Tirmania nivea is a Desert truffle native to the Middle East, Mediterranean basin, northern Africa and parts of Botswana (Sawaya et al. borchii is grown all over Europe (Wang and Marcone 2011). aestivum is native of northern Italy and parts of France, T. melanosporum is a native to the Mediterranean region and is harvested between late November and early March. The five truffles included in this study are native to different countries in Europe and Africa. Other truffle constituents such as fatty acids should be explored to identify potential tools for such distinctions. Also, studies have been widely reported on the distinction of truffle aroma with species and geographies of cultivation (Culleré et al. Such information is vital in case a truffle species from one geography is being cultivated in another for purposes of nutritional value, medicinal value or culinary demands. 2016) has reported the variation in lipids, proteins, saccharides, polyphenolics, flavonoids, total sterols, ergosterol, volatile flavour and aroma compounds with the geography of cultivation of T. aestivum lipid composition from hexane extracts has been reported to change with maturation (Shah et al. melanosporum grown in Italy have been compared for effect of chemotaxonomy (Angelini et al. The fatty acid composition of Tuber aestivum T. The study of composition of truffle lipids becomes important when they are also evaluated for their nutraceutical benefits due to the presence of polyphenols (Beara et al. Truffles have a low lipid content ranging from 4 to 9% (dry weight basis) (Tang et al. Dietary recommendation levels for total fats are at 25–35% of bodily energy intake and those for n-3 polyunsaturated fatty acids at 3 g day − 1 (FAO/WHO 2008). Many novel and existing food sources are being studied for this purpose. In the current times, there is an increase in curiosity and awareness of the implications of the fatty acid composition of food on the human health. 2014) and desert truffles (Al-Laith 2010 Gouzi, Leboukh, and Bouchouka 2013) cultivated in different regions of the world.
Most studies have been conducted on summer truffles (Beara et al. 2016) through various analysis such as in vitro antioxidant activity, cytotoxicity studies, polyphenol profiling and micronutrient content (Beara et al. Truffles are now researched for their influence on human health as nutraceutical or medicine (Hamza et al. Truffles are the fruiting bodies of the hypogeous fungi that have been consumed mainly for their specific flavour and aroma profile (Pacioni et al. This forms the basis for further studies in different species and regions. This is a preliminary study that indicates fatty acid composition as a potential tool for distinction like aroma between truffle species and geographies of cultivation. A comparison with existing reports on same species cultivated in different regions showed differences in contributions by saturated, monounsaturated and polyunsaturated fatty acids as well as dominant fatty acids detected.
The dominant fatty acid varied with the species. Polyunsaturated fatty acids contributions varied from ca. 8–61 mg g − 1, dry-weight-basis with species with highest for T. melanosporum and Tirmania nivea dominantly showed palmitic, stearic, oleic and linoleic acids followed by traces of polyunsaturated fatty acids. The gas chromatography of hexane extracts from ascocarps of Tuber maculatum (mostly the first report), T.
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