Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom ( Tuber nitidum Vittad.)

Şeyda Kıvrak; İbrahim Kıvrak

Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (Tuber nitidum Vittad.)

Abstract

Truffles are very precious and expensive mushrooms owing to their distinctive aroma and great flavor. The present study was carried out to survey the nutritional value of Tuber nitidum, a wild edible mushroom belonging to Tuber genus. It was analyzed for fatty acid content, phenolic and volatile compounds and amino acid profile. The chemical composition of the studied mushroom species showed that this wild edible fungus is one of a rich phenolic and amino acid source. The characteristic mushroom odor compounds, 1-octen-3-ol (14.81%) and 1-octen-3-one (11.19%), have been also detected. However, it has been reported that p-hydroxy benzoic acid, gentisic acid, vanillic acid were found in ethyl acetate extract as phenolic ingredient. In the lipidic extract, it has been determined that 76.94% linoleic acid (C18:2n6c), 12.38% palmitic acid (C16:0), 6.38% oleic acid (C18:1n9c), 2.54% stearic acid (C18:0). The wild edible mushroom, Tuber nitidum, a wild edible mushroom, may be of value and importance in the food and pharmaceutical industry as a natural healthy product source.

Keywords

Phenolic compounds,Fatty acids; Volatile compounds; Tuber nitidum; Headspace-GC/MSD; UPLC-ESI-MS/MS

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Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Şeyda Kıvrak

İbrahim Kıvrak

Publication Date

October 5, 2018

Submission Date

November 29, 2017

Acceptance Date

-

Published in Issue

Year 2018 Volume: 22

IZ

https://izlik.org/JA45PX92SN

Cite

RIS / Bibtex

APA

Kıvrak, Ş., & Kıvrak, İ. (2018). Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (Tuber nitidum Vittad.). Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 22, 339-344. https://izlik.org/JA45PX92SN

AMA

1.Kıvrak Ş, Kıvrak İ. Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (Tuber nitidum Vittad.). J. Nat. Appl. Sci. 2018;22:339-344. https://izlik.org/JA45PX92SN

Chicago

Kıvrak, Şeyda, and İbrahim Kıvrak. 2018. “Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (Tuber Nitidum Vittad.)”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 22 (October): 339-44. https://izlik.org/JA45PX92SN.

EndNote

Kıvrak Ş, Kıvrak İ (October 1, 2018) Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (Tuber nitidum Vittad.). Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 22 339–344.

IEEE

[1]Ş. Kıvrak and İ. Kıvrak, “Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (Tuber nitidum Vittad.)”, J. Nat. Appl. Sci., vol. 22, pp. 339–344, Oct. 2018, [Online]. Available: https://izlik.org/JA45PX92SN

ISNAD

Kıvrak, Şeyda - Kıvrak, İbrahim. “Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (Tuber Nitidum Vittad.)”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi 22 (October 1, 2018): 339-344. https://izlik.org/JA45PX92SN.

JAMA

1.Kıvrak Ş, Kıvrak İ. Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (Tuber nitidum Vittad.). J. Nat. Appl. Sci. 2018;22:339–344.

MLA

Kıvrak, Şeyda, and İbrahim Kıvrak. “Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (Tuber Nitidum Vittad.)”. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 22, Oct. 2018, pp. 339-44, https://izlik.org/JA45PX92SN.

Vancouver

1.Şeyda Kıvrak, İbrahim Kıvrak. Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (Tuber nitidum Vittad.). J. Nat. Appl. Sci. [Internet]. 2018 Oct. 1;22:339-44. Available from: https://izlik.org/JA45PX92SN

Investigation of Chemical Composition and Nutritional Value of Truffle Mushroom (<em>Tuber nitidum</em> Vittad.)