This study is designed to determine the chemical composition and antioxidant activity of the essential oil from lotus leaves. Different methods and solvents were selected to extract oils from lotus leaves. GC-MS analysis was resulted in the detection of 38 components, representing 12, 15-octadecatrienoic acid (34.99%), linoleic acid and hexadecanoic acid. TBARS value, AV value and IV value were reflected various physicochemical indexes and lipid properties of Folium nelumbinis oil. Antioxidant activities of the leaves samples were examined by FRAP and DPPH assays. In all systems, twice methanol-decolorized and Ultrasonic-assisted essential oil using hexane solvent exhibited a higher potential activity than that of other extracts (ethanol, ethyl acetate, petroleum ether). These results provide a clear picture of the essential oils of folium nelumbinis and demonstrate that the lotus leaves oil have an huge potential as a kind of chemical additive for the food industry owing to the strong antioxidant capacity.
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