Nutrient Elements Contained in Tuber aestivum (Summer Truffle) Mushroom

Authors : Sevgin Özderin, Hakan Allı, İbrahim Kıvrak

Pages : 118-127

Doi:10.30708/mantar.1582227

View : 74 | Download : 123

Publication Date : 2024-12-30

Article Type : Research Paper

Abstract :Truffles have been known as valuable food for centuries, especially in France and Italy, and they have high monetary value and grow under the soil. They grow naturally in the Mediterranean climate zone, including our country. The aromas emitted by different Tuber species are highly varied; these strong, intense, persistent aromas are essential for attracting animals and insects that pick up and disperse the spores. These aromas are also the characteristics that determine the high value of fresh truffles. In recent years, truffles have attracted the attention of a wide range of people for their nutritional value and have become a soughtafter food by chefs, especially in European kitchens. Truffles are more decadent in protein and mineral content than other mushrooms. Its nutritional value contains 53-76% water, 9% protein, 7% carbohydrates and 8% minerals.Tuber aestivum samples, were subjected to extraction after being collected in appropriate periods, and their phenolic components, B group vitamins and vitamin C content were determined by UPLC-ESI-MS/MS and Headspace GC/MSD. According to the analysis results, the three most effective phenolic components p-Hydroxy benzoic acid 12.29 ± 0.37%, Gentisic acid 12.25 ± 0.27%, Protocatechuic acid 10.53 ± 0.74%. 74%, Pantothenic acid (vitamin B5) 2.88 ± 0.13%, Ascorbic acid (vitamin C) 1.13 ± 0.23%, Nicotinic acid (vitamin B3) 0.62 ± 0.01%, Nicotinamide (vitamin B3) 0.58 ± 0.03% were determined at high rates. Truffles are marketed as fresh and processed products. In addition to being used as sauces or spices in meals, they have the potential to be processed into truffle oil or truffle butter. Since the aromatic properties of truffles are lost together with the essential oils when cooked at high temperatures, it is preferred to be consumed fresh without cooking. It also has special extraordinary place in the perfumery industry.
Keywords : Trüf, Tuber aestivum, Besin elementleri, Yemeklik mantar