Analytical micrography of root from Lepidium meyenii (Brassicaceae)

Maca (Lepidium meyenii Walpers - Brassicaceae-) is used like nutritional and/or medicinal. Its root is consumed as flour and is used in the bread industry. The aim of this work is to determine micrographic characters for botanical quality control of foods derived from vegetables. The roots were analyzed by means of disgregation with Sodium Hydroxide to 5%; reduction to dust; histochemistries reactions; observation with polarized light of starch grains and measurement of the observed elements. Small and polymorphic starch grains and elements of conduction were observed. These micrographic characters are useful for the quality control of commercial samples of "maca" that appear like flours.