Tuber aestivum (Yaz Trüfü) Mantarının İçerdiği Besin Elementleri

Year 2024, Volume: 15 Issue: Özel Sayı, 118 - 127, 30.12.2024

Sevgin Özderin , Hakan Allı , İbrahim Kıvrak

https://doi.org/10.30708/mantar.1582227

Abstract

Trüf mantarları toprak altında yetişen, ekonomik değeri yüksek, özellikle Fransa ve İtalya’da yüzyıllardır değerli bir gıda olarak bilinmektedir. Ülkemizin de içinde bulunduğu Akdeniz iklim kuşağında doğal olarak yetişmektedir. Farklı Tuber türlerinin yaydığı aromalar son derece çeşitlidir; güçlü ve kalıcı özelliklere sahip bu aromalar, sporları alıp dağıtan hayvanlar ile böcekleri çekmek açısından önem taşır. Bu aromalar ayrıca taze yer mantarlarının yüksek değerini belirleyen özellikleridir. Trüf mantarları son yıllarda besin değeri açısından çok farklı kesimden insanın ilgisini çekmekte ve özellikle Avrupa mutfaklarında şefler tarafından aranan bir besin olarak karşımıza çıkmaktadır. Trüf mantarları protein ve mineral madde içerikleri bakımından diğer mantarlara göre daha zengindir. Besin değeri olarak %53-76 su, %9 protein, %7 karbonhidrat ve %8 mineral içermektedir. Araştırma materyalimiz olan Tuber aestivum mantarları uygun dönemlerde toplandıktan sonra ekstraksiyonuna tabi tutulmuş ve UPLC-ESI-MS/MS ve Headspace GC/MSD ile fenolik bileşenleri, B grubu Vitaminleri ve C vitamini belirlenmiştir. Elde edilen analiz sonuçlarına göre fenolik bileşenlerden en etkili üç bileşen; p-Hidroksibenzoik asit %12.29 ± 0.37, Gentisik asit %12.25 ± 0.27, Protokateşuik asit %10.53 ± 0.74 olarak, suda çözünebilen vitaminlerden ise Pantotenik asit (B5 vitamini) %2.88 ± 0.13, Askorbik asit (C vitamini) % 1.13 ± 0.23, Nikotinik asit (B3 vitamini) % 0.62 ± 0.01, Nikotinamid (B3 vitamini) %0.58 ± 0.03 yüksek oranlarda belirlenmiştir. Trüf mantarları taze ve işlenmiş ürün olarak pazarlanmaktadırlar. Yemeklerde sos veya baharat olarak kullanılmasının yanında işlenmiş olarak trüf yağı veya trüf tereyağı olarak değerlendirilme potansiyeline sahiptir. Trüflerin aromatik özellikleri yüksek ısıda pişirildiği zaman uçucu yağlarla birlikte kaybolduğu için pişirilmeden taze olarak tüketilmesi tercih edilmektedir. Ayrıca parfümeri endüstrisinde de çok özel bir yere sahiptir.

Keywords

Trüf, Tuber aestivum, Besin elementleri, Yemeklik mantar

Nutrient Elements Contained in Tuber aestivum (Summer Truffle) Mushroom

Abstract

Truffles have been known as valuable food for centuries, especially in France and Italy, and they have high monetary value and grow under the soil. They grow naturally in the Mediterranean climate zone, including our country. The aromas emitted by different Tuber species are highly varied; these strong, intense, persistent aromas are essential for attracting animals and insects that pick up and disperse the spores. These aromas are also the characteristics that determine the high value of fresh truffles. In recent years, truffles have attracted the attention of a wide range of people for their nutritional value and have become a soughtafter food by chefs, especially in European kitchens. Truffles are more decadent in protein and mineral content than other mushrooms. Its nutritional value contains 53-76% water, 9% protein, 7% carbohydrates and 8% minerals.Tuber aestivum samples, were subjected to extraction after being collected in appropriate periods, and their phenolic components, B group vitamins and vitamin C content were determined by UPLC-ESI-MS/MS and Headspace GC/MSD. According to the analysis results, the three most effective phenolic components p-Hydroxy benzoic acid 12.29 ± 0.37%, Gentisic acid 12.25 ± 0.27%, Protocatechuic acid 10.53 ± 0.74%. 74%, Pantothenic acid (vitamin B5) 2.88 ± 0.13%, Ascorbic acid (vitamin C) 1.13 ± 0.23%, Nicotinic acid (vitamin B3) 0.62 ± 0.01%, Nicotinamide (vitamin B3) 0.58 ± 0.03% were determined at high rates. Truffles are marketed as fresh and processed products. In addition to being used as sauces or spices in meals, they have the potential to be processed into truffle oil or truffle butter. Since the aromatic properties of truffles are lost together with the essential oils when cooked at high temperatures, it is preferred to be consumed fresh without cooking. It also has special extraordinary place in the perfumery industry.

Keywords

Truffle, Tuber aestivum, Nutrient Elements, Edible mushroom

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