Antioxidant activity, metal content, and essential oil composition of two desert truffles species: Terfezia boudieri and Terfezia claveryi

Abstract

Terfezia species have been shown to be nutrient-dense and can be used as functional meals for human nutrition. They outperformed other diets in terms of iron, potassium, copper, and zinc. The physical features, chemical composition, and mineral content of two Terfezia species were studied. The antioxidant activity of the aqueous extract was further evaluated by assessing its radical scavenging capacity against 2, 2'-diphenyl-1-picrylhydrazyl. Terfezia samples were chemically evaluated using GC-MS to establish if there was a link between antioxidant activity and polyphenol content and quantity. Terfezia claveryi and Terfezia boudieri samples were shown to have similar polyphenolic compositions and, as a result, virtually identical antioxidant activity. The results were compared to Terfezia species found in other places. Terfezia claveryi essential oil had more than fifty volatiles, whereas Terfezia boudieri essential oil contained more than eighty. The scientific findings of this study may be useful for marketing, the food industry, human nutrition, and maximum usage, particularly in Terfezia-growing areas.