The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

Yanlin Zhang; Yixian Xu; Qi Wang; Jingyuan Zhang; Xin Dai; Song Miao; Xu Lu

doi:10.1016/j.fochx.2023.100669

The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

Food Chem X. 2023 Apr 13:18:100669. doi: 10.1016/j.fochx.2023.100669. eCollection 2023 Jun 30.

Authors

Yanlin Zhang^{1

2}, Yixian Xu^{1

2}, Qi Wang³, Jingyuan Zhang^{1

2}, Xin Dai^{1

2}, Song Miao^{4

2}, Xu Lu^{1

4

5

2

6}

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China.
² China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.
³ Institute of Agricultural Engineering, Fujian Academy of Agricultural Sciences, 350003 Fuzhou, China.
⁴ Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland.
⁵ Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China.
⁶ Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Abstract

The effects of different storage temperatures on the nutritional quality, color, and antioxidant capacity of lotus seed juice and the correlations between various physicochemical indices and antioxidant capacity during storage were investigated in this study. The results showed that the overall retention rate of various nutrients and antioxidant activity in lotus seed juice under low-temperature storage was better than that under 37 °C storage. Meanwhile, temperature had a significant effect on increasing the browning of lotus seed juice and the change in L*. The results of Pearson correlation and redundancy analysis (RDA) showed that the reduction in antioxidant activity in lotus seed juice aggravated the browning index of the system at high temperatures. The color changes in the system were closely related to the clarity of lotus seed juice and aging of starch at low temperatures.

Keywords: Antioxidants; Color; Kinetics; Lotus seeds; Nutritional quality; Phenolics; Storage.