An investigation on changes in composition and antioxidant potential of mature and immature summer truffle (Tuber aestivum)

Research output: Contribution to journalArticleScientificpeer-review


  • Nirali Shah
  • Anne Usvalampi
  • Sandeep Chaudhary
  • Tuulikki Seppänen-Laakso
  • Sandesh Marathe
  • Sandip Bankar
  • Rekha Singhal
  • Salem Shamekh

Research units

  • Institute of Chemical Technology
  • VTT Technical Research Centre of Finland
  • Juva Truffle Center


Summer truffles (Tuber aestivum) collected from Italy were evaluated for changes in chemical composition and hence in vitro bioactivity on the basis of their maturity. Truffles were classified as immature and mature based on the colour of glebum. Water and methanol extracts of freeze-dried mature truffles demonstrated higher total phenolics, in vitro antioxidant activity, and lower tannins than immature truffle extracts. Phenolics and flavonoids were detected by liquid chromatography–mass spectroscopy (LC–MS) analysis. Gas chromatography (GC)–MS analysis of hexane extracts showed differences in fatty acid composition. Linoleic acid content was highest in both samples, and lauric and myristic acids were prominently detected in hexane extracts of mature truffles. The aroma profiling of truffles by headspace—GC showed an increase in alcohols and decrease in aldehydes. Thus this study comprehends altered chemical composition and its manifestation in in vitro bioactivity on maturation of summer truffles. This would aid in development of techniques for identification of maturity of truffles.


Original languageEnglish
JournalEuropean Food Research and Technology
Early online date27 Jan 2020
Publication statusE-pub ahead of print - 27 Jan 2020
MoE publication typeA1 Journal article-refereed

    Research areas

  • Antioxidant, Aroma profile, Fatty acid, Maturity, Polyphenols, Summer truffle

ID: 40830396