Antioxidant effect of Korean traditional lotus liquor (Yunyupju)

Hyo Ku Lee, Yang Mun Choi, Dong Ouk Noh, Hyung Joo Suh

Research output: Contribution to journalReview article

40 Citations (Scopus)

Abstract

This study presented the antioxidant activities of the Korean traditional lotus liquor (Yunyupju) made from lotus blossom and leaves. The antioxidant activities are dose-dependent and reached a plateau (about 80% inhibition) when the concentration of lotus liquor exceeded 25 μg in a modified linoleic acid peroxidation induced by haemoglobin. The concentrations to attain one absorbance unit at 700 nm were 23.6 ± 1.2 μg for Butylated hydroxytolene (BHT), and 45.7 ± 5.4 μg for lotus liquor. The scavenging activities of DPPH exerted by lotus liquor as well as α-tocopherol were tested. Linear response curves were also obtained and the IC50 were estimated as 5.6 μg for α-tocopherol, 17.9 μg for lotus liquor. The maximum scavenging activity on hydroxyl radicals (40%) could be achieved when lotus liquor was more than 500 μg. Lotus liquor also has a potent superoxide radical scavenging activity, with value of 0.93 unit mg-1 as superoxide dismutase equivalents. The IC50 was estimated as 1.07 ± 0.04 mg for lotus liquor. The high performance liquid chromatography analysis of polyphenols was successfully achieved as these compounds appeared at 16.30 (catechin), 21.87 (rutin), 25.88 (unidentified peak), 31.51 (quercitrin), 35.19 (myricetin), and 36.72 (quercetin) min after injection of the sample, respectively.

Original languageEnglish
Pages (from-to)709-715
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume40
Issue number7
DOIs
Publication statusPublished - 2005 Aug

Keywords

  • Antioxidant activity
  • Liquor
  • Lotus
  • Nelumbo nucifera Gertn

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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