Evaluation of nutritional value and dietary chemicals of winter truffles (Tuber brumale) from north of Iran

Document Type : Original Article

Authors

1 Department of Horticultural Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

2 Department of Plant Protection, College of Agronomic Sciences , Sari Agricultureal Sciences and Natural Resources University, Sari, Iran

Abstract

This study aimed to evaluate nutritional value and identify the mycochemical composition of winter truffles (Tuber brumale) with two different flesh colors (dark and bright) that were found in the Hyrcanian forests (Iran). The; carbohydrates, protein, and fat content were 11.3 mg. g-1 dry weight, 12.53%, and 2.41% in dark winter truffle and 12.64 mg. g-1 DW, 11.06%, and 2.4% in bright type, respectively. Although the results of GC-MS analysis showed that fatty acids and esterified fatty acids are the most abundant in methanolic extracts, ergosterol was the dominant compound in methanolic extracts, which was quantified 15.88 and 12.89% in dark and bright types, respectively. The most identified compounds in n-hexane extracts were alkanes. Also, the amount of ergosterol, as the dominant compound in n-hexane extracts, was quantified 32.41 and 24.3% in dark and bright winter truffles, respectively. In the methanolic extract of dark T. brumale, the Phenol, 2-methyl-5-(1- methyl ethyl) or carvacrol were measured 0.25%. The 2,4-Di-tert-butylphenol was one of the phenolic compounds which were discovered at 0.54% in n-hexane extract of bright winter truffle. Also, squalene as a natural triterpene was identified in methanolic and n-hexane extracts of both types of T. brumale. The most concentration of squalene (1.91%) was recorded in n-hexane extract of dark T. brumale.

Keywords

References

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Mycologia Iranica
Volume 8, Issue 1
June 2021
Pages 43-57

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