{"title":"摩洛哥松露和沙漠松露脂质组成的近似分析","authors":"F. Henkrar, L. Khabar","doi":"10.15586/ijfs.v34i2.2202","DOIUrl":null,"url":null,"abstract":"Lipid composition in truffle is essential for nutraceutical and medicinal purposes. Currently, there is no data regarding the lipid content in Moroccan truffles. Therefore, we determined the fatty acid and sterol composition of six Moroccan truffles and desert truffles. The gas chromatography analysis revealed the predominance of fatty palmitic, oleic and linoleic acids. The prominent sterol components were brassicasterol and ergosterol. Besides, the sterol analysis discriminated between the Tuber and Terfezia truffles. These differences seem to be exploitable at a taxonomic level. This is a preliminary report disclosing the fatty acid and sterol composition of Moroccan truffles, indicating the potential use of lipids analysis, especially sterol analysis, as biomarker for truffles distinction.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.6000,"publicationDate":"2022-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Proximate analysis of lipid composition in Moroccan truffles and desert truffles\",\"authors\":\"F. Henkrar, L. Khabar\",\"doi\":\"10.15586/ijfs.v34i2.2202\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Lipid composition in truffle is essential for nutraceutical and medicinal purposes. Currently, there is no data regarding the lipid content in Moroccan truffles. Therefore, we determined the fatty acid and sterol composition of six Moroccan truffles and desert truffles. The gas chromatography analysis revealed the predominance of fatty palmitic, oleic and linoleic acids. The prominent sterol components were brassicasterol and ergosterol. Besides, the sterol analysis discriminated between the Tuber and Terfezia truffles. These differences seem to be exploitable at a taxonomic level. This is a preliminary report disclosing the fatty acid and sterol composition of Moroccan truffles, indicating the potential use of lipids analysis, especially sterol analysis, as biomarker for truffles distinction.\",\"PeriodicalId\":14670,\"journal\":{\"name\":\"Italian Journal of Food Science\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":3.6000,\"publicationDate\":\"2022-06-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Italian Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.15586/ijfs.v34i2.2202\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Italian Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15586/ijfs.v34i2.2202","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Proximate analysis of lipid composition in Moroccan truffles and desert truffles
Lipid composition in truffle is essential for nutraceutical and medicinal purposes. Currently, there is no data regarding the lipid content in Moroccan truffles. Therefore, we determined the fatty acid and sterol composition of six Moroccan truffles and desert truffles. The gas chromatography analysis revealed the predominance of fatty palmitic, oleic and linoleic acids. The prominent sterol components were brassicasterol and ergosterol. Besides, the sterol analysis discriminated between the Tuber and Terfezia truffles. These differences seem to be exploitable at a taxonomic level. This is a preliminary report disclosing the fatty acid and sterol composition of Moroccan truffles, indicating the potential use of lipids analysis, especially sterol analysis, as biomarker for truffles distinction.
期刊介绍：
"Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle.
Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
