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Nutritional components and antioxidant activities of Nelumbo nucifera Gaertner flower and its wine

연화 및 연화주의 영양성분 및 항산화활성

  • Kwak, Woo-Sun (Seokjeon Sangon Traditional Brewery Agricultural Co) ;
  • Lee, Sun-Kyu (Seokjeon Sangon Traditional Brewery Agricultural Co) ;
  • Lee, Ki-Jin (Seokjeon Sangon Traditional Brewery Agricultural Co) ;
  • Kim, Kye-Hoon (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Hey-Ran (Department of Food Science and Technology, Kongju National University) ;
  • Lee, Hyo-Ku (Department of Food Science and Technology, Kongju National University) ;
  • Oh, Ji-Won (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 곽우선 (영농조합법인 석전상온전통주가) ;
  • 이선규 (영농조합법인 석전상온전통주가) ;
  • 이기진 (영농조합법인 석전상온전통주가) ;
  • 김계훈 (공주대학교 식품공학과) ;
  • 김혜란 (공주대학교 식품공학과) ;
  • 이효구 (공주대학교 식품공학과) ;
  • 오지원 (강원대학교 식품생명공학과) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Received : 2014.03.26
  • Accepted : 2014.05.19
  • Published : 2014.06.30

Abstract

This study was conducted to investigate the nutritional components and antioxidant activities of Nelumbo nucifera Gaertner flower (lotus flower, LF) and its wine (lotus flower wine, LF wine). The moisture, crude protein, crude fat, crude ash, and carbohydrate contents of the LF were 85.90, 1.91, 0.30, 1.04, and 10.85%, respectively, and of the LF wine, 92.87, 1.70, 0.30, 0.15, and 5.17%, respectively. The total amino acids in the LF and the LF wine were 2,168 and 6,341 mg/kg, respectively. Palmitic acid (38.63%) was a major fatty acid in the crude fat of the LF, and oleic acid (76.24%) was a major fatty acid in the crude fat of the LF wine. The levels of potassium in the LF ($390.91{\pm}9.60mg/100g$) and the LF wine ($27.40{\pm}1.86mg/100g$) were higher than those of the other minerals. The total phenol and flavonoid contents of both the lotus flower water extract (LFW) and the lotus flower ethanol extract (LFE) were higher than those of the LF wine. In addition, the highest antioxidant activities and ORAC values were obtained from the LFW and the LFE. In conclusion, we found that the LF and the LF wine have potential as natural antioxidants due to their higher bioactive compound contents such as their total phenol and flavonoid contents.

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