TY - JOUR
T1 - Phenolic Compounds, Antioxidant Activity and Lipid Profile of Huitlacoche Mushroom (Ustilago maydis) Produced in Several Maize Genotypes at Different Stages of Development
AU - Valdez-Morales, Maribel
AU - Carlos, L. Céspedes
AU - Valverde, María Elena
AU - Ramírez-Chávez, Enrique
AU - Paredes-López, Octavio
N1 - Publisher Copyright:
© 2016, Springer Science+Business Media New York.
PY - 2016/12/1
Y1 - 2016/12/1
N2 - Huitlacoche mushroom (composed by the fruiting bodies growing on the maize ears from the basidiomycete Ustilago maydis) is a culinary delicacy with a great economic and nutraceutical value. In this work, phenolic content, antioxidant activity, ergosterol and fatty acids profile from huitlacoche produced in 15 creole and in one hybrid maize genotypes, and harvested at different stages of development were determined. The hybrid crop was studied in raw and cooked samples. Total phenolic content ranged from 415.6 to 921.8.0 mg gallic acid equivalents per 100 g of flour. Samples exhibited attractive antioxidant activities: 75 % of antiradical activity on average by DPPH methodology, and ORAC values up to 7661.3 μmol Trolox equivalents /100 g. Important quantities of ferulic acid, quercetin, ergosterol, linoleic and oleic acids were observed. Stage of development and cooking process had an effect on evaluated compounds, sometimes negative and sometimes positive. Results suggest that huitlacoche is an attractive food source of phenolics with excellent antioxidant potential and interesting lipidic compounds.
AB - Huitlacoche mushroom (composed by the fruiting bodies growing on the maize ears from the basidiomycete Ustilago maydis) is a culinary delicacy with a great economic and nutraceutical value. In this work, phenolic content, antioxidant activity, ergosterol and fatty acids profile from huitlacoche produced in 15 creole and in one hybrid maize genotypes, and harvested at different stages of development were determined. The hybrid crop was studied in raw and cooked samples. Total phenolic content ranged from 415.6 to 921.8.0 mg gallic acid equivalents per 100 g of flour. Samples exhibited attractive antioxidant activities: 75 % of antiradical activity on average by DPPH methodology, and ORAC values up to 7661.3 μmol Trolox equivalents /100 g. Important quantities of ferulic acid, quercetin, ergosterol, linoleic and oleic acids were observed. Stage of development and cooking process had an effect on evaluated compounds, sometimes negative and sometimes positive. Results suggest that huitlacoche is an attractive food source of phenolics with excellent antioxidant potential and interesting lipidic compounds.
KW - Antioxidant activity
KW - Ergosterol
KW - Fatty acids
KW - Huitlacoche galls
KW - Phenolics
UR - http://www.scopus.com/inward/record.url?scp=84986309453&partnerID=8YFLogxK
U2 - 10.1007/s11130-016-0572-3
DO - 10.1007/s11130-016-0572-3
M3 - Artículo
SN - 0921-9668
VL - 71
SP - 436
EP - 443
JO - Plant Foods for Human Nutrition
JF - Plant Foods for Human Nutrition
IS - 4
ER -