Potencial nutracéutico de componentes bioactivos presentes en huitlacoche de la zona centro de México

Huitlacoche is a mushroom consumed traditionally in Mexico and is currently considered a food alternative. Proximate analysis, carbohydrates and phenolic compounds, as well as antioxidant activity were analyzed in huitlacoche samples. Considerable levels of protein [11.5-14.2 % dry basis (db)] and 54 to 65 % db of total dietary fiber (official enzymatic-gravimetric method) were found. High performance liquid chromatography (HPLC) analyses detected high levels of the oligosaccharides raffinose, stachyose and verbascose (1505, 541 and 2611 mg/100 g db, respectively). HPLC also detected ferulic, 4-hydroxibenzoic, syringic and protocatechuic acids, mainly. Methanol extracts of huitlacoche showed high antioxidant activity (57-74 % anti-radical activity, 2,2 diphenyl-1-picrylhydrazyl method). Considerable quantities of dietary fiber, oligosaccharides, phenolic acids and high antioxidant activity give huitlacoche a value as a functional food with nutraceutic potential. Palabras clave: huitlacoche, compuestos fenolicos, actividad antioxidante, alimento funcional, potencial nutraceutico.