Phenolic Compounds, Antioxidant Activity and Lipid Profile of Huitlacoche Mushroom (Ustilago maydis) Produced in Several Maize Genotypes at Different Stages of Development.
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.
Departamento de Biotecnología Agrícola, CONACyT - Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Sinaloa, Área de Metabolómica Agrícola-Blvd Juan de Dios Bátiz Paredes 250, C.P. 81101, Guasave, Sinaloa, Mexico. mvaldezmo@conacyt.mx.
Maribel
http://orcid.org/0000-0002-6812-5905
M
Valdez-Morales
Departamento de Ciencias Básicas, Universidad del Bío-Bío, Andrés Bello Av. s/n, Casilla, 447, Chillán, Chile.
L Céspedes
LC
Carlos
Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 Libramiento Norte, Carretera Irapuato-León, Irapuato, 36821, Gto, Mexico.
María Elena
ME
Valverde
Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 Libramiento Norte, Carretera Irapuato-León, Irapuato, 36821, Gto, Mexico.
Enrique
E
Ramírez-Chávez
Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 Libramiento Norte, Carretera Irapuato-León, Irapuato, 36821, Gto, Mexico.
Octavio
O
Paredes-López
D000363:Agaricales / Q000737:chemistry*; D000975:Antioxidants / Q000032:analysis*; D003373:Coumaric Acids / Q000032:analysis; D004875:Ergosterol / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling; D005707:Gallic Acid / Q000032:analysis; D005838:Genotype; D019787:Linoleic Acid / Q000032:analysis; D019301:Oleic Acid / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D011794:Quercetin / Q000032:analysis; D014588:Ustilago / Q000737:chemistry*; D003313:Zea mays / Q000382:microbiology*
D000975:Antioxidants; D003373:Coumaric Acids; D005227:Fatty Acids; D010636:Phenols; D019301:Oleic Acid; D005707:Gallic Acid; D011794:Quercetin; D019787:Linoleic Acid; C004999:ferulic acid; D004875:Ergosterol
Antioxidant activity; Ergosterol; Fatty acids; Huitlacoche galls; Phenolics