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KMID : 1007520120210061761
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Food Science and Biotechnology
2012 Volume.21 No. 6 p.1761 ~ p.1766
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Antioxidative Effect of Lotus Seed and Seedpod Extracts
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Kim Min-Ju
Shin Han-Seung
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Abstract
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The antioxidative activity of 6 kinds of extracts including 80% ethanol, hexane, chloroform, ethyl acetate, butanol, and water from seeds and seedpods of lotus (Nelumbo nucifera Gaertner) were evaluated by determining DPPH and ABTS radical scavenging activities as well as ferric reducing ability of plasma (FRAP). DPPH and ABTS scavenging capacities of the ethyl acetate fraction of lotus seed (LS) were 94.6 and 91.9% and those of the water fraction of lotus seedpod (LSP) were 94.5 and 95.2% at 0.8 mg/mL. The ethyl acetate fraction of LS and the water fraction of LSP also showed high FRAP. The high antioxidant capacities of LS and LSP may be due to their flavonoid and proanthocyanidin contents. The evaluation of antioxidant effect in LS and LSP is a valuable purpose, particularly for finding an inexpensive source for natural antioxidants and functional food. The high antioxidant capacity of LSP water fraction could be available as natural additive in foo
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KEYWORD
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antioxidative effect, lotus seed, lotus seedpod, radical scavenging activity
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