Fig. 6 in Glucosinolate catabolism during postharvest drying determines the ratio of bioactive macamides to deaminated benzenoids in Lepidium meyenii (maca) root flour

Fig. 6. Time course for the concentration of ammonium ion in maca tissues during drying. Deamination of benzyl amine and amino acids by amine oxidases are potential sources of ammonia under our short (72 h) drying conditions. Peak values of NH+ are 25 μmol g 1 dry wt.. Total amount of deaminated benzenoids 4 accounts for only 0.75 μmol g 1 dry wt. indicating other major sources of ammonium in the process. Curve adjusted by nonlinear regression (R2 = 0.9472).Published as part of Esparza, Eliana, Yi, Winnie, Limonchi, Fabian & Cosio, Eric G., 2020, Glucosinolate catabolism during postharvest drying determines the ratio of bioactive macamides to deaminated benzenoids in Lepidium meyenii (maca) root flour, pp. 1-10 in Phytochemistry (112502) 179 on page 6, DOI: 10.1016/j.phytochem.2020.112502, http://zenodo.org/record/830175