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Analytical Methods Applied to Assess Chemical Composition, Nutritional Value and In Vitro Bioactivities of Terfezia olbiensis and Terfezia claveryi from Turkey

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An Erratum to this article was published on 27 March 2015

Abstract

In this study, nutritional value, free amino acids, phenolic and sugar compounds, mineral and heavy metal contents of truffles, Terfezia olbiensis, and Terfezia claveryi from Turkey were chemically characterized using different analytical methods. In vitro antioxidant characteristics, β-carotene bleaching assay, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, ABTS cation radical decolorization assay, and the anticholinesterase activities, against AChE and BChE enzymes, were evaluated. Individual phenolic ingredients and free amino acids were analyzed using UPLC-ESI-MS/MS. HPLC-RID was used to assess sugar profile, and ICP-MS was used to determine minerals and heavy metals. Gentisic acid (25.48 and 14.84 μg/kg dry weight (dw)), protocatechuic acid (21.55 and 15.54 μg/kg dw), and p-hydroxy benzoic acid (18.07 and 16.99 μg/kg dw) were quantified in T. olbiensis and T. claveryi, respectively. Rhamnose, fructose, trehalose, and mannitol were the sugars identified. However, T. olbiensis and T. claveryi revealed high amounts of essential amino acids (310.25 and 314.08 mg/100 g, respectively). In addition, the ethyl acetate extracts of the mushrooms performed highest radical scavenging activity, whereas the hexane extracts of mushrooms displayed highest lipid peroxidation inhibitory activity. The results showed that the tested extracts obtained from Terfezia species can be conveniently used as sources for the protection of lipid peroxidation, free radicals, and moderate anticholinesterase agents in pharmaceutic and as food additives for extension of products’ shelf life food and dietary supplement industries. Furthermore, the techniques used in this study were easy, safe, and sensitive.

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Abbreviations

ABTS:

2,2′-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid

AChE:

Acetylcholinesterase

BChE:

Butyrylcholinesterase

DPPH:

2, 2-Diphenyl-1-picrylhydrazyl

DTNB:

(5,5′-Dithio-bis(2-nitrobenzoic) acid)

FCR:

Folin-Ciocalteu reagent

HPLC-RID:

High-performance liquid chromatography coupled with refractive index detector

ICP-MS:

Inductively coupled plasma mass spectrometer

MRM:

Multiple reaction monitoring

QEs:

Quercetin equivalents

PEs:

Pyrocatechol equivalents

SD:

Standard deviation

TIC:

Total ion chromatogram

UPLC-ESI-MS/MS:

Ultra performance liquid chromatography with electrospray ionization tandem mass spectrometry

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Acknowledgments

The author is grateful to Dr. Aziz Türkoğlu from the Department of Biology, Faculty of Science, Muğla Sıtkı Koçman University, for taxonomic identification.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

Conflict of Interest

İbrahim Kıvrak declares that he has no conflict of interest.

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Authors and Affiliations

  1. Department of Chemistry and Chemical Treatment Techniques Muğla Vocational School of Higher Education, Muğla Sıtkı Koçman University, 48000, Muğla, Turkey

    İbrahim Kıvrak

  2. Research Laboratory Center, Food Analysis Laboratory, Muğla Sıtkı Koçman University, Kötekli, 48000, Muğla, Turkey

    İbrahim Kıvrak

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Correspondence to İbrahim Kıvrak.

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Kıvrak, İ. Analytical Methods Applied to Assess Chemical Composition, Nutritional Value and In Vitro Bioactivities of Terfezia olbiensis and Terfezia claveryi from Turkey. Food Anal. Methods 8, 1279–1293 (2015). https://doi.org/10.1007/s12161-014-0009-2

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  • DOI: https://doi.org/10.1007/s12161-014-0009-2

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