Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Component Analysis and Antioxidant Activity of Maca

마카(Lepidium meyenii)의 부위별 함유성분 및 항산화 활성 비교

  • 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)
  • 박성진 (한림성심대학교 관광외식조리과/한림성심대학교 생물소재연구소) ;
  • 김옥란 (한국관광대학교 외식경영과) ;
  • 나영아 (을지대학교 식품산업외식학과)
  • Received : 2017.11.08
  • Accepted : 2017.12.13
  • Published : 2017.12.30
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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

References

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