Nutraceutical potential, antioxidant and antibacterial activities of Terfezia boudieri Chatin, a wild edible desert truffle from Tunisia arid zone

Hamza, Amina; Zouari, Nacim; Zouari, Sami; Jdir, Hamida; Zaidi, Slah; Gtari, Maher; Neffati, Mohamed

doi:10.1016/j.arabjc.2013.06.015

Cited by 42 publications

(35 citation statements)

References 24 publications

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“…The obtained results support the previous studies about antioxidant activity of truffles [18,19,22,28,35].…”

Section: Dpphsupporting

confidence: 82%

Comparative assessment of phytochemical composition, antioxidant and anticholinesterase activities of two Basidiomycota Truffle Fungi from Turkey

Deveci¹,

Çayan²,

Duru³

et al. 2018

mpj

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ABSTRACT:The aim of the present study was to compare phytochemical composition and biological activities of various extracts of two Basidiomycota truffle collected from Turkey. Analysis of phytochemical compositions in terms of phenolic and fatty acid compositions was determined using HPLC-DAD, GC and GC/MS. Fumaric (10.62, 4.12 µg/g) and protocatechuic acids (2.71, 20.50 µg/g) were identified as the major organic and phenolic acids in Chondrogaster pachysporus and Setchelliogaster tenuipes truffles. Linoleic acid (53.03 %) for C. pachysporus and palmitic acid (38.60 %) for S. tenuipes were found to be the most dominant fatty acids. The extracts were also tested for their antioxidant and anticholinesterase activities. As for antioxidant and anticholinesterase activity results, C. pachysporus truffle showed better activity than S. tenuipes. This work presents the first phytochemical study on C. pachysporus and S. tenuipes truffles and sheds light on their potential usage as the natural source in the food, pharmaceutical, and cosmetic industries.

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“…The obtained results support the previous studies about antioxidant activity of truffles [18,19,22,28,35].…”

Section: Dpphsupporting

confidence: 82%

Comparative assessment of phytochemical composition, antioxidant and anticholinesterase activities of two Basidiomycota Truffle Fungi from Turkey

Deveci¹,

Çayan²,

Duru³

et al. 2018

mpj

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“…In the fruiting bodies of T. nivea , the levels of ascorbate range between 5.9 and 11.4 mg/100 g of dry weight (which corresponds to 0.3 and 0.6 nmoles/g of dry weight) 16 . Similarly in Terfezia boudieri , the ascorbate content is 12.2 mg/100 g of dry weight (approximately 0.6 nmoles/g of dry weight) 46 . These values are more than 100–200 times lower than those found in T. magnatum (between 50 to 120 nmol/g of fresh weight).…”

Section: Discussionmentioning

confidence: 94%

Environmental conditions influence the biochemical properties of the fruiting bodies of Tuber magnatum Pico

Vita

Franchina

Taiti

et al. 2018

Sci Rep

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The influences of various factors, including the symbiosis established with the roots of specific tree species, on the production of volatiles in the fruiting bodies of Tuber magnatum have not been investigated yet. Volatiles in T. magnatum fruiting bodies were quantitatively and qualitatively determined by both PTR-MS and GC-MS in order to compare the accuracy of the two methods. An electronic nose was also used to characterize truffle samples. The influence of environmental changes on the antioxidant capabilities of fruiting bodies was also determined. Statistically significant differences were found between fruiting bodies with different origins. The relationship between the quality of white truffle fruiting bodies and their specific host plant is described along with an analysis of metabolites other than VOCs that have ecological roles. Our results indicate that the geographical origin (Italy and Istria) of the fruiting bodies is correlated with the quantity and quality of volatiles and various antioxidant metabolites. This is the first report characterizing antioxidant compounds other than VOCs in white truffles. The correlation between geographical origin and antioxidant contents suggests that these compounds may be useful for certifying the geographical origin of truffles.

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“…Mushrooms are a popular food in the world and they have become very attractive due to their low calories, fats, and essential fatty acids (FA), and rich vegetable proteins, vitamins and minerals (Wang and Marcone 2011 ; Hamza et al 2016 ). Truffles, a group of hypogenous mushroom belonging to the Ascomycota, were particularly appreciated for their unique aroma, great economic value and potential health benefits (Hall et al 2003 ; Beara et al 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Nutritional value, chemical composition and antioxidant activity of three Tuber species from China

et al. 2017

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Nutritional value, chemical composition and antioxidant activity of the traditional edible truffles Tuber latisporum, T. subglobosum and T. pseudohimalayense, from China were evaluated. Powder formulations of the three truffles revealed the presence of essential nutrients, such as proteins, carbohydrates and unsaturated fatty acids, and T. latisporum presented the highest contents of total sugar (50.10 g/100 g) and monounsaturated fatty acids (265.19 mg/100 g dw); T. pseudohimalayense showed the highest content of polyunsaturated fatty acids (367.98 mg/100 g dw). They all presented a low fat content but high contents of proteins and unsaturated fatty acid, which is beneficial to human health. The methanol extract from T. pseudohimalayense showed a high radicals scavenging activity and the highest content of total phenols (735.01 mg/100 g dw); T. subglobosum presented the highest content of flavonoids (1355.43 mg/100 g dw). All these extracts could be used as potential antioxidant sources to prevent diseases related to oxidative damage.

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Nutraceutical potential, antioxidant and antibacterial activities of Terfezia boudieri Chatin, a wild edible desert truffle from Tunisia arid zone

Cited by 42 publications

References 24 publications

Comparative assessment of phytochemical composition, antioxidant and anticholinesterase activities of two Basidiomycota Truffle Fungi from Turkey

Comparative assessment of phytochemical composition, antioxidant and anticholinesterase activities of two Basidiomycota Truffle Fungi from Turkey

Environmental conditions influence the biochemical properties of the fruiting bodies of Tuber magnatum Pico

Nutritional value, chemical composition and antioxidant activity of three Tuber species from China

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