Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(3): 351-358
Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn
Si Tan1 • Jianmin Tang2 • Wenjing Shi3 • Zhuwei Wang1 • Yuanyuan Xiang1 • Tingwei Deng1 • Xiaoxu Gao1 • Wenfeng Li1 • Shengyou Shi1,4
1 School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China 2 Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, Chongqing Engineering Research Center for Special Plant Seedling, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Chongqing 402160, China 3 Fruit Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 401329, China 4 Institute of China Southern Subtropical Crop Research, Chinese Academy of Tropical Agricultural Sciences (CATAS), Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, Guangdong 524091, China
The aim of this study was to investigate the effects of three different drying methods, freeze drying (FD), vacuum drying (VD) and oven drying (OD) on phenolic contents and antioxidant activities of litchi fruits. 20 polyphenols were exactly identified in the litchi fruits by UPLC-QqQ/MS. Significant losses were observed in the contents of total polyphenols and antioxidant activities in the dried litchi when compared with the fresh litchi. Principle component analysis indicated that there was significant difference of phenolic component between the use of thermal drying (VD and OD) and FD. Our results suggest that FD is the optimum drying method for litchi fruits considering the content of total polyphenols and antioxidant activities.
Litchi chinensis Sonn. · Drying methods · Polyphenols · Antioxidant activity
Food Science and Biotechnology 2020 ; 29(3): 351-358