Abstract
The present work aimed to study the bioaccessibility of diosgenin, fatty acid and mineral profile in different types of Peruvian maca (Lepidium meyenii Walp). Analyzes of minerals, fatty acids, saponins and bioaccessibility of diosgenin were performed. For minerals the values were detected: commercial litter (MC) 490.65mg / 100g of Ca, 1472.65mg / 100g of K, in red litter (MV) 1478.25mg / 100g of K and 670.25mg / 100g of Ca, yellow yellow (MA) 875.65mg / 100g Ca, 1215.25mg / 100g K. The highest concentrations of fatty acids were related to the unsaturated portion. % oleic acid in the red stretcher. Regarding the saponin and diosgenin content, the commercial litter presented the highest contents 250.33mg / 100g for saponins, and 340.56µg / ml for diosgenin. These results emphasize the importance of the consumption of this nutrient-rich vegetable with effective action on human metabolism (p <0.05).
Highlights
Bioavailability can be defined as the proportion of an ingested nutrient available for use or store by the body (Castenmiller & West, 1998)
The present work aimed to study the bioaccessibility of diosgenin, fatty acid and mineral profile in different types of Peruvian maca (Lepidium meyenii Walp)
Maca was a good source of minerals, especially Ca2+ and K+, and the unsaturated fatty acids, linoleic and linolenic acid
Summary
Bioavailability can be defined as the proportion of an ingested nutrient available for use or store by the body (Castenmiller & West, 1998). This is defined as the fraction of ingested nutrients transferred during digestion to micelles and absorbed by intestines (Stahl et al, 2002). Consumption of Peruvian maca (Lepidium meyenii Walp) is associated with hormonal secretion regulation, metabolism stimulation, memory improvement, and action against depression, anemia, leukemia, AIDS, cancer, and alcoholism (Quiros & Aliaga, 1997; Cárdenas, 2005). Peruvian maca contains a variety of phytochemicals like campesterol, stigmasterol, betasitosterol, benzyl isothiocyanates, catechins, and various glucosinolates (Zheng et al 2000; Li et al 2001) that have shown significant potential as antioxidants (Sandoval et al, 2002)
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