Abstract
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.
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Acknowledgements
This research is funded by Chongqing Natural Science Foundation. The project No. is cstc2018jcyjAX0687. The authors also gratefully thanks the China Litchi and Longan Industry Technology Research System (CARS-32-02), the research projects of commission of science and technology in Chongqing (KJQN201801437) and research projects of School of Advanced Agriculture and Bioengineering in Yangtze Normal University (CSZKY1816) for financial support.
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Tan, S., Tang, J., Shi, W. et al. Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.. Food Sci Biotechnol 29, 351–358 (2020). https://doi.org/10.1007/s10068-019-00674-w
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DOI: https://doi.org/10.1007/s10068-019-00674-w