Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/49604
Title: Changes in flavonoids and nonphenolic pigments during on-tree maturation and postharvest pericarp browning of litchi (Litchi chinensis Sonn.) as shown by HPLC-MS<sup>n</sup>
Authors: Mareike Reichel
Reinhold Carle
Pittaya Sruamsiri
Sybille Neidhart
Keywords: Agricultural and Biological Sciences
Chemistry
Issue Date: 27-Apr-2011
Abstract: Polyphenols, chlorophylls, and carotenoids were characterized by HPLC-DAD-MSn in the pericarp of unripe to over-ripe Hong Huey and Chacapat litchi fruit at harvest and during subsequent storage (5 °C, 90% RH, 21 days). (-)-Epicatechin and A-type procyanidins always predominated quantitatively. Besides these ortho-diphenolic compounds, minor novel litchi flavonoids included monohydroxylated structures. Chlorophyll degradation by 73-92% and 7-38-fold anthocyanin accumulation affected pericarp color throughout the last 15-20 days of on-tree maturation. Postharvest, anthocyanins and (-)-epicatechin largely degraded within the first 3 days, accompanied by severe pericarp browning. Without packaging of the fruit, desiccation initially accelerated polyphenol oxidase-induced oxidation of (-)-epicatechin, but then hindered its further progress. Constant levels of the monohydroxylated (epi)afzelechin indicated no involvement of peroxidase. Acting as antioxidants, anthocyanins retarded (-)-epicatechin degradation. Hence, pinkish-red fruit with a molar ratio of cyanidin 3-O-rutinoside to (-)-epicatechin of >3:100 retained flavonoids best. However, brown polymers masked remaining red pigments. © 2011 American Chemical Society.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79955021478&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49604
ISSN: 15205118
00218561
Appears in Collections:CMUL: Journal Articles

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