Phytochemical analysis and in vitro antioxidant stress properties of methanol acetate and ethyl extracts of Tirmania Nivea and Tirmania Pinoyi

Abstract

For thousands of years, truffles have been used as essential foods in different cultures around the world because of their  rich  nutritional  value and  their  pleasant  and  characteristic  smell.  We  have  studied  the  effect of truffles (Tirmania Nivea and Tirmania Pinoyi) extracts on the antioxidant stress properties issued from the Moroccan desert. Antioxidant and anti-free radical activities were studied using three analytical methods: trapping capacity of 1,1-diphenyl-2-picrylhydrazyl, phosphomolybdate, and reducing ferric antioxidant capacity; in addition, phenol and flavonoid levels were measured.  The results of the FRAP,  DPPH and PPM tests of T. Nivea were respectively 4.112 ± 0.217, 0.142 ± 0.006, 2.235 ± 0.110 mg/mL for methanols and 3.424 ± 0.034, 0.137 ± 0.025, 0.858 ± 0.010  mg/mL  for ethyl acetate extracts. The results of the tests of T.  pinoyi were respectively 3.670 ± 0.572, 0.102 ± 0.004, 0.907 ± 0.014 mg/mL for methanols and 3.404 ± 0.096, 0.080 ± 0.003, 0.693 ± 0.057 mg/mL for ethyl acetate extracts. For this work, we propose a valorization of the Moroccan truffle in the prevention of oxidative stress.