Effect of Boiling and Roasting to Nutrients and Anti-nutritients of Lotus (Nelumbo nucifera) Seed

Lotus (Nelumbo nucifera) seeds are edible, medicinally versatile. However they are relatively perishable due to high moisture. They are normally sold in the shelled and dried form. Thermal treatment could create positive and negative interaction to phytochemical components inside of lotus seeds. This research, the effects of boiling (100 degrees C) and roasting (140 degrees C) for 15 min on the total polyphenol and flavonoid contents, the antioxidant activity, oxalate and phytate contents of lotus seed extract were evaluated. It may be desirable to use boiling rather than roasting to minimize the loss of total polyphenol, total flavonoid contents and antioxidant activities. This thermal treatment was more efficient in reducing the anti-nutrient contents such as oxalate and phytate inside lotus seed.