Phenolic Compounds, Antioxidant Activity and Lipid Profile of Huitlacoche Mushroom (Ustilago maydis) Produced in Several Maize Genotypes at Different Stages of Development.

Abstract

Huitlacoche mushroom (composed by the fruiting bodies growing on the maize earsfrom the basidiomycete Ustilago maydis) is a culinary delicacy with a great economic and nutraceutical value. In this work, phenolic content, antioxidant activity, ergosterol and fatty acids profile from huitlacoche produced in 15 creole and in one hybrid maize genotypes, and harvested at different stages of development were determined. The hybrid crop was studied in raw and cooked samples. Total phenolic content ranged from 415.6 to 921.8.0mg gallic acidequivalents per 100g of flour. Samples exhibited attractive antioxidant activities: 75% of antiradical activity on average by DPPH methodology, and ORAC values up to 7661.3μmol Trolox equivalents /100g. Important quantities of ferulic acid, quercetin, ergosterol, linoleic and oleic acids were observed. Stage of development and cooking process had an effect on evaluated compounds, sometimes negative and sometimes positive. Results suggest that huitlacoche is an attractivefood source of phenolics with excellent antioxidant potential and interesting lipidic compounds.