Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins

Effects of Various Temperatures and pH Values on the Extraction Yield of Phenolics from Litchi Fruit Pericarp Tissue and the Antioxidant Activity of the Extracted Anthocyanins

Litchi fruit pericarp tissue is considered an important source of dietary phenolics. This study consisted of two experiments. The first was conducted to examine the effects of various extraction temperatures (30, 40, 50, 60, 70 and 80 °C) and pH values (2, 3, 4, 5 and 6) on the extraction yield o...

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Bibliographic Details
Main Authors: Yueming Jiang, Jianrong Li, Bao Yang, Xuewu Duan, Jia Zhong, Neungnapa Ruenroengklin
Format: Article
Language:English
Published: MDPI AG 2008-07-01
Series:International Journal of Molecular Sciences
Subjects:
Litchi
extraction
temperature
pH
phenolics
anthocyanin
antioxidant activity
Online Access:http://www.mdpi.com/1422-0067/9/7/1333/

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