DAN - Apresentações orais em encontros internacionais
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- BaSeFood. Nutritional data on traditional foods and analytical data on plant raw materialsPublication . Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; D’Antuono, L.F.; Vasilopoulou, E.; Trichopoulou, A.; Alexieva, I.; Boyko, N.; Costea, C.; Fedosov, S.; Hayran, O.; Jorjadze, M.; Karpenko, D.; Finglas, P.Introduction. The Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood) consists of a research consortium of 13 partners [1]. A general objective is to contribute towards the establishment of a rationale for integrating the concept of health-promoting for traditional foods. The specific aim of this study was to produce analytical data detailing the nutritional and bioactive content of selected traditional foods from six Black Sea area countries, and to evaluate the diversity of bioactive compounds content of some plant raw materials. Results. A total of 33 traditional foods from Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine were selected and prioritised in WP1. Within WP2, a list of components for the nutritional composition of each traditional food was prioritised on the basis of (1) inclusion of relevant data in national food composition databases; (2) the most relevant components to be analysed for each food and (3) their importance in relation to the increased risk of diet‐related chronic diseases. The prioritised list of components to be quantified in the selected traditional foods was: water, ash, total protein, total fat, individual fatty acids, total starch, total sugars, total dietary fibre, vitamins, minerals and trace elements. Besides the nutritional composition and total polyphenols determination, additional analyses on carotenoids ( carotene, -carotene, -cryptoxanthin, zeaxanthin, neoxanthin, violaxanthin, lutein and lycopene) were performed. A common approach on sampling and sample handling of traditional foods using harmonised guidelines was established, for all countries, to ensure that representative food samples would be analysed in order to produce reliable and high quality data [2,3]. The following relevant results were obtained for raw materials. Kales confirmed to be an interesting source of glucobrassicin; variability of glucosinolate, carotenoids and phenolic content was detected. Among primitive wheats, einkorn wheat was the richest in carotenoids and phenolics content, with slightly different sterol composition from the others species. Among oilseeds, sesame was the richest source of sterols and tocols, whereas walnuts were by far the richest in phenolic compounds; the importance of the initial oxidative conditions of raw materials for further processing is stressed. Conclusions. The use of a common methodology to study traditional foods will be essential to maintain the European cultural heritage, thus enabling future generations to experience and enjoy local specialities. Furthermore, this study provides new data on the nutritional composition and bioactive compounds content of the selected traditional foods from Black Sea Area countries in order to elucidate their role in the dietary pattern of each country. Moreover, knowledge base of traditional foods and related plant raw materials from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets, by maintaining healthy dietary patterns within local cultures.
- Identification of microorganisms that may contribute to the safety and quality of traditional foods and beverages consumed in the Black Sea regionPublication . Boyko, N.; Levchuk, O.; Mudryk, M.; Kutchak, I.; Dolgikh, A.; Bati, V.; Jorjadze, M.; Karpenko, D.; Sapundzhieva, T.; Alexieva, I.; Hayran, O.; Kocaoglu, B.; Kroon, P.; Costa, H.S.The main aim of the EU-funded BaSeFood project is to invesitgate the healthy properties of traditional foods and beverages of plant origin. Quality and safety of foods are largely dependent of the level of microbial contamination. For this study the majority of plants, as ingredients, of prioritized foods and drinks was obtained and collected from Georgia, Bulgaria, Russia, Turkey and Ukraine. The microbial species (strains) potentially belong to three different categories: (A) beneficial; (B1) detrimental of environment, and (B2) dangerous to human origin (classical “foodborne” pathogens) among all the variety of microbial contaminants that were determined. All isolated microorganisms have been identified with semi-automatic biochemical and serological tests and MULDY techniques. Beneficial species isolated from fresh green parts of plants included mainly Streptococcus lactis (carrot); enterococci, Enterococcus faecalis/faecium (hot pepper) in Bulgarian samples; Actinomyces israeli (kale, Turkey); Bifidobacterium longum (parsley), and Lactobacillus acidophilus (elderly flowers) in Ukrainian samples. The dominating opportunistic pathogenic bacteria (the category B1) belong mainly to species of Klebsiella pneumoniae and oxytoca (rose petals), Enterobacter cloacae (carrot), Proteus vulgaris/mirabilis (sorrel, dill, parsley, Ukraine and Bulgaria), and Str. agalactiae (nettle, corn, Georgia, and Turkey). Isolation of some bacteria (for example Serratia odorifera biogroup 1 and Pantoea agglomerans ) are plant specific. Salmonella typhi were obtained from sorrel (Ukraine), Shigella flexneri ABC from kale, crop and green beans (Turkey), and Listeria monocytogenes from bread (Georgia). The amount of bacteria with potential beneficial properties is significantly increased when selected traditional fermented foods and drinks are assessed: L. fermentum, B. breve and L. acidophylus (in boza), B. dentinum (in fermented beans, Turkey), A. israeli, L. plantarum and casei (kvass, Russia). We have concluded that the amount of beneficial bacteria was significantly less compared with the main dominating group of potentially pathogenic bacteria and foodborne pathogens were rarely found.
- New nutritional data on selected traditional foods from Black Sea area countriesPublication . Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Vasilopoulou, E.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Boyko, N.; Fedosova, K.; Karpenko, D.; Kilasonia, Z.; Koçaoglu, B.; Stroia, A.L.; Finglas, P.Traditional foods are the key elements that differentiate the dietary patterns of each country. In most countries, there is limited information on the nutritional composition of such foods, therefore, there is a need to investigate, register and promote traditional foods. These foods are also a valuable contribution to the development and economic sustainability of rural areas and preservation of biodiversity. One of the aims within BaSeFood project is to provide new data on the nutritional composition of traditional foods of plant origin from six Black Sea area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) to promote their sustainable development and exploitation. Thirty-three traditional foods were selected per food group and country taking into account namely food biodiversity and food composition data. Chemical analyses to determine the nutritional composition of the selected traditional foods were performed and the data were fully documented and evaluated according to EuroFIR guidelines and standardised procedures. To assure the quality of analytical results accredited laboratories or laboratories with successful participation in proficiency testing schemes were chosen. Information on food description, recipe, ingredients, sampling plan, sample handling, component identification, method specification, value and quality assessment was collected for each of the traditional foods for inclusion in the available national food composition databases. The use of a common methodology for the study of traditional foods will enable countries to further investigate their traditional foods and to continue to update their national food composition databases. Moreover, knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets, by maintaining healthy dietary patterns within local cultures.