title: Phenolic Profiles and Antioxidant Activity of Lotus Root Varieties.
abstract: Lotus root attracts increasing attention mainly because of its phenolic compounds known as natural antioxidants. Its thirteen varieties were systematically analyzed on the content, distribution, composition and antioxidant activity of phenolic compounds for a better understanding of this aquatic vegetable. The respective mean contents of total phenolics in their flesh, peel and nodes were 1.81, 4.30 and 7.35 mg gallic acid equivalents (GAE)/g fresh weight (FW), and those of total flavonoids were 3.35, 7.69 and 15.58 mg rutin equivalents/g FW. The phenolic composition determined by a high-performance liquid chromatography method varied significantly among varieties and parts. The phenolics of flesh were mainly composed of gallocatechin and catechin; those of peel and node were mainly composed of gallocatechin, gallic acid, catechin and epicatechin. The antioxidant activities of phenolic extracts in increasing order were flesh, peel and node; their mean concentrations for 50% inhibition of 2,2-diphenyl-1-picrylhydrazyl radical were 46.00, 26.43 and 21.72 µg GAE/mL, and their mean values representing ferric reducing antioxidant power were 75.91, 87.66 and 100.43 µg Trolox equivalents/100 µg GAE, respectively. "Zoumayang", "Baheou", "No. 5 elian" and "Guixi Fuou" were the hierarchically clustered varieties with relatively higher phenolic content and stronger antioxidant activity as compared with the others. Especially, their nodes and peels are promising sources of antioxidants for human nutrition.
authors.affiliation: College of Food Science &amp; Engineering, Wuhan Polytechnic University, Wuhan 430023, China. yiy86@whpu.edu.cn.|Hubei Engineering Research Center for Fresh Food, Wuhan 430023, China. yiy86@whpu.edu.cn.
authors.forename: Yang
authors.initials: Y
authors.lastname: Yi
authors.affiliation: College of Food Science &amp; Engineering, Wuhan Polytechnic University, Wuhan 430023, China. qiqijiayuguan@163.com.
authors.forename: Jie
authors.initials: J
authors.lastname: Sun
authors.affiliation: College of Food Science &amp; Engineering, Wuhan Polytechnic University, Wuhan 430023, China. 15927583334@163.com.
authors.forename: Jun
authors.initials: J
authors.lastname: Xie
authors.affiliation: College of Food Science &amp; Engineering, Wuhan Polytechnic University, Wuhan 430023, China. minting1323@163.com.|Hubei Engineering Research Center for Fresh Food, Wuhan 430023, China. minting1323@163.com.
authors.forename: Ting
authors.initials: T
authors.lastname: Min
authors.affiliation: Hubei Engineering Research Center for Fresh Food, Wuhan 430023, China. wanglimeiyx@163.com.|College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China. wanglimeiyx@163.com.
authors.forename: Li-Mei
authors.initials: LM
authors.lastname: Wang
authors.affiliation: College of Food Science &amp; Engineering, Wuhan Polytechnic University, Wuhan 430023, China. wanghongxun7736@163.com.|Hubei Engineering Research Center for Fresh Food, Wuhan 430023, China. wanghongxun7736@163.com.
authors.forename: Hong-Xun
authors.initials: HX
authors.lastname: Wang
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology*; D016000:Cluster Analysis; D005419:Flavonoids / Q000737:chemistry; D000070116:Lotus / Q000737:chemistry*; D009928:Organ Specificity; D010636:Phenols / Q000737:chemistry* / Q000494:pharmacology*; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology; D018517:Plant Roots / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts
keywords: antioxidant activity; lotus root; phenolic compound; variety