Table 1.
Influence of treatment on total phenolic compounds, flavonoids, proanthocyanidins and anthocyanidins of litchi pericarps.
| Treatment | Total Phenolics (mg GAE/g) | Total Flavonoids (mg RE/g) | Total Procyanidins (mg/g) | Total Anthocyanins (mg CE/100g) |
|---|---|---|---|---|
| Fresh pericarp | 72.61 ± 1.32 b | 33.14 ± 0.32 a | 25.52 ± 1.04 b | 25.06 ± 0.13 a |
| Open air drying | 53.41 ± 1.08 e | 28.13 ± 1.66 b | 21.89 ± 1.76 b | 5.36 ± 0.26 d |
| SB-OV 60 °C | 82.26 ± 1.12 a | 37.06 ± 0.19 a | 32.72 ± 0.92 a | 20.32 ± 0.14 b |
| SB-OV 80 °C | 39.26 ± 1.32 f | 29.05 ± 0.24 b | 14.68 ± 0.42 c | 7.25 ± 0.15 c |
| Hot air oven 40 °C | 63.87 ± 0.35 c | 28.04 ± 0.12 b | 24.17 ± 0.12 b | 10.02 ± 0.32 c |
| Hot air oven 60 °C | 59.68 ± 1.31 d | 28.15 ± 2.42 b | 20.24 ± 0.14 b | 6.19 ± 0.67 d |
| Hot air oven 70 °C | 37.62 ± 0.42 f | 19.69 ± 1.62 c | 15.37 ± 0.26 c | 5.53 ± 0.79 d |
| Hot air oven 80 °C | 35.72 ± 0.24 f | 18.08 ± 1.59 c | 16.20 ± 0.35 c | 5.03 ± 0.89 d |
Different letters within a column indicate means are significantly different (p < 0.05). SB-OV: combined steam blanching and hot air oven drying; GAE: gallic acid equivalents; RE: rutin equivalents; CE: cyanidin-3-glucoside equivalents. Data are expressed in dry weight (DW) basis. Values are mean ± standard deviation (n = 3).