Premium
Bioactive compounds and antioxidant activities of the Korean lotus leaf ( Nelumbo nucifera ) condiment: volatile and nonvolatile metabolite profiling during fermentation
Author(s) -
Hwang Dongju,
Charchoghlyan Haykuhi,
Lee Jong Suk,
Kim Myunghee
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12882
Subject(s) - chemistry , food science , fermentation , lotus , nitrite , sugar , antioxidant , dpph , lotus effect , nitrate , botany , biochemistry , biology , organic chemistry , raw material
Summary 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 in vitro antioxidant capacity of lotus leaf‐fermented broth ( LLFB ) with that of 57° Brix sugar broth ( SB ) as a control over a period of 6 months 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.