Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times

Khalifa, Shaden A. M.; Farag, Mohamed A.; Yosri, Nermeen; Sabir, Jamal S.M.; Saeed, Aamer; Al‐Mousawi, Saleh; Taha, W.M; Musharraf, Syed Ghulam; Patel, Seema; El-Seedi, Hesham R.

doi:10.1016/j.tifs.2019.07.008

Cited by 42 publications

(44 citation statements)

References 98 publications

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“…Truffle can be cooked in various ways as well [ 1 ]. For example, in the Arabian Peninsula truffle are eaten in different cooking manners: Fried, boiled with rice, or used as a replacement of meat in cooked vegetable dishes [ 17 ]. This fungus is used also for preparing sauces (truffle sauce, ketchup, mustard, sauce with mushrooms), soups, purees, spice (truffle salt), and it can be found preserved in brine and canned [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…Desert truffle juice was used since the 10th century in the Arabian Traditional Medicine to cleanse the eyes and to eye inflammations while currently, in ethnopharmacology, it is known for aphrodisiac effects. Moreover, the boiled extract is used for the treatment of trachoma and as anti-inflammatory for eye diseases [ 17 ]. Modern scientific literature has evidenced that truffle can be considered a valuable therapeutic agent with antioxidant, anti-inflammatory, antimicrobial, antimutagenic, antitumor, aphrodisiac, and antidepressant activities [ 1 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the boiled extract is used for the treatment of trachoma and as anti-inflammatory for eye diseases [ 17 ]. Modern scientific literature has evidenced that truffle can be considered a valuable therapeutic agent with antioxidant, anti-inflammatory, antimicrobial, antimutagenic, antitumor, aphrodisiac, and antidepressant activities [ 1 , 15 , 16 , 17 ]. This is the reason why it can be employed in pharmaceutical and cosmetic industry [ 16 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

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An Overview on Truffle Aroma and Main Volatile Compounds

et al. 2020

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Truffles are underground edible fungi that grow symbiotically with plant roots. They have been globally considered as one of the most expensive foods because of their rarity, unique aroma, and high nutritional value as antioxidant, anti-inflammatory, antiviral, hepatoprotective, anti-mutagenic, antituberculoid immunomodulatory, antitumor, antimicrobial, and aphrodisiac. The unique flavor and fragrance of truffles is one of the main reasons to get worldwide attraction as a food product. So, the aim of this review was to summarize the relevant literature with particular attention to the active aroma components as well as the various sample preparation and analytical techniques used to identify them. The major analytical methods used for the determination of volatile organic compounds (VOC) in truffles are gas chromatography (GC), proton-transfer-reaction mass spectrometry (PTR-MS), and electronic nose sensing (EN). In addition, factors influencing truffle aroma are also highlighted. For this reason, this review can be considered a good reference for research concerning aroma profiles of different species of truffles to deepen the knowledge about a complex odor of various truffles.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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An Overview on Truffle Aroma and Main Volatile Compounds

et al. 2020

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“…Two species of dark-brown-color truffles (Terfezia claveryi and Terfezia boudieri) and one species of white-color truffles (Tirmania nivea) are found in the Arabian Peninsula (3). Terfezia claveryi is a common species that grows in the central, southern, and western parts of Iraq (4).…”

Section: Introductionmentioning

confidence: 99%

Subacute Toxicity of Brown Truffle (Terfezia claveryi) on Sprague-Dawley Rats

Dyary

2020

Iraqi J. Vet. Med.

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Brown truffle (Terfezia claveryi) is a wild fungi species collected and consumed by humans in Iraq, especially during the raining season, from February to April. However, the toxicological effects of this fungus have not been studied in humans. This study tested the subacute toxicity of brown truffle’s methanolic extract on a rat model. Daily oral doses of 200, 400, and 800 mg/kg were administered to adult Sprague-Dawley rat groups of both sexes for 14 days. There were no behavioral changes, no alterations in body weight, organ weight, and body weight gain (p>0.05) in the treated rats, compared to the untreated control group. The hematological and serum biochemical parameters did not show significant (p>0.05) differences from the control. Microscopic examinations of the brain, lungs, liver, spleen, kidney, and heart tissues revealed no pathological lesions in treated rats’ organs. These results imply that the administration of methanolic extract of T. claveryi to rats does not result in observable toxicity

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“…Bu mantarlar şubat ve nisan ayları arasında yağışları takiben ortaya çıkmaktadırlar [9]. İran, Irak, Kuveyt ve Türkiye'de, Orta Doğu ve Kuzey Afrika'da (Mısır, Cezayir, Tunus ve Fas), Güney Avrupa'da (Fransa, İspanya, Yunanistan ve İtalya) ve diğer Akdeniz'e komşu ülkelerde (Libya, Suriye) bakir topraklarda büyük miktarlarda doğal olarak yetişme ortamı bulurlar [10]. Türüf mantarları zengin bir protein, amino asit, yağ asidi, mineral ve karbonhidrat kaynağıdır [11].…”

Section: Gi̇ri̇ş (Introduction)unclassified

Farklı Kurutma Tekniklerinin Keme Mantarının (Terfezia boudieri Chatin) Özelliklerine Etkileri

Başyi̇ği̇t

Karaaslan

2020

Harran Üniversitesi Mühendislik Dergisi

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Bu çalışmada keme mantarı (Terfezia boudieri Chatin) kabin kurutma, vakum kurutma, güneş enerjili kurutma ve dondurarak kurutma olmak üzere dört farklı yöntemle kurutulmuş ve kurutulmuş ürünlerin kül miktarı, nem miktarı, protein miktarı, su aktivitesi, renk değerleri, rehidrasyon kapasitesi ve duyusal özellikleri üzerine kurutma metotlarının etkileri araştırılmıştır. Farklı kurutma metotlarının kül miktarı ve su aktivitesi üzerine etkisi istatistiksel olarak önemli bulunmuş; ancak son üründe nem ve protein miktarları üzerine etkileri olmadığı tespit edilmiştir. Kül miktarı, nem miktarı, protein miktarı ve su aktivitesi değerleri sırasıyla %3. 50-4.87, %17.88-19.37, %8.20-11.61 ve 0.181-0.283 olarak bulunmuştur. Dondurarak kurutma diğer tekniklerle karşılaştırıldığında renk özelliklerini korumada en iyi teknik olarak öne çıkmıştır. Ayrıca, en yüksek rehidrasyon kapasitesi ve tercih edilen duyusal özelliklerin dondurarak kurutma tekniği ile elde edildiği tespit edilmiştir. The Effects of Different Drying Techniques on The Quality ofKeme Mushroom (Terfezia boudieri Chatin)

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Truffles: From Islamic culture to chemistry, pharmacology, and food trends in recent times

Cited by 42 publications

References 98 publications

An Overview on Truffle Aroma and Main Volatile Compounds

An Overview on Truffle Aroma and Main Volatile Compounds

Subacute Toxicity of Brown Truffle (Terfezia claveryi) on Sprague-Dawley Rats

Farklı Kurutma Tekniklerinin Keme Mantarının (Terfezia boudieri Chatin) Özelliklerine Etkileri

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