Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom ( Tuber nitidum Vittad.)

Authors : Şeyda KIVRAK, İbrahim KIVRAK

Pages : 339-344

View : 15 | Download : 11

Publication Date : 2018-10-05

Article Type : Research Paper

Abstract :Truffles are very precious and expensive mushrooms owing to their distinctive aroma and great flavor. The present study was carried out to survey the nutritional value of Tuber nitidum , a wild edible mushroom belonging to Tuber genus. It was analyzed for fatty acid content, phenolic and volatile compounds and amino acid profile. The chemical composition of the studied mushroom species showed that this wild edible fungus is one of a rich phenolic and amino acid source. The characteristic mushroom odor compounds, 1-octen-3-ol insert ignore into journalissuearticles values(14.81%); and 1-octen-3-one insert ignore into journalissuearticles values(11.19%);, have been also detected. However, it has been reported that p -hydroxy benzoic acid, gentisic acid, vanillic acid were found in ethyl acetate extract as phenolic ingredient. In the lipidic extract, it has been determined that 76.94% linoleic acid insert ignore into journalissuearticles values(C18:2n6c);, 12.38% palmitic acid insert ignore into journalissuearticles values(C16:0);, 6.38% oleic acid insert ignore into journalissuearticles values(C18:1n9c);, 2.54% stearic acid insert ignore into journalissuearticles values(C18:0);. The wild edible mushroom, Tuber nitidum , a wild edible mushroom, may be of value and importance in the food and pharmaceutical industry as a natural healthy product source.
Keywords : Phenolic compounds, Fatty acids, Volatile compounds, Tuber nitidum, Headspace GC MSD, UPLC ESI MS MS