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1H qNMR-based quantitative analysis of total macamides in five maca (Lepidium meyenii Walp.) dried naturally

Author:
Xing-Rong Peng, Yan-Jie Huang, Jun-Hong Liu, Ran-Ran Zhang, Zhong-Rong Li, Lin Zhou, Ming-Hua Qiu
Source:
Journal of food composition and analysis 2021 v.100 pp. 103917
ISSN:
0889-1575
Subject:
Lepidium meyenii, air drying, food composition, medicine, quality control, quantitative analysis, China, Peru
Abstract:
Macamides are considered bioactive markers of maca, and they have been used as food and medicine for centuries. In the present study, a ¹H qNMR method was developed, and the analyses of the specificity, linearity, sensitivity, accuracy, and precision further indicate the validity of this method. Furthermore, the ¹H qNMR method was applied for the quantification of total macamides in five naturally air-dried maca samples with different origins and colors. The results showed that the content of total macamides was correlated with the origins and colors: China purple maca (1845.75 ± 3.45 μg g⁻¹) > China yellow maca (1090.20 ± 2.07 μg g⁻¹) > Peru yellow maca (393.30 ± 2.42 μg g⁻¹) > China and Peru black maca (each 269.10 ± 1.03 μg g⁻¹). In addition, a new macamide, N-benzyl-(9-carboxymethyl)-octanamide (2), which is the first example of a macamide with an azelaxyl motif, was identified from Chinese purple maca. Our research not only provides a valid method to determine the content of total macamides in different maca samples but also offers a reference for quality control of maca.
Agid:
7331913