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

Yan, Xiang-yuan; Wang, Yanwei; Sang, Xiaoyu; Fan, Li

doi:10.1186/s13568-017-0431-0

Cited by 30 publications

(37 citation statements)

References 27 publications

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“…In previous Tuber studies, gallic acid content has been measured at 0.2 μg/g dw in T. magnatum from Serbia [2] and 9.11 μg/g dw and 10.16 μg/g dw in T. subglobosum and T. pseudohimalayense from Yunnan province, respectively. [3] These were all lower than the gallic acid content found in T. indicum in this study.…”

Section: Phenolic Acidscontrasting

confidence: 63%

“…[50] Similar work has also proved that MUFA is the main component in Tuber. [3,[51][52][53][54] . In this study, T. indicum from different regions are rich in MUFA, which provides certain benefits to human health.…”

Section: Fatty Acidsmentioning

confidence: 99%

“…[1] The ascocarps of truffles can emit a unique and seductive aroma, making truffles highly priced in the international food market. [2,3] In the past several decades, most studies have focused on understanding truffle biology by using 'omics' tools, [4][5][6][7] the identification of volatile organic aromas, [8 -14] and the cultivation of several commercial truffle species such as T. melanosporum, T. magnatum, T. aestivum, and T. borchii. [15 -17] In China, researchers have focused mostly on the taxonomy, resources and ecology of truffles.…”

Section: Introductionmentioning

confidence: 99%

“…Truffles are rich in protein, dietary fiber, ash, essential amino acids and other nutrients. [2,3,21] Nutritional analysis of T. indicum shows that protein accounts for 27.9 % of dry matter. [22] In addition, studies show that truffles have pharmaceutical relevance including antiviral, antimicrobial, anti-mutagenic, anti-inflammatory, and antioxidant activities including hydroxyl radical-scavenging and ferrous ionchelating activities.…”

Section: Introductionmentioning

confidence: 99%

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Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Liang

Qiao

et al. 2019

Chemistry & Biodiversity

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Tuber indicum, an endemic truffle species in eastern Asian, is an edible mushroom that is both an important export and widely distributed across China. Many existing studies on truffles focus on analyzing their taxonomy, population genetics, volatile organic compounds and artificial cultivation of the truffles, while little information is available about their nutrient composition and pharmacological activity, especially the relationship between chemical composition in ascocarps and their geographic distributions. This study presents a comprehensive investigation of the chemical composition of T. indicum, including free sugars, fatty acids, organic acids, phenolic acids, flavonoids, and polysaccharides, and tracks the antioxidant activity of T. indicum ascocarps collected from five geographical regions of four provinces in P. R. China: Hebei, Tibet, Yunnan, and Liaoning province. Our results showed that T. indicum collected from Qujing, Yunnan province, possessed the highest amount of free sugars (23.67 mg/g dw), total flavonoids (2.31 mg/g dw), total phenolics (4.46 mg/g dw) and the highest DPPH and ABTS radical‐scavenging activities. The amount of water‐soluble polysaccharides was the highest (115.24 mg/g dw) in ascocarps from Tibet, the total organic acids was the highest (22.073 mg/g dw) in ascocarps from Gongshan, and polyunsaturated fatty acids were most abundant in those from Hebei province. This study reveals that the quantity of chemical compounds in T. indicum varies by geographical origin. Detecting differences in chemical composition may provide important data for understanding the relationship between environmental factors and truffle formation, as well as quality evaluation of the commercial species T. indicum throughout China.

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Section: Phenolic Acidscontrasting

confidence: 63%

Section: Fatty Acidsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Liang

Qiao

et al. 2019

Chemistry & Biodiversity

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“…The analytical results of fat contents in T. latisporum, T. subglobosum, and T. pseudohimalayense were 2.23%-2.55% with petroleum ether using a Soxhlet apparatus (Yan, Wang, Sang, & Fan, 2017). The analytical results of fat contents in T. latisporum, T. subglobosum, and T. pseudohimalayense were 2.23%-2.55% with petroleum ether using a Soxhlet apparatus (Yan, Wang, Sang, & Fan, 2017).…”

Section: Chemical Compositionmentioning

confidence: 93%

Component features, odor‐active volatiles, and acute oral toxicity of novel white‐colored truffle Tuber japonicum native to Japan

Shimokawa

Kinoshita

Kusumoto

et al. 2019

Food Science & Nutrition

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Component analysis of a novel white‐colored truffle native to Japan, Tuber japonicum, was performed to determine its characteristic features. The analysis of odor‐active volatile compound showed a high contribution of 1‐octen‐3‐ol and 3‐methyl‐2,4‐dithiapentane to the odor of T. japonicum. Although 2,4‐dithiapentane is a key odorant of well‐known white truffle T. magnatum, 3‐methyl‐2,4‐dithiapentane was detected from the ripe T. japonicum. The chemical components of T. japonicum showed no clear difference with those of edible truffles T. magnatum and T. melanosporum. It was rich in crude protein, crude fiber, and minerals (especially potassium), and low in crude fat. Glutamine and glutamic acid were detected in T. japonicum as free amino acids, while T. magnatum contained a large amount of alanine. Acute oral toxicity tests showed no abnormality, with an LD50 value of over 2000 mg/kg under the test conditions. The present study may support future market distribution of T. japonicum as a high‐class foodstuff.

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Phenolics, Flavonoids Content and Antioxidant Activities of Tuber indicum at Different Maturity Stages

Yang

Liang

Zhou

et al. 2022

Chemistry & Biodiversity

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The Chinese black truffle Tuber indicum (Ascomycota, Pezizales) is an ectomycorrhizal fungus forming hypogeous edible ascocarps. As a famous wild edible mushroom in the world, this species also attracted an increasing interest in their chemical composition and pharmacological activity. In this study, the total phenolic content, total flavonoid content and antioxidant activities of Tuber indicum collected from July to November at different maturity stages in China were analyzed. Our results showed that T. indicum collected in July (immature stage) possessed the highest amount of flavonoids (3.89 mg/g dw) and the highest ABTS * + scavenging activity (EC 50 = 3.73 mg/ml). In addition, those samples collected in August (moderate mature stage) contained the highest phenolics content (4.78 mg/g dw), the highest DPPH * radical scavenging activity (EC 50 = 3.73 mg/ml) and ferric reducing activity power (243.63 μmol FeSO 4 /g). The study reveals T. indicum in the early maturity stage yield significantly higher content of phenolics and flavonoids and possessed stronger antioxidant activity than those collected in other months. This study provided important data for understanding the relationship between maturity stages and truffle formation and evaluating the quality of Chinese black truffle at different maturity.

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

Cited by 30 publications

References 27 publications

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Component features, odor‐active volatiles, and acute oral toxicity of novel white‐colored truffle Tuber japonicum native to Japan

Phenolics, Flavonoids Content and Antioxidant Activities of Tuber indicum at Different Maturity Stages

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