Influence of Thermal Treatments on Polyphenolic Contents and Antioxidant Properties of Underutilized Edible Flowers of Nelumbo nucifera and Nymphaea alba
Journal Title: International Journal of Health Sciences and Research - Year 2017, Vol 7, Issue 10
Abstract
The present study was proposed to investigate the antioxidant and radical scavenging property of aqueous acetone extract of raw flower petals and raw and processed (boiling and blanching) core parts from Nelumbo nucifera and Nymphaea alba. Total phenolics and tannin content of raw and processed petals and core extracts were ranged from 173.13 - 312.81mg/g extract and 149.50- 302.43mg/g extract respectively. In general, the processed core part extracts registered greater polyphenolic contents than the raw extracts. Interestingly, among the various processing methods, boiled core sample of N. alba registered higher DPPH (535121.6 mmol TE/g extract) and ABTS (302642.21 mmol TE/g extract), superoxide (74.92%), hydroxyl (73.4%) radical scavenging activity, metal chelating property (0.43 mg EDTA/g extract), FRAP (6156 mmol Fe (II)/g extract). These results revealed that processing methods significantly increased the content and potential of antioxidant components of N. nucifera and N. alba.
Authors and Affiliations
Arumugam Abirami
Keywords
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