Bioactive ingredients of huitlacoche (Ustilago maydis), a potential food raw material

Food Chemistry: Molecular Sciences

L.X. López-Martínez¹  J.J. Buenrostro-Figueroa²  H.K. Saenz-Hidalgo²  R. Baeza-Jiménez²  A. Aguirre-Delgado²  Hugo S. García³ 

[1] Laboratorio de Antioxidantes y Alimentos Funcionales, CONACYT-Centro de Investigación en Alimentación y Desarrollo, A.C. Carr. Gustavo Enrique Astiazarán Rosas 46, Col. La Victoria. CP. 83304. Hermosillo, Sonora, Mexico;Laboratorio de Biotecnología y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C. Av. Cuarta Sur 3820, Fracc. Vencedores del Desierto. CP. 33089. Delicias, Chihuahua, Mexico;UNIDA, Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779. Col. Formando Hogar. 91897. Veracruz, Veracruz, Mexico;

关键词: Functional food;    Huitlacoche;    Phenolic compounds;    Antioxidant capacity;    Bioaccessibility;   

DOI  :  

来源: DOAJ

【 摘 要 】

Huitlacoche (Ustilago maydis) is a staple food traditionally consumed in Mexico. On one hand, it is considered a pathogen and a devastating disease for maize (Zea mays), and, conversely, some reports highlight it as a culinary delight and a food alternative for its nutritional and functional characteristics. The present work aimed to compare two different methods: maceration and ultrasound-assisted extraction (UAE), in order to achieve the highest amount of total phenolic compounds (TPC), followed by the antioxidant capacity (AC) measurement, as well as the effect of the in vitro digestion. UAE produced the highest TPC content (13.44 mg GAE/mg ds) for a 1:5 huitlacoche:solvent ratio using ethanol at 75%. The maximum values for AC were 22.5 mg TE/mL (for DPPH assay) and 45.26 mg TE/mL (for ABTS assay). The in vitro digestion showed that AC is maintained and increased through the digestion process. Thus, huitlacoche can be revalorised as a potential food raw material for human nutrition and health.

【 授权许可】

Unknown