Agriculture Reference
In-Depth Information
produce safer and more stable products. However, the de-
contamination process can promote sensorial and physio-
logical changes that will influence the shelf life of processed
products. The shelf life extension of processed products is
nowadays a challenge for the food industry as well as for
research institutions, where decontamination technologies
are currently evaluated. The decontamination issues to pro-
long the shelf life of processed products should encompass
the following different aspects: (1) reduction of the risk of
food-borne infections and intoxications; (2) decrease of the
microbial spoilage; (3) preservation of fresh attributes and
nutritional quality; and (4) absence of unacceptable levels
of toxic residues or formation of unacceptable levels of
toxic by-products.
Table 13.3.
Nutritional profile of raw and dried
lychee fruit (per 100 g).
Nutrient
Units
Raw Fruit
Dried
Proximate
Water
g
81.76
22.3
Energy
kcal
66
277
Protein
g
0.83
3.8
Total lipid (fat)
g
0.44
1.2
Ash
g
0.44
2
Carbohydrate, by
difference
g
16.53
70.7
Dietary fiber, total
g
1.3
4.6
Sugars, total
g
15.23
66.1
Minerals
Calcium
By-product utilization
Significant amounts of phenolics, fatty acids, triterpenes,
and proteins present in lychee pericarp and/or seed could be
responsible for these bioactivities (Jaiswal et al., 1986; Lee
and Wicker, 1990; Sarni-Manchado et al., 2000; Sakurai
et al., 2008; Malik et al., 2010). Lychee pericarp or seed
exhibits great antityrosinase, antioxidant, and anticancer
activities (Wang et al., 2006a, 2006b; Zhao et al., 2007;
Nishihira et al., 2008; Sakurai et al., 2008; Nimmanpipug
et al., 2009; Ogasawara et al., 2009). Combination of lychee
extract with some commercial drugs can improve treatment
effect and facilitate the recovery of patients. As lychee peri-
carp and seed as by-products account for 16
mg
5
33
Iron
mg
0.31
1.7
Magnesium
mg
10
42
Phosphorus
mg
31
181
Potassium
mg
171
1110
Sodium
mg
1
3
Zinc
mg
0.07
0.28
Copper
mg
0.148
0.631
Manganese
mg
0.055
0.234
Selenium
μ
g
0.6
1.3
Vitamins
Vitamin C (total
ascorbic acid)
mg
71.5
183
−
40% of the
whole fruit in weight (Table 13.2), they can be utilized
potentially as a readily accessible source of natural antiox-
idants and a possible pharmaceutical supplement.
Thiamin
mg
0.011
0.01
Riboflavin
mg
0.065
0.57
Niacin
mg
0.603
3.1
Vitamin B-6
mg
0.1
0.09
NUTRITIONAL PROFILE AND
HEALTH BENEFITS
Folate, total
μ
g
14
12
Choline, total
mg
7.1
12.7
Vitamin E
(alpha-tocopherol)
mg
0.07
0.31
Nutritional profile
The nutritional profile of raw and dried lychee fruit is
shown in Table 13.3. Lychee is a good source of vitamins
Vitamin K
(phylloquinone)
μg
0.4
1.6
Source: USDA (2010).
Table 13.2.
General characteristics of different
varieties of lychee fruit.
and minerals. Consumption of lychee fruit (100 g) can meet
2
Index
Value
4% of the daily recommended intake for six minerals (P,
K, Mg, Fe, Zn, and Mn) and 22% of the daily recommended
intake for Cu. Lychee fruit also exhibits good pharmacolog-
ical properties such as beneficial effects against gastralgia,
tumors, and cough. Lychee fruit has been used in tra-
ditional Chinese medicine formulations, mainly serving
for relief of neural pain and swelling, since ancient times
(Li, 2008). In recent years, many other pharmacological
−
Single fruit weight (g)
8.29-48.9
Pericarp (%)
14.41-25.53
Stone (%)
2.95-12.97
Juice (%)
55.64-69.60
Edible rate (%)
66.97-78.77
Source: Unpublished data (Jiang).
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