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Nutritional Composition, Phenolic Constituents, and Antioxidant Activity of the Edible Desert Truffle Terfezia claveryi (Chatin)
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DOI：10.1155/jfbc/4824933.png)
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Abstract
En 中文
The edible desert truffle, Terfezia claveryi, is a highly valued wild macrofungal species native to the semiarid regions of Central Anatolia. This study provides molecular identification and a comprehensive biochemical evaluation of T. claveryi, using lyophilized material to assess its nutritional composition, phenolic profile, and antioxidant potential. Proximate analysis revealed high carbohydrate (69.93 ± 1.69%) and moderate protein (13.8 ± 0.55%) contents, a low lipid level (3.45 ± 0.14%), and notably high vitamin C concentration (86.90 ± 0.33 mg 100 g−1 DW). Linoleic (C18:2%, 67.63%), oleic (C18:1%, 17.29%), and palmitic (C16:0%, 10.81%) acids predominated in the fatty acid profile. Amino acid analysis showed an exceptionally high lysine proportion (30.9% of total amino acids) and an essential-to-nonessential amino acid ratio (1.64) exceeding the FAO/WHO reference value, indicating superior protein quality. Mycotoxins were not detected using chromatographic methods, confirming the safety of the samples. Solvent extracts of lyophilized T. claveryi were prepared using methanol–water and acetone–water mixtures at varying ratios, as well as ethyl acetate and hexane. Total phenolic and flavonoid contents were highest in aqueous methanol and acetone extracts, which also exhibited strong radical scavenging and reducing activities in DPPH, FRAP, and ABTS assays. RP-HPLC analysis identified gallic acid, rutin, quercetin, and vanillic acid as major phenols, “with gallic acid being predominant” (154.81 ± 5.50 μg g−1 DW). A strong correlation (R2 > 0.95; p < 0.001) was observed between phenolic content and antioxidant capacity. Overall, T. claveryi represents a safe, nutrient-rich, and phenolic-dense functional food with significant potential to complement lysine-deficient cereal-based diets.
Keywords:
amino acids
bioactive compounds
fatty acids
functional food
phenolics
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