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Effect of lotus seed and seedpod extracts on oxidative stability against lard during storage


The total phenolic and total proanthocyanidin contents of six kinds of seed and seedpod extracts of lotus (Nelumbo nucifera Gaertner) were investigated. The inhibitory effects of the edible extracts including 80 % ethanol and water from lotus seeds (LS) and lotus seedpods (LSP) against lard were evaluated by determining acid value, peroxide value, and TBARS during storage at 10 °C for 14 days. Total phenolic contents of the LS water, LSP water, and LS 80 % ethanol extracts were 469.175, 313.842, and 359.008 mg CE/g dry weight, and the proanthocyanidin contents of the LSP water, LSP 80 % ethanol, and LS 80 % ethanol were 76.526, 68.526, and 40.896 mg CE/g dry weight at a concentration of 1.0 mg/mL, respectively. In a storage stability test, the LSP water fraction provided the antioxidant effect against lard. The high lipid oxidation inhibition effect of the LSP water fraction might be useful as a natural antioxidant in food.

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This research was supported by the Agriculture Research Center and Export Promotion Technology Development programs of the Ministry for Food, Agriculture, Forestry and Fisheries, Korea.

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Correspondence to Han-Seung Shin.

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Lee, S., Shin, HS. Effect of lotus seed and seedpod extracts on oxidative stability against lard during storage. J Korean Soc Appl Biol Chem 58, 53–60 (2015).

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  • Lotus seed
  • Lotus seedpod
  • Natural antioxidant
  • Oxidative stability