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Yueming Jiang - One of the best experts on this subject based on the ideXlab platform.
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Pericarp and seed of litchi and longan fruits constituent extraction bioactive activity and potential utilization
Journal of Zhejiang University-science B, 2019Co-Authors: Hui Wang, Bao Yang, Xuewu Duan, Yueming JiangAbstract:Litchi (Litchi chinensis Sonn.) and longan (Dimocarpus longan Lour.) fruits have a succulent and white aril with a brown seed and are becoming popular worldwide. The two fruits have been used in traditional Chinese medicine as popular herbs in the treatment of neural pain, swelling, and cardiovascular disease. The Pericarp and seed portions as the by-products of litchi and longan fruits are estimated to be approximately 30% of the dry weight of the whole fruit and are rich in bioactive constituents. In the recent years, many biological activities, such as tyrosinase inhibitory, antioxidant, anti-inflammatory, immunomodulatory, anti-glycated, and anti-cancer activities, as well as memory-increasing effects, have been reported for the litchi and longan Pericarp and seed extracts, indicating a potentially significant contribution to human health. With the increasing production of litchi and longan fruits, enhanced utilization of the two fruit by-products for their inherent bioactive constituents in relation to pharmacological effects is urgently needed. This paper reviews the current advances in the extraction, processing, identification, and biological and pharmacological activities of constituents from litchi and longan by-products. Potential utilization of litchi and longan Pericarps and seeds in relation to further research is also discussed.
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Fruit weight loss and Pericarp water loss of harvested longan fruit in relation to Pericarp browning.
Acta Horticulturae, 2010Co-Authors: L. Chen, Yueming JiangAbstract:Longan (Dimocarpus longan Lour.) fruit is highly susceptible to water loss and Pericarp browning in storage. Postharvest Pericarp browning of the fruit greatly affects its shelf-life. 'Fuyan' longans showed 5.84, 10.37 and 23.98% of total fruit weight losses, and 13.59, 26.40 and 42.78% of Pericarp water losses, when stored at 10°C and 50% RH for 1, 2 and 6 days, respectively. However, minimal weight loss in aril and seed was observed. And, the selective dehydration of Pericarp tissues occurred while little movement of water between the aril and the Pericarp was found. The weight loss of the fruits and water loss in Pericarp tissues significantly correlated to the Pericarp browning at the 1% level. On the other hand, fruits stored in plastic bags under low temperatures reduced the moisture losses and Pericarp browning. 'Fuyan' fruits packed in bags made of 0.015 mm polyethylene film and held for 15 days at 20°C lost 2.87% on a fresh weight basis, while they lost 2.01% at 4°C for 30 days. At the same time, storage at low temperature also retarded Pericarp browning and extended the longan's shelf-life.
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evaluation of the antioxidant properties of litchi fruit phenolics in relation to Pericarp browning prevention
Molecules, 2007Co-Authors: Xuewu Duan, Genfu Wu, Yueming JiangAbstract:Abstract: Phenolics were extracted from litchi fruit Pericarp (LFP) tissues, purified and their antioxidant properties analyzed. LFP phenolics strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against α,α- diphenyl-β-picrylhydrazyl (DPPH·) and hydroxyl radicals and superoxide anions. The degradation of deoxyribose by hydroxyl radicals was inhibited by phenolics acting mainly as iron ion chelators, rather than by directly scav enging the radicals. Phenolics from litchi fruit Pericarp were found to display similar reducing po wer activity as ascorbic acid. The effect of phenolic compound treatment on Pericarp browning and electrolyte leakage of litchi fruit was also evaluated and it was observed that application of exogenous litchi phenolics to harvested litchi fruit significantly prevented Pericarp browning and delayed increases in electrolyte leakage. These results suggest that litchi Pericarp tissue phenolics could be beneficial in scavenging free radicals, maintaining membrane integrity and, thereby inhibiting Pericarp browning of litchi fruit.
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antioxidant properties of anthocyanins extracted from litchi litchi chinenesis sonn fruit Pericarp tissues in relation to their role in the Pericarp browning
Food Chemistry, 2007Co-Authors: Xuewu Duan, Yueming Jiang, Xinguo Su, Zhaoqi ZhangAbstract:Abstract Anthocyanins were extracted and purified from litchi fruit Pericarp and their antioxidant properties were investigated. Effects of exogenous anthocyanin treatments on Pericarp browning and membrane permeability of harvested litchi fruit were also evaluated. Anthocyanins from litchi fruit Pericarp strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical-scavenging activity against DPPH radical, superoxide anions and hydroxyl radical. The degradation of deoxyribose by hydroxyl radicals was shown to be inhibited by anthocyanins acting mainly as chelators of iron ions rather than directly scavenging hydroxyl radicals. Anthocyanins were also found to have excellent reducing power. The reducing power of anthocyanins, ascorbic acid and butylated hydroxytoluene all at 100 μg/ml were 3.70, 0.427 and 0.148, respectively, indicating that anthocyanins from litchi Pericarp had a strong electron-donating capacity. Furthermore, application of anthocyanins to harvested litchi fruit significantly prevented Pericarp browning and delayed the increase in membrane permeability. It was therefore suggested that anthocyanins could be beneficial in scavenging free radicals and reducing lipid peroxidation of litchi fruit Pericarp.
Brahim Marzouk - One of the best experts on this subject based on the ideXlab platform.
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lipid fatty acid and tocol distribution of coriander fruit s different parts
Industrial Crops and Products, 2010Co-Authors: Jazia Sriti, Wissem Aidi Wannes, Baya Mhamdi, Thierry Talou, Ghaith Hamdaoui, Brahim MarzoukAbstract:Abstract High amounts of neutral lipids (NL) were found (95.65% of total lipids) in whole fruit oil, while glycolipids (GLs) occurred at high levels in Pericarp oil (73.21% of total lipids). Triacylglycerol was found to be the principal lipid fraction of NL which formed 93% in seed and whole fruit. However, monoacylglycerol constituted the major fraction of NL in Pericarp (34.5%). At least two GLs and five phospholipids (PL) were identified. The GL composition of the Pericarp is characterized by monogalactosylacylglycerol as the major fraction with a percentage of 53.39% of total lipids. The major individual PL subclasses were phosphatidylcholine followed by phosphatidylethanolamine in seed and whole fruit. However, the PL were not detected in Pericarp oil. The principal fatty acids identified in most lipid classes were petroselinic acid (C18:1n − 12), linoleic acid (C18:2n − 6), palmitic (C16:0) and oleic acid (C18:1n − 9). The total tocopherol and tocotrienol (tocol) contents were 27.78 mg/100 g oil in whole fruit, 26.42 mg/100 g oil in seed and 5.36 mg/100 g oil in Pericarp. Fruit and seed oils were characterized by a high amount of γ-tocotrienol with 19.56 mg/100 g oil. However, α-tocopherol (1.82 mg/100 g oil) was found to be the tocol marker in Pericarp oils. The results are important as an indication of the potentially economical utility of Coriandrum sativum L. seed oil as a new source of PL.
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glycerolipid and fatty acid distribution in Pericarp seed and whole fruit oils of myrtus communis var italica
Industrial Crops and Products, 2010Co-Authors: Wissem Aidi Wannes, Baya Mhamdi, Jazia Sriti, Brahim MarzoukAbstract:Abstract Seed, Pericarp and whole berry of Myrtus communis var. italica were compared in terms of oils, glycerolipid classes and fatty acids. The fruit is composed of Pericarp and approximately 9 seeds which constituted 63.5 and 36.5% of the whole ripe fruit, respectively. The latter presented a weight of 8.8 g% fruits while seed had only 0.5 g% seeds. The moisture contents were 80.1% in Pericarp, 72% in whole fruit and 39.7% in seed. The oil yield of seed (11.7%) was significantly higher than that of whole fruit (5.9%) and Pericarp (2.1%). Total lipid amounts were 61.26 mg/g in seed, 28.97 mg/g in whole fruit and 4.14 mg/g in Pericarp. The amounts of polar glycerolipids were lower than those of neutral glycerolipids in all samples. Triacylglycerol constituted the main neutral glycerolipid with 57.47 mg/g in seed, 25.68 mg/g in whole fruit and 1.67 mg/g in Pericarp. The predominant fatty acids of total lipids and different glycerolipid classes were linoleic, palmitic, oleic and α-linolenic acids in all samples but with different proportions. Whole fruit, seed and Pericarp provided low yields of oil but they were a rich source of essential fatty acids which will be important as an indication of the potentially nutraceutical and industrial utility of myrtle fruit.
Vasudeva Singh - One of the best experts on this subject based on the ideXlab platform.
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antioxidative free and bound phenolic constituents in Pericarp germ and endosperm of indian dent zea mays var indentata and flint zea mays var indurata maize
Journal of Functional Foods, 2015Co-Authors: Vasudeva SinghAbstract:Distribution of phenolics in Indian dent and flint yellow maize was analyzed. HPLC and ESI-MS/MS results indicated that germ of maize samples contained significantly higher free phenolic acids than Pericarp whereas, Pericarp contained more bound phenolics. Free and bound phenolic acids in Pericarp, germ and endosperm of dent maize were 267.5 ± 28.9 and 4329.6 ± 221.5; 468.7 ± 23.0 and 3428.6 ± 101.2; 6.2 ± 0.6 and 172.0 ± 11.1 µg/g, respectively, whereas in flint corn these values were 157.9 ± 27.4 and 5523.3 ± 292.2; 262.3 ± 20.8 and 1341.9 ± 80.6; 19.3 ± 1.3 and 224.0 ± 14.6 µg/g, respectively. Vanillic, syringic, p-hydroxybenzoic, protocatechuric, caffeic, p-coumaric and ferulic acids were detected among phenolic acids. Among flavonoids, cyanidin-3-O-glucoside, kaempferol and quercetin were also detected in trace amounts in the yellow maize. The pattern of radical scavenging by bound phenolic extract of Pericarps varied between the samples. Peroxide scavenging and reducing capacity of botanical fractions also varied similarly. Free phenolics contributed 0.6–1.7, 5–15 and 46–60% to the anti-radical, peroxide scavenging and reducing capacity, respectively. Among lipophilic tocochromanols, γ-tocopherol was the most abundant homolog and varied significantly in its content for dent (29.4 ± 8.7 µg/g) and flint maize (63.2 ± 7.5 µg/g). Data show that dent and flint maize hold promise for the development of whole grain functional foods.
Xuewu Duan - One of the best experts on this subject based on the ideXlab platform.
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Pericarp and seed of litchi and longan fruits constituent extraction bioactive activity and potential utilization
Journal of Zhejiang University-science B, 2019Co-Authors: Hui Wang, Bao Yang, Xuewu Duan, Yueming JiangAbstract:Litchi (Litchi chinensis Sonn.) and longan (Dimocarpus longan Lour.) fruits have a succulent and white aril with a brown seed and are becoming popular worldwide. The two fruits have been used in traditional Chinese medicine as popular herbs in the treatment of neural pain, swelling, and cardiovascular disease. The Pericarp and seed portions as the by-products of litchi and longan fruits are estimated to be approximately 30% of the dry weight of the whole fruit and are rich in bioactive constituents. In the recent years, many biological activities, such as tyrosinase inhibitory, antioxidant, anti-inflammatory, immunomodulatory, anti-glycated, and anti-cancer activities, as well as memory-increasing effects, have been reported for the litchi and longan Pericarp and seed extracts, indicating a potentially significant contribution to human health. With the increasing production of litchi and longan fruits, enhanced utilization of the two fruit by-products for their inherent bioactive constituents in relation to pharmacological effects is urgently needed. This paper reviews the current advances in the extraction, processing, identification, and biological and pharmacological activities of constituents from litchi and longan by-products. Potential utilization of litchi and longan Pericarps and seeds in relation to further research is also discussed.
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evaluation of the antioxidant properties of litchi fruit phenolics in relation to Pericarp browning prevention
Molecules, 2007Co-Authors: Xuewu Duan, Genfu Wu, Yueming JiangAbstract:Abstract: Phenolics were extracted from litchi fruit Pericarp (LFP) tissues, purified and their antioxidant properties analyzed. LFP phenolics strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against α,α- diphenyl-β-picrylhydrazyl (DPPH·) and hydroxyl radicals and superoxide anions. The degradation of deoxyribose by hydroxyl radicals was inhibited by phenolics acting mainly as iron ion chelators, rather than by directly scav enging the radicals. Phenolics from litchi fruit Pericarp were found to display similar reducing po wer activity as ascorbic acid. The effect of phenolic compound treatment on Pericarp browning and electrolyte leakage of litchi fruit was also evaluated and it was observed that application of exogenous litchi phenolics to harvested litchi fruit significantly prevented Pericarp browning and delayed increases in electrolyte leakage. These results suggest that litchi Pericarp tissue phenolics could be beneficial in scavenging free radicals, maintaining membrane integrity and, thereby inhibiting Pericarp browning of litchi fruit.
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antioxidant properties of anthocyanins extracted from litchi litchi chinenesis sonn fruit Pericarp tissues in relation to their role in the Pericarp browning
Food Chemistry, 2007Co-Authors: Xuewu Duan, Yueming Jiang, Xinguo Su, Zhaoqi ZhangAbstract:Abstract Anthocyanins were extracted and purified from litchi fruit Pericarp and their antioxidant properties were investigated. Effects of exogenous anthocyanin treatments on Pericarp browning and membrane permeability of harvested litchi fruit were also evaluated. Anthocyanins from litchi fruit Pericarp strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical-scavenging activity against DPPH radical, superoxide anions and hydroxyl radical. The degradation of deoxyribose by hydroxyl radicals was shown to be inhibited by anthocyanins acting mainly as chelators of iron ions rather than directly scavenging hydroxyl radicals. Anthocyanins were also found to have excellent reducing power. The reducing power of anthocyanins, ascorbic acid and butylated hydroxytoluene all at 100 μg/ml were 3.70, 0.427 and 0.148, respectively, indicating that anthocyanins from litchi Pericarp had a strong electron-donating capacity. Furthermore, application of anthocyanins to harvested litchi fruit significantly prevented Pericarp browning and delayed the increase in membrane permeability. It was therefore suggested that anthocyanins could be beneficial in scavenging free radicals and reducing lipid peroxidation of litchi fruit Pericarp.
Saichol Ketsa - One of the best experts on this subject based on the ideXlab platform.
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effect of temperature and low oxygen on Pericarp hardening of mangosteen fruit stored at low temperature
Postharvest Biology and Technology, 2008Co-Authors: Siriwan Dangcham, Judith H Bowen, Ian B Ferguson, Saichol KetsaAbstract:Abstract To investigate chilling injury of mangosteen fruit (Garcinia mangostana L.), expressed as Pericarp hardening, fruit at the red-brown and red-purple stages of maturity were stored at 6 °C (87.0% RH) and 12 °C (83.5% RH) for 15 d. Fruit stored at 6 °C had greater Pericarp firmness than when stored at 12 °C and red-purple fruit were firmer than the less mature red-brown fruit. When Pericarp hardening occurred, Pericarp firmness and lignin contents increased while total phenolics decreased. Of the phenolic acids predominant in the hardened Pericarp, p-coumaric acid declined whereas sinapic acid increased throughout the storage time. Application of low O2 (0.25%) to red-purple fruit during storage at 6 °C (84% RH), or at room temperature (30 °C, 71.5% RH) following storage at 6 °C, did not reduce Pericarp hardening and there were no significant differences in firmness, lignin and total free phenolics when compared with fruit in normal air conditions. Activities of enzymes involved in the lignin biosynthetic pathway, namely phenylalanine ammonia lyase (PAL), cinnamyl alcohol dehydrogenase (CAD) and peroxidase (POD), were determined. PAL and POD activities in Pericarp tissue increased with storage time, whereas there was no change in CAD activity. Expression patterns of PAL and lignin peroxidase (LgPOD) genes in fruit Pericarp were also determined using northern blot analysis. PAL and LgPOD mRNA accumulation increased with storage time at 6 °C coincident with their enzyme activities. Low O2 treatment had only a slight effect on PAL and LgPOD gene expression. Our results suggest that the increase in Pericarp firmness of mangosteen fruit results from induction of lignin synthesis, associated with an increase in PAL and POD activity and gene expression.
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phenolics lignin peroxidase activity and increased firmness of damaged Pericarp of mangosteen fruit after impact
Postharvest Biology and Technology, 1998Co-Authors: Saichol Ketsa, S AtanteeAbstract:Abstract Firmness, phenolics and lignin content, and peroxidase activity were studied in damaged Pericarp of mangosteen ( Garcinia mangostana L.) fruits after impact. Firmness of damaged Pericarp increased rapidly after impact in air. Under nitrogen however, damaged Pericarp was less firm and had lower lignin contents, with more total phenolics than in air. Peroxidase activity in damaged Pericarp was greater than that in undamaged Pericarp after impact. Damaged Pericarp infiltrated with cycloheximide was less firm and had lower lignin and higher total phenolic contents than those of damaged Pericarp without cycloheximide. Total phenolics in undamaged and damaged Pericarp separated by thin layer chromatography showed no difference in patterns of distribution in R f values. Five R f values (0.00, 0.03, 0.06, 0.30 and 0.46) of phenolics in damaged Pericarp had lower absorbance at 190–400 nm, while three R f values (0.63, 0.77 and 0.88) did not change. These results suggest that impact enhances incorporation of phenolics into lignin and that there is involvement of peroxidase activity in increased firmness of damaged Pericarp.
