Effect of Hot-air Drying of Litchi on Antioxidant Activity of Polysaccharides in the Pulp
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Abstract:
Drying is commonly used for preservation and processing of litchi. However, its polysaccharide structure may be altered by drying, resulting in biological activity changes. In order to study the effect of hot-air drying of litchi polysaccharides in the pulp, the physicochemical properties and antioxidant activity of polysaccharides from fresh (LPF) and dried litchi pulp (LPD) were investigated, respectively. The results showed that the protein content of LPD was higher than that of LPF, contained less neutral sugar and lower intrinsic viscosity. LPD exhibited high antioxidant activity in DPPH? scavenging activity (IC50 value 0.11 mg/mL), ABTS+? scavenging activity (98.81% at 4 mg/mL) while LPF were 1.98 mg/mL and 21.87%, respectively. In addition, the FRAP and ORAC value of LPD were 8.98 and 4.35 folds of those of LPF, respectively. In summary, the drying process of litchi can effectively change the chemical structure of polysaccharides to improve their antioxidant activity.
