{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T05:55:39Z","timestamp":1790920539555,"version":"4.1.0"},"reference-count":53,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T00:00:00Z","timestamp":1790899200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Pharmacol."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>\n                      Desert truffles (\n                      <jats:italic>Terfezia boudieri<\/jats:italic>\n                      and\n                      <jats:italic>Tirmania nivea<\/jats:italic>\n                      ) are edible fungi valued for their nutritional and nutraceutical properties. However, the effects of post-harvest preservation on their bioactive composition and health-related quality remain poorly understood. This study evaluated the influence of seven conservation methods on the nutritional and functional properties of both species collected from the arid regions of southeastern Tunisia.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Seven preservation techniques (sun drying, oven drying, deep freezing, lyophilization, chips processing, marination, and olive\u2010oil preservation) were assessed. Nutritional composition, mineral content, vitamins, carotenoids, phenolic compounds, and antioxidant activity were determined using standard analytical methods. Data were analyzed by two-way ANOVA to evaluate the effects of preservation method, species, and their interaction.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>Preservation method was the main source of variation, explaining up to 99.06% of protein, 95.65% of carbohydrate, 94.88% of antioxidant activity, 88.19% of potassium, and 87.07% of total phenolic variability (all P &amp;lt; 0.0001), whereas species effects were comparatively minor. Oven drying and lyophilization best preserved protein content (\u224827\u201328%) and antioxidant activity (87\u201389% radical scavenging activity). Lyophilization and marination retained the highest mineral concentrations, while lyophilization also preserved the greatest riboflavin (2.69\u20133.94 ppm) and lycopene (0.15\u20130.16 ppm) contents. Oven drying produced the highest phenolic acid levels, whereas chips processing consistently reduced proteins, minerals, vitamins, and bioactive compounds.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>\n                      Preservation method is the principal determinant of the nutritional and nutraceutical quality of desert truffles. Oven drying and lyophilization were the most effective strategies for maintaining health\u2010promoting compounds, supporting their application as optimal post\u2010harvest technologies to maximize the functional food value and commercial potential of\n                      <jats:italic>T. boudieri<\/jats:italic>\n                      and\n                      <jats:italic>T. nivea<\/jats:italic>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fphar.2026.1816928","type":"journal-article","created":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T05:37:20Z","timestamp":1790919440000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of seven conservation methods on the nutritional value, phytochemical composition, and chemical antioxidant capacity of Terfezia boudieri and Tirmania nivea from Southeastern Tunisia"],"prefix":"10.3389","volume":"17","author":[{"given":"Nadia","family":"Ghanney","sequence":"first","affiliation":[{"name":"Laboratoire d\u02bcAridoculture et Cultures Oasiennes, Institut des R\u00e9gions Arides de M\u00e9denine","place":["Medenine, Tunisia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leila","family":"Ben Yahia","sequence":"additional","affiliation":[{"name":"Laboratoire d\u02bcAridoculture et Cultures Oasiennes, Institut des R\u00e9gions Arides de M\u00e9denine","place":["Medenine, Tunisia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haifa","family":"Hlel","sequence":"additional","affiliation":[{"name":"D\u00e9partement de G\u00e9nie Biologique, Institut Sup\u00e9rieur de Biologie Appliqu\u00e9e de M\u00e9denine","place":["Medenine, Tunisia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Belgacem","family":"Lachiheb","sequence":"additional","affiliation":[{"name":"Laboratoire d\u02bcAridoculture et Cultures Oasiennes, Institut des R\u00e9gions Arides de M\u00e9denine","place":["Medenine, Tunisia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Talel","family":"Bouhamda","sequence":"additional","affiliation":[{"name":"Laboratoire Central, Institut des R\u00e9gions Arides de Medenine","place":["Medenine, Tunisia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nahed","family":"Fakhfakh","sequence":"additional","affiliation":[{"name":"D\u00e9partement de G\u00e9nie Biologique, Institut Sup\u00e9rieur de Biologie Appliqu\u00e9e de M\u00e9denine","place":["Medenine, Tunisia"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kamel","family":"Nagaz","sequence":"additional","affiliation":[{"name":"Laboratoire d\u02bcAridoculture et Cultures Oasiennes, Institut des R\u00e9gions Arides de M\u00e9denine","place":["Medenine, Tunisia"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,10,2]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"143","DOI":"10.4067\/S0718-95162013005000013","article-title":"Nutritive value, flavonoid content and radical scavenging activity of the truffle (Terfezia boudieri Chatin)","volume":"13","author":"Akyuz","year":"2013","journal-title":"J. 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