Chemical composition of summer truffle (Tuber aestivum Vittad.) from Bosnia and Herzegovina

Abstract

Ascocarps of summer truffle (Tuber aestivum Vittad.) were found in natural oak and beech forests on calcareous soils, at altitude of 840–850 m, near the town of Šipovo in Bosnia and Herzegovina (B&H), with the help of trained dogs.
 Until now, no one in B&H has researched the chemical composition of summer truffle. The aim of the work is to analyze nutritional value, elemental composition, and the assortment of fatty acids in the freshly collected ascocarps and to compare achieved results with the results from the literature related to the summer truffle ascocarps found in some other locations, then with the ascomata of other species of truffles, and with the fruiting bodies of some above-ground edible mushrooms.
 Chemical analysis showed that Tuber aestivum contains about 75.5 % water and about 25.5 % dry matter. The most common group of compounds were carbohydrates, followed by proteins, while the mineral component and fats were much less presented. Among analyzed elements, the most prevalent was potassium with an average concentration of 26,409 mg/kgDW and the least represented was lead with an average concentration of 0.45 mg/kgDW. The main part of the mineral spectrum consisted of three elements: K, P and Ca, with a share of 95.3 %. In ascocarps of summer truffle, 24 fatty acids were detected, of which 13 were saturated and 11 unsaturated. The ratio of saturated to unsaturated fatty acids was 58.34 % to 41.66 %. The most common among saturated fatty acids was palmitic with a share of 25.89 %, while the most common unsaturated fatty acid was elaidic with a share of 28.17 %. No ingredients have been found in the fruiting bodies that would make them unfit for human consumption in any way