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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.18/537

Título: Proximate composition of plant origin traditional foods from Black Sea Area Countries
Autor: Albuquerque, T.G.
Costa, H.S.
Sanches-Silva, A.
Fontes, T.
Mota, C.
Santos, M.
Vasilopoulou, E.
Trichopoulou, A.
D’Antuono, F.
Alexieva, I.
Fedosova, K.
Karpenko, D.
Kilasonia, Z.
Kocaoglu, B.
Koval, N.
Stroia, A.L.
Finglas, P.
Palavras-chave: Composição dos Alimentos
Issue Date: Sep-2011
Editora: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Resumo: Within the frame of the European Project BaSeFood (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods), thirty-three traditional foods from six Black Sea Area Countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) were selected and prepared according to the traditional recipe, ingredients and traditional preparation methods. The aim is to promote and preserve traditional foods and to produce new and reliable data of the overall nutritional composition. Water content is being determined by gravimetric method, using a dry air oven at 101 °C ± 2 °C for 2 h, until constant weight. Total fat is being performed with an acid hydrolysis method followed by extraction using a Soxhlet with petroleum ether, as the extraction solvent. The obtained residue is dried for 1 h 30 min at 101 °C ± 2 °C, until constant weight, according to the acid hydrolysis method. Total dietary fibre, ash and total protein content are being determined by the AOAC official methods 985.29, 945.46 and 991.20, respectively. Total nitrogen for protein content is being determined by the Kjeldahl method in combination with a copper catalyst using a block digestion system. To assure the quality of analytical results, methods used in the laboratory are accredited by ISO/IEC/17025 or successful participation in proficiency testing schemes. Herbs, spices, aromatic plants and fermented products are those which presented the highest water content. In contrast, products from oilseeds have the lowest water content (3.94 g/100 g) and the highest total fat (58.2 g/100 g), total protein (20.8 g/100 g), ash (3.25 g/100 g), total sugars (45.8 g/100 g) and total dietary fibre (11.3 g/100 g) contents. For cereals and cereals based foods, a great variability in the water content was found (5.99 to 75.8 g/100 g). All results are given per 100 g of edible portion. Traditional foods from the same group have generally similar proximate analysis pattern. In the products from oilseeds, the highest content in macronutrients was found, except for water content. The proximates composition will be useful to include new nutritional data into national food composition databases.
Arbitragem científica: yes
URI: http://hdl.handle.net/10400.18/537
Versão do Editor: http://www.basefood-fp7.eu/dissemination
Appears in Collections:DAN - Posters/abstracts em congressos internacionais

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