食品科学技术21603 - page 35

( Phoenix dactylifera ) fruits from Iran[ J]. Food Chem鄄
istry, 2008, 107:1636 - 1641.
[24]摇 WOLFE K L,LIU R H. Structure鄄activity relationships
of flavonoids in the cellular antioxidant activity assay
[J]. Journal of Agricultural and Food Chemistry,2008,
56(18):8404 - 8411.
[25] 摇 FRANKEL E N. Antioxidants in lipid foods and food
quality[J]. Food Chemistry, 2008, 57: 51 - 55.
[26]摇 BAZZANO L A, HE J, OGDEN L G, et al. Fruit and
vegetable intake and risk of cardiovascular disease in US
adults: the first national health and nutrition examination
survey epidemiologic follow鄄up study [ J ]. Am J Clin
Nutr, 2002, 76(1): 93 - 99.
[27]摇 JOSHIPURA K J, HU F B, MANSON J E, et al. The
effect of fruit and vegetable intake on risk for coronary
heart disease[ J]. Ann Intern Med, 2001, 134 (12):
1106 - 1114.
[28] 摇 SOSULSKI F, KRYGIER K, HOGGE L. Free, esteri鄄
fied and insoluble鄄bound phenolic acids: 3. composition
of phenolic acids in cereal and potato flours[J]. J Agric
Food Chem, 1982, 30 (2): 337 - 340.
[29]摇 LIU L, XIE B J, CAO S Q, et al. A鄄type procyanidins
from Litchi chinensis pericarp with antioxidant activity
[J]. Food Chem, 2007, 105(4): 1446 - 1451.
Comparison of Phenolic Contents and Antioxidant Activity of
Fruit Pulp from Different Longan Varieties
LIN Yaosheng1 ,摇 ZHANG Mingwei1,* ,摇 ZHANG Ruifen1 ,摇 GUO Dongliang2 ,摇 PAN Xuewen2 ,摇
WEI Zhencheng1 ,摇 ZHANG Yan 1 ,摇 LIU Lei1 ,摇 TANG Xiaojun 1 ,摇 DENG Yuanyuan1 ,摇 CHI Jianwei1
(1. Sericulture and Agri鄄Food Research Institute , Guangdong Academy of Agricultural Sciences / Key Laboratory
of Functional Foods, Ministry of Agriculture / Guangdong Key Laboratory of Agricultural Products Processing ,
Guangzhou 510610, China ;
2 . Institute of Pomology, Guangdong Academy of Agricultural Sciences , Guangzhou 510640, China )
Abstract: The correlation of the in vitro antioxidant activity with contents of total phenol and flavonoid in
fruit pulp of 24 longan varieties was analyzed. The contents of free and bound phenolics, total flavonoids
and total phenol in 24 varieties of longan pulp from Institute of Pomology of Guangdong Academy of Agri鄄
cultural Sciences were investigated. The radical scavenging ability (DPPH), total antioxidant capacity
(ABTS), antioxidant capacity (FRAP), and absorptive capacity of oxygen free radicals(ORAC) were
determined for evaluating their in vitro antioxidant capacity difference. The total polyphenols, flavonoids,
DPPH, FRAP, ABTS and ORAC methods were used to determine the antioxidant abilities of phenolic ex鄄
tracts of different longan pulp varieties. Results showed that a significant difference ( p < 0郾 01) existed in
the capacity of pulp phenolic extracts of different longan varieties and displayed significant genotype
differences. The longan varieties with the higher content polyphenol and flavone showed stronger antioxi鄄
dant activity. The quick clustering method was used to evaluate polyphenols and flavonoids content and
antioxidant capacity in 24 varieties of longan pulp, dividing into three group of classes with significant
difference. The polyphenols or flavonoids content positively correlated with the ABTS, FRAP , and
ORAC analysis while it negatively related with the DPPH radical scavenging capacity ( p < 0郾 01) . Thus,
phenolics and flavonoids exist mainly in the free form in longan pulp. Phenolics of longan pulp had
played an important role in antioxidant activity.
Key words: longan variety; phenolic contents; total flavonoid; antioxidant activity; correlation
( 责任编辑:叶红波)
03 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2016 年 5 月