Effect of Tea Polyphenols on Lipid Peroxidation and Antioxidant Activity of Litchi (Litchi chinensis Sonn.) Fruit during Cold Storage

Molecules

Wenrong Chen¹  Zhenzhen Zhang²  Yanwen Shen³  Xuewu Duan¹  Yuemin Jiang¹ 

[1] South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; E-Mails:;Dinghai Forestry Workstation, Zhoushan 316000, China; E-Mail:;College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321004, China; E-Mail:

关键词: litchi;    tea polyphenols;    reactive oxygen species (ROS);    lipid peroxidation;    antioxidative activity;   

DOI  :  10.3390/molecules191016837

来源: mdpi

【 摘 要 】

To understand the potential of application of tea polyphenols to the shelf life extension and quality maintenance of litchi (Litchi chinensis Sonn.) fruit, the fruits were dipped into a solution of 1% tea phenols for 5 min before cold storage at 4 °C. Changes in browning index, contents of anthocyanins and phenolic compounds, superoxide dismutase (SOD) and peroxidase (POD) activities, O₂^.− production rate and H₂O₂ content, levels of relative leakage rate and lipid peroxidation, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were measured after 0, 10, 20 and 30 days of cold storage. The results showed that application of tea polyphenols markedly delayed pericarp browning, alleviated the decreases in contents of total soluble solids (TSS) and ascorbic acid, and maintained relatively high levels of total phenolics and anthocyanins of litchi fruit after 30 days of cold storage. Meanwhile, the treatment reduced the increases in relative leakage rate and lipid peroxidation content, delayed the increases in both O₂^.− production rate and H₂O₂ contents, and increased SOD activity but reduced POD activity throughout this storage period. These data indicated that the delayed pericarp browning of litchi fruit by the treatment with tea polyphenols could be due to enhanced antioxidant capability, reduced accumulations of reactive oxygen species and lipid peroxidation, and improved membrane integrity.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.