000148448 001__ 148448
000148448 005__ 20250121144846.0
000148448 0247_ $$2doi$$a10.1016/j.foodres.2020.110071
000148448 0248_ $$2sideral$$a122362
000148448 037__ $$aART-2021-122362
000148448 041__ $$aeng
000148448 100__ $$0(orcid)0000-0001-5635-413X$$aTejedor-Calvo, E.
000148448 245__ $$aChemical composition and evaluation of antioxidant, antimicrobial and antiproliferative activities of Tuber and Terfezia truffles
000148448 260__ $$c2021
000148448 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148448 5203_ $$aTen truffle species of Tuber and Terfezia genera were chemical characterized, assessing their proximate composition, individual nutrient compounds and some bioactive molecules. The bioactive properties of these species were also evaluated, namely their antioxidant, antimicrobial and cytotoxic potential. Carbohydrates were the main macronutrients present in truffles, followed by proteins. Furthermore, the levels of polyunsaturated fatty acids (PUFA), subsequently presented as a percentage, were higher in truffles (38.2–79.3%) except in Tuber magnatum and Terfezia arenaria, which have a more saturated fatty acids (SFA) profile (70.7% and 53.7%, respectively). Comparing the species, T. magnatum revealed the highest levels of total phenolic compounds (TPC) (290 mg GAE/100 g truffle), as also the best results in the four methods used to evaluate the antioxidant activity. On the other hand, only five extracts obtained from some studied truffle species (Terfezia magnusii, Tuber aestivum, Tuber gennadii, and Tuber melanosporum) showed a slight inhibition of microbial growth, tested against different bacteria. Terfezia and T. gennadii extracts, showed potential to inhibit the cellular growth of NCI-H460, HeLa, HepG2, and MCF-7 cell lines (GI50 concentrations range: 19–78, 33–301, 83–321 and 102–321 µg/mL, respectively), indicating anti-proliferative activity. Nevertheless, T. arenaria revealed some potential hepatotoxicity, inhibiting the growth of PLP2 cells (GI50 concentration of 220 µg/mL), a primary cell culture obtained from porcine liver.
000148448 536__ $$9info:eu-repo/grantAgreement/ES/INIA/RTA2010-00070-C02-02
000148448 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148448 590__ $$a7.425$$b2021
000148448 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b13 / 144 = 0.09$$c2021$$dQ1$$eT1
000148448 592__ $$a1.248$$b2021
000148448 593__ $$aFood Science$$c2021$$dQ1
000148448 594__ $$a11.1$$b2021
000148448 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148448 700__ $$aAmara, K.
000148448 700__ $$aReis, F.S.
000148448 700__ $$aBarros, L.
000148448 700__ $$aMartins, A.
000148448 700__ $$aCalhelha, R.C.
000148448 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, M.E.$$uUniversidad de Zaragoza
000148448 700__ $$0(orcid)0000-0001-6739-5375$$aBlanco, D.$$uUniversidad de Zaragoza
000148448 700__ $$0(orcid)0000-0001-6351-7427$$aRedondo, D.
000148448 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, P.$$uUniversidad de Zaragoza
000148448 700__ $$aFerreira, I.C.F.R.
000148448 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000148448 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000148448 773__ $$g140 (2021), 110071 [10 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000148448 8564_ $$s547632$$uhttps://zaguan.unizar.es/record/148448/files/texto_completo.pdf$$yPostprint
000148448 8564_ $$s1276777$$uhttps://zaguan.unizar.es/record/148448/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000148448 909CO $$ooai:zaguan.unizar.es:148448$$particulos$$pdriver
000148448 951__ $$a2025-01-21-14:47:44
000148448 980__ $$aARTICLE