A study on the fatty acid composition of lipids in truffles selected from Europe and Africa
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A study on the fatty acid composition of lipids in truffles selected from Europe and Africa Nirali N. Shah1 · Sanna Hokkanen2 · Ossi Pastinen2 · Ashour Eljamil3 · Salem Shamekh4 Received: 23 June 2020 / Accepted: 26 August 2020 © King Abdulaziz City for Science and Technology 2020
Abstract The gas chromatography of hexane extracts from ascocarps of Tuber maculatum (mostly the first report), T. aestivum/unicantum, T. borchii, T. melanosporum and Tirmania nivea dominantly showed palmitic, stearic, oleic and linoleic acids followed by traces of polyunsaturated fatty acids. The fatty acid content varied from ca. 8–61 mg g− 1, dry-weight-basis with species with highest for T. maculatum. Polyunsaturated fatty acids contributions varied from ca. 42–59%. The dominant fatty acid varied with the species. A comparison with existing reports on same species cultivated in different regions showed differences in contributions by saturated, monounsaturated and polyunsaturated fatty acids as well as dominant fatty acids detected. Lesser explored species such as T. borchii, T. maculatum call for further research. This is a preliminary study that indicates fatty acid composition as a potential tool for distinction like aroma between truffle species and geographies of cultivation. This forms the basis for further studies in different species and regions. Keywords Tuber maculatum · Tuber melanosporum · Tuber aestivum · Tuber borchii · Tirmania nivea
Introduction Truffles are the fruiting bodies of the hypogeous fungi that have been consumed mainly for their specific flavour and aroma profile (Pacioni et al. 2010). Truffles are now researched for their influence on human health as nutraceutical or medicine (Hamza et al. 2016) through various analysis such as in vitro antioxidant activity, cytotoxicity studies, polyphenol profiling and micronutrient content (Beara et al. 2014). Most studies have been conducted on summer truffles (Beara et al. 2014) and desert truffles (Al-Laith 2010; Gouzi, Leboukh, and Bouchouka 2013) cultivated in different regions of the world.
* Nirali N. Shah [email protected] 1
Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
2
Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, Aalto, Finland
3
University of Tripoli, Tripoli, Libya
4
Juvatruf, Truffle Center, Juva, Finland
In the current times, there is an increase in curiosity and awareness of the implications of the fatty acid composition of food on the human health. Many novel and existing food sources are being studied for this purpose. Dietary recommendation levels for total fats are at 25–35% of bodily energy intake and those for n-3 polyunsaturated fatty acids at 3 g day− 1 (FAO/WHO 2008). Truffles have a low lipid content ranging from 4 to 9% (dry weight basis) (Tang et al. 2011). The study of composition of truffle lipids becomes important when they are also evaluated for their nutraceutical benefits due to the pres
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