Simultaneous extraction of proteins and carbohydrates, including phenolics, antioxidants, and macamide B from Peruvian maca (Lepidium meyenii Walp.)
1
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
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.
Abstract
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.
참고문헌 (28)
- Alencar SM, "Chemical composition and biological activity of a new type of Brazilian propolis : Red propolis", J Ethnopharmacol, 113, pp.278~283 (2007)
- AOAC, "Official Methods of Analysis. 18th ed", AOAC International, ~ (2005)
- Berlowski A, "Antioxidant properties of medicinal plants from Peru", Food Nutr Sci, 4, pp.71~77 (2013)
- Bonoli M, "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, pp.5195~5200 (2004)
- Campos D, "Optimized methodology for the simultaneous extraction of glucosinolates, phenolic compounds and antioxidant capacity from maca(Lepidium meyenii)", Ind Crops Prod, 49, pp.747~754 (2013)
- Chen L, "The nutritional composition of maca in hypocotyls (Lepidium meyenii Walp.) cultivated in different regions of China", J Food Qual, 2017, pp.3749627~ (2017)
- Chen SX, "Optimization of ultrasoundassisted extraction, HPLC and UHPLC-ESI-Q-TOF-MS", MS analysis of main macamides and macaenes from maca(cultivars of Lepidium meyenii Walp), 2017, pp.22, 2196~
- Clement C, "Influence of colour type and previous cultivation on secondary metabolites in hypocotyls and leaves of maca(Lepidium meyenii Walpers)", J Sci Food Agric, 90, pp.861~869 (2010)
- Dini A, "Chemical composition of Lepidium meyenii", Food Chem, 49, pp.347~349 (1994)
- DuBois M, "Colorimetric method for determination of sugars and related substances", Anal Chem, 28, pp.350~356 (1956)
- Esparza E, "Bioactive maca(Lepidium meyenii)alkamides are a result of traditional Andean postharvest drying practices", Phytochem, 116, pp.138~148 (2015)
- Food energy: methods of analysis and conversion factors. Report of a Technical Workshop, "FAO", Food and Agriculture Organization of the United Nations, ~, pp.Food and Nutrition Paper 77 (2003)
- Gicai K, "Isolation, purification and antioxidant activity of polysaccharides from the leaves of maca (Lepidium meyenii)", Int J Biol Macromol, 107(Pt B), pp.2611~2619 (2018)
- 정한섭, "산 및 알칼리 처리에 의한 유채박의 유리당 추출", 한국식품영양과학회지, 40(11), pp.1575~1581 (2011), 한국식품영양과학회
- Ju ZY, "Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin", J Agric Food Chem, 51, pp.5207~5213 (2003)
- Lee YK, "Physicochemical and antioxidant properties of methanol extract from Maca (Lepidium meyenii Walp.) leaves and roots", Food Sci Technol, 39(Suppl. 1), pp.278~286 (2019)
- Liu W, "Optimization of total flavonoid compound extraction from Gynura medica leaf using response surface methodology and chemical composition analysis", Int J Mol Sci, 11, pp.4750~4763 (2010)
- Lowry OH, "Protein measurement with the Folin phenol reagent", J Biol Chem, 193, pp.265~275 (1951)
- Miller GL, "Use of dinitrosalicylic acid reagent for determination of reducing sugar", Anal Chem, 31, pp.426~428 (1959)
- Oancea S, "Effects of extraction conditions on bioactive anthocyanin content of Vaccinium corymbosum in the perspective of food applications", Procedia Eng, 42, pp.489~495 (2012)
- Peres NSL, "Medicinal effects of Peruvian maca(Lepidium meyenii) : A review", Food Funct, 11, pp.83~92 (2020)
- Putnik P, "Influence of acidity and extraction time on the recovery of flavonoids from grape skin pomace optimized by response surface methodology", Chem Biochem Eng Q, 30, pp.455~464 (2016)
- Richter BE, "Accelerated solvent extraction : A technique for sample preparation", Anal Chem, 68, pp.1033~1039 (1996)
- Shi J, "Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution", J Food Agric Environ, 1, pp.42~47 (2003)
- Stratil P, "Determination of total content of phenolic compounds and their antioxidant activity in vegetables-evaluation of spectrophotometric methods", J Agric Food Chem, 54, pp.607~616 (2006)
- Wang S, "Chemical composition and health effects of maca(Lepidium meyenii)", Food Chem, 288, pp.422~443 (2019)
- Yabar E, "Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) eco-types during preharvest, harvest and postharvest drying", Food Chem, 127, pp.1576~1583 (2011)
- Zha S, "Extraction, purification and antioxidant activities of the polysaccharides from maca(Lepidium meyenii)", Carbohydr Polym, 111, pp.584~587 (2014)