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Percorrer por autor "Rugolo, Maximiliano"

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  • Evaluación nutricional y de la capacidade antioxidante de los hongos silvestres comestibles de Patagonia
    Publication . Rugolo, Maximiliano; Sprea, Rafael M.; Caleja, Cristina; Dias, Maria Inês; Pinela, José; Barroetaveña, Carolina; Ferreira, Isabel C.F.R.; Barros, Lillian
    Los hongos silvestres comestibles (HSC) constituyen un alimento funcional de fácil aprovechamiento. Su valor culinario y comercial se debe principalmente a sus propiedades organolépticas; cualidades nutricionales y a sus características medicinales. Los bosques de Nothofagus spp.; las plantaciones forestales (dominadas por Pinus y Pseudotsuga) y las praderas de la región Andino Patagónica albergan numerosas especies de hongos con potencial valor alimenticio. En este estudio se cosecharon 24 especies de HSC endémicos y cosmopolitas de Patagonia (pertenecientes a los géneros: Agaricus; Aleurodiscus; Cortinarius; Cyclocybe; Cyttaria; Fistulina; Flammulina; Grifola; Hydropus; Lactarius; Lepista; Leucoagaricus; Lycoperdon; Macrolepiota; Pleurotus; Ramaria; Rizhopogon y Suillus) para analizar su composición química y nutricional y su capacidad antioxidante. Los esporomas fueron liofilizados; molidos y extractados para analizar la composición proximal según métodos AOAC: grasas; carbohidratos; cenizas; proteínas y valor energético. Por otro lado, se realizó la identificación y cuantificación de los ácidos grasos; azúcares; ácidos orgánicos; compuestos fenólicos y ergosterol por diferentes técnicas cromatográficas. La actividad antioxidante de los extractos se evaluó mediante dos pruebas in vitro: el ensayo de inhibición de la peroxidación de lípidos (TBARS) y el ensayo de inhibición de la hemólisis oxidativa (OxHLIA). Los mayores valores de grasas se encontraron en A. vitellinus; C. magellanicus y G. gargal; de proteína en A. campestris y L. nuda; y de energía en C. hariotii; G. gargal y S. luteus. Los extractos más efectivos respecto a la capacidad antioxidante TBARS resultaron los de Ramaria. Disponer de información nutricional y nutracéutica sobre la diversidad natural de hongos comestibles patagónicos ayudará a incorporarlos en una alimentación funcional; que los elija como alimentos seguros; nutritivos y saludables; y a utilizarlos en una micogastronomía identitaria vinculada al desarrollo turístico.
    2022Documento de conferência Acesso aberto Ver mais
  • Impact of air- and freeze-drying methods on total phenolic content and antioxidant activity of Fistulina antarctica and Ramaria patagonica fructification
    Publication . Gonzalez, Gabriela C.; Rugolo, Maximiliano; Finimundy, Tiane C.; Ohaco, Elizabeth; Pildain, Maria B.; Barroetaveña, Carolina
    Fistulina antarctica and Ramaria patagonica are wild edible fungi from Patagonia, which produce mushrooms that have been consumed since ancient times by those in local communities. Both species possess high protein and low fat contents and other bioactive compounds with remarkable antioxidant activity. Drying is a widely and commonly practiced preservation technique that is cost-effective. However, the process of drying can have an impact on the levels of bioactive compounds. In this study, the effects of drying methods on the total phenolic content (TPC) and antioxidant activity in the fructification of F. antarctica and R. patagonica were estimated. The analysis was conducted using fructifications that were fresh-frozen, dried at 50, 60, and 70 & DEG;C, and freeze-dried. The TPC was significantly higher for the fructifications that were fresh-frozen and dried at 60 & DEG;C in R. patagonica (with values of 14.78 and 13.67 mg GAE/mg of extract, respectively). Also, the fresh-freezing, freeze-drying. and 60 & DEG;C methods exhibited the highest inhibition of free radicals. In addition, R. patagonica had a notably higher concentration of phenols and showed higher antioxidant capacity than F. antarctica. The greatest losses concerning phenols occur in F. antarctica in the three evaluated air-drying temperatures (36.57, 29.76, 39.47% in 50, 60 and 70 & DEG;C respectively, compared with fresh-frozen). TPC and antioxidant activity were higher in fresh-frozen and freeze-dried samples. A drying temperature of 60 & DEG;C is advisable for both species, considering drying time and bioactivity. Overall, the fructifications from different processing methods exhibited unique functional properties. This information can be utilized to optimize the postharvest preservation and maximize the potential applications of these mushrooms.
    2023Artigo científico Acesso aberto Ver mais
  • Nutritional composition and bioactive properties of wild edible mushrooms from native nothofagus patagonian forests
    Publication . Rugolo, Maximiliano; Sprea, Rafael M.; Dias, Maria Inês; Pires, Tânia C.S.P.; Añibarro-Ortega, Mikel; Barroetaveña, Carolina; Caleja, Cristina; Barros, Lillian
    Nothofagus forests of the Andean Patagonian region are home to numerous wild edible mushroom (WEM) species with interesting organoleptic characteristics, although many of them have unknown nutritional and nutraceutical profiles. The proximal composition, fatty and organic acids, soluble sugars, phenolic compounds, ergosterol, as well as antioxidant and antimicrobial activity of 17 WEMs were analyzed. Carbohydrates, the most abundant macronutrients, varied between 49.00 g/100 g dw (C. magellanicus) and 89.70 g/100 g dw (F. antarctica). Significantly higher values were found for total fat in G. gargal (5.90 g/100 g dw) followed by A. vitellinus (4.70 g/100 g dw); for crude protein in L. perlatum (36.60 g/100 g dw) followed by L. nuda (30.30 g/100 g dw); and for energy in G. gargal (398 Kcal/100g) and C. hariotii (392 Kcal/100g). The most effective extracts regarding the TBARS antioxidant capacity were those of Ramaria. This is the first time that a study was carried out on the chemical composition of G. sordulenta, C. xiphidipus, F. pumiliae, and L. perlatum. The promotion of sustainable use of WEMs, including their incorporation in functional diets that choose WEMs as nutritious, safe, and healthy foods, and their use in an identity mycogastronomy linked to tourism development, requires the detailed and precise nutritional and nutraceutical information of each species.
    2022Artigo científico Acesso aberto Ver mais