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http://dx.doi.org/10.20878/cshr.2017.23.8.013

Component Analysis and Antioxidant Activity of Maca  

Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University/Research Institute of Biomaterial, Hallym Polytechnic University)
Kim, Oak-Lan (Dept. of Restaurant Management, Korea Tourism College)
Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University)
Publication Information
Culinary science and hospitality research / v.23, no.8, 2017 , pp. 137-144 More about this Journal
Abstract
This study examined the components and physicochemical properties of Lepidium meyenii as a natural health food source. To accomplish this objective, the general and antioxidative contents of Lepidium meyenii were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 56.04%, 33.77%, 1.49%, and 3.7%, respectively(dry wright basis). Total phenol contents of the 70% ethanolic extracts of Lepidium meyenii were 189.9 mg/g, 152.5 mg/g. Total flavonoid contents of the 70% ethanolic extracts were 166.0 mg/g, 78.2 mg/g. The antioxidative activities of Lepidium meyenii were significantly increased in a dose dependent manner on DPPH(1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity, reducing power. The general nutrients and other antioxidant bioactive materials in Lepidium meyenii were also potential materials for good health food.
Keywords
Lepidium meyenii; Nutrients; Total flavonoid; Total phenolics; Antioxidants;
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Times Cited By KSCI : 9  (Citation Analysis)
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