Comparison of Chemical Composition in Tuber aestivum Vittad. of Different Geographical Origin

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.

Differentiation of European and Chinese Truffle (Tuber sp.) Species by Means of Sterol Fingerprints

“…Total sterol contents varied by 3 orders of magnitude [3–1250 mg/100 g of dry weight (dw)] (bottom of Table and Figure a). In most cases, the amounts were in good agreement or lower than those determined in other studies (32–1180 mg/100 g of dw) in different Tuber species. − However, two samples of T. magnatum (ITA and HRV; Table S1 of the Supporting Information) showed sterol contents of ∼1 order of magnitude less than the current minimum value in the literature.…”

“…Variations in the sterol contents of truffles from the same species by up to a factor of 40 were known from the literature and had been ascribed to varying ergosterol contents, tubercle age, and/or habitat. [19][20][21]18,22 However, the range observed in the present study was even larger (bottom of Table 1).…”

Identification of bacteria and fungi inhabiting fruiting bodies of Burgundy truffle (Tuber aestivum Vittad.)

“…The obtained sequences were compared to the sequences of Tuber aestivum isolated in Poland KX028767, KX028766 (Hilszczańska et al 2016 ) and deposited in the Genbank database NCBI (Benson et al 2013 ). For analysis only, fully mature ascocarps with 71–100% asci containing melanized spores (Büntgen et al 2017 ) were chosen.…”

Phenolics, Flavonoids Content and Antioxidant Activities of Tuber indicum at Different Maturity Stages

“…[2,11] Our results further supplemented the factors of active components related to antioxidant activity of T. indicum and proved that maturity can affected the contents of flavonoids and phenolics besides species, geographical factors, and climate conditions (e. g., average annual precipitation and temperatures). [15] It is worth noticing that although the aluminium complexation reaction for flavonoid content assay is widely used in food, the accuracy of the results of aluminum complexation method can be affect by the structure of flavonoid compounds in the materials and the conditions of methods. [16,17] In our undergoing experiment, we determined the metabolites in the T. indicum ascocarps at different maturity stages and the preliminary results showed the flavonoids content in the samples from July was also significantly higher than that from other months, is consistent with the results determined by aluminium complexation reaction.…”