Study on the change of polyphenol compounds in the pericarp of posthavest Thanh Ha litchi fruits

Assessment of the changes in product characteristics, total ascorbic acid, total flavonoid content, total polyphenol content and antioxidant activity of dried soursop fruit tea (Annona muricata L.) during product storage

“…As shown in Figure 3 , the highest rate of TFC loss was in the paper packaging sample, reaching 95.94%, followed by paper‐combined PE packaging and aluminum‐combined PE packaging with no significant difference. For paper packaging, the increase in sample moisture content during long‐term storage damaged cells and activated polyphenol oxidase enzymes, leading to the breakdown of polyphenols and flavonoids (Gamage et al., 2021 ; Thu et al., 2015 ).…”

“…aluminum-combined PE packaging with no significant difference. For paper packaging, the increase in sample moisture content during long-term storage damaged cells and activated polyphenol oxidase enzymes, leading to the breakdown of polyphenols and flavonoids(Gamage et al, 2021;Thu et al, 2015).The antioxidant capacity of soursop fruit tea was reduced, as evidenced by high loss rate of TPC and TFC (71%-76%). This reduction aligns with the principles of antioxidant activity in soursop fruit, as previously elucidated by Rubio-Melgarejo et al (2020).…”

Assessment of changes in product quality and antioxidant activity of dried soursop (Annona muricata L.) during product storage

“…Prolonged storage with high humidity can lead to cell damage, altering and diminishing the activity of flavonoids. Additionally, over time, flavonoids may reduce the content and participate in browning reactions ( Thu & Van Thiet, 2015 ) ( Gülçin, 2012 ) ( Karagecili et al, 2023 ).…”