Quality Characteristics and Antioxidant Activity of Syrup Added with Maca (Lepidium meyenii) Extract

마카 추출액 첨가에 따른 시럽의 품질특성과 항산화성

  • 정해정 (대진대학교 식품영양학과) ;
  • 박한나 (대진대학교 식품영양학과) ;
  • 추영란 (대진대학교 식품영양학과) ;
  • 전인숙 (대진대학교 식품영양학과) ;
  • 강용수 (유진종합식품)
  • Received : 2009.12.22
  • Accepted : 2010.03.26
  • Published : 2010.04.30


This study was conducted to develop a functional syrup by using maca extract. Five different levels (0%, 7%, 14%, 21%, 28%) of maca extract was added and the physicochemical properties were investigated. The pH of control syrup was lower than that of syrup added with maca extract. Viscosity increased with increasing amount of maca extract. Hunter L value decreased while b value increased as maca extract level increased. Results of consumer acceptance test revealed that no significant differences in flavor, sweet taste and overall acceptability were observed among samples. Therefore, it is suggested that maca extract can be incorporated into syrup up to 28% without depressing the quality. Total polyphenol content and DPPH radical, superoxide anion radical and hydroxyl radical scavenging tests were conducted in view of estimating the functionality of maca syrup. Results showed that incorporation of maca extract into syrup exhibited higher polyphenol content and DPPH radical and superoxide anion radical scavenging activity than control syrup (p<0.05).


  1. Wang Y.W., Wang Y.W., McNeil B. and Harvey L.M. (2007) Maca: an Anden crop with multi-pharmacological functions. Food Res. Int., 40, 783-792 https://doi.org/10.1016/j.foodres.2007.02.005
  2. Balick, M.J. and Lee, R. (2002) Maca: from traditional food crop to energy and libido stimulant. Altern. Ther. Health Med., 8, 96-98
  3. Valentova K., Stejskal D., Bartek J., Dvorackova S., Kren V., Ulrichova J. and Simanek V. (2007) Maca (Lepidium meyenii) and yacon (Smallanthus sonchifolius) in combination with silymarin as food supplements: In vivo safety assessment. Food Chem. Toxicol., 46, 1006-013
  4. Valentova K., Cvak L., Muck A., Ulrichova J. and Simanek V. (2003) Antioxidant activity of extracts from the leaves of Smallanthus sonchifollus. Eur. J. Nutr., 42, 61-66 https://doi.org/10.1007/s00394-003-0402-x
  5. Cicero AFG., Bandieri E. and Arletti R. (2001). Lepidium meyenii Walp improves sexual behaviour in male rats independently from its action on spontaneous locomotor activity. J. Ethnopharmacol., 75, 225-229 https://doi.org/10.1016/S0378-8741(01)00195-7
  6. Rubio J., Dang H., Gong M., Liu X., Chen S. and Gonzales G.F. (2007) Aqueous and hydroalcoholic extracts of Black Maca (Lepidium meyenii) improve scopolamine-induced memory impairment in mice. Food Chem. Toxicol., 45, 1882-1890 https://doi.org/10.1016/j.fct.2007.04.002
  7. Kwon Y. S., Jeon I. S., Hwang J. H., Lim D. M., Kang Y. S., Chung H. J. (2009) Biological activities of Maca (Lepidium meyenii) Extracts. J. Korean Soc. Food Sci. Nutr., 38, 817-823 https://doi.org/10.3746/jkfn.2009.38.7.817
  8. Nagai T. and Yukimoto T. (2003) Preparation and functional properties of beverages made from sea algae. Food Chem., 81, 327-332 https://doi.org/10.1016/S0308-8146(02)00426-0
  9. Kim J.H., Park J.H., Park S.D., Choi S.Y., Seong J.H. and Moon K.D. (2002) Preparation and antioxidant activity of health drink with extract powders from safflower (Carthamus tinctorius L.) seed. Korean J. Food Sci. Technol., 34, 617-624
  10. Kim J.H., Kim J.K., Knag W.W., Kim G.Y., Choi M.S and Moon K.D. (2003) Preparation of functional healthy drinks by ethanol extracts from defatted safflower seed cake. J. Korean Soc. Food Sci. Nutr., 32, 1039-1045 https://doi.org/10.3746/jkfn.2003.32.7.1039
  11. Lim S.D., Seong K.S., Kim K.S. and Han D.U. (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
  12. Park S.H., Hwang H.S. and Han J.H. (2004) Development of drink from composition with medicinal plants and evaluation of its physiological function. Korean Nutr. Soc., 37, 363-372
  13. Folin O. and Denis W. (1912) On phosphotungastic-phosphomolybdic compounds as color reagent. J. BioI. Chem., 12, 239-243
  14. Blois M.S. (1958) Antioxidant activity determination by the use of a stable free radical. Nature, 181, 1199-1200. https://doi.org/10.1038/1811199a0
  15. Wang J., Yuan X., Jin Z., Tian Y. and Song H. (2007) Free radical and reactive oxygen species scavenging activities of peant skins extract. Food Chem., 104, 242-250 https://doi.org/10.1016/j.foodchem.2006.11.035
  16. Nagai T., Inoue R., Inoue H. and Suzuki N. (2002) Scavenging capacities of pollen extracts from Cistus Ladaniferus on autoxidation, superoxide radicals, hydroxyl radicals, and DPPH radicals. Nutr. Res., 22, 519-526 https://doi.org/10.1016/S0271-5317(01)00400-6
  17. Kim H.H., Park G.S. and Jwon J.R. (2007) Quality characteristics and storage properties of sikhe prepared with extracts from Hovenia dulcis Thunb. Korean J. Food Cookery Sci., 23, 848-857
  18. Min S.H., Park H.O. and Oh H.S. (2002) A study on the properties of hot water extracts of Korean dried tangerine peel and development of beverage by using it. Korean J. Soc. Food Cookery Sci., 18, 51-56
  19. Sim J.S., Choi K.O., Kim D.E., Sun J.H., Kang W.S., Lim J.D. and Ko S. (2009) Development of ultrafine Angelica powder-added syrup. Food Eng. Prog., 13, 44-49
  20. Hong S.P., Jeong E.J, and Shin D.H., (2006) Quality Characteristic of beverage with Gastrodia elata Blume extract. J. Food. Hyg. Safety, 21, 31-35
  21. Lee J.M., Kang B.H. and Lee S.H. (2009) Analysis of quality change during preservation by a prototype drink containing a Helianthus annuus seed extract. Korean J. Food Preserv., 16, 299-303
  22. Hong J.Y., Cha H.S., Shin S.R., Jeong Y.J., Youn K.S., Kim M.H. and Kim N.W. (2007) Optimization of manufacturing condition and physicochemical properties for mixing beverage added extract of Elaeagnus multiflora Thunb. Fruits. Korean J. Food Preserv., 14, 269-275
  23. Kim K.B., Yoo K.H., Park H.Y. and Jeong J.M. (2006) Anti-oxidative activities of commercial edible plant extracts distributed in Korea. J. Korean Soc. Appl. BioI. Chem., 49, 328-333
  24. Yu M.H., Im H.G., Lee H.J., Ji Y.J. and Lee I.S. (2006) Components and their antioxidative activities of methanol extracts from sarcocarp and seed of Zyzypus jujuba var. inermis rehder. Korean J. Food Sci. Technol., 38, 128-134
  25. Lee S.Y., Shin Y.J., Park J.H., Kim S.M. and Park C.S. (2008) An analysis of the Gyungoko's ingredients and a comparison study on anti-oxidation effects according to the kinds of extract. Kor. J. Herbology, 23, 123-136
  26. Yoon W.J., Lee J.A., Kim J.Y., Oh D.J., Jung Y.H., Lee W.J. and Park S.Y. (2006) Anti-oxidant activities and anti-inflammatory effects on Artemisia scoparia. Korean J. Pharmacogn., 37, 235-240
  27. Nagai T., Myoda T. and Nagasbima T. (2005) Antioxidative activities of water extract and ethanol extract from field horsetail (tsukushi) Equisetum arvense L. Food Chem., 91, 389-394 https://doi.org/10.1016/j.foodchem.2004.04.016