Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity
Some edible truffle species are more sought after and expensive than others while they have a similar colour and appearance. This therefore leads to high risk of fraud. To prevent these frauds, this study proposes to explore the chemical composition and antioxidant capacity to discriminate the six-t...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-07-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | https://journal.pan.olsztyn.pl/Truffle-Species-Discrimination-Based-on-Their-Chemical-Composition-Chromaticity-Coordinates,191035,0,2.html |
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| author | Cristina Valencia-Sullca Anja Rakotondramavo Catherine Verret Jean-Philippe Blondeau Sullivan Renouard |
| author_facet | Cristina Valencia-Sullca Anja Rakotondramavo Catherine Verret Jean-Philippe Blondeau Sullivan Renouard |
| author_sort | Cristina Valencia-Sullca |
| collection | DOAJ |
| description | Some edible truffle species are more sought after and expensive than others while they have a similar colour and appearance. This therefore leads to high risk of fraud. To prevent these frauds, this study proposes to explore the chemical composition and antioxidant capacity to discriminate the six-truffle species encountered in France. To achieve this, infrared spectrometry analysis, chromaticity measures and atomic absorption analysis were performed on dehydrated truffle powder as well as antioxidant capacity (ABTS and CUPRAC assays) and total phenolic content analyses were performed for truffle aqueous ethanol extracts. Infrared spectrometry analysis provided results allowing to discriminate the six-truffle species using a chitin/chitosan ratio (1,659 cm -1 /1,627 cm -1 ) determined in the range of 0.75 to 0.93 or a β/α-glucan ratio (889 cm -1 /850 cm -1 ) in the range from 1.50 to 1.81. Colour coordinates, including L*, a* and b* values, ranged from 20.56 to 36.35, 1.62 to 4.23 and 2.78 to12.9, respectively, and differed significantly between species. Truffle calcium and magnesium content was 2.62–0.48 mg/g dry weight and -0.91–0.21 mg/g dry weight, which also differentiated truffle species. Total phenolic content and antioxidant capacity analyses allowed to discriminate most of the six-truffle species but not each of the species. Thus, biophysical approaches and, to a lesser extent, the antioxidant activity assays, and total phenolic content are credible means of identifying truffle species found in France. |
| format | Article |
| id | doaj-art-3a393d15e31645ee83b6ac6f3eadac70 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-3a393d15e31645ee83b6ac6f3eadac702025-02-03T07:01:09ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-07-0174320120910.31883/pjfns/191035191035Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant CapacityCristina Valencia-Sullca0https://orcid.org/0000-0002-8064-883XAnja Rakotondramavo1Catherine Verret2Jean-Philippe Blondeau3Sullivan Renouard4https://orcid.org/0000-0002-4264-1426Institute of Chemistry & Biology of Membranes & Nano-Objects, University of Bordeaux, CNRS, Bordeaux INP, CBMN, UMR 5248, F-33600, Pessac, FranceInstitute of Chemistry & Biology of Membranes & Nano-Objects, University of Bordeaux, CNRS, Bordeaux INP, CBMN, UMR 5248, F-33600, Pessac, FranceInstitute of Chemistry & Biology of Membranes & Nano-Objects, University of Bordeaux, CNRS, Bordeaux INP, CBMN, UMR 5248, F-33600, Pessac, FranceConditions Extrêmes et Matériaux: Haute Température et Irradiation, University of Orleans, CEMHTI-CNRS UPR3079, 1D avenue de la Recherche Scientifique 45071 Orléans, FranceInstitute of Chemistry & Biology of Membranes & Nano-Objects, University of Bordeaux, CNRS, Bordeaux INP, CBMN, UMR 5248, F-33600, Pessac, FranceSome edible truffle species are more sought after and expensive than others while they have a similar colour and appearance. This therefore leads to high risk of fraud. To prevent these frauds, this study proposes to explore the chemical composition and antioxidant capacity to discriminate the six-truffle species encountered in France. To achieve this, infrared spectrometry analysis, chromaticity measures and atomic absorption analysis were performed on dehydrated truffle powder as well as antioxidant capacity (ABTS and CUPRAC assays) and total phenolic content analyses were performed for truffle aqueous ethanol extracts. Infrared spectrometry analysis provided results allowing to discriminate the six-truffle species using a chitin/chitosan ratio (1,659 cm -1 /1,627 cm -1 ) determined in the range of 0.75 to 0.93 or a β/α-glucan ratio (889 cm -1 /850 cm -1 ) in the range from 1.50 to 1.81. Colour coordinates, including L*, a* and b* values, ranged from 20.56 to 36.35, 1.62 to 4.23 and 2.78 to12.9, respectively, and differed significantly between species. Truffle calcium and magnesium content was 2.62–0.48 mg/g dry weight and -0.91–0.21 mg/g dry weight, which also differentiated truffle species. Total phenolic content and antioxidant capacity analyses allowed to discriminate most of the six-truffle species but not each of the species. Thus, biophysical approaches and, to a lesser extent, the antioxidant activity assays, and total phenolic content are credible means of identifying truffle species found in France.https://journal.pan.olsztyn.pl/Truffle-Species-Discrimination-Based-on-Their-Chemical-Composition-Chromaticity-Coordinates,191035,0,2.htmlantioxidant activityatomic absorptionatr-ftircolour parameterstuber species |
| spellingShingle | Cristina Valencia-Sullca Anja Rakotondramavo Catherine Verret Jean-Philippe Blondeau Sullivan Renouard Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity Polish Journal of Food and Nutrition Sciences antioxidant activity atomic absorption atr-ftir colour parameters tuber species |
| title | Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity |
| title_full | Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity |
| title_fullStr | Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity |
| title_full_unstemmed | Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity |
| title_short | Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity |
| title_sort | truffle species discrimination based on their chemical composition chromaticity coordinates and antioxidant capacity |
| topic | antioxidant activity atomic absorption atr-ftir colour parameters tuber species |
| url | https://journal.pan.olsztyn.pl/Truffle-Species-Discrimination-Based-on-Their-Chemical-Composition-Chromaticity-Coordinates,191035,0,2.html |
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