Plantas americanas utilizadas como  condimento en la cocina mexicana

Lascurain-Rangel, Maite; Avendaño‐Reyes, Sergio; Tan, Richard; Caballero, Javier; Cortés-Zárraga, Laura; Linares-Mazari, Edelmira; Binnqüist, Citlalli López; Ávila, Alejandro De

doi:10.22201/ib.20078706e.2022.93.3949

Cited by 4 publications

(4 citation statements)

References 18 publications

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“…5 ). The flavour of Piperaceae species is coriander-like and they have been used as condiments in many dishes since pre-Hispanic times ( Picó and Nuez 2000 ; Lascurain-Rangel et al 2022 ). Species are epiphytes common to cloud forests of the central area of the Province of the Gulf of Mexico ( Vergara-Rodríguez et al 2017 ).…”

Section: Discussionmentioning

confidence: 99%

“…Our study identified several lineages scattered in the angiosperm tree used for food that are distinctive of certain ecosystems in the Province of the Gulf of Mexico, such as cloud forests characterized by abundant epiphytes ( Hietz and Hietz-Seifert 1995 ). Species in epiphytic genera, such as Peperomia , are utilized as condiment ( Lascurain-Rangel et al 2022 ), or like Oreopanax , a distant group in the phylogeny, which leaves are collected in the field for wrapping tamales ( Lascurain et al 2017 ). These results indicate that people are utilizing different lineages in the angiosperm tree available locally, for particular uses, like condiment or for wrapping food; moreover, phylogenetic metrics support these groupings depicted from the database.…”

Section: Discussionmentioning

confidence: 99%

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Wild and cultivated comestible plant species in the Gulf of Mexico: phylogenetic patterns and convergence of type of use

Díaz-Toribio,

de-Nova,

Piedra-Malagón

et al. 2023

AoB PLANTS

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With a database of approximately 500 comestible plants of the Province of the Gulf of Mexico inMesoamerica, phylogenetic analyses are conducted to identify convergence and phylogenetic signal of type of use and significant clustering in the resulting phylogenetic trees. Analyses considered type of management (wild/managed vs cultivated), type of use (edible, condiment, for wrapping food) and organ utilized. Elevated phylogenetic diversity and signal is expected for wild comestible taxa, indicating that peoples are using lineages across the angiosperm tree for food, resulting in broadness in diet and use of their regional resources. Main results are: 1) condiment species were identified in groups with elevated phylogenetic signal; 2) hot nodes for lineages utilized for wrapping food were found in many monocot groups as well as in epiphytes of cloud forests with leathery leaves; 3) edible taxa were identified with the highest significant clustering restricted to certain branches in the phylogeny; 4) wild and cultivated edible plants belong to identical lineages with replacement of species, implying that same plant groups known for their comestible benefits are substituted by species distributed in the Province; 5) wild vs cultivated lineages for condiment are different. Most food species in the Province belong to four families: Fabaceae, Cactaceae, Solanaceae, and Asparagaceae. Analyses discovered underutilized wild species in identical clades to managed/cultivated taxa that can be studied further to identify cultivation practices. Results suggest that people are utilizing different lineages in the angiosperm tree available locally, for particular uses, like condiment or for wrapping food. Evidence can be used to study further undervalued edible species closely related to the most common food taxa as well as for bioprospection of their nutritional content.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Wild and cultivated comestible plant species in the Gulf of Mexico: phylogenetic patterns and convergence of type of use

Díaz-Toribio,

de-Nova,

Piedra-Malagón

et al. 2023

AoB PLANTS

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“…En el estado de Yucatán se destinaron 312.65 ha para su cultivo, con un volumen de producción de 4 325.67 t con rendimientos promedios de 13.84 t ha −1 (SIAP 2022). Los frutos son de uso cotidiano en la cocina regional, se utilizan para elaborar salsas y productos nutracéuticos (Lascurain-Rangel et al 2022, Avilés-Bentazos et al 2023. Sin embargo, durante su cultivo la incidencia de enfermedades son una limitante, lo cual varía la producción en cada ciclo agrícola (Cristóbal-Alejo et al 2020).…”

Section: Introductionunclassified

Consorcios nativos de hongos micorrízicos arbusculares y Trichoderma controlan a Meloidogyne incognita en chile habanero

Cristóbal-Alejo,

Ramos-Zapata,

Garruña-Hernández

et al. 2023

Ecosist. Recur. Agropec.

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Los nematodos agalladores afectan la producción de chile ha- banero (Capsicum chinense Jacq.) y el uso de microorganimos antagonistas son una opción para su control. El objetivo fue evaluar consorcios nativos de hongos micorrízicos arbusculares (HMA) y Trichoderma spp. (TRI) para el manejo de M. incognita (Mi) en C. chinense. En condiciones protegidas se establecieron cinco tratamientos: HMA + Mi, TRI + Mi, HMA + TRI + Mi, nematicida Vydate 24% (Oxamil) + Mi y un control solo con Mi. Cada tratamiento tuvo 15 repeticiones. El tratamiento HMA + Mi, disminuyó el índice de agallamiento, el número de huevos y hembras en un 56, 48 y 26.29% con relación al Oxamil. El mayor crecimiento de las plantas se logró con HMA + Mi con efectos superiores al nematicida y el control. Los tratamientos HMA + Mi y HMA + TRI + Mi promovieron mejor funcionamiento fisiológico de las plantas.

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“…H. A. Kenn & Nicolson, among others (Lascurain-Rangel et al 2017). Its use is due to the taste and aroma impregnated in the tamale's dough after cooking, which is highly appreciated by local consumers (Lascurain-Rangel et al 2022).…”

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confidence: 99%

Anatomical and chemical characterization of leaves from Oreopanax spp. (Araliaceae), the Mexican xoco tamale food complex

Guerrero-Analco,

Angeles-Alvarez,

Lascurain-Rangel

et al. 2023

Bot. Sci.

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Background: Based on the concept of “plant species complex,”, defined as a group sharing local names and morphological, aromatic, and curative properties, we analyzed the leaves of three species of the genus Oreopanax that are used as wrappers for tamales called “xocos” or “chocos” in Veracruz, Mexico, searching for common traits. Question: Do leaves of the genus Oreopanax form an ethnobotanical food complex sharing chemical and anatomical characteristics? Studied species / data description: Leaves from three species of the genus Oreopanax: O. capitatus, O. echinops, and O. flaccidus. Study site and dates: Leaves of O. capitatus and O. echinops were recollected on January 25 and 26, 2021, in the Clavijero Botanic Garden of the Instituto de Ecología, A. C. in Xalapa, Veracruz; leaves of O. flaccidus were recollected in Atapalchico, Tlacolulan, Veracruz. Methods: Chemical analyses consisted of oil extraction of the studied species' leaves, which were then injected into a gas chromatographer coupled to a mass spectrometer (GC-MS). Anatomical analyses included: fixation, paraffin sectioning, and staining of leaf sections of the three species. Observations were performed with a compound microscope using a bright field or UV light. Results: For the first time, we are reporting major volatile compounds common in the three analyzed species (several aliphatic and aromatic alcohols, and terpenoids). The three species present resin canals in the mesophyll and the cortex of the midrib of the leaf. Conclusions: The studied Oreopanax species form an ethnobotanical food complex since they share similar uses, smells, and tastes.

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Plantas americanas utilizadas como condimento en la cocina mexicana

Cited by 4 publications

References 18 publications

Wild and cultivated comestible plant species in the Gulf of Mexico: phylogenetic patterns and convergence of type of use

Wild and cultivated comestible plant species in the Gulf of Mexico: phylogenetic patterns and convergence of type of use

Consorcios nativos de hongos micorrízicos arbusculares y Trichoderma controlan a Meloidogyne incognita en chile habanero

Anatomical and chemical characterization of leaves from Oreopanax spp. (Araliaceae), the Mexican xoco tamale food complex

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