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

Resumen

Background: Among all edible mushrooms, truffles are the mostexpensive ones. This study assessed nutritional properties and phylogeniccharacteristics of black truffles grown in two regions of southern Iran.Methods: In this experimental study, the samples were collected from twotowns of Firuzabad and Sarvestan in Fars Province, southern Iran. They wereanalyzed in terms of chemical properties (carbohydrate, protein, reducingsugar, antioxidant, fat, minerals, and ash) according to the Association ofOfficial Analytical Chemists (AOAC) procedures. The sequence alignmentand tree were determined using Molecular Evolutionary Genetics Analysis(MEGA7) software. The Internal Transcribed Spacer (ITS) region of rDNAof the two truffles was amplified using ITS1 and ITS4 primers and weresequenced. The phylogenic analysis was conducted using Nucleotide BasicLocal 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, 5.16and 5.05% ash, 2.05 and 1.72% reducing sugar based on dry weight,respectively. The truffles belonged to the species of Terfezia claveryi andthe IST sequences of the truffles of the two areas were similar.Conclusion: The Iranian black truffles were shown to be a good source ofcarbohydrate, protein, and minerals. These truffles in comparison to othermushroom had more antioxidant activity considering Ferric ReducingAntioxidant 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.