Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying

Yabar, Emilio; Pedreschi, Romina; Chirinos, Rosana; Campos, David

Abstract

Glucosinolate profiles, glucosinolate contents and myrosinase activity were evaluated in yellow, red and black hypocotyls of maca during pre-harvest, at harvest and during post-harvest drying. At harvest, six glucosinolates (GLs) were identified: 5-methylsulfinylpentyl, 4-hydroxybenzyl, benzyl, 3-methoxybenzyl, 4-hydroxy-3-indolylmethyl and 4-methoxy-3-indolylmethyl, of which benzyl glucosinolate was the most abundant in the three ecotypes, representing 80% of the total GLs. A significant increase in GLs was observed for the three ecotypes during the 90 days before harvest and during the 15-30 days of post-harvest drying. This was followed by an important decrease of GLs during the 30-45 day period, which was attributed to cell breakdown, due to fluctuations in temperatures during the drying process, and was correlated with a high myrosinase action. During the last period of post-harvest drying, GLs were much lower and correlated to lower myrosinase activity and lower maca hypocotyl humidity. A combination of artisanal and other processing techniques should be utilised, in order to best preserve maca glucosinolates. (C) 2011 Elsevier Ltd. All rights reserved.

Más información

Título según WOS: ID WOS:000289830000023 Not found in local WOS DB
Título de la Revista: FOOD CHEMISTRY
Volumen: 127
Número: 4
Editorial: Elsevier
Fecha de publicación: 2011
Página de inicio: 1576
Página final: 1583
DOI:

10.1016/j.foodchem.2011.02.021

Notas: ISI