Comparison of Chemical Composition in Tuber aestivum Vittad. of Different Geographical Origin |
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| Authors: | Dorota Hilszczańska Marta Sieby?a Jakub Horak Marek Król Piotr Podsadni Piotr Steckiewicz Magdalena Bamburowicz‐Klimkowska Miros?aw Szutowski Jadwiga Tur?o |
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| Affiliation: | 1. Department of Forest Ecology, Forest Research Institute, S?kocin Stary;2. Department of Forest Protection, Forest Research Institute, S?kocin Stary;3. Department of Forest Protection and Entomology, Faculty of Forestry and Wood Sciences, Czech University of Life Sciences, Prague;4. Department of Drug Technology and Pharmaceutical Biotechnology, Medical University of Warsaw, Warsaw;5. Department of Toxicology, Faculty of Pharmacy, Medical University of Warsaw, Warsaw |
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| Abstract: | Truffles are prized and nutrition‐rich edible hypogeous fungi. The aim of this study was a comprehensive investigation of chemical composition of Burgundy truffle (Tuber aestivum Vittad .). We tried to answer the question: what is the impact of the environment on the truffle quality. To know the nutritional value of Burgundy truffle we compared lipids, proteins, saccharides, polyphenolics, flavonoids, total sterols, ergosterol, volatile flavour and aroma compounds content in fruit bodies of the fungus collected in three different geographical regions, i.e., Poland, Slovakia, and Italy. A comparison of the above mentioned compounds is especially interesting due to environmental and climatic differences among the studied geographical regions. Results revealed that fruit bodies of T. aestivum from Poland and Slovakia possessed nearly similar content of proteins, total sterols, and saccharides. The fruiting bodies from Italy contained significantly larger amounts of most of the investigated compounds. In turn, Polish specimens had higher content of lipids and polyphenolics than Slovak and Italian ones. We have found higher similarity of volatile compounds composition between Polish and Italian specimens than those of Polish and Slovak origin. |
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| Keywords: |
Tuber aestivum
Burgundy truffle Proteins Saccharides Lipids Phenolics Flavonoids |
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