Maturation-associated alterations of the biochemical characteristics of the black truffle Tuber melanosporum Vitt.

Nutritive value, flavonoid content and radical scavenging activity of the truffle (Terfezia boudieri Chatin)

“…The fatty acids compositions showed high quantities of linoleic acid (69.74% C 18:2 ), which was followed by palmitic acid (C 16:0 ), oleic (C 18:1 ) and linolenic acid (C 18:3 ) as seen in Table 3. It seems that the quantity of linoleic acid is higher than that reported previously, but other fatty acid values are different than those reported by other researchers (Kaisey et al, 1996;Murcia et al, 2003;Harki et al, 2006;Yildiz et al, 2006) shown in Table 3. Large quantitative differences, probably due to the heterogeneity of the samples analysed, were reported by Harki et al (2006).…”

“…It seems that the quantity of linoleic acid is higher than that reported previously, but other fatty acid values are different than those reported by other researchers (Kaisey et al, 1996;Murcia et al, 2003;Harki et al, 2006;Yildiz et al, 2006) shown in Table 3. Large quantitative differences, probably due to the heterogeneity of the samples analysed, were reported by Harki et al (2006). Unsaturated fatty acid predominated over saturated fatty acid in all the studied mushrooms, which is consistent with other studies (Riberio et al, 2009).…”

Identification and quantification of ergosterol and phenolic compounds occurring in Tuber spp. truffles

“…Besides their low fat content and high protein percentage (Harki et al, 2006), the greatest interest in truffles is probably due to the occurrence of a wide range of mycochemical compounds, such as sterols, ceramides or phenolic compounds (Gao et al, 2004;Harki et al, 1996). These substances may promote human health since they seem to be involved in the prevention and treatment of several diseases.…”

Selection of a decontamination treatment for fresh Tuber aestivum and Tuber melanosporum truffles packaged in modified atmospheres

“…The reductions in the pseudomonad populations is especially important since, as some authors have described, the Pseudomonas genus is undoubtedly the prevalent microbial group in truffles (Bedini et al,1999;Citterio et al, 1995;Rivera, Blanco, Oria et al, 2010;Rivera, Blanco, Salvador et al, 2010;Sbrana et al, 2002) and may have a negative effect acting as a postharvest deterioration agent when the population exceeds 7e9 logarithmic units (Gram et al, 2002;Masson, Ainsworth, Fuller, Bozkurt, & _ Ibano glu, 2002). Truffles have a high amount of glucose which increases as the truffle matures (Harki, Bouya, & Dargent, 2006) and Enterobacteriaceae are capable of fermenting this sugar, turning it into acids, alcohols and esters, thus altering the taste and aroma of the food. The reductions in the numbers of Enterobacteriaceae could help to maintain the aroma of truffles, especially in summer truffles where their population is higher.…”