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

2013Journal article Open access
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dc.contributor.authorStojković, Dejan
dc.contributor.authorReis, Filipa S.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorGlamočlija, Jasmina
dc.contributor.authorĆirić, Ana
dc.contributor.authorNikolić, Miloš
dc.contributor.authorStević, Tanja
dc.contributor.authorGiweli, Abdulhmid A.M.
dc.contributor.authorSoković, Marina
dc.date.accessioned2013-07-24T10:26:51Z
dc.date.available2013-07-24T10:26:51Z
dc.date.issued2013
dc.description.abstractDesert 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.por
dc.description.sponsorshipFoundation for Science and Technology (FCT, Portugal) and COMPETE/QREN/EU for financial support to this work (bilateral cooperation action Portugal/Serbia 2011, research project PTDC/AGR-ALI/110062/2009 and BPD/4609/2008 to L. Barros) and to CIMO (strategic project PEst-OE/AGR/UI0690/2011). The authors also thank to Serbian Ministry of Education and Science for financial support (grant number 173032).por
dc.identifier.citationStojković, 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. 56–62por
dc.identifier.doi10.1016/j.foodres.2013.03.046
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/8545
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationBPD/4609/2008
dc.relationPortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
dc.relationStrategic Project - UI 690 - 2011-2012
dc.subjectTirmania pinoyipor
dc.subjectChemical compositionpor
dc.subjectAntioxidantspor
dc.subjectAntimicrobialpor
dc.subjectChicken souppor
dc.titleTirmania pinoyi: chemical composition, in vitro antioxidant and antibacterial activities and in situ control of Staphylococcus aureus in chicken souppor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePortuguese Wild Mushrooms: Chemical characterization and functional study of antiproliferative and proapoptotic properties in cancer cell lines
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-ALI%2F110062%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage62por
oaire.citation.startPage56por
oaire.citation.titleFood Research Internationalpor
oaire.citation.volume53por
oaire.fundingStream5876-PPCDTI
oaire.fundingStream6817 - DCRRNI ID
person.familyNameReis
person.familyNameFerreira
person.familyNameBarros
person.givenNameFilipa S.
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-id391F-AFE1-64C7
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-9159-0530
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridI-2093-2013
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id36982144400
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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