First record of the edibility of Phillipsia domingensis (Ascomycota: Sarcoscyphaceae): nutritional aspects and biological activity
DOI:
https://doi.org/10.33885/sf.2020.50.1254Abstract
Background: Wild edible mushrooms are high nutritional value foods and are considered potential sources of bioactive compounds. Currently, there are no reports on the edibility of Philipsia domingensis.
Objective: To present the first record of this fungus in the nahua culture of the Huasteca Potosina, as well as some of its nutritional and biological activity properties.
Methods: The ethnographic study was carried out in San Luis Potosí, México. Nutritional components were determined by proximal chemical analysis, the antioxidant capacity by DPPH and FRAP methods, the antifungal activity by radial inhibition of the mycelium of three pathogenic fungi, and the anthelmintic activity by the paralysis of Caenorhabditis elegans.
Results and conclusions: Edibility, trade, medicinal use and traditional names of P. domingensis were recorded. Nutritional parameters are within the average values reported for other fungi. Its biological activity was considered with high in antioxidant capacity, low for antifungal activity and promising for anthelmintic one. We state that this species has potential as a functional food, making it a food resource with qualities that can be used in other regions where it is distributed.
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