Fig. 5 in Glucosinolate catabolism during postharvest drying determines the ratio of bioactive macamides to deaminated benzenoids in Lepidium meyenii (maca) root flour

Fig. 5. Time course profiles for transient and final deaminated benzenoid products in drying maca tissues. Kinetic profiles show two stages, early "fast" kinetics (solid black lines) that take place in the initial 12 h, corresponding to damage to the tissues done by shredding to reduce size for drying and a second "slow" stage (solid red lines) that shows the dehydration of the tissues in the later part of the drying process. Data points corresponding to the initial and the late phases have been subjected to nonlinear regression separately. The nonlinear regression coefficients for the metabolites were for BCHO (5): R2 = 0.9962 (early phase), R2 = 0.9880 (late phase), for BOH (6): R2 = 0.9999 (early), R2 = 0.9522 (late), BCOOH (8): R2 = 0.9999 (early), R2 = 0.9526 (late), BCOOR (8a): R2 = 0.9677. (For interpretation of the references to colour in this figure legend, the reader is referred to the Web version of this article.)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 5, DOI: 10.1016/j.phytochem.2020.112502, http://zenodo.org/record/830175