Abstract
The present study evaluated the anti-nutritional factors of “Bengal” lychee (Litchi chinensis Sonn.), in the fresh pulp, peel and seed, both fresh and processed. The samples were analyzed for the levels of phenolic compounds, nitrate, oxalic acid and inhibitory activities of trypsin, lipase and α-amylase. Drying influenced the activity of all enzyme inhibitors, resulting in a reduction in the inhibitory activity of lipase (0.13 and 0.15 lipase inhibitor units for peel and seed, respectively) and an increase in the inhibitory activities of trypsin (10.14 and 10.66 trypsin inhibitor units for peel and seed, respectively) and α-amylase (1.13 and 1.08 amylase inhibitor units for peel and seed, respectively). With drying, it was possible to observe an increase in the levels of phenolic compounds, the low content of nitrate did not change with drying, while oxalic acid was not detected. The antinutrients evaluated in lychee fractions are present in amounts that do not preclude its use; thus, the use of lychee fractions, fresh or dried, is feasible as nutrient sources and add value to the fruits, since industries can use these residues for developing new products, as well as in food enrichment. Key words: Phenolic compounds, nitrate, oxalic acid, enzyme inhibitors.  
Highlights
Consumer interest for exotic fruits increases every day because of their nutraceutical value and the correlation between healthy eating and the reduction in the risk of diseases and cancer development (Ferguson and Schlothauer, 2012).Fruits and vegetables have a large amount of substances capable of providing health benefits by preventing or treating diseases, which are called bioactive compounds
There was a significant difference in the levels of phenolic compounds and nitrate in the analyzed fractions
The seed had the lowest content of phenolic compounds (11.45 mg 100 g-1 dry matter), and no significant difference was found between the content of these compounds in the peel and pulp
Summary
Consumer interest for exotic fruits increases every day because of their nutraceutical value and the correlation between healthy eating and the reduction in the risk of diseases and cancer development (Ferguson and Schlothauer, 2012). Fruits and vegetables have a large amount of substances capable of providing health benefits by preventing or treating diseases, which are called bioactive compounds. These substances can act in different ways: as antioxidants, activating hepatic detoxification enzymes, inhibiting cholesterol absorption or reducing platelet aggregation.
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