Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/58452
Title: Evaluation of the antioxidant activity and total phenolic compounds of lychee pulp by different dehydration methods
Other Titles: Avaliação da atividade antioxidante e compostos fenólicos totais da polpa de lichia por diferentes métodos de desidratação
Keywords: Bioactive compounds
Litchi chinensis
Freeze-drying
Drying
Compostos bioativos
Liofilização
Secagem
Issue Date: 2023
Publisher: Universidade Federal de Viçosa
Citation: OLIVEIRA, J. P. L. de et al. Evaluation of the antioxidant activity and total phenolic compounds of lychee pulp by different dehydration methods. Revista Engenharia na Agricultura, [S.l.], v. 31, p. 43-50, 2023.
Abstract: Fruits and vegetables are major sources of bioactive compounds included in human diet. The objective of the study was to evaluate the antioxidant activity and total phenolic compound content of lychee pulp. Hydroalcoholic extracts were obtained from the pulp (fresh, dried and freeze-dried), and analyzed by in vitro Folin-Ciocalteu, Fast Blue, ABTS+, Beta Carotene and Phosphomolybdenum Complex assays. The color and water activity of the pulp submitted to each dehydration treatment were also evaluated. The results obtained in the determination of total phenolic content did not differ statistically (p>0.05) between dried and freeze-dried pulp. The values obtained for the antioxidant activity by the ABTS+ method and by the phosphomolybdenum complex had a statistically significant difference. The data regarding the percentage of protection by the ?-Carotene/Linoleic Acid method showed that the dried pulp did not differ statistically from the fresh and freeze-dried pulp. However, the freeze-dried pulp presented higher antioxidant activity by the ABTS+ and Phosphomolybdenum Complex assays when compared to the other treatments (fresh and dried pulps).
URI: http://repositorio.ufla.br/jspui/handle/1/58452
Appears in Collections:DCA - Artigos publicados em periódicos



This item is licensed under a Creative Commons License Creative Commons