Characterization of Maca (Lepidium meyenii/Lepidium peruvianum) Using a Mass Spectral Fingerprinting, Metabolomic Analysis, and Genetic Sequencing Approach

Abstract

<jats:title>Abstract</jats:title><jats:p>Maca (Lepidium meyenii, synonym L. peruvianum) was analyzed using a systematic approach employing principal component analysis of flow injection mass spectrometry fingerprints (no chromatographic separation) to guide the selection of samples for metabolite profiling and DNA next generation sequencing. Samples consisted of 39 commercial maca supplements from 11 manufacturers, 31 unprocessed maca tubers grown in Peru and China, and a historic non-tuber maca sample from Peru. Principal component analysis of flow injection mass spectrometry fingerprints initially placed all the maca samples in three classes with similar chemical composition: commercial maca samples, tubers grown in Peru, and tubers grown in China. Metabolite profiling identified 67 compounds in the negative mode and 51 compounds in the positive mode. Compounds identified by metabolite profiling (macamides, glucosinolates, amino acids, fatty acids, polyunsaturated fatty acids, saccharides, imidazoles) were then used to identify ions in the flow injection mass spectrometry fingerprints. The tuber fingerprints were analyzed by factorial multivariate analysis of variance revealing that black, red, and yellow maca from Peru and black and yellow maca from China were compositionally different with respect to color and country. Critical ions were identified that allowed for the differentiation of maca between colors from the same country or between two countries with the same color. Genetically, all samples were confirmed to be L. meyenii based on next generation sequencing at three gene regions (ITS2, psbA, and trnL) and comparison to recorded sequences of vouchered standards.</jats:p>

Alkaloids from Lepidium meyenii (Maca), structural revision of macaridine and UPLC-MS/MS feature-based molecular networking

“…Unfortunately, this misinterpretation was restated by Tafuri et al (2019). Concerning the product with m/z 215.15, and Geng et al (2020) proposed the structure of 1-benzyl-2-ethyl-4,5-dimethylimidazolium, which was also erroneously named as 1-dibenzyl-2-ethyl-4,5-dimethylimidazolium. Apart from these mistakes in chemical names, it can be deduced that these studies did not consider the possibility of substitution on both N-1 and N-3, and therefore, a substituent was erroneously located in position C-2 instead of N-3.…”

Lepidium meyenii (Maca) Roots: UPLC-HRMS, Molecular Docking, and Molecular Dynamics

“…Finally, 24 miscellaneous compounds were identified in Maca extract including amino acids, organic esters, sugars, and benzyl isocyanate (Table ). Their identities were confirmed by comparing their retention times and fragmentation patterns with data given in the literature, , besides searching the available online databases.…”

Not All Maca Is Created Equal: A Review of Colors, Nutrition, Phytochemicals, and Clinical Uses

“…However, significant research has been conducted on the glucosinolate fraction, most likely because of its occurrence throughout different phenotypes of maca, such as yellow, red, purple, and black varieties [19,72]. Although there is a noticeable color distinction by sight, multiple studies have suggested that the varying glucosinolates in maca hypocotyls, such as those seen with the distinct phenotypes and at specific altitudes, may be identifiers for the individual maca phenotypes [39,68,72,103]. The predominant colors of maca and select phytochemicals.…”