Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots

• Autor(a) principal: LEE,Yun-Kyung
• Data de Publicação: 2019
• Outros Autores: CHANG,Yoon Hyuk
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500278
• topic: antioxidant activity; leaves; maca; phytochemical properties; roots

Abstract In this study, we examined the phytochemical properties and antioxidant activities of the methanol extracts of maca (Lepidium meyenii Walp.) leaves and roots. A total of 25 chemical compounds were identified by LC-Q-TOF and classified as saponins, phenols, flavonoids, steroids, alkybenzenes, and amines. Among all the chemical compounds identified, three saponins (tanshinone I, panaxytriol, and rotundifolioside), one phenol (gingerol), and one steroid (ergosterol peroxide) were found in the both leaf and root extracts. Levels of saponins, phenols, and flavonoids in the methanol extract from maca leaves were significantly higher than in the extract of roots. Antioxidant activities (1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and ferric reducing ability of plasma) of the methanol extracts of maca leaves were higher than those of the roots. Antioxidant activities were highly correlated with total phenol content in the methanol extracts of maca leaves. Therefore, the methanol extract from maca leaves exhibited higher antioxidant activities than those of roots, and could be used as a nutritional material with potential health benefits.