First ethnomycological record of Fistulinella wolfeana as an edible species and some of its nutritional values
DOI:
https://doi.org/10.33885/sf.2016.3.1159Keywords:
edible mushroom, ethnomycology, nutritional value, antioxidant activityAbstract
We registered for first time the use of Fistulinella wolfeana as an edible species in the Otomi communities of Tesquedó, Xajay and Tenasdá, in Amealco de Bonfil, Querétaro, México, which is part of the natural resources used during the rainy season. In addition, this species is widely distributed in the Volcanic Transmexican Belt, and it has the potential to be used as non-timber resource. The nutritional value for fresh, as well as dried samples, is described. Additionally, it has high antioxidant activity, reaching almost 90% of inhibition in 1:10 dilutions of methanolic extract, comparable with values for other members of the Boletaceae family.
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