{"title":"“Sikil pa'ak”: A proposed food from the Mayan biocultural cuisine for the prevention of metabolic syndrome","authors":"Jonatan Jafet Uuh Narvaez, Ulil Us Medina, Maira Rubi Segura Campos","doi":"10.1016/j.ijgfs.2024.100981","DOIUrl":null,"url":null,"abstract":"<div><p>Traditional dishes play an important role in the management of diseases linked to metabolic syndrome (MS). In this context, “<em>sikil pa'ak</em>” (SPK), a Mayan cuisine dish made of toasted pumpkin seeds (TPS), tomato sauce with coriander (TSC), and sour orange juice (SOJ), could stand out because of the nutritional and functional properties of its ingredients. This study evaluated the sensory, nutritional, bioactive content, and functional properties of SPK and its ingredients to determine its potential in managing MS. SPK showed a water activity of 1.00 ± 0.04 and color values L* 52.74 ± 0.72, a* 12.59 ± 0.29, b* 30.16 ± 0.67. Microbiological tests confirmed the absence of contaminants. Sensorially, the flavor was the most appreciated attribute, and 29.89% rated it as “I like it very much.” Nutritionally, SPK excelled with high protein, fiber, and lipid contents with values of 24.10, 15.82, and 41.22 g/100g, respectively. The ingredients that contributed most to the content of bioactive compounds in the SPK were TPS in total phenols (TPC: 169.64 μg/mg) and total flavonoids (TFC: 234.93 μg/mg), as well as SOJ in vitamin C (65.49 μg/mg), and TSC in β-carotene (21.12 μg/mg). SPK showed high antioxidant potential (ABTS assay: 53.27%). Although SPK had a moderate effect on lipase inhibition (15.89%) and clot lysis (11.46%), it had high inhibition of α-amylase (55.21%) and plasma recalcification time (507.34 s). The SPK was sensorially appreciated and high in nutrients and bioactive compounds, showing beneficial effects against MS, especially because of TPS and SOJ. This traditional dish could be beneficial for metabolic health.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"37 ","pages":"Article 100981"},"PeriodicalIF":3.2000,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24001148","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Traditional dishes play an important role in the management of diseases linked to metabolic syndrome (MS). In this context, “sikil pa'ak” (SPK), a Mayan cuisine dish made of toasted pumpkin seeds (TPS), tomato sauce with coriander (TSC), and sour orange juice (SOJ), could stand out because of the nutritional and functional properties of its ingredients. This study evaluated the sensory, nutritional, bioactive content, and functional properties of SPK and its ingredients to determine its potential in managing MS. SPK showed a water activity of 1.00 ± 0.04 and color values L* 52.74 ± 0.72, a* 12.59 ± 0.29, b* 30.16 ± 0.67. Microbiological tests confirmed the absence of contaminants. Sensorially, the flavor was the most appreciated attribute, and 29.89% rated it as “I like it very much.” Nutritionally, SPK excelled with high protein, fiber, and lipid contents with values of 24.10, 15.82, and 41.22 g/100g, respectively. The ingredients that contributed most to the content of bioactive compounds in the SPK were TPS in total phenols (TPC: 169.64 μg/mg) and total flavonoids (TFC: 234.93 μg/mg), as well as SOJ in vitamin C (65.49 μg/mg), and TSC in β-carotene (21.12 μg/mg). SPK showed high antioxidant potential (ABTS assay: 53.27%). Although SPK had a moderate effect on lipase inhibition (15.89%) and clot lysis (11.46%), it had high inhibition of α-amylase (55.21%) and plasma recalcification time (507.34 s). The SPK was sensorially appreciated and high in nutrients and bioactive compounds, showing beneficial effects against MS, especially because of TPS and SOJ. This traditional dish could be beneficial for metabolic health.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.