Caracterização de grupos de metabólitos das trufas Sapucay (Tuber Floridanum) produzidas no Brasil

Abstract

Edible fungi are increasingly present in world cuisine in the first instance for their organoleptic potential, but also for their properties, nutritional capacity, antioxidant, phenolic compounds and volatile compounds. Truffles are species of edible fungi considered delicacies due to their intense and specific aroma and flavor. Truffles are ectomycorrhizal, that is, they exhibit mutualism in the association of fungi with plant roots. In 2016, the first variety of Brazilian truffle was discovered in the municipality of Cachoeira do Sul, in the state of Rio Grande do Sul, in the roots of the pecan tree. The species found was named Sapucay truffle (Tuber floridanum A. Grupe, Sulzbacher & M.E. Sm). Due to the lack of studies on this species, the present work learned the first qualitative and quantitative data referring to important classes of metabolites of the Sapucay truffle (Tuber floridanum A. Grupe, Sulzbacher & M.E. Sm). Thus, samples were taken monthly, between the months of September, October and December, for two years (2020 and 2021), to evaluate the chemical composition of the Sapucay truffle throughout its harvest. Proximate composition analyzes were carried out according to methodologies protected by the Association of Official Agricultural Chemists (AOAC) and also the engineering of fatty acids by gas chromatography (GC/FID). Methanolic extracts of the samples were used for the construction of phenolic compounds, by liquid chromatography (LC) coupled to a diode array detector (DAD) and a triple quadrupole (MS) mass spectrometer (LC-DAD-MS/MS), in addition to the antioxidant capacity by the ORAC method (oxygen radical absorption capacity). The composition of volatile substances was performed by gas chromatography (GC/MS). In the centesimal composition of the truffles, the protein value of the specimen in dry mass was highlighted, which ranged from 21.73 to 26.21%. The major phenolic compounds found, both in free truffle extracts and in bound truffle extracts, were ellagic acid and quercetin-3-glucoside. Regarding the major volatile compounds found both in truffles in natura and sedentary to the cooking process, 1-octen-3-ol, 2-octenal, (E) and octanone. In cooked truffles they were found in smaller quantities. It was possible to verify the difference between the different periods of harvests and vintages, indicating influenced effects of seasonal influences in its composition.