NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2015, Vol. 27 ›› Issue (4): 674-680. doi: 10.16333/j.1001-6880.2015.04.023

• Article • Previous Articles     Next Articles

Comparative Studies of Chemical Compositions and Antioxidant  Capacity of Low-Polarity Components from Tibetan turnip (Brassica rapa var L.) and Maca (Lepidium meyenii Walp)

TANG Wei-min1, CHU Bing-quan1, GAO Wang-lei1, WU Cong-jun1, GONG Ling-xiao1, DAI Xu-lin2, ZHANG Ying 1*   

  1. 1 School of Biosystems Engineering and Food Science,Zhejiang University;Zhejiang Key Laboratory for Agro-Food Processing; Zhejiang R & D Center for Food Technology and Equipment;Hangzhou,310059,China; 2 Tibet Hongfa Shengtao Food Co.,Ltd.,Lhasa 850000,China
  • Online:2015-04-28 Published:2015-05-08

PDF (PC)

408

Abstract: The aim of this study was to compare low-polarity components and its antioxidant activities from Tibetan turnip (Brassica rapa L.) and Maca (Lepidium meyenii Walp). The supercritical CO2 fluid extraction (SCFE) conditions for low-polarity components were optimized by response surface methodology.GC-MS was applied for qualitative analysis of SCFE extracts.UPLC-PDA method was employed to quantify four major phytosterols.Furthermore,ABTS and FRAP assays were used to assess the antioxidant activities of SCFE extracts.As a result,the low-polarity components yields were (4.190±0.169) mg/g dry Turnip and (4.378±0.356) mg/g dry Maca,respectively.The major components in both plants were linoleic acid,palmitic acid and methyl palmitate,which account for 74.73% to 80.40% of the total components.The total phytosterols of Turnip (711.87 μg/g) was 2.79 times of that in Maca (254.82 μg/g).Moreover,Turnip showed stronger antioxidant activities than Maca both in the ABTS and FRAP assays (P<0.05).

Key words: Turnip (Brassica rapa L.), Maca (Lepidium meyenii Walp), low-polarity component, supercritical CO2 fluid extraction, chemical composition, antioxidant activity

CLC Number: