Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp
Zhineng Wang, Guangxu Wu, Bin Shu, Fei Huang, Lihong Dong, Ruifen Zhang, Dongxiao Su
Abstract
were decreased by 96.27% and 94.04%, respectively, and (-)-gallocatechin disappeared after 25 d. In summary, the phenolic contents and antioxidant activity of canned lychee are increased by high-temperature treatment.
Topics & Concepts
ChemistryFood scienceFlavonoidPulp (tooth)Gallic acidSapindaceaeAntioxidantBotanyOrganic chemistryBiologyPathologyMedicinePhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisFood Quality and Safety Studies