Antioxidant activity, metal content, and essential oil composition of two desert truffles species: Terfezia boudieri and Terfezia claveryi

Abstract

Terfezia species have been shown to be nutrient-dense and can be used as functional meals for human nutrition. They outperformed other diets in terms of iron, potassium, copper, and zinc. The physical features, chemical composition, and mineral content of two Terfezia species were studied. The antioxidant activity of the aqueous extract was further evaluated by assessing its radical scavenging capacity against 2, 2'-diphenyl-1-picrylhydrazyl. Terfezia samples were chemically evaluated using GC-MS to establish if there was a link between antioxidant activity and polyphenol content and quantity. Terfezia claveryi and Terfezia boudieri samples were shown to have similar polyphenolic compositions and, as a result, virtually identical antioxidant activity. The results were compared to Terfezia species found in other places. Terfezia claveryi essential oil had more than fifty volatiles, whereas Terfezia boudieri essential oil contained more than eighty. The scientific findings of this study may be useful for marketing, the food industry, human nutrition, and maximum usage, particularly in Terfezia-growing areas.

Transcriptome analysis reveals the effect of cold storage time on the expression of genes related to oxidative metabolism in Chinese black truffle

“…The results showed that the respiration rate, protein content, soluble sugar content, and PPO activity in truffle fruiting bodies were gradually decreased as the storage time was increased, reaching the lowest levels in 30 d of cold storage, whereas the corruption rate, weight loss rate, TOC, and TPC were increased as the storage time was increased. These results indicated that the physicochemical properties were altered during the cold storage, largely consistent with the results previously reported ( 8 , 22 , 36 ).…”

“…Although the fruiting bodies of T. indicum are rich in nutrients, e.g., carbohydrates and proteins, their qualitative and sensory properties are only retained for a short time after harvest ( 7 , 8 ). Previous studies mainly focused on the volatile substances and antioxidant activities of T. indicum in storage, as well as the relationship between truffles and microorganisms ( 8 , 22 , 36 ). In our study, the variations of physicochemical properties and the contents of two heavy metals (Cd and Pb) of truffles during cold storage were investigated.…”

“…It has been reported that many truffles have become contaminated in their natural environments with heavy metals, such as Cd, chromium, and Pb, as a result of the rapid growth of industrialization, ultimately causing serious risk for human health ( 36 , 37 ). Our results showed that in 30 d of cold storage, the content of Cd was decreased, whereas the content of Pb was significantly accumulated.…”

“…Previous studies mainly focused on the volatile substances and antioxidant activities of T. indicum in storage, as well as the relationship between truffles and microorganisms (8,22,36). In our study, the variations of physicochemical properties and the contents of two heavy metals (Cd and Pb) of truffles during cold storage were investigated.…”