Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp

Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4 degrees 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 degrees 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 A(2), procyanidin B-2, and quercetin-3-O-rutinoside-7-O-alpha-L-rhamnosidase were detected in litchi pericarp. Their contents after storage at 4 degrees 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 degrees C, and by 23.4% and 66.0% at RT, respectively. The results indicated that storage at 4 degrees C preserved more phenolics and retained higher antioxidant activity in litchi pericarp compared to storage at RT, suggesting that storage at 4 degrees C should be considered as a more effective method for slowing down the degradation of litchi pericarp phenolics.