Comparison of Phenolic Composition and Antioxidant Activity in Pericarp of Different Lychee Varieties

doi:10.3969/j.issn.1000-2561.2020.03.020

Abstract

Abstract:

The phenolic compounds from the pericarp of six lychee varieties extracted with 80% methanol were used to compare the content, types and antioxidant activity. The content of total phenol and total flavonoids was measured and the antioxidant activity was evaluated by the FRAP and ABTS methods. Different monomer phenols were identified by HPLC and the differences among lychee pericarps of different varieties were analyzed. There were significant differences (P<0.05) in phenolic content and antioxidant capacity among different lychee pericarp. The content of phenolic compounds, antioxidant activity of FRAP and ABTS of ‘Lizhiwang’ were the highest, which was, 68.48 mg/g, 546.31 μmol/g, and 511.25 μmol/g, respectively. Eight monomer phenolics were identified in ‘Nuomici’, and the monomer phenols of relatively high content were A-type procyanidin trimer and proanthocyanidins A2. The result could provide a foundation for the development and utilization of lychee pericarp.

Key words: lychee pericarp, phenolics, antioxidant, high performance liquid chromatography (HPLC)

CLC Number:

S667.1

XU Zhuohui,ZENG Qingzhu,SU Dongxiao,YUAN Yang,HE Shan,TANG Hongyan,ZHENG Yingmin,ZHOU Yiying. Comparison of Phenolic Composition and Antioxidant Activity in Pericarp of Different Lychee Varieties[J]. Chinese Journal of Tropical Crops, 2020, 41(3): 564-571.

Figures/Tables 7

Fig. 1 Difference of total phenolic content in different varieties of lychee pericarp extracted by methanol Different lowercase letters indicate significant difference at 0.05 level.

Fig. 2 Difference of total flavonoid content in different varieties of lychee pericarp extracted by methanol Different lowercase letters indicate significant difference at 0.05 level.

Fig. 3 Differences in antioxidant capacity of frap extracted from different lychee pericarp by methanol Different lowercase letters indicate significant difference at 0.05 level.

Fig. 4 Differences in antioxidant capacity of ABTS extracted from different lychee pericarp by methanol Different lowercase letters indicate significant difference at 0.05 level.

Fig. 5 Extraction of phenolic substances from lychee pericarp with methanol by high performance liquid chromatography 1: Caffeic acid; 2: Procyanidin B2; 3: Epicatechin; 4: A-type procyanidin trimer; 5: Quercetin-3-rutinose-7-rhamnoside; 6: Ferulic acid; 7: Isoquercitrin; 8: Procyanidin A2.

Tab. 1 The differences of monomer phenolic composition in different varieties of lychee pericarp (mg∙g-1)

单体酚 Monomer phenolic	鸡嘴 Jizui	荔枝王 Lizhiwang	桂味 Guiwei	玉荷 Yuhe	糯米糍 Nuomici	桂红 Guihong
咖啡酸	ND^a	0.11±0.06^c	ND^a	0.07±0.00^b	0.12±0.00^c	0.18±0.01^d
阿魏酸	ND^a	ND^a	ND^a	0.49±0.05^b	1.15±0.05^c	ND^a
原花青素B2	ND^a	1.04±0.22^c	0.51±0.07^b	1.55±0.03^d	1.77±0.05^e	2.25±0.06^f
表儿茶素	0.17±0.01^a	0.15±0.01^a	0.24±0.01^b	0.16±0.01^a	0.15±0.01^a	0.16±0.01^a
A型原花青素三聚体	0.93±0.14^a	3.38±0.08^d	1.55±0.07^b	1.59±0.05^b	3.06±0.09^c	4.05±0.05^e
原花青素A2	11.72±0.44^a	33.05±0.11^f	12.52±0.42^b	18.47±0.48^d	16.11±0.59^c	25.80±0.20^e
槲皮素-3-芦丁糖-7-鼠李糖苷	ND^a	1.90±0.05^e	0.81±0.03^b	1.04±0.02^c	1.49±0.05^d	2.21±0.26^f
异槲皮素	0.22±0.00^a	0.38±0.01^d	0.24±0.00^a	0.31±0.01^b	0.36±0.03^cd	0.34±0.02^c

Tab. 2 Analysis of the correlation between phenolic substance content and antioxidant activity in lychee pericarp

项目Item	TPC	TFC	FRAP	ABTS
TPC	1
TFC	0.98	1
FRAP	0.95	0.96	1
ABTS	0.88	0.90	0.88	1

References 33

[1]	Su D, Zhang R, Zhang C , et al. Phenolic-rich lychee (Litchi chinensis Sonn.) pulp extracts offer hepatoprotection against restraint stress-induced liver injury in mice by modulating mitochondrial dysfunction[J]. Food and Function, 2016,7(1):508-515.
[2]	齐文娥 . 2011 年荔枝产业市场供需状况分析[J]. 中国热带农业, 2011(5):5-8.
[3]	徐多多, 姜翔之, 高阳 , 等. 荔枝核降糖活性部位化学成分的研究(Ⅰ)[J]. 食品科技, 2014,39(1):219-221.
[4]	余华荣, 周灿芳, 万忠 , 等. 2011年广东荔枝产业发展现状分析[J]. 广东农业科学, 2012,39(4):16-17, 25.
[5]	齐文娥 . 我国主要荔枝品种生产规模与生产效率分析——基于2011—2013年的数据[J]. 广东农业科学, 2014,41(11):233-236.
[6]	Golak-Siwulska I, Kaluzewicz A, Spizewski T , et al. Bioactive compounds content in edible wild-growing mushrooms[J]. Sylwan, 2018,162(3):238-247.
[7]	Chen Y, Li H, Zhang S , et al. Anti-myocardial ischemia effect and components of litchi pericarp extracts[J]. Phytotherapy Research, 2017,31(9):1384-1391.
[8]	Gong Y, Fang F, Zhang X , et al. B type and complex A/B type epicatechin trimers isolated from litchi pericarp aqueous extract show high antioxidant and anticancer activity[J]. International Journal of Molecular Sciences, 2018,19(1):301-320.
[9]	马艳芳, 刘敏, 钟巧莉 , 等. 荔枝的活性功能及主要功能物质研究进展[J]. 现代生物医学进展, 2016,16(3):586-588.
[10]	杨丽珍, 邹波, 徐玉娟 , 等. 荔枝壳多酚对α-葡萄糖苷酶的抑制作用[J]. 食品科技, 2017,42(5):174-179.
[11]	Jiang G, Lin S, Wen L , et al. Identification of a novel phenolic compound in litchi (Litchi chinensis Sonn.) pericarp and bioactivity evaluation[J]. Food Chemistry, 2013,136(2):563-568.
[12]	马青 . 荔枝壳的化学成分研究[D]. 北京: 中国科学院大学, 2014.
[13]	Sun J, Jiang Y, Shi J , et al. Antioxidant activities and contents of polyphenol oxidase substrates from pericarp tissues of litchi fruit[J]. Food Chemistry, 2010,119(2):753-757.
[14]	Hossain M A, Rahman S M M . Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple[J]. Food Research International, 2011,44(3):672-676.
[15]	Thaipong K, Boonprakob U, Crosby K , et al. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts[J]. Journal of Food Composition and Analysis, 2006,19(6-7):669-675.
[16]	Su D, Zhang R, Hou F , et al. Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents[J]. BMC Complementary and Alternative Medicine, 2014,14(1):9.
[17]	Conde-Hernandez L A, Guerrero-Beltran J A . Total phenolics and antioxidant activity of Piper auritum and Porophyllum ruderale[J]. Food Chemistry, 2014,142:455-460.
[18]	温靖, 关小莺, 徐玉娟 , 等. 不同蓝莓品种品质特性研究[J]. 热带作物学报, 2018,39(9):1846-1855.
[19]	Liu T, Wang H, Kuang J , et al. Short-term anaerobic, pure oxygen and refrigerated storage conditions affect the energy status and selective gene expression in litchi fruit[J]. LWT-Food Science and Technology, 2015,60(2):1254-1261.
[20]	周生茂 . 山药不同基因型地下块茎糖类和酚类物质形成、调控及相关基因分离的研究[D]. 杭州: 浙江大学, 2009.
[21]	冯立娟, 尹燕雷, 焦其庆 , 等. 不同石榴品种果实酚类物质及抗氧化活性研究[J]. 核农学报, 2016,30(4):710-718.
[22]	温靖, 徐玉娟, 肖更生 , 等. 广东省17个不同荔枝品种果实品质比较分析[J]. 食品科学技术学报, 2016,34(2):39-45.
[23]	Kubola J, Siriamornpun S . Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro[J]. Food Chemistry, 2008,110(4):881-890.
[24]	Lingua M S, Fabani M P, Wunderlin D A , et al. From grape to wine: Changes in phenolic composition and its influence on antioxidant activity[J]. Food Chemistry, 2016,208:228-238.
[25]	Sanchez-Salcedo E M, Mena P, Garcia-Viguera C , et al. (Poly)phenolic compounds and antioxidant activity of white (Morus alba) and black (Morus nigra) mulberry leaves: Their potential for new products rich in phytochemicals[J]. Journal of Functional Foods, 2015,18:1039-1046.
[26]	姬妍茹, 许博超, 杨庆丽 , 等. 黑菊芋多酚提取及抗氧化活性分析[J]. 食品科学技术学报, 2019,37(1):84-89.
[27]	Su D, Li N, Chen M , et al. Effects of in vitro digestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages[J]. International Journal of Food Science and Technology, 2018,53(7):1631-1639.
[28]	董丽红, 张瑞芬, 肖娟 , 等. 荔枝果肉不同酚类成分群的分离及其抗氧化活性[J]. 中国农业科学, 2016,49(20):4004-4015.
[29]	乔小瑞, 烟利亚, 刘兴岚 , 等. 荔枝壳多酚提取工艺的响应面法优化及自由基清除活性研究[J]. 中国食品学报, 2010,10(5):22-30.
[30]	李书艺, 周玮婧, 孙智达 , 等. 荔枝皮原花青素的体外抗氧化活性和对DNA损伤的保护作用[J]. 食品科学, 2010,31(1):14-18.
[31]	刘新, 余小平, 游江舟 , 等. 荔枝皮中原花青素提取工艺优化及其黄烷-3-醇HPLC分析[J]. 食品与机械, 2012,28(6):154-158.
[32]	张璐, 潘佩佩, 陈赛贞 . RP-HPLC法同时测定原花青素中儿茶素、表儿茶素、没食子酸、原花青素B2的含量[J]. 中国药科大学学报, 2016,47(1):54-57.
[33]	Liu L, Xie B, Cao S , et al. A-type procyanidins from Litchi chinensis pericarp with antioxidant activity[J]. Food Chemistry, 2007,105(4):1446-1451.