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

ABSTRACT: Lychee pulp is rich in phenolics and has a variety of biological activities. However, the changes in the phenolic profile under heat treatment are unknown. The effect of the heat treatment temperature on commercial varieties (Guiwei and Nuomici) of canned lychee was investigated by comparing samples that were either unheated (UH), underwent 70 °C heat treatment (HT70) or underwent 121 °C heat treatment (HT121) and then were stored at room temperature. The results showed that the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the UH, HT70 and HT121 samples were significantly decreased after storage at room temperature for 9 d, 13 d and 25 d, respectively. However, the TPC, TFC and antioxidant activity of HT121 canned lychee were still s

SUBMITTER: Wang Z 

PROVIDER: S-EPMC9049749 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature