Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile
MetadataShow full item record
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% O2/99% N2 (ON) and mix 40% CO2/60% N2 (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.
Showing items related by title, author, creator and subject.
Volatile, phenolic and sensory profile of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis Rossetti F; Merkyte V; Longo E; Pavlic B; Jourdes M; Teissedre PL; Boselli E (2018)The sensory properties, the phenolic composition, and the volatile profile of Chardonnay wine made in amphorae were compared with the wine obtained in large wooden barrels (2000 L) and small toasted barrels (225 L). ...
The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions Biller E; Boselli E; Obiedziński M; Karpiński P; Waszkiewicz-Robak B (2016)Raw pork neck cutlets were marinated in an aqueous solution of acetic acid (pH 4, 24 h, 4 °C) without (M) or with 1% (w/w) of glucose. The control (K) was formed by non-treated raw pork neck. The cutlets were then broiled ...
Di Cagno R; Filannino P; Gobbetti M (2017)Pomegranate juice (PJ) fermented with Lactobacillus plantarum C2, POM1, and LP09, unstarted-PJ, and raw-PJ were characterized for the proﬁle of the volatile components (VOC) by PT–GC–MS. Lactic acid fermentation through ...