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  • Title: Isotopic and elemental characterisation of Italian white truffle: A first exploratory study.
    Author: Bontempo L, Camin F, Perini M, Ziller L, Larcher R.
    Journal: Food Chem Toxicol; 2020 Nov; 145():111627. PubMed ID: 32777342.
    Abstract:
    White truffle (Tuber magnatum Pico) is a typical product of some Italian regions, and due to its organoleptic properties it is of high economic value. To date, there is no available information on the elemental and isotopic composition of this product. For the first time the characteristic value ranges of the stable isotope ratios of the bio-elements as a whole (δ13C, δ15N, δ18O and δ34S) and of the concentration of some macro- and micro-elements (Ag, Al, B, Ba, Ca, Cd, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, Pb, Sr, Zn) are now available, determined in white truffles produced in different areas of Italy (Toscana, Molise, Marche, Piemonte - Langhe, Monferrato-) and in Croatia. All the samples analysed showed values for the toxic, potentially toxic or allergenic elements lower than the legal limits. Furthermore, the ranges of variability of some elements or elements ratios (i.e. Na, B, Mg/Ca, Ba/Ca, Sr/Ca, Li/Fe, B/Al, Ba/Al) and stable isotope ratios (δ34S and δ18O) seem to be different according to the geographical origin. Therefore, the results of this first exploratory work highlight the possibility of characterising white truffles of different provenance, and suggest widening the scope of the survey throughout Italy and foreign regions.
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