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. 2025 Sep 10;495(Pt 1):146367.
doi: 10.1016/j.foodchem.2025.146367. Online ahead of print.

Chemical characterization and safety assessment of black truffle (tuber melanosporum) leftovers extracts obtained through non-conventional extraction techniques

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Free article

Chemical characterization and safety assessment of black truffle (tuber melanosporum) leftovers extracts obtained through non-conventional extraction techniques

Albert Sebastià et al. Food Chem. .
Free article

Abstract

Black truffle (Tuber melanosporum) (BT) is a gourmet fungus rich in bioactive compounds. Its high price in food market often causes that most of the harvest has to be wasted regardless of minor flaws or harms in the raw BT, leading to an important amount of underutilized leftovers. This work tackles a chemical upcycling of BT leftovers (BTL) and their possible use as alternative food ingredient or nutraceuticals. This study provides a biochemical characterization of BTL extracts from green methods: supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). Both extracts showed low heavy metal content and no cytotoxicity in Caco-2 cells. PLE was more effective for extracting linoleic and oleic acids and a broad variety of phenolics. In contrast, SFE enhanced the recovery of arachidic acid and was highly selective for flavonoids. These findings show BTL's potential for food and nutraceuticals, emphasizing the value of sustainable extraction processes.

Keywords: Cytotoxicity; Fatty acids profile; Mineral content; PLE; Phenolic profile; SFE; Truffle extracts.

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Conflict of interest statement

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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