FUNCTIONAL PROPERTIES ADDED TO TEQUILA, MEZCALES AND CONVENTIONAL AGAVE DISTILLATES, RESULTING FROM AN EDIBLE MUSHROOM OF ANCESTRAL USE IN MEXICO (LENTINULA BORYANA).

摘要

Functional properties, antioxidant and antimicrobial, were determined and may be added to any conventional Tequila that complies with the established official standard (NOM-006-SCFI-2005). The aforementioned were carried out with alcoholic extracts of the Lentinula boryana (Berk. & Mont.) Pegler species, which is an edible mushroom of ancestral use in Mexico. L. boryana was identified at a molecular level, analyzing the sequence of the ITS (internal transcribed spacer) region of the DNA. Described are the raw materials used in the present invention, the process for the manufacture thereof and the main physic-chemical characteristics of the novel product. This functional tequila has quantified antioxidant properties of 505 Ág/L of gallic acid. Also has antimicrobial properties, mainly bacteriostatic properties (at concentrations of 0.1-100 ml of functional tequila) for an enteropthogenic Escherichia coli strain. It was shown that the novel functional tequila, though being different in colour, odour, flavour and functional properties from conventional tequilas, is socially accepted and widely applied in the industry. The novel functional properties added to the conventional tequila open a research line for analyzing, characterizing and establishing novel qualities that provide a higher social acceptance and added value to this national product. These functional properties are also applied to other mezcales and conventional Agave distillates.