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

Descripción del Articulo

The authors are thankful to Ecoandino s.a.c for the maca material. This research was supported by the Consejo Nacional de Ciencia y Tecnología (CONCYTEC), Peru.
Detalles Bibliográficos
Autores: Yábar E., Pedreschi R., Chirinos R., Campos D.
Formato: artículo
Fecha de Publicación:2011
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/693
Enlace del recurso:https://hdl.handle.net/20.500.12390/693
https://doi.org/10.1016/j.foodchem.2011.02.021
Nivel de acceso:acceso abierto
Materia:thioglucosidase
Drying process
Glucosinolate contents
Glucosinolates
Lepidium meyenii
Maca
Methoxy
Myrosinase
Postharvest
Processing technique
Derivatives
Drying
glucosinolate
article
controlled study
https://purl.org/pe-repo/ocde/ford#4.04.01
id CONC_ecd61c2927a51d4cd2827509ecb94a2a
oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/693
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
title Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
spellingShingle Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
Yábar E.
thioglucosidase
Drying process
Glucosinolate contents
Glucosinolates
Lepidium meyenii
Maca
Methoxy
Myrosinase
Postharvest
Processing technique
Derivatives
Drying
glucosinolate
article
controlled study
https://purl.org/pe-repo/ocde/ford#4.04.01
title_short Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
title_full Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
title_fullStr Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
title_full_unstemmed Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
title_sort Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
author Yábar E.
author_facet Yábar E.
Pedreschi R.
Chirinos R.
Campos D.
author_role author
author2 Pedreschi R.
Chirinos R.
Campos D.
author2_role author
author
author
dc.contributor.author.fl_str_mv Yábar E.
Pedreschi R.
Chirinos R.
Campos D.
dc.subject.none.fl_str_mv thioglucosidase
topic thioglucosidase
Drying process
Glucosinolate contents
Glucosinolates
Lepidium meyenii
Maca
Methoxy
Myrosinase
Postharvest
Processing technique
Derivatives
Drying
glucosinolate
article
controlled study
https://purl.org/pe-repo/ocde/ford#4.04.01
dc.subject.es_PE.fl_str_mv Drying process
Glucosinolate contents
Glucosinolates
Lepidium meyenii
Maca
Methoxy
Myrosinase
Postharvest
Processing technique
Derivatives
Drying
glucosinolate
article
controlled study
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.04.01
description The authors are thankful to Ecoandino s.a.c for the maca material. This research was supported by the Consejo Nacional de Ciencia y Tecnología (CONCYTEC), Peru.
publishDate 2011
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2011
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/693
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.foodchem.2011.02.021
dc.identifier.scopus.none.fl_str_mv 2-s2.0-79953213982
url https://hdl.handle.net/20.500.12390/693
https://doi.org/10.1016/j.foodchem.2011.02.021
identifier_str_mv 2-s2.0-79953213982
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Food Chemistry
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Food Chemistry
publisher.none.fl_str_mv Food Chemistry
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
_version_ 1839175582144790528
spelling Publicationrp01668600rp01539500rp01538500rp01542500Yábar E.Pedreschi R.Chirinos R.Campos D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2011https://hdl.handle.net/20.500.12390/693https://doi.org/10.1016/j.foodchem.2011.02.0212-s2.0-79953213982The authors are thankful to Ecoandino s.a.c for the maca material. This research was supported by the Consejo Nacional de Ciencia y Tecnología (CONCYTEC), Peru.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.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengFood ChemistryFood Chemistryinfo:eu-repo/semantics/openAccessthioglucosidaseDrying process-1Glucosinolate contents-1Glucosinolates-1Lepidium meyenii-1Maca-1Methoxy-1Myrosinase-1Postharvest-1Processing technique-1Derivatives-1Drying-1glucosinolate-1article-1controlled study-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest dryinginfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/693oai:repositorio.concytec.gob.pe:20.500.12390/6932024-05-30 15:58:35.559http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="69dee530-b682-42f5-876f-7a5e043432d4"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying</Title> <PublishedIn> <Publication> <Title>Food Chemistry</Title> </Publication> </PublishedIn> <PublicationDate>2011</PublicationDate> <DOI>https://doi.org/10.1016/j.foodchem.2011.02.021</DOI> <SCP-Number>2-s2.0-79953213982</SCP-Number> <Authors> <Author> <DisplayName>Yábar E.</DisplayName> <Person id="rp01668" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Pedreschi R.</DisplayName> <Person id="rp01539" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Chirinos R.</DisplayName> <Person id="rp01538" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Campos D.</DisplayName> <Person id="rp01542" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Food Chemistry</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>thioglucosidase</Keyword> <Keyword>Drying process</Keyword> <Keyword>Glucosinolate contents</Keyword> <Keyword>Glucosinolates</Keyword> <Keyword>Lepidium meyenii</Keyword> <Keyword>Maca</Keyword> <Keyword>Methoxy</Keyword> <Keyword>Myrosinase</Keyword> <Keyword>Postharvest</Keyword> <Keyword>Processing technique</Keyword> <Keyword>Derivatives</Keyword> <Keyword>Drying</Keyword> <Keyword>glucosinolate</Keyword> <Keyword>article</Keyword> <Keyword>controlled study</Keyword> <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.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.210282
Glucosinolate content and myrosinase activity evolution in three maca (Lepidium meyenii Walp.) ecotypes during preharvest, harvest and postharvest drying
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

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