Hammami Rihab, Alsaloom Albandary Nasser, Aouadhi Chedia, Alrokban Ahlam, Mendili Mohamed, Khadhri Ayda
University of Tunis El Manar, Faculty of Sciences, Plant, Soil, Environment Interactions Laboratory, Campus Academia, 2092 Tunis, Tunisia.
Biology Department, College of Science, Princess Nourah bint Abdulrahman University, Riyadh 11671, Saudi Arabia.
Heliyon. 2023 Mar 4;9(3):e14331. doi: 10.1016/j.heliyon.2023.e14331. eCollection 2023 Mar.
Truffle, the hypogeous, ascomycetous macrofungus, has been recognized as a delicacy for centuries, and it is gaining elevated status in the culinary domain. The chemical composition and biological activities of aqueous extract and ground material of two desert Tunisian and were studied for the first time. Using three assays antioxidant activity of the aqueous extract and ground material of the two truffles were investigated. Indeed, the aqueous extract and ground material of showed the highest capacity for the DPPH scavenging test (IC = 0.18 mg/mL) and with regard to the chelating power of iron (IC = 0.22 mg/mL). At the same time, the highest capacity for iron reduction was recorded in the crude material of . Besides, the total phenolic, flavonoid, flavanol, tannin, and proanthocyanidin contents of both truffles extracts were determined. The ground material showed the best antibacterial activity for two ascomycetes against seven strains of bacteria. HPLC analysis of aqueous extracts showed that the predominant phenolic compounds in and were gallic acid (33.25%) and myricetin (52.91%). Therefore, these truffles are a source of natural antioxidant and antimicrobial agents and could be used as a potential health food.
松露，一种地下的子囊菌大型真菌，几个世纪以来一直被视为美味佳肴，并且在烹饪领域的地位日益提高。首次对两种突尼斯沙漠松露的水提取物和磨碎物的化学成分及生物活性进行了研究。通过三种测定方法，对两种松露的水提取物和磨碎物的抗氧化活性进行了研究。事实上，[松露名称1]的水提取物和磨碎物在DPPH清除试验中表现出最高能力（IC₅₀ = 0.18毫克/毫升），在铁螯合能力方面（IC₅₀ = 0.22毫克/毫升）也是如此。同时，[松露名称2]的粗物质中铁还原能力最强。此外，还测定了两种松露提取物中的总酚、黄酮、黄烷醇、单宁和原花青素含量。磨碎物对两种子囊菌针对七种细菌菌株表现出最佳抗菌活性。水提取物的HPLC分析表明，[松露名称1]和[松露名称2]中的主要酚类化合物分别是没食子酸（33.25%）和杨梅素（52.91%）。因此，这些松露是天然抗氧化剂和抗菌剂的来源，可作为潜在的健康食品。
