Tirmania pinoyi: Chemical composition, in vitro antioxidant and antibacterial activities and in situ control of Staphylococcus aureus in chicken soup

Abstract

Desert truffle, Tirmania pinoyi (Maire) Malençon from Libya was chemically characterized in nutritional value, primary and secondary metabolites. Antioxidant (scavenging activity, reducing power and inhibition of lipid peroxidation) and antibacterial activity of its methanolic extract alone and in combination with potassium metabisulfite (E224) were evaluated under in vitro conditions. Furthermore, the effect of the extract on the control of Staphylococcus aureus was examined in a contaminated soup under in situ conditions. T. pinoyi was showed to be rich in carbohydrates (82.60 g/100 g dw) and proteins (8.06 g/100 g dw), being identified four free sugars (rhamnose, fructose, trehalose and mannitol) and three tocopherol isoforms (β-, δ-and γ-tocopherols). Oleic (32.29%), linoleic (29.72%) and palmitic (27.97%) acids were the main fatty acids. pHydroxybenzoic (300.65 µg/100 g dw) and cinnamic (8.30 µg/100 g dw) acids were quantified, as also four organic acids: quinic (0.83 g/100 g dw), malic (0.35 g/100 g dw), fumaric (0.05 g/100 g dw) and citric (1.26 g/100 g dw) acids. The methanolic extract of the mushroom showed in vitro antioxidant and antimicrobial activities. Sterilized distillated water containing 0.02% Tween 80 proved to be the most convenient solvent for in situ antimicrobial activity; the extract successfully inhibited the growth of S. aureus in chicken soup in a dose dependent manner.

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

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

“…Palmitic acid (38.60%) was the most abundant fatty acid, followed by oleic (34.80%) and stearic acids (12.26%) in S. tenuipes as seen in Table 2. In earlier studies, fatty acid compositions of Tuber claveryi, T. nivea, T. pinoyi, T.boudieri, T. texense and Picoa juniperi truffles were investigated and linoleic (4.13-53.2 %), oleic (3.75-45.90%), palmitic (8.0-27.87%) and margaric acids (7.71-18.0%) were found as the most abundant fatty acids [13,[25][26][27][28]. Our findings are similar to previous studies.…”

Study on chemical, bioactive and food preserving properties ofLaetiporus sulphureus(Bull.: Fr.) Murr.

“…Regarding food-preserving properties, a number of successful studies have been recently carried out, [7][8][9] making clear the considerable differences among the chemical composition, nutritional value and bioactive effects of the mushroom species. Therefore, a detailed chemical analysis of each source of bioactive compounds is necessary.…”

Fungi a source with huge potential for 'mushroom pharmaceuticals'

“…It was noticed that T. pinoyi methanolic extract dissolved in different solvents, showed antibacterial activities against food poisoning and food spoilage bacteria demonstrated in vitro and in situ. Activities of Tirmania pinoyi methanolic extract successfully inhibited the growth of S. aureus in chicken soup (Stojkovic et al, 2013a).…”