• Food Science and Biotechnology
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• v.18 no.4
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• pp.1051-1054
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• 2009

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.

• Journal of Physiology & Pathology in Korean Medicine
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• v.18 no.5
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• pp.1437-1442
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• 2004

In this study, lotus root(Nelumbo nucifera G.) and omija(Schizandrae fructus), which have been used in oriental medicine and folks remedy, were examined to apply to functional foods. We prepared yanggaeng with lotus root, sugar, oligosaccharide, agar, omija extract solution and analyzed the nutritional composition(moisture, protein, fat, ash, crude fiber, carbohydrate, free sugar and minerals). Also we investigated texture profile and evaluated sensory characteristics of developed yanggaengs and 8 commercial ones. Potassium and crude fiber contents of yanggaeng with lotus root were higher than the commercial yanggaengs. Cohesiveness, springiness and gumminess of lotus root yanggaeng were the same levels of commercial yanggaengs. Sensory evaluation with the ones, showed that the lotus yanggaeng was more desirable than the commercial ones. Yanggaeng with lotus had good scores in texture profile and sensory evaluation compared with commercial yanggaengs. These results demonstrated that lotus root hadsufficient values to use a foodstuff for yanggaeng.

• Proceedings of the Korean Society of Life Science Conference
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• 2007.10a
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• pp.39.1-39.1
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• 2007

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• Culinary science and hospitality research
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• v.16 no.1
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• pp.180-190
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• 2010

This study investigates the quality characteristics of mung bean starch Jelly by addition of different ratios of white lotus(Nelumbo nucifera) root powder during 5 days of storage at $4^{\circ}C$. The moisture content of the samples ranged from 86.78 to 88.88%. The L value of the samples decreased as the amount of white lotus root powder increased; however, the a value and b value were significantly(p<0.05) increased. For the sensory evaluation, color and taste were decreased as the amount of white lotus root powder increased. Flavor and shine were not significantly different among the samples. And clarity and elasticity were highest in the sample with no powder and 5% of white lotus root powder. Hardness was decreased(p<0.05) as the amount of white lotus root powder increased. Overall acceptability was highest when using 0% and 5%. Texture profiles of hardness decreased as the amount of white lotus root powder increased. Hardness, gumminess, chewiness were found to drop significantly(p<0.05) after one day of storage. Cohesiveness was not significantly different among the samples according to the amounts of white lotus root powder. Adhesiveness was not significantly different in 0, 5, 10, and 15% of white lotus root powder. Syneresis was increased during the storage period. From the result, the most advisable mixture ratio of mung bean starch jelly with white lotus root powder was 19 g of mung bean starch, 1g of white lotus root, 0.1 g of salt and 160 mL of water.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.257-263
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• 2005

In this study, lotus root(Nelumbo nucifera G.) which has been used in oriental medicine and folks remedy, was studied to apply to functional foods. We investigated the effects of the lotus root extracts(LTE) with hot water on the reduction of serum lipid and improvement of blood parameters in rats fed high fat diet for 5 weeks. Sprague-Dawley rats weigh $150g\pm15g$, were randomly assigned to 4 groups such as basal diet only(BDG), high fat diet without LTE(FDCG), high fat diet with $6\%$ LTE(FD6L), high fat diet with $12\%$ LTE(FD12L). The results of this study were as follows. Hematological data were not significantly different among 4 groups. Serum transferrin concentration and GOT activity were reasonable levels in FD6L and FD12L groups compared with FDCG group. Total cholesterol, LDL-cholesterol, triglyceride in serum and atherogenic index were remarkably reduced in LTE supplemented groups as compared with the control group. But HDL-cholesterol contents in FD6L and FD12L groups were significantly increased compared with that in control group. These results imply that lotus root extracts could be used as a potent food resources for decrease of serum lipid concentration.

• Journal of Life Science
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• v.28 no.10
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• pp.1156-1162
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• 2018

To investigate the anti-thrombotic activities of the lotus (Nelumbo nucifera Gaertner), various hot-water extracts were prepared from the leaf, pod of seed (PS), seed, embryo of seed (ES), root, and the node of root (NR) of the lotus. The highest extraction ratio was found in the NR (20.3%), followed by the seed, root, leaf, ES, and PS. These extracts had pH and acidity levels ranging from 5.6~6.5 and 0.06~0.20%, respectively. The seed extract showed 70% brix, whereas the leaf and PS extracts showed less than 0.1% brix. The highest contents of total polyphenol (179.7 mg/g), total flavonoids (161.4 mg/g), and reducing sugar (161.4 mg/g) were observed in the leaf extract, and the highest total sugar content (873.0 mg/g) in the seed extract. Anti-coagulation assay of the extracts of NR, leaf, and PS showed strong activities. In particular, at a concentration of 5 mg/ml, the PS extract had 15-fold extended thrombin, prothrombin, and activated partial thromboplastin times. However, only the ES extract showed activities inhibitory to platelet aggregation, with treatment with 0.25 mg/ml of ES extract decreasing platelet aggregation to 25.1%, a reduction comparable to that effected by aspirin. The extracts other than the seed extract showed no hemolysis activities against human RBC at treatments of up to 1 mg/ml. These results suggest that the NR, PS, seed, and ES, all byproducts of the lotus agriculture industry, have high potential as novel sources of anti-thrombotic agent.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.490-494
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• 2005

The purpose of this was investigate the possibility of medicinal plants application as an edible functional food resources. We arried out to develop a beverage by using Nelumbo nucifera and we examined the nutritional characterics. Also we examined the effects of drink on physiological function in aorta relation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement thansducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 12.25%, 4.5 and 0.092%. The approximate nutritional composition of beverage was carbohydrate, 9.40%, crude protein, 0.30%, crude fat, 0.25% and ash, 0.15%. Also insoluble fiber and soluble fiber were 1.30%, 0.80%. Developed beverage contained Na(11.45 mg%), K(6.87 mg%), Ca(2.53 mg%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly law in each beverage treatment groups compared with control group. These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.33-40
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• 2012

This study was carried out to investigate the effect of the addition of lotus (Nelumbo nucifera) root and leaf powder on the quality characteristics of pork patties. The pork patties were of four types: nothing added (CTL), 0.5% lotus root powder added (LRP), 0.25% lotus root and 0.25% lotus leaf powder added (LRLP), and 0.5% lotus leaf powder added (LLP). There was no significant difference in $L^*$ value (whiteness), cohesiveness, gumminess, chewiness, water holding capacity, VBN content, and total bacterial amount. The moisture was highest in CTL, protein was highest in LRLP, fat was highest in LRLP and LLP, and ash was highest in LRLP (p<0.05). The total polyphenol content of the CTL, LRP, LRLP, and LLP were 3.34, 3.64, 3.90 and 3.90 mg/100 g, respectively. The $a^*$ value was highest in CTL, and the $b^*$ value of LRLP and LLP were higher than those of CTL and LRP (p<0.05). The hardness of CTL and LRP were higher than those of LRLP and LLP, and springiness was lowest in LLP (p<0.05). The cooking loss, thickness change, diameter changes, and pH were highest in CTL (p<0.05). The TBARS was highest in CTL, and was lowest in LLP (p<0.05).

• Food Science and Preservation
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• v.17 no.6
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• pp.777-783
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• 2010

The effects of packaging materials and storage temperature on the quality of dried lotus roots (NelumbonuciferaG.) were studied during 330 days of storage. Using four commercial types of packaging, (PE [polyethylene] film bags, PP [polypropylene] film bags, gunny roll, and paper bags), and four different storage temperatures (-5, 0, 10, and $20^{\circ}C$), changes in moisture content, hardness, color, and sensory qualities of dried lotus roots were investigated. The moisture contents of dried lotus roots stored in PE and PP film bags were higher than those of roots stored in gunny and paper bags. A major difference in moisture content was apparent when roots stored in gunny bags and paper bags were compared. Hue angle values were stable in roots stored in gunny and paper bags at all temperatures. Hardness decreased slightly with increased storage time in PE and PP film bags. Decay rate and marketability of roots stored in PE and PP film bags at $-5^{\circ}C$ were acceptable. The results showed that dried roots packaged with PE and PP were stable in quality, in contrast to roots stored in gunny and paper bags.

• Food Science and Preservation
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• v.17 no.1
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• pp.131-138
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• 2010

To obtain basic data on the use of lotus as a raw material in functional food, antioxidant and anticancer activities of the leaf and root were investigated. Total flavonoid and total phenolic contents, at 12.84 mg/g and 24.33 mg/g respectively, were higher in white lotus leaf (WLL) than in any other part of the plant. The radical-scavenging activity of different tissues of lotus, measured in the DPPH radical-scavenging assay, increased with higher concentrations of solvent fractions. The butanol fraction of white lotus leaf showed the highest DPPH radical-scavenging activity. The reducing power of fractions increased in a dose-dependent manner. The butanol fraction of WLL had the greatest reducing power, and showed strong antioxidant activity in the linoleic acid system, and high-level inhibition of tyrosinase. Fractions from lotus were also capable of scavenging nitrite, depending on the concentration of the fractions. Butanol fractions of the leaf of white and red lotus scavenged 95.61% and 92.15% of available nitrite, respectively, when used at 1 mg/mL concentrations. Butanol fractions from leaf of white and red lotus exhibited the strongest inhibitory effects on human lung and colon cancer cells.