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DOI: 10.1055/s-0033-1352120
HS-SPME-GC/MS chemical analyses of fresh black Truffles growing in Greece. Biological activities
Mushrooms are a popular food, due to their unique flavour and taste, nutritional properties and health benefits. Among all edible mushrooms, the genus Tuber is the most well known for truffles, as it has a number of distinctive characteristics and high economic value [1]. Among Tuber species, winter black truffles (Tuber melanosporum) and black summer truffles (T. aestivum) are among the most highly prized in France, Italian and Greek cuisines. The black truffles have a long history as they were known in Ancient Greece for their aphrodisiac activities, described by Theophrastus, Dioscoridis and Galen as “idna” (ύδνα). To our knowledge, both the winter and summer black truffles, growing in Greece, have never been studied before.
In this study, fresh samples from Greek black truffles (T. melanosporum and T aestivum) have been studied for their volatiles through head-space solid-phase micro-extraction combined with GC-MS analyses (SPME-GC/MS), while their extracts have been submitted to several classic chromatographic procedures. Several sterols such as ergosta-5,7,22-trien-3β-ol, brassicasterol (ergosta-5,22-dien-3β-ol) and stigmasterol were identified and isolated as well as the volatile organic compounds (VOCs): hexadecene and 3-penten-2-one together with other VOCs such as: 2-methyl butanal, 3-methyl butanal, benzophenone as well dimethyl sulfide and disulfides. Moreover, the ethanolic extracts of the truffles were assayed for their antioxidative activity using Rancimat technique showings high activities, while they were also tested for their antimicrobial properties against a panel of human pathogenic microorganisms showing an interesting profile, as T. melanosporum expressed strong antibacterila activity (MIC values 0.44 – 1.45 mg/ml) while T. aestivum appeared less active.
References:
[1] Wang S. & Marcone M. The biochemistry and biological properties of the world's most expensive underground edible mushroom:truffles” Food res. International 2567 – 2581 (2011).