Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activity of the Various Extracts from Different Parts of Lotus (Nelumbo nucifera Gaertner)

  • Choi, Hae-Yeon (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredients, Dongguk University) ;
  • Jung, Kyung-Hee (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredients, Dongguk University) ;
  • Shin, Han-Seung (Department of Food Science and Technology and Institute of Lotus Functional Food Ingredients, Dongguk University)
  • Published : 2009.08.31
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Abstract

This study was conducted to investigate the antioxidant activity of the extracts of lotus (Nelumbo nucifera Gaertner). The total phenolic contents in leaf, stem, and root were 165, 74, and 30 tannic acid equivalent mg/g of dried extract or fraction respectively. The butanol and ethylacetate fractions of lotus parts showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than other fractions. 2,2'-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity also showed the similar result as the DPPH radical scavenging activity. The antioxidative capacity of the ethylacetate fraction was the highest among fractions and its fraction showed higher contents of total polyphenol.

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References

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