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KMID : 1007520200290030351
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Food Science and Biotechnology
2020 Volume.29 No. 3 p.351 ~ p.358
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Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn
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Tan Si
Tang Jianmin
Shi Wenjing
Wang Zhuwei
Xiang Yuanyuan
Deng Tingwei
Gao Xiaoxu
Li Wenfeng
Shi Shengyou
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Abstract
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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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KEYWORD
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Litchi chinensis Sonn., Drying methods, Polyphenols, Antioxidant activity
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