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

Abstract

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.

Keywords

• ethnobotanical complex
• foo wrapping
• Mexican traditional food
• organoleptic properties