In vitro ANTIOXIDANT CAPACITY OF TRADITIONAL PREPARED BLACK MACA (Lepidium meyenii)

Abstract

Maca is a Peruvian plant native to the central Andes attributed with sexual function, spermatogenesis, improve learning, memory and stress properties, which are reflective of the different colored types. However, the properties of maca are not only related to the ecotype or color, but also to its processing practices. Traditionally, maca is prepared by boiling. The objective of this study is to measure the in vitro antioxidant capacity of the black maca compared to the traditional preparation method and the maca hypoglycemic effect. The maca was divided in three groups based on the boiling time (30, 45 and 60 minutes). DPPH (2,2-diphenyl-1- picrylhydrazyl) and ABTS [2,2’-azinobis-(3-ethylbenzothiazoline)- 6-sulfonic acid] assays where performed in each of the maca sample in order to determine the total antioxidant capacity. A group of rats induced with diabetes via a streptozotocin shot and dairy were supplemented with maca, and the glycemic evolution was measured throughout a 14-day period. The maca boiled for 60 minutes presented the highest in vitro antioxidant capacity (6,8 μg/mL y 203,0 μg/mL) using the DPPH and ABTS assay, respectively. Streptozotocin induced diabetic rats supplemented with maca showed reduced glycemic level as well. Maca traditionally prepared for 60 minutes indicated higher in vitro antioxidant capacity compared to 30 and 45 minutes and had in vivo hypoglycemic capacity in a diabetes model induced by streptozotocin.