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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination

Dong-Jin Shina Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, SeoulRepublic of KoreaView further author information

Juhui Choea Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, SeoulRepublic of KoreaCorrespondence[email protected]
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Ko-Eun Hwangb Department of Food Science and Biotechnology of Animal Resources 05029, Konkuk University, Seoul, South KoreaView further author information

Cheon-Jei Kimb Department of Food Science and Biotechnology of Animal Resources 05029, Konkuk University, Seoul, South KoreaView further author information

Cheorun Joa Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, SeoulRepublic of Korea;c Institute of Green Bio Science and Technology, Seoul National University, PyeongchangRepublic of KoreaCorrespondence[email protected]
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Pages 383-394 | Received 10 Nov 2018, Accepted 22 Feb 2019, Published online: 14 Mar 2019

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https://doi.org/10.1080/10942912.2019.1588295
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Chunlu Qian, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi & Wenfei Yang. (2023) Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods. Foods 12:10, pages 2012.
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Rey David Vargas-Sánchez, Brisa del Mar Torres-Martínez, Nelson Huerta-Leidenz, Félix Joel Ibarra-Arias, Juana Fernández-López, Gastón Ramón Torrescano-Urrutia, José Ángel Perez-Alvarez & Armida Sánchez-Escalante. (2023) Antioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storage. Agriculture 13:2, pages 346.
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Zhuang Zhuang Qiu & Koo Bok Chin. (2022) Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties. Food Packaging and Shelf Life 33, pages 100917.
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Nittaya NgamkhaeYaowared ChulikhitOrawan MonthakantiratJuthamart ManeenetCharinya KhamphukdeeChantana BoonyaratSupawadee Daodee. (2022) Development and Validation of a High-performance Liquid Chromatography Method for Simultaneous Determination of Five Active Compounds in Kleeb Bua Daeng Formula. Research Journal of Pharmacy and Technology, pages 3618-3626.
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Alzaidi Mohammed Awad, Pavan Kumar, Mohammad Rashedi Ismail‐Fitry, Shokri Jusoh, Muhamad Faris Ab Aziz & Awis Qurni Sazili. (2022) Overview of plant extracts as natural preservatives in meat. Journal of Food Processing and Preservation 46:8.
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Lidiana Velázquez, John Quiñones, Karla Inostroza, Gastón Sepúlveda, Rommy Díaz, Erick Scheuermann, Rubén Domínguez, José M. Lorenzo, Carla Velásquez & Néstor Sepúlveda. (2022) Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties. Antioxidants 11:7, pages 1405.
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Zihan Zhu, Biming Zhong, Zihong Yang, Wanrong Zhao, Linghong Shi, Ahsan Aziz, Abdur Rauf, Abdullah S.M. Aljohani, Fahad A. Alhumaydhi & Hafiz Ansar Rasul Suleria. (2022) LC-ESI-QTOF-MS/MS Characterization and Estimation of the Antioxidant Potential of Phenolic Compounds from Different Parts of the Lotus ( Nelumbo nucifera ) Seed and Rhizome . ACS Omega 7:17, pages 14630-14642.
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Zhuang Zhuang Qiu & Koo Bok Chin. (2022) Effects of lotus rhizome root powder made by different levels and drying methods on the physicochemical properties and antioxidant activity of regular‐fat model sausages. International Journal of Food Science & Technology 57:4, pages 2393-2401.
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Nittaya Ngamkhae, Orawan Monthakantirat, Yaowared Chulikhit, Chantana Boonyarat, Juthamart Maneenet, Charinya Khamphukdee, Pakakrong Kwankhao, Supaporn Pitiporn & Supawadee Daodee. (2022) Optimization of extraction method for Kleeb Bua Daeng formula and comparison between ultrasound-assisted and microwave-assisted extraction. Journal of Applied Research on Medicinal and Aromatic Plants 28, pages 100369.
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Yajun Zhou, Bin Li & Lu Wang. (2021) Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter. Journal of Food Processing and Preservation 46:2.
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Shabir Ahmad Mir, Manzoor Ahmad Shah & Annamalai Manickavasagan. 2022. Plant Extracts: Applications in the Food Industry. Plant Extracts: Applications in the Food Industry 1 22 .

Syed Muhammad Ghufran Saeed, Rida Ayesha, Syed Arsalan Ali, Rashida Ali & Rahil Ahmed. (2021) Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes . Journal of Food Processing and Preservation 45:12.
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Nittaya Ngamkhae, Orawan Monthakantirat, Yaowared Chulikhit, Chantana Boonyarat, Charinya Khamphukdee, Juthamart Maneenat, Pakakrong Kwankhao, Supaporn Pitiporn & Supawadee Daodee. (2021) Optimized Extraction Method for Kleeb Bua Daeng Formula with the Aid of the Experimental Design. Journal of Chemistry 2021, pages 1-10.
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Eun Jung Park, Hye Won Cho, Yu Jin Park, Man-Jin In & Dong Chung Kim. (2021) In vitro biological activities of lotus ( Nelumbo nucifera ) leaves extract . Journal of Applied Biological Chemistry 64:2, pages 121-125.
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Zhenyu Wang, Yong Cheng, Maomao Zeng, Zhaojun Wang, Fang Qin, Yongzhi Wang, Jie Chen & Zhiyong He. (2021) Lotus (Nelumbo nucifera Gaertn.) leaf: A narrative review of its Phytoconstituents, health benefits and food industry applications. Trends in Food Science & Technology 112, pages 631-650.
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Mirian Pateiro, Julián Andrés Gómez-Salazar, Mariana Jaime-Patlán, María Elena Sosa-Morales & José M. Lorenzo. (2021) Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products. Antioxidants 10:2, pages 181.
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Wei Li, Xiaoying Zhang, Zeqi He, Yunjiao Chen, Ziyin Li, Tianmeng Meng, Yifeng Li & Yong Cao. (2020) In vitro and in vivo antioxidant activity of eucalyptus leaf polyphenols extract and its effect on chicken meat quality and cecum microbiota. Food Research International 136, pages 109302.
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Thi Thu Tra Tran, Nu Minh Nguyet Ton, Thanh Triet Nguyen, Van Viet Man Le, Dishnu Sajeev, M. Wes Schilling & Thu T.N. Dinh. (2020) Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage. Meat Science 165, pages 108106.
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Margarita Irene Ramírez-Rojo, Rey David Vargas-Sánchez, Brisa del Mar Torres-Martínez, Gastón Ramón Torrescano-Urrutia, José Manuel Lorenzo & Armida Sánchez-Escalante. (2019) Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties. Foods 8:12, pages 631.
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Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination

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Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination

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