Effects of Temperature and pH on Phenolic Extraction from Litchi
Author Information
Author(s): Ruenroengklin Neungnapa, Zhong Jia, Duan Xuewu, Yang Bao, Li Jianrong, Jiang Yueming
Primary Institution: South China Botanical Garden, Chinese Academy of Sciences
Hypothesis
The study aims to examine how different temperatures and pH values affect the extraction yield of phenolics from litchi fruit pericarp and the antioxidant activity of the extracted anthocyanins.
Conclusion
The study found that an extraction pH of 4.0 and a temperature of 60 °C maximized the yield of phenolics and the stability of anthocyanins, while temperatures between 45–60 °C and pH values from 3 to 4 provided high antioxidant activity.
Supporting Evidence
- Extraction yield of phenolics increased with temperature from 30 to 80 °C.
- Optimal extraction occurred at pH 4.0.
- Antioxidant activity was highest at temperatures between 45–60 °C and pH values of 3–4.
Takeaway
This study shows that using the right temperature and acidity can help get more healthy compounds from litchi fruit, which can be good for our health.
Methodology
The study involved two experiments: one to test extraction yields at various temperatures and pH levels, and another to evaluate antioxidant activity of the extracted anthocyanins under different conditions.
Limitations
Further investigation is needed to optimize extraction factors using artificial neural networks.
Digital Object Identifier (DOI)
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