Paper Details

PJB-2024-399

ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF TERFEZIA BOUDIERI CHATIN, A WILD EDIBLE DESERT TRUFFLE FROM EGYPT

 

Amal A.I. Mehkawy
Abstract

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Evaluations were conducted on the nutritional role, biological characteristics, and antioxidant capacity of Terfezia boudieri Chatin (T. boudieri), a desert truffle that is primarily found in Egypt. The macronutrients with the highest abundance were carbohydrates (15.4 g/100 g), proteins (9.04 g/100 g), ash (4.47 g/100 g), and fat (3.82 g/100 g). Fructose was detected in trace amounts (0.2 g/100 g), however arabinose was identified at a notable level (3.02 g/100 g). In T. boudieri (dry mass), citric acid is thought to be the primary organic acid (5.03 g/100 g), and p-hydroxybenzoic acid is thought to be the primary phenolic acid (10.65 g/100 g). Furthermore, it was determined that there was a larger concentration of the essential acids palmitic, oleic, and linoleic (44.9%, 19.05%, and 11.38%, respectively). Additionally, tests were conducted on the antioxidant, antibacterial, and antifungal properties of the truffle extracts. The antioxidant activity of the methanol extract was higher than that of the organic solvent extracts (IC₅₀ value = 35.7±0.3 µg/ml). Besides, T. bulbieri's methanol extract showed the maximum impact to all Gram positive and unicellular fungi (yeasts), and a remarkable ability to prevent the growth of Gram negative and filamentous fungi. Transmission and scanning electron microscopes were used to examine the role of T. bulbieri's extracts on the detailed structures of the most affected tested microorganisms which were Aspergillus flavus, Candida glabrata, Salmonella typhi and Staphylococcus aureus and showed its role alteration of various structures. The current result suggests the possibility of using of methanol extract T. boudieri as a successive antimicrobial and antioxidant agent for therapeutic uses.

 

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