Variability of bioactive properties and antioxidant activity in commercially grown litchi cultivars in India Kumari Pushpa, Barman Kalyan1,*, Patel V.B.2, Sharma Swati3, Kole Basudev4 Department of Horticulture, Bihar Agricultural University, Bhagalpur, 813210, Bihar 1Department of Horticulture, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh 2Division of Fruits and Horticultural Technology, ICAR-IARI, New Delhi 3ICAR-National Research Centre on Litchi, Muzaffarpur, Bihar 4Department of Statistics, Mathematics and Computer Application, BAU, Bhagalpur, Bihar *Corresponding author's E-mail: barman.kalyan@gmail.com
Online published on 31 October, 2018. Abstract In this study, fourteen commercial litchi cultivars grown under Indian condition were analysed for variations in total anthocyanins, ascorbic acid, total phenolics, total flavonoids and total antioxidant activity. Significant differences were obtained among the cultivars with respect to different bioactive compounds and antioxidant activity. About 2.35-fold variation in ascorbic acid, 1.88-fold variation in total phenolics, 3.70-fold variation in total flavonoids and 2.02-fold variation in total anthocyanins were recorded among the different litchi cultivars. The total antioxidant activity among the litchi cultivars were also found to vary about 1.51-fold. Principal component analysis showed that the first three components represented 76.45% of total variation. Hierarchical cluster analysis classified the cultivars into six groups based on bioactive compounds and antioxidant activity. Among the cultivars evaluated, Dehra Rose, Bombay, Deshi and Large Red were found to be rich in bioactive compounds and exhibited higher antioxidant activity than other cultivars. These can be used in crop improvement programme to breed varieties rich in phytochemicals and to develop functional food-based products to increase dietary intake of health promoting bioactive compounds. Top Keywords Litchi chinensis, phytochemicals, ascorbic acid, phenolics, variability. Top |