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Redalyc.Total Phenols and Antioxidant Activity of Commercial and Wild Ciencia y Tecnología Alimentaria ISSN: 1135-8122 [email protected] Sociedad Mexicana de Nutrición y Tecnología de Alimentos México Alvarez Parrilla, E.; de la Rosa, L. A.; Martínez, N. R.; González Aguilar, G. A. Total phenols and antioxidant activity of commercial and wild mushrooms from Chihuahua, Mexico Ciencia y Tecnología Alimentaria, vol. 5, núm. 5, 2007, pp. 329-334 Sociedad Mexicana de Nutrición y Tecnología de Alimentos Reynosa, México Available in: http://www.redalyc.org/articulo.oa?id=72450501 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative SOMENTA Cienc. Tecnol. Aliment. 5(5) 329-334 (2007) CIENCIA Y Sociedad Mexicana de Nutrición www.somenta.org/journal ISSN 1135-8122 TECNOLOGÍA y Tecnología de los Alimentos ALIMENTARIA TOTAL PHENOLS AND ANTIOXIDANT ACTIVITY OF COMMERCIAL AND WILD MUSHROOMS FROM CHIHUAHUA, MEXICO FENOLES TOTALES Y CAPACIDAD ANTIOXIDANTE DE HONGOS COMERCIALES Y SILVESTRES DE CHIHUAHUA, MÉXICO Alvarez-Parrilla, E.1*; de la Rosa, L. A.1; Martínez, N. R.1; González Aguilar, G. A.2 1Departamento de Ciencias Básicas, Universidad Autónoma de Ciudad Juárez (UACJ), Instituto de Ciencias Biomédicas, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, CP 32310, México. 2Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD, A. C.), Dirección de Tecnología de Alimentos de Origen Vegetal, Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora, CP 83000, México Recibido/Received 11-06-2007; aceptado/accepted 07-08-2007 *Autor para la correspondencia/Corresponding author. E-mail: [email protected] Abstract Three wild edible mushrooms (Agaricus sp., Boletus sp., and Macrolepiota sp.) from the North of Mexico (Chihuahua state) and two commercial species (Agaricus bisporus white strain and Portabella: Agaricus bisporus brown strain) were analyzed to determine their proximate composition, total phenols and antioxidant activity. Wild mushrooms presented lower humidity values with respect to commercial species. Other proximate parameters such as total protein, lipids, ashes and carbohydrates were similar to those reported for edible mushrooms. Total phenols and antioxidant activity (Ferric Reducing/ Antioxidant Power assay, FRAP) were determined from 80 % methanol extracts. Wild Mushrooms had higher phenol content and antioxidant capacity than commercial mushrooms. A direct correlation between phenols and antioxidant activity (r2 = 0.986) was observed. Due to these characteristics, wild mushrooms could be considered as a complement in the diet for the health benefits they present. Resumen Se analizó la composición proximal, fenoles totales y capacidad antioxidante, de tres hongos silvestres (Agaricus sp., Boletus sp., and Macrolepiota sp.) del norte de México (Chihuahua) y dos comerciales (Agaricus bisporus cepa blanca and Portalella: Agaricus bisporus cepa café). Los hongos silvestres presentaron valores menores de humedad que los comerciales. Los demás parámetros proximales (proteínas, lípidos, cenizas y carbohidratos totales) fueron similares a los reportados para hongos silvestres. La concentración de fenoles totales y actividad antioxidante (Ferric Reducing/Antioxidant Power assay, FRAP) se determinaron a partir de extractos con metanol al 80 %. Los hongos silvestres presentaron valores más altos en fenoles totales y actividad antioxidante, frente a los hongos comerciales. Se observó una correlación directa (r2 = 0,986) entre fenoles totales y actividad antioxidante. Estas características de los hogos silvestres hacen que puedan ser considerados, como complemento de la dieta ya que puede presentar buenos beneficios en la salud. Keywords: Edible mushrooms, proximate composition, polyphenols, antioxidant activity, FRAP Palabras clave: Hongos comestibles, análisis proximal, polifenoles, actividad antioxidante, FRAP INTRODUCTION several diseases (Ferreira et al., 2007). For this reason, during the last decade, an increase in the consumption of Reactive oxygen species (ROS) are formed during antioxidants-rich foods such as fruits and vegetables has the normal cellular metabolism, however, when the been observed. concentration increase, they overcome the physiologic Among the antioxidant compounds, polyphenols antioxidant mechanisms and become toxic. Epidemiological have gained importance due to their large array of studies correlate high ROS values with DNA damage, heart biological actions that include free radical scavenging, diseases, cancer and other chronic and degenerative metal chelation and enzyme modulation activities, diseases (Tesoriere et al., 2004). There are several cellular inhibition of LDL oxidation, among others (Rodrigo and defenses against elevated levels of free radicals, such as Bosco, 2006). The term polyphenol refers to a complex the enzymes superoxide dismutase, catalase or glutathione group of compounds that includes in their structure an peroxidase, which protect the organism against ROS. aromatic ring bearing one or more hydroxyl groups. They Ingestion of exogenous antioxidants through fruit and include simple phenols such as phenolic acids and vegetable rich diets can also help neutralize these free derivatives, as well as complex structures such as flavones, radicals, and consequently decrease the prevalence of flavonoids, anthocyanins, among others. 329 Cienc. Tecnol. Aliment. 5(5) 329-334 (2007) ISSN 1135-8122 ©2007 SOMENTA Mushrooms have been used as traditional foods specimens. We used this classification having in mind that and medicines in different parts of the world, including when people from the region collect wild mushrooms, they Asia, Africa and America. In Mexico, wild edible usually collect different non toxic species of the same mushrooms have been part of the diet, especially among genus, assuming that they are the same mushroom. ethnic groups. They have nutritional relevance due to their Commercial mushrooms (Champignon (champignon c): high fiber, minerals and protein content, as well as low fat Agaricus bisporus white strain and Portabella: Agaricus content (León-Guzmán et al., 1997). Moreover, in the last bisporus brown strain) were purchased at a local few years, an increasing interest in the consumption of supermarket in Ciudad Juarez. Wild and commercial mushrooms has arisen, due to their elevated polyphenol mushrooms were cut, weighted and frozen at -80 °C for 1 concentration, which correlates with an elevated day, lyophilized for 48 h (Labconco Freeze dry/shell freeze antioxidant activity. Several studies analyzing the total system), milled and stored at -80 °C. In order to minimize phenols and antioxidant activity of fresh and cooked wild variability between individuals from the same species, all and commercial mushrooms have been published (Mau et mushrooms from the same specie were homogenized. al., 2001; Hsu et al., 2002; Mau et al., 2002; Yang et al., 2002; Lakshmi et al., 2004; Lo and Cheung, 2005; Choi et Proximate analysis al., 2006; Ferreira et al., 2007). However, as far as we know, Moisture content was determined by lyophilization characterization of species grown in different regions of (48 h) in order to prevent polyphenol and antioxidant México has not been reported. activity losses. Protein, ash and fat were determined The objective of this study was to evaluate the according to the AOAC (2000) procedures. For protein proximate composition, total phenols and antioxidant determination, a conversion factor of 4.38 was used, in activity of wild and commercial edible mushrooms from the accordance with León-Guzmán et al., (1997). Total fat was State of Chihuahua, in the north of Mexico. determined by Soxhlet extraction with hexane and total carbohydrates were calculated by difference. Total energy was calculated according to equation 1 (Manzi et al., 2004): MATERIALS AND METHODS Energy (kcal) = 4(g protein + g carbohydrate) + 9(g fat) (1) Samples Total phenols determination Wild mushrooms (wild champignon: (Champignon Mushroom extracts were obtained according to the w) Agaricus sp., Boletus sp, and Macrolepiota sp.) were methodology proposed by Kähkönen et al. (1999). Briefly, collected at the end of the rain season at a Holm oak forest, 0.1 g of powdered dried mushrooms was weighted into a near Namiquipa (29°15’ latitude, 107°25’ longitude, and 1828 test tube. 5 mL of 80 % methanolic solution was added, m over sea level), Chihuahua, Mexico, during September stirred and sonicated for 15 min in the dark. Then extract 2004. Five to ten mushrooms of each species (100 g to 1 was centrifuged (3000 g) for 10 min at 4 °C, and the kg, depending of the species) were collected and kept on supernatant was collected. Extraction was repeated and a ice 4-6 h for transportation to the laboratory. Mushrooms total volume of 10 mL was obtained. This extract was used were classified only to genus, using macroscopic for determination of total phenols and antioxidant activity. characteristics. Especial care was taken not to collect toxic Total phenols were determined according to the method Table 1. Proximate composition (%, fresh weight) of commercial and wild mushrooms. Means with different letters in the same row are significantly different (LSD test, P < 0.05). Tabla 1. Análisis proximal (% peso fresco) de los hongos comerciales y silvestres. Valores promedio con letras diferentes indican diferencia
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