JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quality Characteristics of Drink with Maca (Lepidium meyenii) Extract and Evaluation of Its Antioxidant Activity during Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.669-677
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.669
 Title & Authors
Quality Characteristics of Drink with Maca (Lepidium meyenii) Extract and Evaluation of Its Antioxidant Activity during Storage
Jeon, In-Sook; Kang, Yong-Soo; Chung, Hai-Jung;
  PDF(new window)
 Abstract
The objective of this study was to develop a functional drink using maca extract, and to evaluate the latter's antioxidative activity during storage. Maca extract was added in five different content percentages (0, 8, 16, 24, and 32%), and the physicochemical properties were investigated. The pH of the control drink was lower than that of the drink to which maca extract was added. The increased with the increasing amount of maca extract. The Hunter L value decreased while the yellowness (b) value increased as the maca extract level increased. The results of the consumer acceptance test showed that no significant differences in overall acceptability were observed between the control and the 8%-, 16%-, and 24% maca-added drinks. Therefore, it is suggested that up to 24% maca extract can be added to drinks without depressing the quality. The changes in the total polyphenol content, DPPH radical, superoxide anion radical activity, and tyrosinase inhibitory effect were monitored during storage at 4 and for four weeks. The results showed that there was a gradual decrease in the total polyphenol content and antioxidant activities after four-week storage, and the drinks containing maca extract exhibited a smaller decrease in antioxidant activity than did the control drink. Moreover, microbial growth was not shown during the same periods.
 Keywords
maca;drink;antioxidant activity;storage;
 Language
Korean
 Cited by
 References
1.
Kim EM (2011) Formulation and quality characteristics of Noni drinks mixed with red Ginseng, Rubus Coreanus and Pomegranate extracts. Korean J Culinary Res, 17, 259-269

2.
Kang MK, Kim IC, Chang KH (2010) Optimization of production and antioxidant effects of drink prepared using hot-water extracts of Polygonatum odoratum, Houttuynia cordata, and Lycium chinensis. Korean J Food Preserv, 17, 835-846

3.
Bae MJ, Kim SJ, Ye EJ, Nam HS, Park EM (2008) Study on the chemical composition of lotus root and functional evaluation of fermented lotus root drink. Korean J Food Culture, 23, 222-227

4.
Lim SD, Seong KS, Kim KS, Han DU (2007) Effects of fermented milk with hot water extract from Acanthopanax senticosus and Codonopsis lanceolata on the immune status of mouse. Korean J Food Sci Technol, 39, 323-329

5.
Hur NY, Baek EK (2005) Development of traditional drinks using Sangmaksan. Korean J Culinary Res, 11, 166-178

6.
Kim JH, Kim JG, Kang UW, Kim GY, Choe MS, Mun GD (2003) Preparation of functional healthy drinks by ethanol extracts from defatted safflower seed cake. J Korean Soc Food Sci Nutr, 32, 1039-1045 crossref(new window)

7.
Wang YW, Wang YW, McNeil B, Harvey LM (2007) Maca: an Anden crop with multi-pharmacological functions. Food Res Int, 40, 783-792 crossref(new window)

8.
Cicero AFG, Banderi E, Arletti RE (2001) Lepidium meyenii walp improves sexual behaviour in male rats independently from its action on spontaneous locomotor activity. J Ethnopharmacol, 75, 225-229 crossref(new window)

9.
Zheng BL, He K, Kim CH, Rogers L, Shao Y, Huang ZY, Lu Y, Yan ST, Qien LC, Zheng QY (2000) Effect of a lipidic extract from Lepidium meyenii on sexual behavior in mice and rats. Urology, 55, 598-602 crossref(new window)

10.
Rubio R, Caldas R, Davila S, Gasco M, Gonzales GF (2006) Effect of three different cultivars of Lepidium meyenii (Maca) on learning and depression in ovariectomized mice. BMC Complement Altern Med, 6, 23-29 crossref(new window)

11.
Rubio J, Dang H, Gong M, Liu X, Chen SI, Gonzales GF (2007) Aqueous and hydroalcoholic extracts of black Maca (Lepidium meyenii) improve scopolamine-induced memory impairment in mice. Food Chem Toxicol. 45, 1882-1890 crossref(new window)

12.
Sandoval M, Okuhama NN, Angeles FM, Melchor VV, Condezo LA, Lao J, Miller MJS (2002) Antioxidant activity of the cruciferous vegetable Maca (Lepidium meyenii). Food Chem, 79, 207-213 crossref(new window)

13.
Kwon YS, Jeon IS, Hwang JH, Lim DM, Kang YS, Chung HJ (2009) Biological activities of maca (Lepidium meyenii) extracts. J Korean Soc Food Sci Nutr 38, 817-823 crossref(new window)

14.
Folin O, Denis W (1912) On phosphotungastic-phosphomolybdic compounds as color reagent. J Biol Chem, 12, 239-243

15.
Wang J, Yuan X, Jin Z, Tian Y, Song H (2007) Free radical and reactive oxygen species scavenging activities of peanut skins extract. Food Chem, 104, 242-250 crossref(new window)

16.
Yagi A, Kanbara T, Morinobu N (1987) Inhibition of mushroom-tyrosinase by aloe extract. Planta Med, 53, 517-519 crossref(new window)

17.
Min SH, Park HO, Oh HS (2002) A study on the properties of hot water extracts of Korean dried tangerine peel and development of drink by using it. Korean J Soc Food Cookery Sci, 18, 51-56

18.
Joo HK, Jung DK, Kim ND (1991) Changes of composition during storage of Ginseng drink product. Hanguk Nonghwahak Hoechi, 34, 339-343

19.
Kang ST, Jeong CH, Joo OS (2009) Physicochemical properties and antioxidant activities of green tea with reference to extraction conditions. Korean J Food Preserv 16, 946-952

20.
Kim HH, Park GS, Jeon JR (2007) Quality characteristics and storage properties of sikhe prepared with extracts from Hovenia dulcis THUNB. Korean J Food Cookery Sci, 23, 848-857

21.
Chung HJ, Park HN, Chu YR, Jeon IS, Kang YS (2010) Quality characteristics and antioxidant activity of syrup added with Maca (Lepidium meyenii) extract. Korean J Food Preserv, 17, 236-242

22.
Lee JM, Kang BH, Lee SH (2009) Analysis of quality change during preservation by a prototype drink containing a Helianthus annuus seed extracts. Korean J Food Preserv, 16, 299-303

23.
Hong SP, Jeong HS, Jeong EJ, Shin DH (2006) Quality characteristic of drink with Gastrodia elata Blume extracts. J Fd Hyg Safety, 21, 31-35

24.
Lee SY, Yoo KM, Moon BK, Hwang IK (2010) A study on the development of vinegar drink using yacon roots (Smallanthus sonchifolius) and analysis of components changes during the fermentation. Korean J Food Cookery Sci, 26, 95-103

25.
Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS (2008) Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J Food Sci Technol, 40, 166-170

26.
Lee SY, Shin YJ, Park JH, Kim SM, Park CS (2008) An analysis of the Gyungoko's ingredients and a comparison on study on anti-oxidation effects according to the kinds of extract. Kor J Herbology, 23, 123-136

27.
Chung HJ, Chu YR, Park HN, Jeon IS, Kang YS (2010) Influence of the addition of Maca (Lepidium meyenii) hot water extract on the quality and antioxidant activity of yogurt. Korean Soc Food Culture, 25, 334-341

28.
Ko WJ, Ko KS, Kim YD, Jeong KW, Lee SH, Koh JS (2006) Changes in functional constituents and stability of green tea drink during different storing conditions. Korean J Food Preserv, 13, 421-426

29.
Yoon WJ, Lee JA, Kim JY, Oh DJ, Jun YH, Lee WJ, Park SY (2006) Anti-oxidant activities and anti-inflammatory effects on Artemisia scoparia. Korean J Pharmacogn, 37, 235-240

30.
Lerch K (1978) Amino acid sequence of tyrosinase from Nurospora crassa. Proc Natl Acad Sci, 75, 3635-3539 crossref(new window)