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Master Thesis

Truffe du désert ; aliment à haute valeur nutritionnelle et potentiel thérapeutique : histoire et perspectives

Abstract : The desert truffles are a hypogeous fungus of arid and semi-arid regions that develops in mycorrhizal relationship with plants of the family Cistaceae. Culinary nobles, they have been famous for centuries for its gustatory and nutritional richness. The desert truffles are also targeted as natural products with multiple therapeutic virtues in traditional African and Asian medicine; among which the adjunctive treatment of gastric cancer, eye infections, weakness and the promotion of male fertility, as antioxidants and antimicrobials. In addition to human nutritional and medical use, the desert truffles have an agricultural interest on the cultivation of plants and on their own culture. The objective of this document is to summarize the essential knowledge collected on these truffles. This work also reports a study conducted within the National Agency of Medicinal and Aromatic Plants of Morocco. The aim was to optimize the extraction of the desert truffles by solvent with ultrasonication and to determine the parameters influencing the compositions and antioxidant properties; by tests to evaluate total phenolic compounds, the total antioxidant capacity, the ferric reducing antioxidant power and the radical scavenging activity. The results show significant phenolic composition and antioxidant properties. Further exploration of the therapeutic potential, non-medical applications and production methods of desert truffles is essential to meet the need for exploitation and industrialization of this super food; but also to increase their accessibility, thus responding to an undeniable pharmacological and economic interest.
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Master Thesis
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Submitted on : Tuesday, February 9, 2021 - 1:42:19 PM
Last modification on : Saturday, February 13, 2021 - 3:10:00 AM
Long-term archiving on: : Monday, May 10, 2021 - 6:44:24 PM


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  • HAL Id : dumas-03135998, version 1



Kadiatou Barry. Truffe du désert ; aliment à haute valeur nutritionnelle et potentiel thérapeutique : histoire et perspectives. Sciences du Vivant [q-bio]. 2020. ⟨dumas-03135998⟩



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