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Nutritional Composition, Phenolic Constituents, and Antioxidant Activity of the Edible Desert Truffle Terfezia claveryi (Chatin).

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Title: Nutritional Composition, Phenolic Constituents, and Antioxidant Activity of the Edible Desert Truffle Terfezia claveryi (Chatin).
Authors: Bulut, Onur1 (AUTHOR), Altunbaş, Osman2 (AUTHOR), Sönmez, Çağla3 (AUTHOR) cagla.sonmez@atilim.edu.tr, Henheik, Prisca-Maryla (AUTHOR) phenheik@wiley.com
Source: Journal of Food Biochemistry. 5/21/2026, Vol. 2026, p1-13. 13p.
Subjects: Food composition, Phenols, Antioxidants, Functional foods, Essential amino acids, Arid regions, Edible fungi
Geographic Terms: Türkiye
Abstract: 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. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
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  Data: Nutritional Composition, Phenolic Constituents, and Antioxidant Activity of the Edible Desert Truffle Terfezia claveryi (Chatin).
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Journal+of+Food+Biochemistry%22&quot;&gt;Journal of Food Biochemistry&lt;/searchLink&gt;. 5/21/2026, Vol. 2026, p1-13. 13p.
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– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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 &#177; 1.69%) and moderate protein (13.8 &#177; 0.55%) contents, a low lipid level (3.45 &#177; 0.14%), and notably high vitamin C concentration (86.90 &#177; 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, &quot;with gallic acid being predominant&quot; (154.81 &#177; 5.50 μg g−1 DW). A strong correlation (R2 &gt; 0.95; p &lt; 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. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: &lt;i&gt;Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/jfbc/4824933
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 13
        StartPage: 1
    Subjects:
      – SubjectFull: Food composition
        Type: general
      – SubjectFull: Phenols
        Type: general
      – SubjectFull: Antioxidants
        Type: general
      – SubjectFull: Functional foods
        Type: general
      – SubjectFull: Essential amino acids
        Type: general
      – SubjectFull: Arid regions
        Type: general
      – SubjectFull: Edible fungi
        Type: general
      – SubjectFull: Türkiye
        Type: general
    Titles:
      – TitleFull: Nutritional Composition, Phenolic Constituents, and Antioxidant Activity of the Edible Desert Truffle Terfezia claveryi (Chatin).
        Type: main
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          Name:
            NameFull: Bulut, Onur
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            NameFull: Altunbaş, Osman
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            NameFull: Sönmez, Çağla
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            NameFull: Henheik, Prisca-Maryla
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          Dates:
            – D: 21
              M: 05
              Text: 5/21/2026
              Type: published
              Y: 2026
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              Value: 2026
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            – TitleFull: Journal of Food Biochemistry
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