Table 2.
Effect of treatments on major procyanidins of litchi pericarps.
| Treatment | Procyanidin A2 (mg/g DW) | Procyanidin B2 (mg/g DW) | Epicatechin (mg/g DW) | Catechin (mg/g DW) |
|---|---|---|---|---|
| Fresh pericarps | 7.22 ± 0.46 b | 4.83 ± 0.16 b | 19.13 ± 1.04 b | 1.51 ± 0.03 a |
| Open air drying | 5.02 ± 0.52 c | 3.27 ± 0.22 c | 11.17 ± 0.33 c,d | 0.64 ± 0.04 c |
| SB-OV 60 °C | 8.25 ± 0.36 a | 5.43 ± 0.23 a | 22.68 ± 0.61 a | 1.42 ± 0.09 a |
| SB-OV 80 °C | 4.14 ± 0.28 d | 2.04 ± 0.11 e | 9.45 ± 1.66 d | 0.81 ± 0.02 b |
| Hot air oven 40 °C | 4.43 ± 0.16 c | 2.68 ± 0.09 d | 12.92 ± 0.13 c | 0.86 ± 0.06 b |
| Hot air oven 60 °C | 3.51 ± 0.36 d | 2.08 ± 0.04 e | 10.07 ± 0.48 d | 0.73 ± 0.05 c |
| Hot air oven 70 °C | 3.06 ± 0.26 d | 1.46 ± 0.09 f | 8.36 ± 0.24 e,f | 0.46 ± 0.03 e |
| Hot air oven 80 °C | 3.93 ± 0.19 d | 1.99 ± 0.08 e | 6.99 ± 0.28 f | 0.56 ± 0.05 d |
Values are means ± standard deviation (n = 2). Different letters in the column indicated significant different (p < 0.05). SB-OV: combination of steam blanching and hot air drying.