen, Y., Hull, W. E., Erben, G., Würtele, G., Changbumrung, S., Ulrich, C. M., & Owen, R. W. (2012). Isolation and characterization of ellagitannins as the major polyphenolic components of Longan (Dimocarpus longan Lour) seeds. Phytochemistry, 77, 226-237. http://dx.doi.org/10.1016/j. phytochem.2011.12.008
22. Valentão, P., Fernandes, E., Carvalho, F., Andrade, P. B., Seabra, R. M., & Bastos, M. L. (2003). Hydroxyl radical and hypochlorous acid scavenging activity of small Centaury (Centaurium erythraea) infusion: a comparative study with green tea (Camellia sinensis). Phytomedicine, 10(6-7), 517-522. http://dx.doi. org/10.1078/094471103322331485
23. Villaño, D., Fernández-Pachóna, M. S., Moyá, M. L., Troncoso, A. M., & García-Parrilla, M. C. (2007). Radical scavenging abilitiy of polyphenolic compounds towards DPPH free radical. Talanta, 71(1), 230-235. http://dx.doi.org/10.1016/j. talanta.2006.03.050
24. Vissotto, L. C., Rodrigues, E. C., Renan, C., Chisté, R. C., Benassi, M. T., & Mercadante, A. Z. (2013). Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps. Ciência e Tecnologia de Alimentos, 33(Supl. 1), 57-65. http://dx.doi. org/10.1590/S0101-20612013000500010
25. Yen, G. C., & Chen, H. Y. (1995). Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry, 43(1), 27-32. http://dx.doi.org/10.1021/ jf00049a007
26. Yildirm, A., Mavi, A., Oktay, M., Kara, A. A., Algur, F., & Bilaloglu, V. (2000). Comparison of antioxidant and antimicrobial activities of Tilia (Tilia Argentea Desf Ex DC), Sage (Salvia triloba L.), and Black Tea (Camellia sinensis) extracts. Critical Reviews in Food Science and Nutrition, 48(10), 5030-5034.
27. Zheng, G., Xu, L., Wu, P., Xie, H., Jiang, Y., Chen, F., & Wei, X. (2009). Polyphenols from longan seeds and their radical-scavenging activity. Food Chemistry, 116(2), 433-436. http://dx.doi.org/10.1016/j. foodchem.2009.02.059
28. Zhong, K., Wang, Q., He, Y., & He, X. (2010). Evaluation of radicals scavenging, immunity-modulatory and antitumor activities of longan polysaccharides with ultrasonic extraction on in S180 tumor mice models. International Journal of Biological Macromolecules, 47(3), 356-360. http://dx.doi.org/10.1016/j. ijbiomac.2010.05.022