• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.83-83
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• 2018

마카(Maca, Lepidium meyenii Walp)는 십자화과 두해살이풀로서 페루의 안데스 산맥이 원산지이며 세계 여러 나라에서 건강기능식품, 음료 등의 가공원료로 이용되고 있다. 최근 마카의 기능성 성분이 밝혀지면서 국내에서도 재배 면적이 증가하고 있으나 연작장해, 동계 저온으로 인한 고사 등으로 인하여 생산량은 매우 저조한 실정이다. 따라서 본 연구에서는 노지 환경에서 비닐피복과 지상부에 비닐 터널을 처리하여 겨울철 고사율을 줄이고 연장장해를 회피하여 마카를 안정적으로 재배하고자 실시하였다. 마카 재배는 경상북도 경산지역에서 2017년 9월 24일 파종하여 2018년 4월 30일에 수확하였으며, 처리는 비닐피복, 비닐피복+터널, 비가림하우스 및 대조구로 노지에서 무피복재배로 실시하였다. 동해에 의한 마카 고사율은 비닐피복과 노지재배에서 55.7, 79.1%였으나 비닐피복+터널과 비가림하우스에서는 3%이하로 조사되어 노지환경에서 비닐피복 후 지상부 터널설치로 동해를 방지할 수 있었다. 수확 시 마카의 생체중은 비가림하우스에서 주당 57.8g으로 가장 높았으며, 비닐피복+터널설치, 비닐피복 및 노지재배에서 각각 52.7, 21.3, 10g으로 조사되어 동계 지상부 15cm 지점의 평균온도(비가림하우스 : $3.4^{\circ}C$, 비닐피복+터널설치 : $1.9^{\circ}C$, 노지 : $-2.1^{\circ}C$)와 정의 상관관계를 나타냈다. 마카의 이용부위인 뿌리의 무게는 비가림하우스와 비닐피복+터널에서 각각 주당 15.5, 19.9g으로 조사되어 비교적 비닐피복+터널처리의 생육이 좋았으나 통계적 유의성은 없었다. 마카는 다닥냉이속 작물로 저온경과 후 뿌리비대가 이루어지는 속성을 가지고 있으나 생육후기 고온으로 인한 지상부 생육은 뿌리비대를 저하시키는 것으로 추정되어 3월 이후 온도관리는 좀 더 연구가 진행되어야 할 것이다. 노지와 비닐피복 재배에서는 뿌리의 무게가 주당 3.9, 2.7g으로 정상적인 수확이 불가능하였다. 마카를 노지에서 재배할 경우 비닐피복 후 지상부에 터널을 설치하면 연작장해 회피와 동해에 의한 고사율을 줄일 수 있어 안정적인 재배가 가능한 것으로 판단되었다.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.334-341
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• 2010

The objective of this study was to examine the quality characteristics and antioxidant activity of yogurt containing hot water extract from maca. Four different levels (0, 4, 8, 12%) of maca extract were added to milk followed by fermentation with lactic acid bacteria at $37^{\circ}C$ for 12 hrs, and then the physicochemical properties of the samples were investigated. During 7 days of storage at $4{\pm}1^{\circ}C$, the acid production (pH and titratable acidity) of the yogurt increased with the addition of maca extract. The Hunter L value (lightness) decreased, while the b value (yellowness) increased as the maca extract level in the yogurt increased. Viable cell counts were not significantly different among the samples. The results of consumer acceptance tests showed that no significant differences in overall acceptability were observed between the yogurts containing 4% and 8% of maca extract and a control yogurt. The yogurt containing maca extract exhibited higher DPPH radical and superoxide anion radical scavenging activities than the control yogurt over the storage period.

• Food Science and Preservation
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• v.17 no.2
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• pp.236-242
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• 2010

This study was conducted to develop a functional syrup by using maca extract. Five different levels (0%, 7%, 14%, 21%, 28%) of maca extract was added and the physicochemical properties were investigated. The pH of control syrup was lower than that of syrup added with maca extract. Viscosity increased with increasing amount of maca extract. Hunter L value decreased while b value increased as maca extract level increased. Results of consumer acceptance test revealed that no significant differences in flavor, sweet taste and overall acceptability were observed among samples. Therefore, it is suggested that maca extract can be incorporated into syrup up to 28% without depressing the quality. Total polyphenol content and DPPH radical, superoxide anion radical and hydroxyl radical scavenging tests were conducted in view of estimating the functionality of maca syrup. Results showed that incorporation of maca extract into syrup exhibited higher polyphenol content and DPPH radical and superoxide anion radical scavenging activity than control syrup (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.817-823
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• 2009

This study was conducted to determine the optimal extraction conditions for maca by comparing the yields, total polyphenol contents, superoxide dismutase (SOD)-like activity and the nitrite scavenging ability. The proximate composition analysis showed 6.57% moisture, 12.83% crude protein, 1.05% crude fat, 4.80% ash and 74.75% carbohydrate. Maca was extracted with 7 different solvents (water, methanol, ethanol, acetone, ethyl acetate, chloroform and hexane) and the extracts were tested for biological activities. The extraction yields of water, methanol and ethanol extracts were 46.2%, 21.4% and 16.8%, respectively. Acetone, ethyl acetate, chloroform and hexane exhibited very low extraction yield, ranging from 0.2 to 1.0%. Total polyphenol contents and the nitrite scavenging ability were the highest in water extract. Electron donating ability and the SOD-like activity were the highest in methanol extract. When water extract was drawn out at different extraction temperatures (30, 70, $100^{\circ}C$) and time (1, 3, 5 hr), the improved biological activities (total polyphenol contents, electron donating ability, SOD-like activity and nitrite scavenging ability) were found in extracts treated at $100^{\circ}C$ for 3 or 5 hrs.

• Food Science and Preservation
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• v.18 no.5
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• pp.669-677
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• 2011

The objective of this study was to develop a functional drink using maca extract, and to evaluate the latter's antioxidative activity during storage. Maca extract was added in five different content percentages (0, 8, 16, 24, and 32%), and the physicochemical properties were investigated. The pH of the control drink was lower than that of the drink to which maca extract was added. The $^{\circ}Brix$ increased with the increasing amount of maca extract. The Hunter L value decreased while the yellowness (b) value increased as the maca extract level increased. The results of the consumer acceptance test showed that no significant differences in overall acceptability were observed between the control and the 8%-, 16%-, and 24% maca-added drinks. Therefore, it is suggested that up to 24% maca extract can be added to drinks without depressing the quality. The changes in the total polyphenol content, DPPH radical, superoxide anion radical activity, and tyrosinase inhibitory effect were monitored during storage at 4 and $37^{\circ}C$ for four weeks. The results showed that there was a gradual decrease in the total polyphenol content and antioxidant activities after four-week storage, and the drinks containing maca extract exhibited a smaller decrease in antioxidant activity than did the control drink. Moreover, microbial growth was not shown during the same periods.

• Korean Journal of Plant Resources
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• v.32 no.1
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• pp.45-52
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• 2019

In the process of adapting climate change, the government needs to provide policy and technical support necessary for growing promising crops imported from abroad. Therefore, this study was conducted to survey and analyze the conditions of growth of imported foreign crops and to derive response tasks. As a result, tropical and subtropical vegetables were cultivated 18 crops in 920 farms in 321 ha area (in 2015 year). The cultivation scale decreased in the order of Curcuma aromatica, Momordica charantia, Asparagus aethiopicus, Allium hookeri and Herbs. Tropical and subtropical fruits were cultivated 9 crops in 264 farms in 106.5 ha area (in 2015 year). Special and medicinal crops introduced abroad cultivated 10 crops in 753 farms in 276.3 ha area (in 2015 year). The cultivation scale decreased in the order of Curcuma longa, Glycyrrhiza uralensis, Lepidium meyenii and Moringa oleifera. For the stable settlement of domestic growth of tropical and subtropical crops introduced abroad, there should be safety and economic feasibility in terms of the cultivation environment according to the domestic culture adaptation test. Consideration needs to be given to the use of locally grown products in Korea, the securing of distribution and sales markets, and the competitiveness of imported products.