FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 83-87.doi: 10.7506/spkx1002-6630-201311019

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Antioxidant and Anti-browning Activities of Ethanol Extract from Lotus Seed Skin

GAO Hang,GAO Yan-fen,XU Hong   

  1. Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China
  • Received:2012-11-26 Revised:2013-05-06 Online:2013-06-15 Published:2013-06-03
  • Contact: XU Hong E-mail:xuhong@th.btbu.edu.cn

Abstract:

The goal of the present work was to evaluate the antioxidant and anti-browning activities of ethanol extract
from lotus seed skin. The ABTS+ radical scavenging activity, anti-tyrosinase activity and anti-browning effect as well as the
contents of total phenols and total flavonoids of the extract were determined. The results revealed that the ethanol extract
contained (233.63 ± 10.16) mg/g total phenols and (166.02 ± 7.31) mg/g total flavonoids. It also showed a strong antioxidant
activity against ABTS free radicals with IC50 of (1.385 ± 0.210) mg/mL. In tyrosinase inhibitory assay, the measured IC50
values were (1.665 ± 0.137) mg/mL for monophenolase and (3.777 ± 0.294) mg/mL for diphenolase, respectively. This
extract had a significant anti-browning effect on fresh-cut apple slices as demonstrated by measuring changes in L*, a*and
b* values, and the best efficacy was observed when combined with 0.5 g/100 mL ascorbic acid.

Key words: ethanol extract from lotus seed skin, antioxidation, anti-browning

CLC Number: