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Journal of Food Quality
Volume 2017 (2017), Article ID 3185945, 10 pages
https://doi.org/10.1155/2017/3185945
Research Article

Correlations between Antioxidant Activity and Alkaloids and Phenols of Maca (Lepidium meyenii)

Research Institute of Resource Insects, Chinese Academy of Forestry, Bailongsi, Kunming, Yunnan 650224, China

Correspondence should be addressed to Jin Gan; moc.621@836nijnag

Received 28 April 2017; Revised 5 September 2017; Accepted 16 September 2017; Published 15 October 2017

Academic Editor: Ángel A. Carbonell-Barrachina

Copyright © 2017 Jin Gan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The antioxidant capacity of maca has been considered to be the basis for other bioactivities, and revealing the active antioxidant compounds would help to elucidate a variety of bioactive compounds. In this study, the correlation between the antioxidant activity of maca and secondary metabolites, including ferric reducing antioxidant potential (FRAP), hydroxyl radical scavenging ability (HRSA), lipid peroxidation inhibition ability (LPIA), total phenolic contents (TPCs), total alkaloid contents (TACs), and total sterol contents (TSCs), was investigated by measuring. Chloroform was selected to be an efficient extraction solvent for antioxidant compounds in maca by polarity fractions test. The results showed that TPC exhibited significant linear correlations () to FRAP and LPIA, while TAC had significant linear correlations () to FRAP, HRSA, and LPIA. These results suggested that alkaloids and phenols were the most important substances for the antioxidation of maca, of which the antioxidant effect of alkaloids seemed to be higher than that of phenols.