title: Effect of tea polyphenols on lipid peroxidation and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit during cold storage.
abstract: To understand the potential of application of tea polyphenols to the shelf life extension and quality maintenance of litchi (Litchi chinensis Sonn.) fruit, the fruits were dipped into a solution of 1% tea phenols for 5 min before cold storage at 4 °C. Changes in browning index, contents of anthocyanins and phenolic compounds, superoxide dismutase (SOD) and peroxidase (POD) activities, O2.- production rate and H2O2 content, levels of relative leakage rate and lipid peroxidation, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were measured after 0, 10, 20 and 30 days of cold storage. The results showed that application of tea polyphenols markedly delayed pericarp browning, alleviated the decreases in contents of total soluble solids (TSS) and ascorbic acid, and maintained relatively high levels of total phenolics and anthocyanins of litchi fruit after 30 days of cold storage. Meanwhile, the treatment reduced the increases in relative leakage rate and lipid peroxidation content, delayed the increases in both O2.- production rate and H2O2 contents, and increased SOD activity but reduced POD activity throughout this storage period. These data indicated that the delayed pericarp browning of litchi fruit by the treatment with tea polyphenols could be due to enhanced antioxidant capability, reduced accumulations of reactive oxygen species and lipid peroxidation, and improved membrane integrity.
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China. shenyanwen2014@sina.cn.
authors.forename: Wenrong
authors.initials: W
authors.lastname: Chen
authors.affiliation: Dinghai Forestry Workstation, Zhoushan 316000, China. zhangzhenzhen1983@sina.com.
authors.forename: Zhenzhen
authors.initials: Z
authors.lastname: Zhang
authors.affiliation: College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321004, China. shenyanwen2014@sina.cn.
authors.forename: Yanwen
authors.initials: Y
authors.lastname: Shen
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China. xwduan@scbg.ac.cn.
authors.forename: Xuewu
authors.initials: X
authors.lastname: Duan
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China. ymjiang@scbg.ac.cn.
authors.forename: Yuemin
authors.initials: Y
authors.lastname: Jiang
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000737:chemistry; D003080:Cold Temperature; D005638:Fruit / Q000737:chemistry*; D006861:Hydrogen Peroxide / Q000378:metabolism; D015227:Lipid Peroxidation / Q000187:drug effects*; D032125:Litchi / Q000737:chemistry*; D010084:Oxidation-Reduction; D010851:Picrates / Q000737:chemistry; D010936:Plant Extracts / Q000494:pharmacology*; D059808:Polyphenols / Q000494:pharmacology*; D017382:Reactive Oxygen Species / Q000378:metabolism; D013482:Superoxide Dismutase / Q000378:metabolism; D013662:Tea
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D010851:Picrates; D010936:Plant Extracts; D059808:Polyphenols; D017382:Reactive Oxygen Species; D013662:Tea; D006861:Hydrogen Peroxide; C004931:1,1-diphenyl-2-picrylhydrazyl; D013482:Superoxide Dismutase