Composition of the pecan truffle (Tuber texense)

Beuchat, Larry R.; Dove, C. R.

doi:10.1016/0308-8146(93)90035-e

Cited by 20 publications

(13 citation statements)

References 7 publications

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“…50: 657. 1958) (Beuchat et al 1993) while Terfezia samples appeared more nutritious in terms of protein content. The differences in protein content for the phylogenetically close representatives of truffles might be due to the small change in environmental conditions and habitats of the truffle.…”

Section: Nutritional Value Of Libyan Desert Trufflesmentioning

confidence: 94%

Characterization of natural habitats and diversity of Libyan desert truffles

Bouzadi¹,

Grebenc

Turunen

et al. 2017

3 Biotech

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Desert truffles have traditionally been used as food in Libya. Desert truffle grows and gives fruit sporadically when adequate and properly distributed rainfall occurs with existence of suitable soil and mycorrhizal host plant. The present study aimed to identify and characterize two kinds of wild desert truffles from ecological and nutritional points that were collected from the studied area. The truffle samples were identified as (known as red or black truffle) and (known as white truffle). The nutritional values (protein, lipid and carbohydrate) of both Libyan wild truffle ( and were determined on a dry weight basis and result showed that and contained 16.3 and 18.5% protein, 6.2 and 5.9% lipid, 67.2 and 65% carbohydrate, respectively, in ascocarp biomass. The soil pH of the upper and lower regions of the Hamada Al-Hamra ranged between 8.2 and 8.5 giving suitable conditions for fructification. The plants, and were the dominant plants in Hamada Al-Hamra region found to form a mycorrhiza with desert truffles. The phylogenetic analysis of the genomic rDNA ITS region showed that, out of five collections three represented (Maire) Malencon, one (Desf.) Trappe, and one Chatin.

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Section: Nutritional Value Of Libyan Desert Trufflesmentioning

confidence: 94%

Characterization of natural habitats and diversity of Libyan desert truffles

Bouzadi¹,

Grebenc

Turunen

et al. 2017

3 Biotech

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“…[50] Similar work has also proved that MUFA is the main component in Tuber. [3,[51][52][53][54] . In this study, T. indicum from different regions are rich in MUFA, which provides certain benefits to human health.…”

Section: Fatty Acidsmentioning

confidence: 99%

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Liang

Qiao

et al. 2019

Chemistry & Biodiversity

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Tuber indicum, an endemic truffle species in eastern Asian, is an edible mushroom that is both an important export and widely distributed across China. Many existing studies on truffles focus on analyzing their taxonomy, population genetics, volatile organic compounds and artificial cultivation of the truffles, while little information is available about their nutrient composition and pharmacological activity, especially the relationship between chemical composition in ascocarps and their geographic distributions. This study presents a comprehensive investigation of the chemical composition of T. indicum, including free sugars, fatty acids, organic acids, phenolic acids, flavonoids, and polysaccharides, and tracks the antioxidant activity of T. indicum ascocarps collected from five geographical regions of four provinces in P. R. China: Hebei, Tibet, Yunnan, and Liaoning province. Our results showed that T. indicum collected from Qujing, Yunnan province, possessed the highest amount of free sugars (23.67 mg/g dw), total flavonoids (2.31 mg/g dw), total phenolics (4.46 mg/g dw) and the highest DPPH and ABTS radical‐scavenging activities. The amount of water‐soluble polysaccharides was the highest (115.24 mg/g dw) in ascocarps from Tibet, the total organic acids was the highest (22.073 mg/g dw) in ascocarps from Gongshan, and polyunsaturated fatty acids were most abundant in those from Hebei province. This study reveals that the quantity of chemical compounds in T. indicum varies by geographical origin. Detecting differences in chemical composition may provide important data for understanding the relationship between environmental factors and truffle formation, as well as quality evaluation of the commercial species T. indicum throughout China.

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“…Palmitic acid (38.60%) was the most abundant fatty acid, followed by oleic (34.80%) and stearic acids (12.26%) in S. tenuipes as seen in Table 2. In earlier studies, fatty acid compositions of Tuber claveryi, T. nivea, T. pinoyi, T.boudieri, T. texense and Picoa juniperi truffles were investigated and linoleic (4.13-53.2 %), oleic (3.75-45.90%), palmitic (8.0-27.87%) and margaric acids (7.71-18.0%) were found as the most abundant fatty acids [13,[25][26][27][28]. Our findings are similar to previous studies.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Comparative assessment of phytochemical composition, antioxidant and anticholinesterase activities of two Basidiomycota Truffle Fungi from Turkey

Deveci¹,

Çayan²,

Duru³

et al. 2018

mpj

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ABSTRACT:The aim of the present study was to compare phytochemical composition and biological activities of various extracts of two Basidiomycota truffle collected from Turkey. Analysis of phytochemical compositions in terms of phenolic and fatty acid compositions was determined using HPLC-DAD, GC and GC/MS. Fumaric (10.62, 4.12 µg/g) and protocatechuic acids (2.71, 20.50 µg/g) were identified as the major organic and phenolic acids in Chondrogaster pachysporus and Setchelliogaster tenuipes truffles. Linoleic acid (53.03 %) for C. pachysporus and palmitic acid (38.60 %) for S. tenuipes were found to be the most dominant fatty acids. The extracts were also tested for their antioxidant and anticholinesterase activities. As for antioxidant and anticholinesterase activity results, C. pachysporus truffle showed better activity than S. tenuipes. This work presents the first phytochemical study on C. pachysporus and S. tenuipes truffles and sheds light on their potential usage as the natural source in the food, pharmaceutical, and cosmetic industries.

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Composition of the pecan truffle (Tuber texense)

Cited by 20 publications

References 7 publications

Characterization of natural habitats and diversity of Libyan desert truffles

Characterization of natural habitats and diversity of Libyan desert truffles

Chemical Composition and Antioxidant Activity of Tuber indicum from Different Geographical Regions of China

Comparative assessment of phytochemical composition, antioxidant and anticholinesterase activities of two Basidiomycota Truffle Fungi from Turkey

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