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KMID : 0665420080230020222
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Korean Journal of Food Culture
2008 Volume.23 No. 2 p.222 ~ p.227
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Study on the Chemical Composition of Lotus Root and Functional Evaluation of Fermented Lotus Root Drink
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Bae Man-Jong
Kim Soo-Jung
Ye Eun-Ju
Nam Hak-Sik
Park Eun-Mi
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Abstract
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This study examined the chemical composition of lotus root and functionally evaluated a fermented lotus root drink. Electron-donating ability using DPPH along with nitrite-scavenging ability were used to compare the antioxidative activities of unfermented and fermented lotus root drinks. The electron-donating abilities of the unfermented lotus root drink (1%) and fermented lotusroot drink (1%) were 22.55% and 23.88%, respectively. At pH 6.0, the nitrite-scavenging abilities of the unfermented lotus root drink and the fermented lotus root drink (100%) were 27.64% and 40.3%, respectively, and their scavenging ability increased in a dose-dependent manner at all pH values. In order to study the anti-obesity effects of the two drinks, male Sprague-Dawley rats were divided into four groups (A: basal diet, B: high fat diet, C: high fat diet+unfermented lotus root drink, D: high fat diet+fermented lotus root drink). Net weight gains were not significantly different among the four groups. Plasma total cholesterol concentrations significantly decreased in the groups receiving the unfermented and fermented lotus root drinks. Also, plasma total lipid and triglyceride contents were lower in the groups receiving the unfermented and fermented lotus root drinks as compared to the high fat diet group; however, the differences among the three groups were not significant.
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KEYWORD
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lotus root, fermented lotus root drink, chemical composition, antioxidant activity, anti-obesity effect
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