Black Truffle-An Exorbitant Creation of Nature
Open Access Austin Journal of Nutrition & Metabolism Review Article Black Truffle-An Exorbitant Creation of Nature Das M1, Mukherjee G2, Biswas P3, Mahle R1 and Banerjee R1* Abstract 1Department of Agricultural and Food Engineering, Truffle, an edible fungus belonging to the phylum- Ascomycota, is an exotic Indian Institute of Technology Kharagpur, India cuisine delicacy. Among these, black truffles are highly appreciated because 2PK Sinha Centre for Bioenergy, Indian Institute of of the presence of their excellent aroma. This characteristic aroma of black Technology Kharagpur, India truffles is due to volatile organic compounds, like alcohols, ketones, aldehyde 3School of Medical Science and Technology, Indian and sulphur, which are secreted by their fruiting bodies. In addition to imparting Institute of Technology Kharagpur, India aromas, these nutritionally important, cuisine delicacies also display bioactive *Corresponding author: Rintu Banerjee, Department properties beneficial for human health. The bioactive properties exhibited by of Agricultural and Food Engineering, Indian Institute of different species of black truffles include antiviral, antibacterial, anti-mutagenic, Technology, Kharagpur-721 302, India anti-fatigue, anti-diabetic, antinephritic, antiproliferative, antiangiogenetic, anti- inflammatory, antioxidant and hepato-protective properties. This review provides Received: April 14, 2020; Accepted: May 06, 2020; a description of black truffles, the different chemical compounds imparting their Published: May 13, 2020 excellent aroma and the different bioactive properties depicted by their different species. Keywords: Truffle; Ascomycota; Aroma; Bioactive Properties Introduction and female pigs. It is necessary to increase the global yield of such immensely beneficial truffles, in order to decrease their cost so that a Truffle, an edible fungus of subterranean origin had attained greater section of the population can acquire the benefit.
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