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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.12
- 수록면
- 868 - 877 (10page)
이용수
초록· 키워드
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Maca (Lepidium meyenii Walp.) has been used for nutritional and traditional purposes, owing to its chemical composition and the presence of bioactive compounds. This study aimed to develop and optimize a maceration-based method for the simultaneous extraction of total phenolic compounds (TPCs), total flavonoids (TFs), radical-scavenging activity (RSA), soluble proteins (SPs), total sugars (TSs), reducing sugars (RSs), and macamide B from maca using 95% ethanol and acidified ethanol. The effects of extraction parameters, including temperature, solvent-to-solid ratio, time, and acid concentration, on the extraction yield of TPCs, TFs, RSA, SPs, TSs, RSs, and macamide B were investigated. Optimal extraction was achieved at 40-60℃ for 5-7.5 h with the solvent-to-solid ratio of 100:10. The addition of hydrochloric acid (HCl) to ethanol significantly improved the extraction yield, and maximum extraction was achieved using 1 N HCl in ethanol. The RSA of the ethanolic extracts showed a significant linear correlation (p<0.001) with total extraction yield, TPCs, SPs, and TSs. These results imply that polyphenolic compounds, SPs/peptides, and polysaccharides are important determinants for the antioxidant function of maca. The optimized condition may be employed in nutraceutical industries to extract bioactive compounds from maca.
목차
Abstract
Introduction
Materials and methods
Results and Discussion
Conclusions
References
참고문헌 (28)
참고문헌 신청
Alencar SM / 2007 / Chemical composition and biological activity of a new type of Brazilian propolis : Red propolis / J Ethnopharmacol 113:278~283
AOAC / 2005 / Official Methods of Analysis. 18th ed / AOAC International
Berlowski A / 2013 / Antioxidant properties of medicinal plants from Peru / Food Nutr Sci 4:71~77
Bonoli M / 2004 / Antioxidant phenols in barley (Hordeum vulgare L.) flour: Comparative spectrophotometric study among extraction methods of free and bound phenolic compounds / J Agric Food Chem 52:5195~5200
Campos D / 2013 / Optimized methodology for the simultaneous extraction of glucosinolates, phenolic compounds and antioxidant capacity from maca(Lepidium meyenii) / Ind Crops Prod 49:747~754
AOAC / 2005 / Official Methods of Analysis. 18th ed / AOAC International
Berlowski A / 2013 / Antioxidant properties of medicinal plants from Peru / Food Nutr Sci 4:71~77
Bonoli M / 2004 / Antioxidant phenols in barley (Hordeum vulgare L.) flour: Comparative spectrophotometric study among extraction methods of free and bound phenolic compounds / J Agric Food Chem 52:5195~5200
Campos D / 2013 / Optimized methodology for the simultaneous extraction of glucosinolates, phenolic compounds and antioxidant capacity from maca(Lepidium meyenii) / Ind Crops Prod 49:747~754
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UCI(KEPA) : I410-ECN-0101-2022-059-000126900