Flavonoids and tannins contents were expressed as mg catechin equivalent (CE)/g extract.
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.
; Functional food; Nutrients; Antioxidant activity; Antibacterial activity Desert truffles, which are edible mycorrhizal fungi constituted a popular food in many cultures due to their medicinal and nutritional properties and they have become very attractive as a functional food .
Finally, the obtained extracts were kept in the dark at 4°C until further analysis.
For water extraction, the fungi powder (50 g) was macerated during 24 h in 200 ml distilled water, with continuous stirring at room temperature.
Then, the macerate was filtered through Whattman No.1 filter paper.
The same procedure was repeated twice with the obtained residue, and then the total filtrate (macerate) was lyophilized.After that, total phenolics, flavonoids and tannins were measured in extracts as previously described [12,13].Total phenolics content was expressed as mg gallic acid equivalent (GAE)/g extract.Chemical analysis and antioxidant activities The dried truffle powder (25 g) was soxhlet-extracted successively using three solvents of increasing polarity as follows: petroleum ether, followed by chloroform and methanol during 6 h for each solvent.The volume of each solvent used was 300 ml, which was then evaporated using a rotary evaporator and the residual solvents were removed by flushing with nitrogen.In addition to truffles’ nutritional importance and their aroma and flavor, truffles represented a vast and yet largely unexploited source of therapeutic compounds with antioxidant, anti-inflammatory, antimicrobial, immune-suppressor and anti-carcinogenic properties [8-10].