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Behzadi, Ali Asghar, Zareie, Mina, Abbasi, Azam, Masoumi, Behzad, Ashrafi-Dehkordi, Elham, Morte, Asunción. (1399). Physicochemical Properties, Nutritional Composition, and Phylogenic Analysis of Black Truffles Grown in Fars Province, Iran. سامانه مدیریت نشریات علمی, 6(1), 45-51. doi: 10.30476/ijns.2021.90183.1128
Ali Asghar Behzadi; Mina Zareie; Azam Abbasi; Behzad Masoumi; Elham Ashrafi-Dehkordi; Asunción Morte. "Physicochemical Properties, Nutritional Composition, and Phylogenic Analysis of Black Truffles Grown in Fars Province, Iran". سامانه مدیریت نشریات علمی, 6, 1, 1399, 45-51. doi: 10.30476/ijns.2021.90183.1128
Behzadi, Ali Asghar, Zareie, Mina, Abbasi, Azam, Masoumi, Behzad, Ashrafi-Dehkordi, Elham, Morte, Asunción. (1399). 'Physicochemical Properties, Nutritional Composition, and Phylogenic Analysis of Black Truffles Grown in Fars Province, Iran', سامانه مدیریت نشریات علمی, 6(1), pp. 45-51. doi: 10.30476/ijns.2021.90183.1128
Behzadi, Ali Asghar, Zareie, Mina, Abbasi, Azam, Masoumi, Behzad, Ashrafi-Dehkordi, Elham, Morte, Asunción. Physicochemical Properties, Nutritional Composition, and Phylogenic Analysis of Black Truffles Grown in Fars Province, Iran. سامانه مدیریت نشریات علمی, 1399; 6(1): 45-51. doi: 10.30476/ijns.2021.90183.1128

Physicochemical Properties, Nutritional Composition, and Phylogenic Analysis of Black Truffles Grown in Fars Province, Iran

International Journal of Nutrition Sciences
مقاله 7، دوره 6، شماره 1، خرداد 2021، صفحه 45-51    اصل مقاله (419.15 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30476/ijns.2021.90183.1128
نویسندگان
Ali Asghar Behzadi1؛ Mina Zareie1؛ Azam Abbasi* 1؛ Behzad Masoumi1؛ Elham Ashrafi-Dehkordi1؛ Asunción Morte2
1Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
2Departamento de Biología Vegetal (Botánica), Facultad de Biología, Universidad de Murcia, 30100 Murcia, Spain
چکیده
Background: Among all edible mushrooms, truffles are the most expensive ones. This study assessed nutritional properties and phylogenic characteristics of black truffles grown in two regions of southern Iran.
Methods: In this experimental study, the samples were collected from two towns of Firuzabad and Sarvestan in Fars Province, southern Iran. They were analyzed in terms of chemical properties (carbohydrate, protein, reducing sugar, antioxidant, fat, minerals, and ash) according to the Association of Official Analytical Chemists (AOAC) procedures. The sequence alignment and tree were determined using Molecular Evolutionary Genetics Analysis (MEGA7) software. The Internal Transcribed Spacer (ITS) region of rDNA of the two truffles was amplified using ITS1 and ITS4 primers and were sequenced. The phylogenic analysis was conducted using Nucleotide Basic Local Alignment Search Tool (BLAST) in the GeneBank (NCBI).
Results: Specimens for the two regions were very similar in composition. The samples of Firuzabad and Sarvestan contained 63.5 and 66% carbohydrate, 13.06 and 12.93% protein, 5.81 and 5.69% fat, 5.16 and 5.05% ash, 2.05 and 1.72% reducing sugar based on dry weight, respectively. The truffles belonged to the species of Terfezia claveryi and the IST sequences of the truffles of the two areas were similar.
Conclusion: The Iranian black truffles were shown to be a good source of carbohydrate, protein, and minerals. These truffles in comparison to other mushroom had more antioxidant activity considering Ferric Reducing Antioxidant Power (FRAP) values of 21.57 and 23.54 mmol per 100 g on dryweight
base. The genome sequences of truffles for the two cities were identical.
کلیدواژه‌ها
Terfezia claveryi؛ Desert truffle؛ Nutrition؛ Food composition؛ Phylogeny
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