Nutritional and Antioxidant Properties of Terfezia and Picoa

Martínez‐Tomé, Magdalena; Maggi, Luana; Jiménez-Monreal, Antonia M.; Murcia, M Antonia; Marí, Josep Antoni Tur

doi:10.1007/978-3-642-40096-4_17

Cited by 8 publications

(10 citation statements)

References 59 publications

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“…6−8 Unlike the European Tuber truffles, in which the aroma constituents have been identified and thoroughly described, the volatiles that impart the unique aromas of desert truffles have received very little attention. 9,10 At least three different truffle species are known to share hosts and habitats in some areas of the Negev desert, but the extent of overlap is unknown. Moreover, desert truffle taxonomy is often difficult to define because many of the truffles' macro-and micromorphological characteristics are very similar, which may lead to misidentifications.…”

Section: ■ Introductionmentioning

confidence: 99%

“…They are also associated with the presence of the fatty acid derived 1-octen-3-ol, which imparts an earthy-mushroom aroma. In addition, 3-ethyl-5-methylphenol, 5-methyl-2-propylphenol, β-phenylethanol, 2,3-butanedione, and 3-ethylphenol are also prominent in European Tuber truffles. − Unlike the European Tuber truffles, in which the aroma constituents have been identified and thoroughly described, the volatiles that impart the unique aromas of desert truffles have received very little attention. , …”

Section: Introductionmentioning

confidence: 99%

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Characterization of Morphology, Volatile Profiles, and Molecular Markers in Edible Desert Truffles from the Negev Desert

Kamle

Bar

Lewinsohn³

et al. 2017

J. Agric. Food Chem.

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Desert truffles are mycorrhizal, hypogeous fungi considered a delicacy. On the basis of morphological characters, we identified three desert truffle species that grow in the same habitat in the Negev desert. These include Picoa lefebvrei (Pat.), Tirmania nivea (Desf.) Trappe, and Terfezia boudieri (Chatain), all associated with Helianthemum sessiliflorum. Their taxonomy was confirmed by PCR-RFLP. The main volatiles of fruit bodies of T. boudieri and T. nivea were 1-octen-3-ol and hexanal; however, volatiles of the latter species further included branched-chain amino acid derivatives such as 2-methylbutanal and 3-methylbutanal, phenylalanine derivatives such as benzaldehyde and benzenacetaldehyde, and methionine derivatives such as methional and dimethyl disulfide. The least aromatic truffle, P. lefebvrei, contained low levels of 1-octen-3-ol as the main volatile. Axenic mycelia cultures of T. boudieri displayed a simpler volatile profile compared to its fruit bodies. This work highlights differences in the volatile profiles of desert truffles and could hence be of interest for selecting and cultivating genotypes with the most likable aroma.

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Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of Morphology, Volatile Profiles, and Molecular Markers in Edible Desert Truffles from the Negev Desert

Kamle

Bar

Lewinsohn³

et al. 2017

J. Agric. Food Chem.

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“…In Mediterranean and arid environments, desert truffles are well adapted to well‐aerated sandy soils and heavy clay‐rich ones, as well as to a wide range of soil pH (Bonifacio and Morte, 2014). Moreover, evidences of high amounts of K, compared with other minerals, have been observed when analysing mineral contents of ascocarps of T. claveryi (Sawaya et al ., 1985; Martínez‐Tomé et al ., 2014), just as T. claveryi has been found to enhance K acquisition by its plant symbiont under drought conditions (Morte et al ., 2000). In addition, Li et al .…”

Section: Discussionmentioning

confidence: 99%

Different patterns in root and soil fungal diversity drive plant productivity of the desert truffle Terfezia claveryi in plantation

Arenas

Navarro‐Ródenas

Marqués‐Gálvez

et al. 2021

Environmental Microbiology

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The desert truffle Terfezia claveryi is one of the few mycorrhizal fungi currently in cultivation in semiarid and arid areas. Agroclimatic parameters seem to affect its annual yield, but there is no information on the influence of biotic factors. In this study, fungal diversity was analysed by high-throughput sequencing of the ITS2 rDNA region from soil and root samples to compare productive and non-productive mycorrhizal plants in a 4-years old plantation (Murcia, Spain). The fungal metaprofile was dominated by Ascomycota phylum. Desert truffle productivity was driven by different patterns of fungal species composition in soil (species replacement) and root (species richness differences). Moreover, positive associations for ectomycorrhizal and negative for arbuscular mycorrhizal guilds were found in productive roots, and positive associations for fungal parasite-plant pathogen guild in non-productive ones. Soil samples were dominated by pathotroph and saprotroph trophic modes, showing positive associations for Aureobasidium pullulans and Alternaria sp. in productive areas, and positive associations for Fusarium sp. and Mortierella sp. were found in non-productive soils. Finally, some significant OTUs were identified and associated to ascocarp producing patches, which could serve as predictive and location markers of desert truffle production.

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“…In the Mediterranean basin, the Middle East and the Gulf areas, desert truffles are well known and highly valued for both their culinary and medicinal properties [2][3][4]. In nutritional terms, the dry matter (about 20% by weight) consists of 20-27% protein, some 85% of which is digestible by humans; 3-7.5% fat, including unsaturated and saturated fatty acids; 7-13% crude fiber; about 60% carbohydrates; and appreciable amounts (2-5%) of ascorbic acid [5,6]. High levels of potassium and phosphate and fair amounts of iron have been reported [5].…”

Section: Introductionmentioning

confidence: 99%

“…In nutritional terms, the dry matter (about 20% by weight) consists of 20-27% protein, some 85% of which is digestible by humans; 3-7.5% fat, including unsaturated and saturated fatty acids; 7-13% crude fiber; about 60% carbohydrates; and appreciable amounts (2-5%) of ascorbic acid [5,6]. High levels of potassium and phosphate and fair amounts of iron have been reported [5]. Medicinally, it has been shown that the belief of Saudi desert dwellers that truffle extract is effective against the eye disease, trachoma, does indeed have a scientific basis [3].…”

Section: Introductionmentioning

confidence: 99%

Cultivation of Desert Truffles—A Crop Suitable for Arid and Semi-Arid Zones

et al. 2021

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Desert truffles are edible hypogeous (forming fruit bodies below ground) fungi that grow in semi-arid and arid areas. They are highly valued for both their culinary and medicinal properties in the Mediterranean basin, the Middle East and the Gulf areas. Desert truffles form mycorrhizae mostly with plants belonging to the Cistaceae family, mainly with Helianthemum species. These truffles are still, usually, collected from the wild, but loss of habitats due to urbanization, desertification, intensive agriculture and global warming, along with an urgent need to develop new crops adapted to arid conditions, are currently hastening efforts towards their domestication. Here, we sum up the successful research leading to cultivation of this crop, based on plots that were established in sandy to silt soils with high pH values and low mineral contents. We report suitable methods for production of mycorrhized seedlings and preferred planting methods. We found that under natural conditions yields are affected by water availability, so irrigation regimes to ensure good yields were sought. Although good yields were indeed obtained in some years, fluctuations in yields over the years were significant; the reasons for this are not entirely clear and are currently under study. This crop is particularly well suited to relatively marginal conditions but prospects for establishment of desert truffles as a niche crop for arid and semi-arid areas depend on further improvements in yields.

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Nutritional and Antioxidant Properties of Terfezia and Picoa

Cited by 8 publications

References 59 publications

Characterization of Morphology, Volatile Profiles, and Molecular Markers in Edible Desert Truffles from the Negev Desert

Characterization of Morphology, Volatile Profiles, and Molecular Markers in Edible Desert Truffles from the Negev Desert

Different patterns in root and soil fungal diversity drive plant productivity of the desert truffle Terfezia claveryi in plantation

Cultivation of Desert Truffles—A Crop Suitable for Arid and Semi-Arid Zones

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