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

Su, Dongxiao; Wang, Zhineng; Dong, Lihong; Huang, Fei; Zhang, Ruifen; Jia, Xuchao; Wu, Guangxu; Zhang, Mingwei

doi:10.1016/j.lwt.2019.108578

Cited by 47 publications

(32 citation statements)

References 31 publications

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“…In addition, extraction parameters like temperature also lead to the decomposition of metabolites during the extraction, resulting in different patterns of metabolite profiles. The thermal decomposition of phenolic compounds and changes in phenolic profile in processed lychee juice have been reported earlier by Su et al (2019).…”

Section: Discussionsupporting

confidence: 56%

Metabolite Profiles of Red and White Rice Aqueous Extracts Derived at Different Temperatures and Their Relationship with Biological Properties as Determined Using 1H-NMR-Based Metabolomics Analysis

Netrprachit¹,

Nuangchamnong²,

Ramli³

et al. 2020

CMUJNS

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Consumption of pigmented rice has continued to increase in recent years, due in part to its potential health promoting properties, especially protection against chronic diseases. Chemical extracts of red rice have demonstrated strong ability to scavenge free radicals, however little is yet known about water extracts of red rice. The antioxidant activity, α-glucosidase inhibition, nitric oxide inhibition, and metabolic profiling of this cultivar's water extracts have yet to be investigated. In this study, red rice and white rice were extracted using ultrasound-assisted hydrothermal extraction at three different temperatures. The total phenolic content (TPC) as well as the DPPH radical scavenging, α-glucosidase inhibitory, and nitric oxide (NO) inhibitory activities of each extract were determined. NMR analysis was performed to find out the metabolite profiles of the extracts. Correlations between the metabolites and the biological activities of the rice extracts were then investigated using metabolomics analysis. Results show that the red rice aqueous extracts had a higher TPC than the white rice extracts. The highest extraction temperature led to a decrease in the TPC. However, the extraction temperature did not

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Section: Discussionsupporting

confidence: 56%

Metabolite Profiles of Red and White Rice Aqueous Extracts Derived at Different Temperatures and Their Relationship with Biological Properties as Determined Using 1H-NMR-Based Metabolomics Analysis

Netrprachit¹,

Nuangchamnong²,

Ramli³

et al. 2020

CMUJNS

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“…The FRAP antioxidant capacity was determined according to the kit instructions as described by Su et al 15 Five microliters of canned lychee sample or standard solution was added into a 96well microplate, and then 180 mL of FRAP working solution was added. Aer incubation for 5 min in a microplate reader (Bio-Tek Gen5, BioTek, USA) at 37 C, the response at 593 nm was recorded.…”

Section: Ferric Reducing Antioxidant Power (Frap) Assaymentioning

confidence: 99%

“…The values of a* and b* indicate greenness (negative) to redness (positive) and the blueness (negative) to yellowness (positive), respectively. 15 In particular, DE is used to distinguish between two colors according to the following scale: 18 DE < 0.2, no perceptible difference; 0.2 < DE < 0.5, very small difference; 0.5 < DE < 2, small difference; 2 < DE < 3, fairly perceptible difference; 3 < DE < 6, perceptible difference; 6 < DE < 12, strong difference; and DE > 12, completely different colors.…”

Section: Color Parameter Measurementsmentioning

confidence: 99%

Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp

Wang

Shu

et al. 2020

RSC Adv.

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“…As a result, the biological value of horseradish juice decreases with storage time. Various technologies were developed for vegetable-juice preservation; however, they typically result in a loss of bioactive compounds due to thermal or oxidative reactions [ 5 ]. Recently, microencapsulation was proposed as the final processing step to stabilize bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

Tomsone

Galoburda

Krūma

et al. 2020

Foods

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Horseradish contains many bioactive compounds with antioxidant activity. The current study aimed to evaluate the effect of various wall materials and their ratios on the physical properties and bioactive-compound retention and stability in microencapsulated horseradish leaf and root juices. Horseradish juice was microencapsulated using maltodextrin, maltodextrin/gum Arabic, soy protein isolate, and starch with three different core-to-wall ratios. The total phenolic, total flavonoid, total flavan-3-ol, and total phenolic-acid contents, as well as antioxidant activity, were determined using spectrophotometric methods, whereas individual phenol profiles were determined by high-performance liquid chromatography (HPLC). Multivariate analysis of variance showed that plant material, wall material, and core-to-wall ratio had a significant effect on the bioactive-compound retention and antioxidant-activity preservation. Microcapsules produced from horseradish leaf juice had a significantly higher content of phenolic compounds and antioxidant activity compared to root-juice microcapsules. However, better retention was observed for microencapsulated horseradish root juice. Maltodextrin and maltodextrin/gum Arabic were the most effective wall materials for the retention of bioactive compounds, while they also had a smaller particle size and better solubility. The horseradish-juice microcapsules possess a high content of rutin. The highest stability of bioactive compounds after storage was found at a core-to-wall ratio of 20:80.

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

Cited by 47 publications

References 31 publications

Metabolite Profiles of Red and White Rice Aqueous Extracts Derived at Different Temperatures and Their Relationship with Biological Properties as Determined Using 1H-NMR-Based Metabolomics Analysis

Metabolite Profiles of Red and White Rice Aqueous Extracts Derived at Different Temperatures and Their Relationship with Biological Properties as Determined Using 1H-NMR-Based Metabolomics Analysis

Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp

Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

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