Nutritional, Antioxidant and Antibacterial Properties of Tirmania nivea, A Wild Edible Desert Truffle from Tunisia Arid Zone
- *Corresponding Author:
- Zouari N
High Institute of Applied Biology of Medenine
Medenine, University of Gabes, Medenine, Tunisia
E-mail: [email protected]
Received date: June 22, 2016; Accepted date: July 01, 2016; Published date: July 04, 2016
Citation: Hamza A, Jdir H, Zouari N (2016) Nutritional, Antioxidant and Antibacterial Properties of Tirmania nivea, A Wild Edible Desert Truffle from Tunisia Arid Zone. Med Aromat Plants 5:258. doi:10.4172/2167-0412.1000258
Copyright: © 2016 Hamza A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Nutritional composition, antioxidant and antibacterial properties of Tirmania nivea, a desert truffle largely distributed in Southern Tunisia, were evaluated. Carbohydrates were the most abundant macronutrients (57.83 g/100 g DM) followed by proteins (28.81 g/100 g DM) in T. nivea truffle. The ash content was 5.06 g/100 g DM, and potassium, calcium, phosphorus, magnesium and iron were found to be particularly abundant. The results of ascorbic acid, total carotenoids and total anthocyanins expressed on a dry mass truffle were 10.63 mg/100 g, 1.17 mg/100 g and 29.1 mg/100 g, respectively. Organic extracts of T. nivea contained relatively important amounts of total phenolics and flavonoids. The methanolic extract displayed the highest DPPH• radical-scavenging activity (IC50: 0.26 mg/ml) and lipid peroxidation inhibitory activity (IC50: 0.51 mg/ml), and also exhibited remarkable inhibitory activity against seven species of bacteria whose minimum inhibitory concentration values ranged from 0.36 to 1.32 mg/ml.