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Macamides present in the commercial maca (Lepidium meyenii) products and the macamide biosynthesis affected by postharvest conditions
Chen, Jin-jin1; Zhao, Qing-sheng1; Liu, Yi-lan2; Gong, Peng-fei1,3; Cao, Li-li1; Wang, Xiao-dong1; Zhao, Bing1
2017
Source PublicationINTERNATIONAL JOURNAL OF FOOD PROPERTIES
ISSN1094-2912
Volume20Issue:12Pages:3112-3123
Abstract

Macamides are bioactive and marker compounds of maca (Lepidium meyenii). Thirty-five commercial maca products were surveyed for macamide composition and content by HPLC-UV/MS. Significant variations of macamide content were found in these products (69-2738 g/g). Analysis of the macamide biosynthetic pathway suggests that: (a) glucosinolate catabolism, (b) lipid hydrolysis, and (c) amide formation are key steps controlling macamide accumulation in the tissues during the postharvest drying process. Therefore, we further investigated the effects of sample forms, drying temperatures, and storage times on macamide accumulation. Our results show that (1) powdered maca provided the largest macamide accumulation followed by sliced hypocotyls, while whole roots displayed a significantly reduced amide-generating potential; (2) the ideal temperature for macamide formation is about 30 degrees C; (3) macamide content increases continuously along with storage time; (4) exposure to air results in the percentage of unsaturated macamides decreasing. These findings provide useful insights which can be applied in the industrial manufacture of maca products with higher content of bioactive amides.

KeywordLepidium Meyenii Maca Macamides Commercial Products Influence Factors
SubtypeArticle
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine
DOI10.1080/10942912.2016.1274905
Indexed BySCI
Language英语
WOS KeywordMyrosinase
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
Funding OrganizationChina's high-tech research program - 863 Program(2012AA021702-4)
WOS IDWOS:000418581500024
Citation statistics
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/23533
Collection研究所(批量导入)
Corresponding AuthorZhao, Bing
Affiliation1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing, Peoples R China
2.Univ Nebraska, Dept Chem & Biomol Engn, Lincoln, NE USA
3.Univ Chinese Acad Sci, Dept Chem Engn, Beijing, Peoples R China
Recommended Citation
GB/T 7714
Chen, Jin-jin,Zhao, Qing-sheng,Liu, Yi-lan,et al. Macamides present in the commercial maca (Lepidium meyenii) products and the macamide biosynthesis affected by postharvest conditions[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2017,20(12):3112-3123.
APA Chen, Jin-jin.,Zhao, Qing-sheng.,Liu, Yi-lan.,Gong, Peng-fei.,Cao, Li-li.,...&Zhao, Bing.(2017).Macamides present in the commercial maca (Lepidium meyenii) products and the macamide biosynthesis affected by postharvest conditions.INTERNATIONAL JOURNAL OF FOOD PROPERTIES,20(12),3112-3123.
MLA Chen, Jin-jin,et al."Macamides present in the commercial maca (Lepidium meyenii) products and the macamide biosynthesis affected by postharvest conditions".INTERNATIONAL JOURNAL OF FOOD PROPERTIES 20.12(2017):3112-3123.
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