Abstract:
The aim of this study was an investigation on chemical composi
tion including phenolic
profile, mineral and carbohydrate content of the
Terfezia claveryi
(black truffle) and
Tirmania nivea
(white truffle). The identification of carbohydrates and individual
phenolic compounds was performed by High Performance Liquid Ch
romatography
(HPLC). Total protein was determined by Kjeldahl method. Our research showed that
Tirmania nivea
had higher contents of protein than
Terfezia claveryi
. Among studied
carbohydrates, glucose was detected at higher levels in both truffles. The mi
neral analysis
showed that potassium and iron concentrations were found at high levels compared with
other minerals. Higher contents of the examined phenolic compounds were determined in
extracts of
Terfezia claveryi
compared to those of
Tirmania nivea
. Ov
erall, these results
support further examination of biochemical characteristics and verification of nutritional
value of both the truffles.
Keyword:
Mineral composition, Phenolic compounds, Proximal composition,
Terfezia
claveryi, Tirmania nivea,
Truffles
.
