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- Title
Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile.
- Authors
Savini, Sara; Loizzo, Monica; Tundis, Rosa; Mozzon, Massimo; Foligni, Roberta; Longo, Edoardo; Morozova, Ksenia; Scampicchio, Matteo; Martin-Vertedor, Daniel; Boselli, Emanuele
- Abstract
The antioxidant properties of fresh black truffles ( Tuber melanosporum) (T.) refrigerated at 4 °C under different packaging conditions: air atmosphere ( A), reduced pressure ( V), mix 1% O/99% N (ON) and mix 40% CO/60% N (CN) were evaluated during 28 days of storage. The results were compared with the volatile fingerprint determined by SPME-GC/MS and with the phenolic antioxidants characterized by HPLC-MS/MS. The total antioxidant content and the antioxidant activity decreased during the storage, regardless of the packaging method. The principal component analysis (PCA) showed that the total antioxidant content was well correlated with low storage times, high antioxidant activity and three volatile aldehydes. In contrast, 2-propyl-butanoate and 2-nonen-1-ol inversely correlated with the antioxidant activity, as well as gentisic acid, which was the only phenolic antioxidant which increased during the storage. V, CN and ON were always better strategies than A to preserve the freshness of T. However, V is a valid and cheap alternative to normal atmosphere to prolong the shelf life for up to 2 weeks.
- Subjects
TRUFFLES; ANTIOXIDANTS; HIGH performance liquid chromatography; MULTIPLE correspondence analysis (Statistics); CONTROLLED atmosphere packaging
- Publication
European Food Research & Technology, 2017, Vol 243, Issue 12, p2255
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-017-2927-x