Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

文献类型： 外文期刊

第一作者： Li, Jia-Mei

作者： Li, Jia-Mei;Guo, Shun-Xing;Chen, Juan;Li, Jia-Mei;Guo, Shun-Xing;Chen, Juan;Liang, Han-Qiao;Qiao, Peng;Su, Kai-Mei;Liu, Pei-Gui

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关键词： Tuber indicum; Chinese black truffles; polysaccharides; radical-scavenging activity; quality evaluation; antioxidants

期刊名称：CHEMISTRY & BIODIVERSITY （ 影响因子：2.408； 五年影响因子：2.351 ）

ISSN： 1612-1872

年卷期： 2019 年 16 卷 3 期

页码：

收录情况： SCI

摘要： Tuber indicum, an endemic truffle species in eastern Asian, is an edible mushroom that is both an important export and widely distributed across China. Many existing studies on truffles focus on analyzing their taxonomy, population genetics, volatile organic compounds and artificial cultivation of the truffles, while little information is available about their nutrient composition and pharmacological activity, especially the relationship between chemical composition in ascocarps and their geographic distributions. This study presents a comprehensive investigation of the chemical composition of T. indicum, including free sugars, fatty acids, organic acids, phenolic acids, flavonoids, and polysaccharides, and tracks the antioxidant activity of T. indicum ascocarps collected from five geographical regions of four provinces in P. R. China: Hebei, Tibet, Yunnan, and Liaoning province. Our results showed that T. indicum collected from Qujing, Yunnan province, possessed the highest amount of free sugars (23.67 mg/g dw), total flavonoids (2.31 mg/g dw), total phenolics (4.46 mg/g dw) and the highest DPPH and ABTS radical-scavenging activities. The amount of water-soluble polysaccharides was the highest (115.24 mg/g dw) in ascocarps from Tibet, the total organic acids was the highest (22.073 mg/g dw) in ascocarps from Gongshan, and polyunsaturated fatty acids were most abundant in those from Hebei province. This study reveals that the quantity of chemical compounds in T. indicum varies by geographical origin. Detecting differences in chemical composition may provide important data for understanding the relationship between environmental factors and truffle formation, as well as quality evaluation of the commercial species T. indicum throughout China.

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