Resumen

YABAR, Emilio; CHIRINOS, Rosana  y  CAMPOS, David. Phenolic compounds and antioxidant capacity in three maca (Lepidium meyenii Walp.) ecotypes during pre-harvest, harvest and natural post-harvest drying. Scientia Agropecuaria [online]. 2019, vol.10, n.1, pp.85-97. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2019.01.10.

This research aimed to evaluate the HPLC-DAD profile of phenolic compounds, their content and antioxidant capacity in hypocotyls extracts of yellow, red and black maca during pre -harvest, harvest and natural post-harvest drying. A significant increase in total phenolic compounds and antioxidant capacity was observed from pre-harvest to natural post-harvest drying in all three ecotypes. During harvest, red maca had the highest concentration of phenolic compounds. HPLC-DAD analysis revealed the prevalence of 11 phenolic compounds, but with different concentrations in each ecotype and in each stage of study, such as six flavanol derivatives (flavan -3-ol), four derivatives of benzoic acid and an o-coumaric acid derivative. Post-harvest drying, under natural conditions, caused a significant loss (yellow maca 89.90%, red maca 82.49% and black maca 66.31%) of phenolic compounds, mainly derived from benzoic and o-coumaric acid, until non-detectable limits, only two flavanol derivatives (flavan-3-ol) tolerated these conditions. The results of the study sugg est improving cultivation techniques and post-harvest management to preserve the content of phenolic compounds.

Palabras clave : Andean crops; hypocotyls; Lepidium meyenii; funtional food.

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