Abstract

ROBLES-GARCIA, Daniel et al. First ethnomycological record of Fistulinella wolfeana as an edible species and some of its nutritional values. Rev. Mex. Mic [online]. 2016, vol.44, pp.31-39. ISSN 0187-3180.

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.

Keywords : edible mushroom; ethnomycology; nutritional value; antioxidant activity.

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