Dimocarpus longan Lour. 龙眼肉 (Longyanrou, Longan)

Yi, Yang; Zhang, Mingwei

doi:10.1007/978-3-211-99448-1_42

Cited by 1 publication

(1 citation statement)

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“…Some studies reported that there were three main groups of bioactive compounds in longan pulp which were saccharides, phenols, and liposoluble constituents. Some identified mono/di-polysaccharide components in longan extract include glucose, sucrose, fructose, mannose, arabinose, xylose, galactose, and possibly some rare sugar molecules [3,4,5]. Furthermore, the sugar-protein conjugates (SPC) (an active macromolecule) in dried longan pulp extract also presented activities of antioxidant, potential anticancer, and immunomodulatory [2,4,6,7,8].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit

Somjai

Siriwoharn

Kulprachakarn

et al. 2021

Heliyon

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This research aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit using Maillard reaction or non-enzymatic glycosylation (glycation) in a moist-dry-heating system at 60 C with approximately 75% relative humidity for 5-50 days. During Maillard reaction, the browning index (BI) of the fruits increased significantly while lightless, redness and yellowness decreased. Interestingly, the rare sugars especially D-psicose and D-allose gradually increased by 2-3 folds when compared to the initial Maillard reaction. The development of D-mannose was additionally established through the glycation. The degree of glycation increased with the decrease of free amino acid, suggesting that conjugation of sugar with amino acids was involved. SDS-PAGE confirmed that the high molecular weight (HMW) of conjugated sugar-amino acid was the Maillard reaction product. The antioxidative properties including DPPH and ABTS radical scavenging activities, also ferric reducing antioxidant power (FRAP) were also increased as Maillard reaction progressed, which showed the activities in the range of 43.2-94.1 mg GAE/100 g dry basis, 0.23-3.09 g TE/100 g dry basis, and 0.35-5.95 g FeSO 4 /100 g dry basis, respectively. This study demonstrated a practical approach of Maillard reaction for the development of dried longan fruit with high antioxidative properties.

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