Nutritive value, flavonoid content and radical scavenging activity of the truffle (Terfezia boudieri Chatin)

Abstract

In this study, the amounts of dry matter, moisture, crude ash, protein, fat and organic matter in T. boudieri were determined to be 89.75, 10.25, 7.80, 20.13, 3.45 and 81.95% of the dry weight, respectively. The contents of mineral were: macronutrients (mg/g, dry wt) K 63.8, Ca 0.27 and Na 0.2; micronutrients (mg/kg, dry wt) Fe 1455.0, Zn 42.5, Mn 15.8 and Cu 30.1. Toxic elements such as Pb, Ni, Cd and Co concentrations were found to be under the detection limit of the used metod. The distribution of fatty acid was found to be 16.13%C16:0 0.98% C16:1 2.98% C18:0′ 4.91%C,18:1’ 69.74% C18:2’ 4.53% C18:3 and 0.72% C22:0 of the wet weight. The amounts of myricetin, kaempferol, naringin, naringenin and resveratrol were determined to be 1.75, 0.25, 98.75, 0.25 and 2.25 μg/g of the dry weight, respectively. And also, free radical scavenging activity was understood to be 22.24 %.