Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (<em>Tuber nitidum</em> Vittad.)

• Main Authors: Şeyda KIVRAK, İbrahim KIVRAK
• Format: Article
• Language: English
• Published: Suleyman Demirel University 2018-10-01
• Series: Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi
• Subjects: Phenolic compounds; Fatty acids; Volatile compounds; Tuber nitidum; Headspace-GC/MSD; UPLC-ESI-MS/MS
• Online Access: http://dergipark.org.tr/sdufenbed/issue/39695/470074?publisher=sdu-1

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 (14.81%) and 1-octen-3-one (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 (C18:2n6c), 12.38% palmitic acid (C16:0), 6.38% oleic acid (C18:1n9c), 2.54% stearic acid (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.