Nutritional and Nutraceutical Properties of Mexican Traditional Mole Sauce

Molecules

Mohamed Alkafafy¹  Edgar Vázquez-Nuñez²  Gulzar Ahmad Nayik³  Gabriela Medina-Pérez⁴  Iridiam Hernández-Soto⁴  Rafael Campos-Montiel⁴  Laura Afanador-Barajas⁵  Lucio González-Montiel⁶ 

[1] Department of Biotechnology, College of Science, Taif University, Taif 21944, Saudi Arabia;Department of Chemical, Electronic and Biomedical Engineering, Division of Sciences and Engineering, University of Guanajuato, Lomas del Bosque 103, Lomas del Campestre, León, Guanajuato 37150, Mexico;Department of Food Science & Technology, Government Degree College,Shopian 192303, India;Institute of Agricultural Sciences, Autonomous University of the State of Hidalgo, Hidalgo 3600, Mexico;Natural Sciences Department, Engineering and Sciences Faculty, Universidad Central, Bogotá 110311, Colombia;University of La Cañada Teotitlan de Flores Magon, Oaxaca 68540, Mexico;

关键词: Mexican food;    mole;    phenolic content;    dietary fiber;    mineral content;    antioxidant activity;   

DOI  :  10.3390/molecules27030966

来源: DOAJ

【 摘 要 】

Mole sauce is one of the traditional Mexican foods; it is a complex mixture of ingredients of diverse origins that directly influence its nutritional value. The objective of this study was to investigate the antioxidant properties and nutritional components in five varieties of mole from Hidalgo in Mexico namely verde (V), ranchero (R), almendrado (A), casero (C), and pipian (P). Proximal chemical analysis and determination of the color index and the content of total starch, dietary fiber, mineral content (Ca, Na, K, and Mg), total phenolic content, and antioxidant activity by ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenylpicrylhydrazyl) were carried out. All the five varieties of mole reported less than 25% moisture content while fat content varied from 42.9% to 58.25%. The color index ranged from a deep orange to a deep red color. A fair percentage of dietary fiber was found in all mole varieties with a low amount of starch as well. The presence of mostly insoluble dietary fiber, high phenolic content (36.13–79.49 mg GAE/100 g), and high antioxidant activity could be considered important strengths to boost the consumption of these traditional preparations. This research will contribute to a better scientific knowledge of traditional Mexican sauces as functional foods or nutraceuticals that could be used to avoid health disorders.

【 授权许可】

Unknown