A B S T R A C T: Essential constituents of truffle distributed in three different habitats of Kurdistan Region were investigated. Carbohydrates are the most abundant macronutrient ranged from 24.5% to 37%, the protein content was 4.4-5.0 %, fat 2-2.5 %, ash 3-3.2 % and moisture 73-75 %. High level of Chitin, a water insoluble polysaccharide was determined, (21-25 % of DM). The obtained results show high concentration of macro elements, potassium, Calcium, Magnesium and sodium, lower contents of

more »

... essential elements iron, zinc, copper and chrome were found. Chemical constituents responsible for the antioxidant actions were examined as antioxidant activity (FRAP values), ascorbic acid, total phenolic, total flavonoids, β-carotene, tannin, lycopene and overall anthocyanins stated on a dry mass basis were (13-17 mmol Fe+2 equivalent/100g), (14-15.6 mg/100g), (14-20 mg/g DM), (6.19-8.41mg/100g), (1.55-2.16 mg/100g DM), (10.9-17.3 mg/g) (0.03-0.06mg/100g) and (10-15mg/100g DM) respectively. Total phenolics were the major antioxidant compounds as compared to β-carotene and ascorbic acid content.