Phenolic compounds and the antioxidant activities in litchi pericarp: Difference among cultivars

Abstract

The pericarps of 10 litchi cultivars from two production seasons were studied for their phenolic concentrations and composition and activities of anti-oxidation. The total phenolic concentrations in dried litchi pericarp ranged from 51 to 102 g k g −1. Different cultivars varied considerably in phenolic concentration and composition. Cultivars ‘Nuomici’ exhibited significantly higher concentrations of proanthocyanidins, flavonoids, phenolic acids and therefore total soluble phenolics than the other cultivars, while ‘Lanzhu’ and ‘Guiwei’ had minor values in phenolics. The extracts of litchi pericarp exhibited considerably high ferric reducing antioxidant power (FRAP) and strong activities of 1,1-diphenyl-2-picryhydrazyl (DPPH) scavenging, lipid peroxidation inhibiting, and oxidative DNA damage protection. The crude ethanol extracts of pericarp displayed significantly higher FRAP and stronger DPPH scavenging capacity than butylated hydroxylytoluene (BHT) and catechin. Among the tested cultivars, concentrations of major phenolics had significant linear correlations with FRAP and DPPH scavenging activities. These results indicated that litchi pericarp is rich in natural antioxidant phenolic compounds and different litchi cultivars differed considerably in phenolic concentration and antioxidant activities.