Home > Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007 > EFFECTS OF VARIOUS TEMPERATURE AND PH VALUES ON ANTIOXIDANT ACTIVITY OF LITCHI ANTHOCYANINS

Articles

EFFECTS OF VARIOUS TEMPERATURE AND PH VALUES ON ANTIOXIDANT ACTIVITY OF LITCHI ANTHOCYANINS

Article number

804_47

Pages

333 – 338

Language

English

Abstract

Litchi fruit pericarp contains a large amount of anthocyanins.
Litchi anthocyanins show strong antioxidant ability.
However, anthocyanins are relatively unstable and, thus, temperatures and pH affect the antioxidant ability.
Anthocyanins were extracted from litchi pericarp tissues using 1.5 M HCl in 95% ethanol and then purified using Amberlite XAD-7 resin column and used to examine effects of various temperatures (25, 35, 45, 55 and 65°C) and pH values (1, 3, 5 and 7) on their antioxidant activity using the total antioxidant ability and activities of scavenging 1,1-diphenyl-2-picryhydrazyl (DPPH) radicals, hydroxyl radical and superoxide anion.
Various temperatures and pH values influenced markedly the total antioxidant ability and scavenging activities of DPPH radicals, hydroxyl radical and superoxide anion of litchi anthocyanin.
Overall, heat treatment for 30 min. at 45°C exhibited the strongest antioxidant activity while high total antioxidant ability and scavenging activity of DPPH radicals of litchi anthocyanins at pH 3-5 were observed.

Publication

Europe-Asia Symposium on Quality Management in Postharvest Systems – Eurasia 2007

Authors

N. Ruenroengklin, X.W. Duan, B. Yang, K.N. Prasad, G.P. Cheng, J. Zhong, Y.M. Jiang

Keywords

litchi, anthocyanins, antioxidant, activity, temperature, pH

Full text

https://doi.org/10.17660/ActaHortic.2008.804.47

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