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KMID : 1134820180470050543
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 5 p.543 ~ p.549
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Process Optimization of Methanol Extract from Maca Leaves and Its Physicochemical Properties
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Lee Yun-Kyung
Chang Yoon-Hyuk
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Abstract
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Maca (Lepidium meyenii) is one of the Brassicaceae families and possesses high nutrition components for the improvement in antioxidant, sexual, and brain functions. The object of the study was to investigate the physicochemical, structural, and antioxidant properties of methanol extract from maca leaves. The optimal conditions to produce methanol extract from maca leaves were 70% (w/v) methanol of extraction solvent, 70°C of extraction temperature, and 3 h of extraction time. Structural properties of the methanol extract were characterized using FT-IR, NMR, and XRD analysis. In FT-IR analysis, the methanol extract showed the peaks at 890, 1,056, and 1,405 cm-1, which correspond to β-(1→4)-glycosidic linkage, C-O-C stretching, and symmetric CH2 bending vibration of cellulose in the methanol extract, respectively. From 1H NMR analysis of the methanol extract, the peaks at 3.0∼5.5 ppm were associated with the presence of cellulose. 13C NMR analysis showed that the peaks of cellulose in the methanol extract were observed at 55∼110 ppm. XRD analysis confirmed the presence of crystalline regions of the cellulose in the methanol extract. The methanol extract was turned out to have the higher water holding content than the oil holding content. Antioxidant activities of the methanol extract were evaluated by ABTS radical scavenging activities and superoxide dismutase (SOD) like scavenging activities. The antioxidant activities of the methanol extract were increased with increasing concentration.
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KEYWORD
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maca leaves, physicochemical property, cellulose
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