Biological Activities of Maca (Lepidium meyenii) Extracts
2009
Kwon, Y.S., Eue Gene General Food Ltd., Pocheon, Republic of Korea | Jeon, I.S., Daejin University, Pocheon, Republic of Korea | Hwang, J.H., Daejin University, Pocheon, Republic of Korea | Lim, D.M., Eue Gene General Food Ltd., Pocheon, Republic of Korea | Kang, Y.S., Eue Gene General Food Ltd., Pocheon, Republic of Korea | Chung, H.J., Daejin University, Pocheon, Republic of Korea
This study was conducted to determine the optimal extraction conditions for maca by comparing the yields, total polyphenol contents, superoxide dismutase (SOD)-like activity and the nitrite scavenging ability. The proximate composition analysis showed 6.57% moisture, 12.83% crude protein, 1.05% crude fat, 4.80% ash and 74.75% carbohydrate. Maca was extracted with 7 different solvents (water, methanol, ethanol, acetone, ethyl acetate, chloroform and hexane) and the extracts were tested for biological activities. The extraction yields of water, methanol and ethanol extracts were 46.2%, 21.4% and 16.8%, respectively. Acetone, ethyl acetate, chloroform and hexane exhibited very low extraction yield, ranging from 0.2 to 1.0%. Total polyphenol contents and the nitrite scavenging ability were the highest in water extract. Electron donating ability and the SOD-like activity were the highest in methanol extract. When water extract was drawn out at different extraction temperatures (30, 70, 100℃) and time (1, 3, 5 hr), the improved biological activities (total polyphenol contents, electron donating ability, SOD-like activity and nitrite scavenging ability) were found in extracts treated at 100℃ for 3 or 5 hrs.
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