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Extraction and Free Radical-scavenging Activity of Phenols from Fresh-cut Lotus Roots during Browning

JIANG Juan1,JIANG Li2,FU Lin-ran2,YU Zhi-fang2,*   

  1. 1. College of Life Sciences, Qufu Normal University, Jining 273165, China;
    2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: YU Zhi-fang

Abstract:

Phenols were extracted from fresh-cut lotus roots during storage. Phenolic content and free radical-scavenging
capacity were studied. The phenols in fresh-cut lotus roots identified by HPLC were included gallic acid, hydroxyltyramine,
catechin and caffeic acid. The phenolic content in fresh-cut lotus roots presented a decreasing trend during storage, while
the free radical-scavenging capacity per unit mass revealed an ascending-descending-ascending trend. Meanwhile, a close
relationship between phenolic content and composition and free radical-scavenging capacity was observed. The phenolic
composition in fresh-cut lotus roots remained unchanged during storage at room temperature. Pyrogallic acid, catechol and
caffeic acid were closely correlated with browning, especially the amount of pyrogallic acid.

Key words: fresh-cut, lotus root, phenols, free radicals, browning

CLC Number: