## 3 Results and Discussion
### Antioxidant Activity of Maca Extracts
The amounts of these compounds depend on the soil composition, varieties of the plant, harvest time, drying process, and extraction method. The main antioxidant compounds contained in maca include phenols, glucosinolates, alkalides, and polysaccharides. The antioxidant activity of _L. meyemii_ may also be connected with the concentration of the extract and the microenvironment in which the active compound is located [3]. It was also described that maca contains water-soluble scavengers that may contribute to the decomposition of peroxyl radicals produced during inflammatory states. This antioxidant activity was connected with isothiyanate content in maca. Studies on isothiyanates have shown that these compounds have antioxidant activities and anticarcinogenic properties [4]. As there are strong indications that cardiovascular diseases are associated with the accumulation of free radicals in the body, [PERSON] et al. [6] evaluated the antioxidant potential of four extracts from maca (aqueous extract, 50% methanolic extract, dichloromethane extract, and methanolic extract) using the following methods: DPPH, ABTS, and FRAP. The results showed that the methanolic extract exhibited the most potent antioxidant activity. [PERSON] et al. [13] evaluated the antioxidant activity of the aqueous extract of maca. They demonstrated that maca degraded free radicals, ameliorated peroxpiritrite induced-cell death, and protected cells against hydrogen peroxide by maintaining the intracellular production of ATP. These results indicated that maca has the ability to scavenge free radicals and provides cytoprotection during oxidative stress conditions. [PERSON] et al. [14] examined the antioxidant activities of the methanol extracts of maca leaves and roots. They identified 25 compounds in extracts (saponins, phenols, flavonoids, steroids, alkylbenzenes, and amines). Among the identified compounds, three saponins (tanshinome I, panaytirol, and rotundifoliside), one phenol (gingerol), and one steroid (ergosterol peroxide) were found in both leaf and root extracts. Antioxidant activities (1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and ferric reducing ability of plasma) of the methanol extracts of maca leaves were higher than those of the roots, and the antioxidant activities were highly correlated with total phenol content in the methanol extracts of maca leaves. [PERSON] et al. [15] studied the antioxidant activities of six different solvent extracts (petroleum ether extract, chloroform extract, ethyl acetate extract, n-butanol extract, ethanol extract, and deionized water extract) obtained from _L. meyemii_. In the studies on antioxidant activities, they used the methods of scavenging activities towards 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide radical, and hydroxyl radical. The extracts showed different levels of antioxidant activity. The antioxidant extract obtained using n-butanol had the highest amounts of phenolic content and antioxidant activity, as well as free radical-scavenging activity, indicating their potential application in the food industry as functional food components or food antioxidants. [PERSON] et al. [16] developed the maceration-based method for extraction of phenolic compounds, flavonoids, soluble proteins, sugars, and macamide B from maca using 95% ethanol and an acidified ethanol. Optimal extraction was achieved at 40-60 \({}^{\circ}\)C for 5-7.5 h with the solvent-to-solid ratio of 100:10. The addition of hydrochloric acid (HCl) to ethanol significantly improved the extraction yield, and maximum extraction was achieved using 1 N solution of HCl in ethanol. The radical-scavenging activity of the ethanolic extracts showed a significant linear correlation with the total extraction yield of phenolic compounds, soluble proteins, and sugars. These results showed that polyphenic compounds, proteins/peptides, and polysaccharides are important determinants for the antioxidant function of maca. [PERSON] et al. [17] also tested the antioxidant capacity of maca.