Bioactive compounds and antioxidant activities of the Korean lotus leaf (Nelumbo nucifera) condiment: volatile and nonvolatile metabolite profiling during fermentation
- Bioactive compounds and antioxidant activities of the Korean lotus leaf (Nelumbo nucifera) condiment: volatile and nonvolatile metabolite profiling during fermentation
- 김명희; 황동주; 차코글랸하이쿠히; 이종숙
- GAS-CHROMATOGRAPHY; MASS-SPECTROMETRY; EXTRACTS; IDENTIFICATION; FLAVONOIDS; LEAVES; WINES; PLANT
- Issue Date
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.50, no.9, pp.1988 - 1995
- Recent studies have shown that lotus (Nelumbo nucifera) leaf has various pharmacological effects. However, there have been no scientific investigations into these leaves as a fermented crude liquid. This study compared the invitro antioxidant capacity of lotus leaf-fermented broth (LLFB) with that of 57 degrees Brix sugar broth (SB) as a control over a period of 6months based on 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, ferric ion reducing power, superoxide dismutase-like activity, tyrosinase inhibition and nitrite scavenging activity. The dominant species during fermentation process were Leuconostoc lactis and Saccharomyces cerevisiae for LLFB. A total of thirty-six metabolites such as alkaloids, fatty acids, organic acids, phenolics, sugar and sugar derivatives, ethyl esters and monoterpenoids differed between SB and LLFB using gas chromatography-mass spectrometry. Meanwhile, nine volatile compounds in LLFB contributed pleasant, slightly sweetish and fruity odour of condiment and sensory evaluation score of 4.06 +/- 1.52 in the proportion of 1:9 LLFB/water.
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