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

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41320%2F16%3A72779" target="_blank" >RIV/60460709:41320/16:72779 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/cbdv.201600041" target="_blank" >http://dx.doi.org/10.1002/cbdv.201600041</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/cbdv.201600041" target="_blank" >10.1002/cbdv.201600041</a>

Result language
angličtina
Original language name
Comparison of Chemical Composition in Tuber aestivum VITTAD. of Different Geographical Origin
Original language description
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 compou
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EG - Zoology
OECD FORD branch
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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