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TIP Revista Especializada en Ciencias Químico-Biológicas

2021, Número 1

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TIP Rev Esp Cienc Quim Biol 2021; 24 (1)


Efecto del solvente de extracción sobre la composición química, propiedades fisicoquímicas y biológicas de extractos de hongos comestibles

Torres-Martínez BM, Vargas-Sánchez RD, Ibarra-Arias FJ, Ibarra-Torres EV, Torrescano-Urrutia GR, Sánchez-Escalante A

Idioma: Ingles.
Referencias bibliográficas: 43
Paginas:
Archivo PDF: 252.39 Kb.


RESUMEN

Los hongos comestibles han sido descritos como una fuente importante de compuestos biológicos capaces de reducir la carga de bacterias patógenas y los niveles de radicales libres en los alimentos. En este estudio, se determinó el análisis químico proximal de las harinas de hongos comestibles (Agaricus brasiliensis, Ganoderma lucidum y Pleurotus ostreatus). Asimismo, se determinó el efecto del solvente (agua, etanol y una mezcla de agua-etanol) sobre las propiedades fisicoquímicas, contenido de fenoles, actividad antimicrobiana y antioxidante de los extractos de hongos comestibles. Los resultados indican que las harinas de G. lucidum y P. ostreatus mostraron (p ‹ 0.05) el contenido más bajo de humedad (‹ 4%), lípidos (‹ 2%), el contenido más alto de carbohidratos (› 80%), y P. ostreatus el contenido más bajo de ceniza y el más alto en proteínas (p ‹ 0.05). Los extractos acuosos de los hongos presentaron los valores más altos de luminosidad y TSS (total soluble solids, por sus siglas en inglés) (p ‹ 0.05). Los extractos de P. ostreatus presentaron alto rendimiento de extracción (› 40%), pH, color rojo, color amarillo y contenido de fenoles y flavonoides (p ‹ 0.05). Por otra parte, los extractos etanólicos y acuoso-etanólicos de G. lucidum y P. ostreatus con un alto efecto inhibidor sobre Staphylococcus aureus › Listeria innocua › Escherichia coli › Salmonella typhimurium (p ‹ 0.05). Respecto a la actividad antioxidante, los extractos de P. ostreatus presentaron el mayor poder reductor y actividad antirradical; mientras que, los extractos etanólicos y acuoso-etanólicos de G. lucidum y P. ostreatus la mayor inhibición en la oxidación de lípidos (p ‹ 0.05). Los extractos de hongos comestibles evaluados podrían utilizarse como ingredientes antimicrobianos y antioxidantes para la industria alimentaria.


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