Volume 19, Issue 5 (2017)                   JAST 2017, 19(5): 1091-1101 | Back to browse issues page

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Vahdani M, Rastegar S, Rahimzadeh M, Ahmadi M, Karmostaji A. Physicochemical Characteristics, Phenolic Profile, Mineral and Carbohydrate Contents of Two Truffle Species. JAST. 19 (5) :1091-1101
URL: http://jast.modares.ac.ir/article-23-11818-en.html
1- Infection and Tropical Diseases Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Islamic Republic of Iran.
2- Department of Horticultural Science, College of Agriculture, Hormozgan University, Bandarabbas, Islamic Republic of Iran.
3- Food health research center, Hormozgan University of Medical Sciences, Bandar Abbas, Islamic Republic of Iran.|Department of Biochemistry, Faculty of medicine, Hormozgan University of Medical Sciences, Bandar Abbas, Islamic Republic of Iran.
4- Food health research center, Hormozgan University of Medical Sciences, Bandar Abbas, Islamic Republic of Iran.
Abstract:   (3578 Views)
The aim of this study was an investigation on chemical composition 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 Chromatography (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 mineral 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. Overall, these results support further examination of biochemical characteristics and verification of nutritional value of both the truffles.
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Article Type: Research Paper | Subject: Food Science and Technology
Received: 2016/03/4 | Accepted: 2017/01/11 | Published: 2017/09/1

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