Chemical Screening of Metabolites Profile from Romanian Tuber spp.

Abstract

Truffles are the rarest species and appreciated species of edible fungi and are well-known for their distinctive aroma and high nutrient content. However, their chemical composition largely depends on the particularities of their grown environment. Recently, various studies investigate the phytoconstituents content of different species of truffles. However, this research is still very limited for Romanian truffles. This study reports the first complete metabolites profiles identification based on gas chromatography-mass spectrometry (GC-MS) and electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-QTOF-MS) of two different types of Romania truffles: Tuber magnatum pico and Tuber brumale. In mass spectra (MS) in positive mode, over 100 metabolites were identified from 14 secondary metabolites categories: amino acids, terpenes, alkaloids, flavonoids, organic acids, fatty acids, phenolic acids, sulfur compounds, sterols, hydrocarbons, etc. Additionally, the biological activity of these secondary metabolite classes was discussed.

Volatile Compound Profiling of Seven Tuber Species Using HS-SPME-GC-MS and Classification by a Chemometric Approach

“…sinoexcavatum; however, p -cymene was reported only in T. magnatum. ,,− Therefore, these two major terpenes are the first time to be reported in the selected tubers of this study. Compounds such as eucalyptol, γ-terpinene, geranyl acetone, and other terpenes were also detected in different tubers with different values.…”

“…9,10,12 The properties of the soil, the surrounding environment, and particularly the host trees have a significant impact on the chemical makeup of truffles. 2 Recent studies have used various methodologies, mainly HS-SPME-GC−MS, to analyze the volatile components of different truffle species. 5 When the volatile compounds of truffles were analyzed at the level of the compound class, it was frequently found that alcohols, aldehydes, ketones, acids, esters, terpenes, and sulfur compounds were detected.…”

“…As one might anticipate, the volatiles that Tuber releases serve purposes beyond simply appealing to our sense of smell. Truffles have different smells and tastes due to the fact that they contain different volatile components, therefore aroma is essential in defining the organoleptic properties and quality of truffles. ,, The properties of the soil, the surrounding environment, and particularly the host trees have a significant impact on the chemical makeup of truffles . Recent studies have used various methodologies, mainly HS-SPME-GC–MS, to analyze the volatile components of different truffle species .…”

Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry as a Powerful Analytical Tool for the Discrimination of Truffle Species According to Their Volatiles

“…For this purpose, different sample masses (100–500 mg), extraction time spans (15–45 min) and extraction temperatures (30–50°C) were investigated using bulk samples. During optimization the signals of representative compounds belonging to different compound classes (i.e, 2-butanol, 2-butanone, 4-hydroxy-3-hexanone and 1-octen-3-ol) were monitored ( 1 , 5 , 7 ). The peak areas obtained under the individual conditions were normalized with regard to the peak area obtained for each compound under the optimum/selected conditions, and were expressed as percentage.…”

“…The main steps of this technique include: (a) partitioning of analytes between the matrix and the extraction phase, and (b) subsequent desorption of the concentrated analytes into the analytical instrument in a single step ( 14 – 16 ). Head-space solid phase microextraction combined to GC-MS has been used to assess the volatile fingerprint of several truffle species ( 2 , 7 , 13 , 17 , 18 ). The majority of the studies report the volatiles identified for different analyzed species, and the use of chemometric tools to enhance the conclusions derived from the experimental data and reveal characteristic markers is limited ( 2 , 4 ).…”