Evaluation of the Antioxidant Properties of Litchi Fruit Phenolics in Relation to Pericarp Browning Prevention

Phenolics were extracted from litchi fruit pericarp (LFP) tissues, purified and their antioxidant properties analyzed. LFP phenolics strongly inhibited linoleic acid oxidation and exhibited a dose-dependent free-radical scavenging activity against α,α- diphenyl-β-picrylhydrazyl (DPPH·) and hydroxyl...

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Bibliographic Details
Published in:Molecules
Main Authors: Duan, Xuewu, Wu, Genfu, Jiang, Yueming
Format: Artigo
Language:Inglês
Published: MDPI 2007
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Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6149334/
https://ncbi.nlm.nih.gov/pubmed/17851428
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/12040759
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