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

Yun-Kyung LEE,Yoon Hyuk CHANG

doi:10.1590/fst.03818

Abstract

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.

Highlights

Maca (Lepidium meyenii Walp.), a member of family Brassicaceae, is cultivated mainly in the central Andes of Peru at elevations of 3500-4500 m above sea level and freezing temperatures (Wang et al, 2007)
The phytochemical properties and antioxidant activities of the methanol extracts from maca leaves and roots were evaluated
Total of 25 chemical compounds were identified by LC-Q-TOF and used for classification of chemical compositions and antioxidant activities of the methanol extracts from maca leaves and roots

Summary

Introduction

Maca (Lepidium meyenii Walp.), a member of family Brassicaceae, is cultivated mainly in the central Andes of Peru at elevations of 3500-4500 m above sea level and freezing temperatures (Wang et al, 2007) These plants can be distinguished by their root colors, which are yellow, purple, white, gray, and black (Zhang et al, 2017). Maca has been consumed in juices, soups, extracts, and processed foods enriched with maca flour, and its availability in pills helped its commercialization in the international market, especially in Europe and Asia with functional and medicinal claims (Omran et al, 2010). The main objectives of the present study were to uncover the antioxidant properties and characterize the detailed chemical compositions of the methanol extracts from maca leaves and roots using modern techniques including LC-Q-TOF analyses and to further promote its food and pharmaceutical applications

Objectives

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Results

Conclusion