An investigation on changes in composition and antioxidant potential of mature and immature summer truffle (Tuber aestivum)
No Thumbnail Available
Access rights
openAccess
Journal Title
Journal ISSN
Volume Title
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
This publication is imported from Aalto University research portal.
View publication in the Research portal
View/Open full text file from the Research portal
Other link related to publication
View publication in the Research portal
View/Open full text file from the Research portal
Other link related to publication
Date
2020-04-01
Major/Subject
Mcode
Degree programme
Language
en
Pages
Series
European Food Research and Technology
Abstract
Summer truffles (Tuber aestivum) collected from Italy were evaluated for changes in chemical composition and hence in vitro bioactivity on the basis of their maturity. Truffles were classified as immature and mature based on the colour of glebum. Water and methanol extracts of freeze-dried mature truffles demonstrated higher total phenolics, in vitro antioxidant activity, and lower tannins than immature truffle extracts. Phenolics and flavonoids were detected by liquid chromatography–mass spectroscopy (LC–MS) analysis. Gas chromatography (GC)–MS analysis of hexane extracts showed differences in fatty acid composition. Linoleic acid content was highest in both samples, and lauric and myristic acids were prominently detected in hexane extracts of mature truffles. The aroma profiling of truffles by headspace—GC showed an increase in alcohols and decrease in aldehydes. Thus this study comprehends altered chemical composition and its manifestation in in vitro bioactivity on maturation of summer truffles. This would aid in development of techniques for identification of maturity of truffles.Description
Keywords
Antioxidant, Aroma profile, Fatty acid, Maturity, Polyphenols, Summer truffle
Other note
Citation
Shah , N , Usvalampi , A , Chaudhary , S , Seppänen-Laakso , T , Marathe , S , Bankar , S , Singhal , R & Shamekh , S 2020 , ' An investigation on changes in composition and antioxidant potential of mature and immature summer truffle (Tuber aestivum) ' , European Food Research and Technology , vol. 246 , no. 4 , pp. 723-731 . https://doi.org/10.1007/s00217-020-03438-7
