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The metabolic formation profiles of macamides accompanied by the conversion of glucosinolates in maca ( Lepidium meyenii ) during natural air drying
Author(s) -
Zhang ShaoZhi,
Yang Fang,
Shao JinLiang,
Pu HongMei,
Ruan ZhenYuan,
Yang WanLin,
Li Hong
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14493
Subject(s) - glucosinolate , chemistry , food science , botany , biology , brassica
Summary Macamides, functional compounds found only in Lepidium meyenii Walpers, have gained interest in many fields of research due to its multiple bioactivities. Nevertheless, the mechanism by which macamides are synthesised is not thoroughly understood. In this study, the synthesis of six macamides and the conversion of three glucosinolates were studied systematically during a 6‐month natural air drying process. An investigation of synthesis profiles showed that the largest category of macamides, the major constituents of total macamides, has the same benzyl group as benzyl glucosinolate, which has higher content than other glucosinolates. The second largest group of macamides contains the same m ‐methoxybenzyl group as m ‐methoxybenzyl glucosinolate which is the second major constituent of total glucosinolates. The results from this study suggest that glucosinolates are one of the most important precursors of macamides. Compared with all other drying methods, natural air drying is the most suitable condition for the formation of macamides.