Summer truffles (Tuber aestivum) collected from Italy were evaluated for changes in chemical composition and hence in vitro bioactivity on the basis of their maturity. Truffles were classified as immature and mature based on the colour of glebum. Water and methanol extracts of freeze-dried mature truffles demonstrated higher total phenolics, in vitro antioxidant activity, and lower tannins than immature truffle extracts. Phenolics and flavonoids were detected by liquid chromatography–mass spectroscopy (LC–MS) analysis. Gas chromatography (GC)–MS analysis of hexane extracts showed differences in fatty acid composition. Linoleic acid content was highest in both samples, and lauric and myristic acids were prominently detected in hexane extracts of mature truffles. The aroma profiling of truffles by headspace—GC showed an increase in alcohols and decrease in aldehydes. Thus this study comprehends altered chemical composition and its manifestation in in vitro bioactivity on maturation of summer truffles. This would aid in development of techniques for identification of maturity of truffles.

中文翻译：

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夏季未成熟松露的组成和抗氧化潜力的研究。

夏季黑松露（块茎小麦从意大利收集的）的化学成分以及成熟度的基础上进行了体外生物活性评估。基于松露的颜色，松露被分类为未成熟和成熟。与不成熟的松露提取物相比，冻干的成熟松露的水和甲醇提取物具有更高的总酚含量，体外抗氧化活性和较低的单宁酸。液相色谱-质谱（LC-MS）分析检测到了酚类和类黄酮。己烷萃取物的气相色谱（GC）-MS分析显示脂肪酸组成存在差异。在两个样品中，亚油酸含量最高，在成熟松露的己烷提取物中显着检测到月桂酸和肉豆蔻酸。松露在顶部空间的香气分析—GC显示醇增加而醛减少。因此，本研究理解了夏季松露成熟后化学成分的变化及其在体外生物活性中的表现。这将有助于开发用于识别松露成熟度的技术。