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Comparison of Nutritional Quality and Functional Active Substances in Different Parts of Eight Lotus Seed Cultivars

Authors :
Xueting Liu
Wanyu Dong
Yang Yi
Limei Wang
Wenfu Hou
Youwei Ai
Hongxun Wang
Ting Min
Source :
Foods, Vol 13, Iss 15, p 2335 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

In this study, “Honghu White Lotus”, “Red Lotus (HH)”, “Hunan Cunshan Lotus (CS)”, “Wuyi Xuanlian”, “Space Lotus 36”, “Fujian Jianning White Lotus (JB)”, “Jiangsu Yangzhou Lotus (JY)”, and “Suzhou Dongshan Lotus” were selected as experimental subjects. The lotus seed flesh and lotus plumule of each cultivar were selected for nutritional quality and functional active substance analyses. Comparing different cultivars of lotus seeds, the protein and crude fat contents of JY flesh were the highest at 65.59 mg/g and 13%, respectively. The VC content of JB flesh and lotus plumule is the highest at 41.56 mg/g and 204.29 mg/g, respectively. JB flesh has the lowest soluble sugar content, at 17.87 mg/g, while HB’s lotus plumule and flesh have the highest content, at 33.67 mg/g and 29.62 mg/g, respectively. There was no significant difference in the crude fat content of the flesh and lotus plumule among the eight cultivars. TK flesh and lotus plumule have the highest amylose content, at 23.67 mg/g and 76.81 mg/g, respectively. Among them, the total starch content of JB (476.17 mg/g) was relatively high, whereas its amylose content was only 26.09 mg/g. Lower amylose content makes it less prone to aging. The total phenolic and flavonoid contents of the JY lotus plumule were the highest, at 18.64 and 21.04 mg/g, respectively. The alkaloid content of CS, HH, and JY was relatively high at 20.01, 19.29, and 18.68 mg/g, respectively. These can provide a consultation for the estimation and processing of the nutritional quality of different lotus seeds.

Details

Language :
English
ISSN :
13152335 and 23048158
Volume :
13
Issue :
15
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.0b1bac99c4da4de8a6ec22ab20833d86
Document Type :
article
Full Text :
https://doi.org/10.3390/foods13152335