Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis

Abstract Smutty maize cobs, caused by Ustilago maydis ((DC) Corda.), a fungus belonging to Basidiomycetes, can be seen wherever maize is grown. It is considered as a fungal disease limiting maize yield worldwide. However, in Mesoamerica, it is called as “huitlacoche” and evaluated as an edible mushr...

Descripción completa

Detalles Bibliográficos
Autores: AYDOĞDU,Mehmet, GÖLÜKÇÜ,Muharrem
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2017
País:Brasil
Institución:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612017000400531
Acceso en línea:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400531
Access Level:acceso abierto
Palabra clave:edible mushroom
food properties
maize smut fungus
id BR_ebffd0ef74f142532b4a5d2bf2abd2e7
oai_identifier_str oai:scielo:S0101-20612017000400531
network_acronym_str BR
network_name_str Brasil
repository_id_str
spelling Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydisedible mushroomfood propertiesmaize smut fungusAbstract Smutty maize cobs, caused by Ustilago maydis ((DC) Corda.), a fungus belonging to Basidiomycetes, can be seen wherever maize is grown. It is considered as a fungal disease limiting maize yield worldwide. However, in Mesoamerica, it is called as “huitlacoche” and evaluated as an edible mushroom. The present study was conducted to examine nutritional characteristics of this mushroom. In the study, smutty cobs naturally infected by U. maydis were randomly gleaned from plants in maize producing areas in the Mediterranean region of Turkey, in 2015. Huitlacoche was analyzed in terms of proximate composition, fatty acids, mineral elements, total phenolic and flavonoid matters and antioxidant activity. Average protein content was 12%, while fatty acids ranged from 0.44 to 42.49% (dry basis). Of the 11 fatty acids, oleic and linoleic acids had the highest percentages. Phosphorus (342.07 mg/kg) and magnesium (262.69 mg/kg) were found in high quantities. As for total phenolic and flavonoid matters were 113.11 mg GAE/kg and 28.51 mg CE/kg, respectively. The study suggests that huitlacoche has numerous good nutritional features for human diet, thus, it can be evaluated as a valuable food source in international cuisines.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400531Food Science and Technology v.37 n.4 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.19416info:eu-repo/semantics/openAccessengAYDOĞDU,MehmetGÖLÜKÇÜ,Muharrem2018-05-25T00:00:00Zoai:scielo:S0101-20612017000400531Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis
title Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis
spellingShingle Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis
AYDOĞDU,Mehmet
edible mushroom
food properties
maize smut fungus
title_short Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis
title_full Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis
title_fullStr Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis
title_full_unstemmed Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis
title_sort Nutritional value of huitlacoche, maize mushroom caused by Ustilago maydis
dc.creator.none.fl_str_mv AYDOĞDU,Mehmet
GÖLÜKÇÜ,Muharrem
author AYDOĞDU,Mehmet
author_facet AYDOĞDU,Mehmet
GÖLÜKÇÜ,Muharrem
author_role author
author2 GÖLÜKÇÜ,Muharrem
author2_role author
dc.subject.por.fl_str_mv edible mushroom
food properties
maize smut fungus
topic edible mushroom
food properties
maize smut fungus
description Abstract Smutty maize cobs, caused by Ustilago maydis ((DC) Corda.), a fungus belonging to Basidiomycetes, can be seen wherever maize is grown. It is considered as a fungal disease limiting maize yield worldwide. However, in Mesoamerica, it is called as “huitlacoche” and evaluated as an edible mushroom. The present study was conducted to examine nutritional characteristics of this mushroom. In the study, smutty cobs naturally infected by U. maydis were randomly gleaned from plants in maize producing areas in the Mediterranean region of Turkey, in 2015. Huitlacoche was analyzed in terms of proximate composition, fatty acids, mineral elements, total phenolic and flavonoid matters and antioxidant activity. Average protein content was 12%, while fatty acids ranged from 0.44 to 42.49% (dry basis). Of the 11 fatty acids, oleic and linoleic acids had the highest percentages. Phosphorus (342.07 mg/kg) and magnesium (262.69 mg/kg) were found in high quantities. As for total phenolic and flavonoid matters were 113.11 mg GAE/kg and 28.51 mg CE/kg, respectively. The study suggests that huitlacoche has numerous good nutritional features for human diet, thus, it can be evaluated as a valuable food source in international cuisines.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400531
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400531
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.19416
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.4 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1853677074417451008
score 15.300724

Similares en LA Referencia