Tirmania pinoyi: chemical composition, in vitro antioxidant and antibacterial activities and in situ control of Staphylococcus aureus in chicken soup

Desert truffle, Tirmania pinoyi (Maire) Malençon from Libya was chemically characterized in nutritional value, primary and secondary metabolites. Antioxidant (scavenging activity, reducing power and inhibition of lipid peroxidation) and antibacterial activity of its methanolic extract alone and in combination with potassium metabisulfite (E224) were evaluated under in vitro conditions. Furthermore, the effect of the extract on the control of Staphylococcus aureus was examined in a contaminated soup under in situ conditions. T. pinoyi was showed to be rich in carbohydrates (82.60 g/100 g dw) and proteins (8.06 g/100 g dw), being identified four free sugars (rhamnose, fructose, trehalose and mannitol) and three tocopherol isoforms (β-, δ- and γ-tocopherols). Oleic (32.29%), linoleic (29.72%) and palmitic (27.97%) acids were the main fatty acids. p-Hydroxybenzoic (300.65 µg/100 g dw) and cinnamic (8.30 µg/100 g dw) acids were quantified, as also four organic acids: quinic (0.83 g/100 g dw), malic (0.35 g/100 g dw), fumaric (0.05 g/100 g dw) and citric (1.26 g/100 g dw) acids. The methanolic extract of the mushroom showed in vitro antioxidant and antimicrobial activities. Sterilized distillated water containing 0.02% Tween 80 proved to be the most convenient solvent for in situ antimicrobial activity; the extract successfully inhibited the growth of S. aureus in chicken soup in a dose dependent manner.

Palavras-chave

Tirmania pinoyi Chemical composition Antioxidants Antimicrobial Chicken soup

URI

http://hdl.handle.net/10198/8545

Citação

Stojković, Dejan; Reis, Filipa S.; Ferreira, Isabel C.F.R.; Barros, Lillian; Glamočlija, Jasmina; Ciric, Ana; Nikolić, Miloš; Stević, Tanja; Giveli, Abdulhamed; Sokovic, Marina (2013). Tirmania pinoyi: chemical composition, in vitro antioxidant and antibacterial activities and in situ control of Staphylococcus aureus in chicken soup. Food Research International. ISSN 0963-9969. 53:1, p. 56–62