Evaluación del efecto antioxidante de hojas de Lepidium peruvianum Chacón, "Maca"
ANTIOXIDANT EFFECT OF LEPIDIUM PERUVIANUM CHACÓN MACA LEAVES

Cuentas Melgarejo Rosa; De la Cruz, L; Hernández, G; Mateo, I; Dr. Castañeda Castañeda Benjamin; Dra. Ibáñez Vasquez Lucy; Q.F. Ramos Llica Eva.

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RESUMEN
La maca crece en los departamentos alto andinos, de la Cordillera de los Andes del Perú, entre 3500 y 4700 m.s.n.m.

OBJETIVOS
Evaluar el efecto antioxidante de las hojas de Lepidium peruvianum Chacon, “Maca”.

RESULTADOS
La captación de radicales libres (%) a 100 ug/m fue: EEE=99.63 , EAE=94.87, EAD= 99.37 , VIT C=, 94.72, a 50 ug/ml : EEE=96.83 , EAE=89.93, EAD= 86.57, VIT C= 93.69 , a 25ug/ml : EEE= 95.24, EAE=90.84, EAD= 78.02, VIT C=84.63, a 1 ug/ml: EEE=92.31, EAE=94.87, EAD= 35.53, VIT C=84.01. Asimismo, encontramos que el IC-50 (ug/ml) fue: EEE= 63.78, EAE=249, EAD= 75.29, VIT C= 1.76.

CONCLUSIÓN
Los resultados demuestran la capacidad antioxidante de Lepidium peruvianum Chacón, la que podría estar relacionada con la presencia de flavonoides (quercetina) y de antocianinas, entre otros compuestos.

Palabras clave:
Hojas de maca, Capacidad antioxidante, Flavonoides, Quercetina, DPPH, IC-50, Vitamina C.

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ABSTRACT
Maca grows in the Andean regions of Peru between 3500 and 4700 meters above sea level.

OBJECTIVES
To evaluate the antioxidant effect of Lepidium peruvianum Chacon, “Maca” leaves

MATERIALS AND METHOD
In the present study, we used ground leaves of maca from the Junìn region from where three types of extracts were prepared by maceration: 1) ethel ether extract (EEE), 2) water extract (EAD) and 3) ethyl alcohol extract (EAE). Evaluation of the antioxidant effect was performed by the DPPH method, comparing the coefficient of inhibition-50 (IC50) with Vitamin C.

RESULTS
Capture of free radicals (%) at 100 ug/ml was: EEE=99.63, EAE=94.87, EAD = 99,37, VIT C =, 94,72, at 50 ug/ml: EEE=96.83, EAE=89.93, EAD = 86,57, VIT C = 93,69, at 2üg/ml: EEE = 95,24, EAE = 90.84, EAD = 78,02, VIT C=84.63, at 1 ug/ml: EEE=92.31, EAE=94.87, EAD = 35,53, VIT C=84.01. Also, we found that the IC- 50 (ug/ml) was: EEE = 63,78, EAE=249, EAD = 75,29, VIT C = 1.76.

CONCLUSION
These results demonstrate the antioxidant capacity of Lepidium peruvianum Chacón, that could be related to the presence of flavonoids (quercetin) and anthocyanins, among other compounds.

Key words:
Maca leaves, Antioxidant Capacity, Flavonoids, Quercetin, DPPH, C-50, Vitamin C

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