Glucosinolate contents in maca (Lepidium peruvianum Chacón) seeds, sprouts, mature plants and several derived commercial products
By Genying Li, Uwe Ammermann, C. Quiros. Economic Botany, 2001
108 citations recorded by the source corpus.
Several products derived from processed maca hypocotyls (Lepidium peruvianum Chacón, previously known asL. meyenii Walp.) were surveyed for glucosinolate content and quantified by HPLC analysis. These included pills, capsules, flour, liquor, tonic and mayonnaise. Different plant organs such as fresh hypocotyls and leaves, seeds, dry hypocotyls, and sprouts were also included in the survey. The most abundant glucosinolates detected in fresh and dry hypocotyls and leaves were the aromatic glucosinolates, benzylglucosinolate (glucotropaeolin) and p-methoxybenzylglucosinolate. Maca seeds and sprouts differed in profile from hypocotyls and leaves due to the modification of benzylglucosinolate. No glucosinolates were detected in liquor and tonic, while mayonnaise had only trace amounts of those glucosinolates. It had instead allylglucosinolate (sinigrin), which is an aliphatic glucosinolate. The pills, capsules and flour had the same glucosinolates as those observed in hypocotyls, but in variable amounts. The richest sources of glucosinolates were seeds, fresh hypocotyls and sprouts, in that order.ResumenSe determinaron glucosinolatos por HPLC (cromatografía líquida de alto rendimiento) en la maca (Lepidium peruvianum Chacón,antes L. meyenii Walp.) y en varios de sus productos derivados. Estos incluyeron comprimidos, cápsulas, harina, licor, tonico y mayonesa de maca. Además de plántulas, se muestrearon semillas, hojas e hipocotilos frescos, así como hipocotilos secos. Los glucosinolatos más abundantes detectados en hojas y en hipocotilos frescos y secos fueron los aromáticos benzylglucosinolato (glucotropaeolin) y p-methoxybenzylglucosinolato. Las plántulas y semillas mostraron perfiles de glucosinolatos diferentes al de las hojas e hipocotilos debido a la modificación de benzylglucosinolato. No se detectaron glucosinolatos en el licor y tonico, mientras que el contenido de estos en la mayonesa fue mínimo. Esta mas bien mostro el glucosinolato alifático allylglucosinolato (sinigrin). Los comprimidos, cápsulas, y harina mostraron el mismo perfil de glucosinolatos que el de los hipocotilos. En orden de mayor a menor las fuentes más ricas en glucosinolatos fueron las semillas, hipocotilos frescos y plántulas.
Subfields: Molecular Biology, Organic Chemistry, Plant Science
View Paper: https://www.semanticscholar.org/paper/73ecae09037b4c80ff5e67ead389a0cc71a8b8bc
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Molecular Biology
In Plant Science
Citations in the corpus
- Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying (2011, methodology): “Glucosinolate content in fresh maca is about 1%, which is about 100 times more than that found in cruciferous crops, such as cabbage, cauliflower and broccoli (Li et al., 2001).”
- Brassicaceae in Agriculture (2011, background): “2007); Lepidium peruvianum (Li et al. 2001); and 3 Zilla spp.”