Palabras clave
Ramaria flava
Hypomyces lactifluorum
fuente de nutracéuticos
cinética de degradación
Cómo citar
Resumen
Introducción: El potencial nutricional de los hongos comestibles silvestres y la pérdida de sus propiedades nutracéuticas durante la cocción han sido poco explorados.
Objetivo: Evaluar el contenido nutricional y el efecto del tratamiento térmico sobre las propiedades nutracéuticas en las especies silvestres Lactarius indigo (Schwein.) Fr. (hongo azul), Ramaria flava(Schaeff.) Quél. (escobetilla) e Hypomyces lactifluorum (Schwein.) Tul. & C. Tul. (hongo enchilado), recolectadas en bosque templado de pino y encino de la Sierra Norte de Puebla.
Materiales y métodos: Los hongos se recolectaron en compañía de “hongueras tradicionales”. La composición proximal se cuantificó de acuerdo con los métodos de la AOAC. El efecto del tratamiento térmico se evaluó a 50 y 92 °C en intervalos de 10 a 60 minutos. El contenido fenólico total se determinó por el método Folin-Ciocalteu y la capacidad antioxidante mediante los ensayos ABTS y FRAP.
Resultados y discusión:R. flavay L. indigo tuvieron los porcentajes más altos de proteína (24.02 %) y fibra cruda (14.64 %) en base seca, respectivamente. El hongo R. flava presentó el contenido fenólico más alto (4.40 mg equivalentes de ácido gálico por gramo de base seca) y la mayor capacidad antioxidante (23.65 μmol equivalentes de trolox por gramo de base seca). La cinética de degradación de los compuestos fue de primer orden; H. lactifluorum y R. flava tuvieron la mayor pérdida de fenoles y antioxidantes, respectivamente.
Conclusión: Los hongos estudiados mostraron alto valor nutricional y conservaron más de 50 % de sus propiedades antioxidantes después del procesamiento térmico.
Citas
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