A review on the medicinal potential, toxicology, and phytochemistry of litchi fruit peel and seed

2021 ◽  
Author(s):  
Chika I. Chukwuma ◽  
Gloria O. Izu ◽  
Maria S. Chukwuma ◽  
Mashele S. Samson ◽  
Tshepiso J. Makhafola ◽  
...  
Keyword(s):  
Fruit Peel ◽  
Litchi Fruit

Effects of anti-ethylene treatments on browning and energy metabolism of harvested litchi fruit

2006 ◽  
Vol 46 (8) ◽  
pp. 1085 ◽  
Author(s):  
H. Qu ◽  
X. Duan ◽  
X. Su ◽  
H. Liu ◽  
Y. Jiang
Keyword(s):  
Energy Metabolism ◽  
Cobalt Chloride ◽  
Disease Incidence ◽  
Energy Charge ◽  
Inhibitory Effect ◽  
Disease Index ◽  
Fruit Peel ◽  
Litchi Fruit ◽  
Chloride Treatment ◽  
Ratio Energy

Litchi fruit were treated with 10 mL/L ethylene (C2H4), 0.1% cobalt chloride (CoCl2) and 1 mL/L 1-methylcyclopropene, respectively, packed individually in closed but vented containers, and then stored at ambient temperature (28–33°C). The effects of these treatments on the browning, energy metabolism and disease incidence of the fruit were investigated. Treatment with C2H4 enhanced the activities of polyphenol oxidase and phenylalanine ammonia-lyase. Ethylene also increased the accumulation of ADP and AMP, but decreased energy charge in fruit peel. Cobalt chloride treatment had an inhibitory effect on increases of peroxidase activity, ATP : ADP ratio, energy charge and ATP, ADP and AMP. Browning index was reduced by 8.4 and 10.4% and disease index was reduced by 10.7 and 12.7% in CoCl2 and 1-methylcyclopropene-treated fruit, respectively, suggesting a relationship between energy metabolism, browning and disease index.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

ORGANIC ACIDS, SUGARS, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF Malus floribunda coccinella FRUIT, PEEL AND FLESH

2018 ◽  
Vol 17 (5) ◽  
pp. 47-59
Author(s):  
Hacer Coklar ◽  
Mehmet Akbulut ◽  
Iliasu Alhassan ◽  
Şeyma Kirpitci ◽  
Emine Korkmaz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Fruit Peel ◽  
Malus Floribunda

PHYTOCHEMICAL CONSTITUENTS, ANTIOXIDANT ACTIVITY AND ACUTE ORAL TOXICITY OF POMEGRANATE (PUNICA GRANATUM L.) FRUIT PEEL EXTRACT

2019 ◽  
pp. 7-14
Author(s):  
Hai Trieu Ly ◽  
Tuan Anh Vo ◽  
Viet Hong Phong Nguyen ◽  
Thi My Sa Pham ◽  
Bich Thao Lam ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Punica Granatum ◽  
Acute Oral Toxicity ◽  
Oral Toxicity ◽  
Fruit Peel ◽  
Total Polyphenol ◽  
Punica Granatum L

Background: The natural antioxidants have an important role in the prevention of many diseases. The aim of study is to investigate phytochemical components, antioxidant activity and acute oral toxicity of Pomegranate (Punica granatum L.) fruit peel (PFP) extract. Materials and methods: Phytochemicals of PFP were determined by qualitative chemical tests, thin layer chromatography, total polyphenol and flavonoid contents. The PFP extract was evaluated for antioxidant activity by DPPH assay and MDA assay. In vivo acute oral toxicity test was conducted using Karber-Behrens method to determine LD50. Results: Results illustrated that PFP mainly contains flavonoids, alkaloids, tannins, triterpenes, saponins, and coumarins. PFP extract exhibited the total polyphenol and flavonoid contents with 189.97 mg gallic acid equivalent/g dry weight and 9.42 mg quercetin equivalent/g dry weight, respectively. The DPPH free radical scavenging and anti-lipid peroxidation activities of PFP extract were expressed with IC50 value of 4.80 μg/mL and 0.38 μg/ mL, sequentially. Simultaneously, the Dmax (the maximum dose administered to mice that no toxicity was observed) of PFP extract was determined to be 21.28 g/kg, equivalent to 35.64 g dried herb. Conclusion: The PFP extract is relatively safe and revealed high antioxidant activity. Key words: Punica granatum L.; polyphenols; flavonoids; gallic acid; quercetin; antioxidant activity; acute oral toxicity

Effectiveness of Passion Fruit Peel Flour (Passiflora edulis L.) versus Turmeric Flour (Curcuma longa L.) on Glycemic Control: Systematic Review and Meta-Analysis

2020 ◽  
Vol 16 (5) ◽  
pp. 450-456
Author(s):  
Danilo F. Sousa ◽  
Vivian S. Veras ◽  
Vanessa E.C.S. Freire ◽  
Maria L. Paula ◽  
Maria A.A.O. Serra ◽  
...  
Keyword(s):  
Systematic Review ◽  
Glycemic Control ◽  
Curcuma Longa ◽  
Meta Analysis ◽  
Passion Fruit ◽  
Joint Analysis ◽  
Case Control Studies ◽  
Bias Analysis ◽  
Fruit Peel ◽  
Cross Sectional

Background:: It is undeniable that diabetes may cause several health complications for the population. Many of these complications are associated with poor glycemic control. Due to this, strategies to handle this problem are of great clinical importance and may contribute to reducing the various complications from diabetes. Objective: : The aim of this study was to compare the effectiveness of the passion fruit peel flour versus turmeric flour on glycemic control. Methods: This is a systematic review and meta-analysis following the PRISMA protocol. The following inclusion criteria were applied: (1) Case-control studies, cohort studies, and clinical trials, due to the improved statistical analysis and, in restrict cases, cross-sectional studies; (2) Articles published in any language. The databases used for the search were PubMed, Scopus, Web of Science, Cochrane, and LILACS. A bias analysis and a meta-analyses were undertaken using R Studio (version 3.3.1) using effect- size models. Results: : A total of 565 studies were identified from which 11 met the inclusion and exclusion criteria. Through isolated analysis, the effectiveness of turmeric flour on glycemic control was in the order of 0.73 CI (Confidence Interval) (from 0.68 to 0.79) and the effectiveness of passion fruit peel flour was 0.32 CI (0.23 to 0.45). The joint analysis resulted in 0.59 CI (0.52 to 0.68). The assessment of blood glucose was by glycated hemoglobin levels. All values were significant at a p < 0.05 level. Conclusion: Both interventions showed significant effects on glycemic control.

scholarly journals Metabolite Differences of Polyphenols in Different Litchi Cultivars (Litchi chinensis Sonn.) Based on Extensive Targeted Metabonomics

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1181
Author(s):  
Nonghui Jiang ◽  
Huili Zhu ◽  
Wei Liu ◽  
Chao Fan ◽  
Feng Jin ◽  
...  
Keyword(s):  
Main Part ◽  
Ultra Performance Liquid Chromatography ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Polyphenol Content ◽  
Reference Information ◽  
Phenolic Components ◽  
Early Maturing ◽  
Litchi Fruit ◽  
First Time

Litchi is an important fruit cultivated in tropical and subtropical areas with high nutritious and delicious flavor and the pulp is the main part of the fruit consumed. Previous studies found that litchi had high total phenol content and antioxidant activity, but most of them focused on the identification of single or a few phenolic components with a low throughput test, and the metabolic differences of cultivars are still unknown to a some extent. In this study we used widely targeted metabolome based on ultra-performance liquid chromatography coupled with mass spectrometry (UPLC-MS/MS) to analyze the polyphenol metabolites of five different genotypes of mature litchi fruit. A total of 126 polyphenol metabolites in eight categories were identified to reveal the composition and differences of polyphenol; 15 common differential metabolites and 20 specific differential metabolites to each cultivar were found for the first time. The results infer that flavonoids, flavonols, hydroxycinnamoyls and catechins are the main polyphenol metabolites of litchi pulp. Cluster analysis showed that there were three groups of polyphenols from high to low; early maturing Feizhixiao is a kind of high polyphenol content cultivars, especially in catechins, anthocyanins, flavonols, quinic acids and hydroxycinnamoyls. The polyphenols in the flesh of mature litchi are rich, and there are significant differences among cultivars; there was a level of correlation between the contents of phenolics and the maturity of litchi cultivars; the content of phenolics in early maturing litchi cultivars appeared higher than those of mid- to late-maturing cultivars. This experiment will provide significant reference information for cultivation, breeding, processing and consumption.

A litchi fruit recognition method in a natural environment using RGB-D images

2021 ◽  
Vol 204 ◽  
pp. 50-63
Author(s):  
Lianyi Yu ◽  
Juntao Xiong ◽  
Xueqing Fang ◽  
Zhengang Yang ◽  
Yunqi Chen ◽  
...  
Keyword(s):  
Natural Environment ◽  
Recognition Method ◽  
Litchi Fruit
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