Nutritional value, chemical composition and antioxidant activity of three Tuber species from ChinaReport as inadecuate




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AMB Express

, 7:136

First Online: 26 June 2017Received: 12 April 2017Accepted: 16 June 2017

Abstract

Nutritional value, chemical composition and antioxidant activity of the traditional edible truffles Tuber latisporum, T. subglobosum and T. pseudohimalayense, from China were evaluated. Powder formulations of the three truffles revealed the presence of essential nutrients, such as proteins, carbohydrates and unsaturated fatty acids, and T. latisporum presented the highest contents of total sugar 50.10 g-100 g and monounsaturated fatty acids 265.19 mg-100 g dw; T. pseudohimalayense showed the highest content of polyunsaturated fatty acids 367.98 mg-100 g dw. They all presented a low fat content but high contents of proteins and unsaturated fatty acid, which is beneficial to human health. The methanol extract from T. pseudohimalayense showed a high radicals scavenging activity and the highest content of total phenols 735.01 mg-100 g dw; T. subglobosum presented the highest content of flavonoids 1355.43 mg-100 g dw. All these extracts could be used as potential antioxidant sources to prevent diseases related to oxidative damage.

KeywordsTruffle Nutrients Bioactive compounds DPPH Reduce power AbbreviationsGC–MSgas chromatography–mass spectrometer

HPLChigh-performance liquid chromatography

MEmethanol extract

DADdiode array detector

PUFApolyunsaturated fatty acids

MUFAmonounsaturated fatty acids

SFAsaturated fatty acids

FAfatty acids

UFAunsaturated fatty acids

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Author: Xiangyuan Yan - Yanwei Wang - Xiaoyu Sang - Li Fan

Source: https://link.springer.com/



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