Partial Characterization of Three Korean White Lotus Cultivars

Park, Yong-Seo; Towantakavanit, Korsak; Namieśnik, Jacek; Śliwka-Kaszyńska, Magdalena; Kusznierewicz, Barbara; Kozłowska-Tylingo, Katarzyna; Leontowicz, Hanna; Leontowicz, Maria; Matrinez-Ayala, Alma Leticia; Gorinstein, Shela

doi:10.1021/jf900016d

Cited by 6 publications

(3 citation statements)

References 26 publications

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“…[12,13,15,16] The properties of lotus roots have been much less investigated. [18,19] It was shown that processing of natural products decreases the levels of bioactive compounds and their antioxidant potential. [15] What is the degree of such decreases and what are the benefits of consuming such vegetables?…”

Section: Discussionmentioning

confidence: 99%

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Effects of Cooking on the Bioactivity of Lotus Roots and White Onions

Park

Ham

et al. 2012

International Journal of Food Properties

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Bioactive compounds and antioxidant potentials were determined in fresh lotus roots and subjected to boiling for different periods of time (10, 20, 40, and 60 min). The obtained results were compared with the same indices in fresh and boiled white onions. It was found that fresh vegetables contained higher quantities of bioactive compounds than those boiled for 10 min, and these indices were significantly higher in fresh white onions than in fresh lotus roots (P < 0.05). Polyphenols (mg GAE/g) were 3.65 ± 0.2 a and 10.48 ± 0.5 b ; flavanols (µg CE/g) −44.13 ± 2.8 a and 91.94 ± 4.3 b ; flavonoids (mg CE/g) −0.54 ± 0.02 a and 1.04 ± 0.03 b ; anthocyanins (mg CE/kg) −20.61 ± 1.2 a and 28.34 ± 1.3 b ; and tannins (mgCE/g) −0.58 ± 0.02 a and 1.69 ± 0.03 b of lotus roots and white onions, respectively. The highest antioxidant potential was registered in fresh lotus roots and fresh white onions (10.1 ± 0.70 a and 15.0 ± 0.8 b ; 8.1 ± 0.4 a and 23.05 ± 1.1 b ; 18.7 ± 0.9 a and 26.9 ± 1.3 b µM TE/g for FRAP, DPPH, and CUPRAC, respectively (P < 0.05) and 26.9 ± 1.5 a and 24.14 ± 1.1 a µM TE/g for ABTS (P > 0.05). The influence on tumor cell lines Calu-6 (% of cell viability) of fresh lotus roots (75.61 ± 2.03) and boiling boiled for 10 min (76.54 ± 3.14) was significantly higher (P < 0.05) than for fresh white onions (94.18 ± 3.67) and 10 min (97.02 ± 4.16) white onion. By comparison, the tumor cell lines SNU-601 (% of cell viability) showed similar data for both fresh and boiled vegetables in the range of 86.45 ± 4.07 to 87.28 ± 2.42. In conclusion, the boiling led to a decrease of bioactivity; however, lotus demonstrated higher thermostability than white onions. Three-dimensional fluorescence can be used as an additional index for evaluation of properties. Fresh and boiled (for 10 min) lotus roots and white onions could be considered as a functional food with high antioxidative and antiproliferative activities.

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Section: Discussionmentioning

confidence: 99%

“…[14][15][16] Less is known about such properties of lotus roots. [9,[17][18][19] Vegetables lose some of their properties after processing. [15,20,21] Extracts of some vegetables in certain concentrations have cytotoxic properties.…”

Section: Introductionmentioning

confidence: 99%

Effects of Cooking on the Bioactivity of Lotus Roots and White Onions

Park

Ham

et al. 2012

International Journal of Food Properties

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“…The TAC values of four foods for ORAC and 11 foods for TEAC were obtained from this journal database only [23-28]. We therefore used papers in the literature reporting TAC values of food in analytical data for FRAP [15,29-34], ORAC [14,23,24,35-45], TEAC [15,25-28,33,46-49], and TRAP [15,33]. TAC values were expressed as mmol Fe 2+ /100 g of food for FRAP or as mmol of Trolox equivalent (mmol TE)/100 g of food for ORAC, TEAC, and TRAP.…”

Section: Methodsmentioning

confidence: 99%

Dietary total antioxidant capacity from different assays in relation to serum C-reactive protein among young Japanese women

Kobayashi

Murakami

Sasaki

et al. 2012

Nutr J

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BackgroundThe association between dietary total antioxidant capacity (TAC) from different assays and serum C-reactive protein (CRP) has not been assessed in non-Western populations. We examined the association between dietary TAC and serum CRP concentration in young Japanese women using different four TAC assays.MethodsThe subjects were 443 young Japanese women aged 18–22 years. Dietary TAC was assessed with a self-administered diet history questionnaire and the TAC value of each food using the following four assays: ferric reducing ability of plasma (FRAP); oxygen radical absorbance capacity (ORAC); Trolox equivalent antioxidant capacity (TEAC); and total radical-trapping antioxidant parameter (TRAP). Serum CRP concentrations were measured by highly sensitive nephelometry.ResultsThe major contributor to dietary TAC was green, barley, and oolong tea (FRAP: 53%, ORAC: 45%, TEAC: 36%, and TRAP: 44%). The prevalence of elevated CRP concentrations (≥ 1 mg/L) was 5.6%. TAC from FRAP was inversely associated with serum CRP concentrations (adjusted odds ratio [OR] for elevated CRP concentration in high [compared with low] dietary TAC group: 0.39 [95% confidence interval (CI): 0.16-0.98]; P = 0.04). TAC from ORAC was inversely associated with CRP, although the association was not significant (OR: 0.48 [95% CI: 0.20-1.14]; P = 0.10). TAC from TEAC was inversely associated with CRP (OR: 0.32 [95% CI: 0.12-0.82]; P = 0.02), as was TAC from TRAP (OR: 0.31 [95% CI: 0.12-0.81]; P = 0.02).ConclusionsDietary TAC was inversely associated with serum CRP concentration in young Japanese women regardless of assay. Further studies are needed in other populations to confirm these results.

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Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

Szydłowska‐Czerniak

Amarowicz

Szłyk

2010

Euro J Lipid Sci & Tech

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Response surface methodology (RSM) was used to evaluate the quantitative effects of two independent variables: solvent polarity and temperature of the extraction process on the antioxidant capacity (AC) and total phenolics content (TPC) in meal rapeseed extracts. The mean AC and TPC results for meal ranged between 1181-9974 mmol TE/100 g and 73.8-814 mg sinapic acid/100 g of meal. The experimental results of AC and TPC were close to the predicted values calculated from the polynomial response surface models equations (R 2 ¼ 0.9758 and 0.9603, respectively). The effect of solvent polarity on AC and TPC in the examined extracts was about 3.6 and 2.6 times greater, respectively, than the effect of processing temperature. The predicted optimum solvent polarity of e ¼ 78.3 and 63.8, and temperature of 89.4 and 74.28C resulted in an AC of 10 014 mmol TE/100 g and TPC of 863 mg SAE/100 g meal, respectively. The phenolic profile of rapeseed meal was determined by an HPLC method. The main phenolics in rapeseed meal were sinapine and sinapic acid. Refined rapeseed oils were fortified with an extract -rich in polyphenols -obtained from rapeseed meal. The supplemented rapeseed oil had higher AC and TPC than the refined oil without addition of meal extracts. However, AC and TPC in the enriched oils decreased during storage. The TPC in the studied meal extracts and rapeseed oils correlated significantly ( p<0.0000001) positively with their AC (R 2 ¼ 0.9387).Practical applications: Many bioactive compounds extracted from rapeseed meal provide health benefits and have antioxidative properties. Therefore, it seems worth to consider the application of antioxidants extracted from the rapeseed meal for the production of rapeseed oils with potent AC. Moreover, antioxidants extracted from the rapeseed meal were added to refined rapeseed oil in order to enhance its AC. AC was then tested by FRAP assay. FRAP method is based on the reduction of the ferric tripyridyltriazine (Fe 3þ -TPTZ) complex to the ferrous tripyridyltriazine (Fe 2þ -TPTZ), and it is simple, fast, low cost, and robust method. FRAP method does not require specialized equipment and can be performed using automated, semi-automatic, or manual methods. Therefore the proposed FRAP method can be employed by the fat industry laboratories to asses the AC of rapeseed oils and meal.

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Partial Characterization of Three Korean White Lotus Cultivars

Cited by 6 publications

References 26 publications

Effects of Cooking on the Bioactivity of Lotus Roots and White Onions

Effects of Cooking on the Bioactivity of Lotus Roots and White Onions

Dietary total antioxidant capacity from different assays in relation to serum C-reactive protein among young Japanese women

Antioxidant capacity of rapeseed meal and rapeseed oils enriched with meal extract

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