Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice

被引：52

作者：

Su, Dongxiao ^{[1
]}

Wang, Zhineng ^{[2
,3
]}

Dong, Lihong ^{[2
]}

Huang, Fei ^{[2
]}

Zhang, Ruifen ^{[2
]}

Jia, Xuchao ^{[2
]}

Wu, Guangxu ^{[3
]}

Zhang, Mingwei ^{[2
,3
]}

机构：

[1] Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Guangdong, Peoples R China

[2] Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc Sericultural & Ag, Guangzhou 510610, Guangdong, Peoples R China

[3] Yangtze Univ, Coll Life Sci, Jingzhou 434025, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2019年 / 116卷

基金：

中国国家自然科学基金;

关键词：

Lychee; Phenolic; Antioxidant activity; Thermal processing; Storage; HEAT-TREATMENT; HIGH-PRESSURE; SHELF-LIFE; GREEN TEA; EXTRACTS; LITCHI; PULP; PASTEURIZATION; STABILITY; CATECHINS;

D O I：

10.1016/j.lwt.2019.108578

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lychee pulp is rich in phenolic compounds and has a variety of biological activities. However, their thermal stability are unknown. The results showed that after heat-treated at 121 degrees C (HT121), the total phenolic content (TPC) and total flavonoid content of the lychee juices were significantly increased compared to those of the unheated (UH) and 70 degrees C heat-treated (HT70) lychee juices. Nine individual phenolic compounds, gallic acid, (-)-gallocatechin, procyanidin B2, vanillic acid, quercetin-3-rutinose-7-rhamnoside, syringic acid, procyanidin A2, ferulic acid and rutin, were detected in lychee juice by HPLC-DAD. After heat treatment at 121 degrees C and high temperature storage at 45 degrees C, the gallic acid content in lychee juice was increased. In particular, (-)-gallocatechin was generated after thermal processing at 121 degrees C. (-)-Gallocatechin accounted for 89.50% of the total phenolic compounds in HT121 lychee juice. However, with prolonged storage time (72 h) and increased storage temperature (45 degrees C), the (-)-gallocatechin degraded and disappeared. In summary, the thermal stability of most phenolic compounds in lychee pulp is good, and heat treatment could promote the release of phenolic compounds in lychee juice and improve their antioxidant activity. The variety of Guiwei lychee is more suitable for fruit juice manufacturing.

引用

页数：9

共 31 条

[1] Effect of high pressure and thermal processing on shelf life and quality of strawberry puree and juice [J].

Aaby, Kjersti ;

Grimsbo, Ingunn Haugland ;

Hovda, Maria Befring ;

Rode, Tone Mari .

FOOD CHEMISTRY, 2018, 260 :115-123

[2] Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays [J].

Aguilar-Garcia, Carlos ;

Gavino, Grace ;

Baragano-Mosqueda, Mercedes ;

Hevia, Patricio ;

Gavino, Victor C. .

FOOD CHEMISTRY, 2007, 102 (04) :1228-1232

[3] Review on in vivo and in vitro methods evaluation of antioxidant activity [J].

Alam, Md. Nur ;

Bristi, Nusrat Jahan ;

Rafiquzzaman, Md. .

SAUDI PHARMACEUTICAL JOURNAL, 2013, 21 (02) :143-152

[4] Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice [J].

Alongi, Marilisa ;

Verardo, Giancarlo ;

Gorassini, Andrea ;

Anese, Monica .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 98 :366-371

[5] Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC-MS coupled to chemometrics [J].

Alves Filho, Elenilson G. ;

Silva, Lorena Mara A. ;

de Brito, Edy S. ;

Wurlitzer, Nedio Jair ;

Fernandes, Fabiano A. N. ;

Rabelo, Maria Cristiane ;

Fonteles, Thatyane V. ;

Rodrigues, Sueli .

FOOD CHEMISTRY, 2018, 265 :23-31

[6]

Boutakiout A., 2018, Journal of the Saudi Society of Agricultural Sciences, V17, P471, DOI 10.1016/j.jssas.2016.11.005

[7] Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice [J].

Chen, Xuehong ;

Qin, Weidong ;

Ma, Lihua ;

Xu, Feng ;

Jin, Peng ;

Zheng, Yonghua .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 62 (01) :927-933

[8] Degradation of green tea catechins in tea drinks [J].

Chen, ZY ;

Zhu, QY ;

Tsang, D ;

Huang, Y .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (01) :477-482

[9] Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom [J].

Choi, Y. ;

Lee, S. M. ;

Chun, J. ;

Lee, H. B. ;

Lee, J. .

FOOD CHEMISTRY, 2006, 99 (02) :381-387

[10] Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour [J].

Ioannou, Irina ;

Hafsa, Ines ;

Hamdi, Salem ;

Charbonnel, Celine ;

Ghoul, Mohamed .

JOURNAL OF FOOD ENGINEERING, 2012, 111 (02) :208-217

← 1 2 3 4 →