Browsing by Author "D'Antuono, L.F."
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- Carotenoids, vitamins (A, B2, C and E) and total folate of traditional foods from Black Sea Area countriesPublication . Sanches-Silva, A.; Albuquerque, T.G.; Finglas, P.; Ribeiro, T.; Valente, A.; Vasilopoulou, E.; Trichopoulou, A.; Alexieva, I.; Boyko, N.; Costea, C.; Hayran, O.; Jorjadze, M.; Kaprelyants, L.; Karpenko, D.; D'Antuono, L.F.; Costa, H.S.BACKGROUND: Carotenoids, vitamins (A, B2, C and E) and total folate are related to health promotion. However, there are still many food matrices for which the content of these compounds is not available. In order to fill this gap, traditional foods from Black Sea Area countries (BSAC) were analysed in order to investigate their potential health benefits. RESULTS: The most abundant carotenoid was β-carotene. Plum jam was the sample with the highest β-carotene content (608 μg 100 g−1 edible portion). The group of vegetables and vegetable-based foods contributed most to β-carotene content. Evergreen cherry laurel presented the highest L-ascorbic acid content (29.9 mg 100 g−1 edible portion), while the highest riboflavin and total folate contents were found for roasted sunflower seeds. Approximately 61% of the analysed samples showed quantifiable amounts of α-tocopherol but did not contain retinol. CONCLUSION: Despite the great variability in the content of carotenoids, vitamins and total folate, most of the analysed traditional foods from BSAC can be considered good sources of these compounds. Therefore, owing to their putative health benefits, the consumption of those with higher contents of these compounds should be encouraged and promoted.
- Comparison of leafy kale populations for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophyllsPublication . Ferioli, F.; Giambanelli, E.; D'Antuono, L.F.; Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Hayran, O.; Koçaoglu, B.Introduction. Kales represent leafy forms and primitive types of Brassica oleracea L. They are traditional crops of several European areas (Italy, Netherlands, Portugal, Scotland, Spain, Turkey), rooted in local farming and food systems, and employed in the preparation of traditional dishes. Owing to similar aspects in their utilisation, kales appear a proper subject for a cross-country comparison. Furthermore, kales have gained increased attention due to their high content of healthy phytochemicals such as carotenoids, glucosinolates (GLS) and phenolics. The present investigation is aimed to compare different kale populations, either from local sources or cultivated in a common environment, for their bioactive amounts. Materials and methods. 25 kale samples were sampled from Italian, Portuguese, and Turkish local crops or markets. For the experimental trial, 15 kale seed samples were obtained from local seed companies or farmers, and planted in nursery. The plants were transplanted in a field located in Cesena (Italy). After freeze-drying, bioactives were extracted by proper solvent systems, quantified by HPLC, and identified by HPLC-mass spectrometry or standard compounds. Results. Total phenolics, GLS, carotenoids (lutein and beta-carotene), and chlorophylls were in the range 8310-38110, 755-8580, 135-2354, and 1740-16924 mg kg-1 d.m., respectively. Growing environment did not consistently influence phenolic content. Both local and experimental Portuguese samples showed higher phenolic levels in comparison to those determined in Italian and Turkish kales. A high variability was noticed within local populations. Even in case of GLS, a remarkable variability was assessed in local populations and higher amounts of these bioactives were determined in Portuguese kales in comparison to Italian and Turkish samples. Aliphatic GLS accounted for 60 and 40% of total GLS in experimental and local Portuguese kales, respectively, whereas indolic GLS were mainly quantified in Italian and Turkish populations. Local samples showed a total GLS amount about twice higher in comparison to experimental populations having the same geographical origin. On the contrary, pigments were significantly more abundant in experimental samples in comparison to local kales, owing to the higher soil fertility level. Conclusions. The first cross-country comparison of local kale types has been carried out as regards phytochemical amounts. Geographical origin and growing environment appeared as significant factors in determining bioactive levels in leafy kales and then nutritional and sensorial attributes of plants.
- Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophyllsPublication . Ferioli, F.; Giambanelli, E.; D'Antuono, L.F.; Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Hayran, O.; Koçaoglu, B.BACKGROUND: Kales are primitive leafy Brassica oleracea L. forms, widespread in local farming systems of several European countries and employed in the preparation of traditional recipes. Kales are also potential sources of healthy bioactive phytochemical components. The present study compared the bioactive compound content of kale populations from Italy, Portugal, and Turkey, either from local sources or grown in an experimental field. RESULTS: Total phenolics, glucosinolates (GLS), carotenoids, and chlorophylls were in the ranges 8310–38 110, 755–8580, 135–2354, and 1740–16 924 mg kg−1 dry matter, respectively. On average, locally harvested samples showed a total GLS content about twice as high as populations from the experiment. Conversely, pigments were significantly more abundant in experimental than in local kales, owing to the higher soil fertility. Portuguese samples showed higher phenolic and GLS amounts than Italian and Turkish kales, whereas some of the Italian samples were the richest in carotenoids. CONCLUSION: This paper represented the first cross-country comparison of local kale accessions with respect to bioactive compound amounts. Both geographic origin and growing environment appeared to be remarkable and discriminating factors in determining bioactive levels in leafy kales, with possible effects on their health-promoting and sensorial attributes.
- Fatty acids composition and total fat content in traditional foods from Black Sea Area countriesPublication . Albuquerque, T.G.; Sanches-Silva, A.; Finglas, P.; D'Antuono, L.F.; Trichopoulou, A.; Alexieva, I.; Boyko, N.; Costea, C.; Fedosova, K.; Karpenko, D.; Kilasonia, Z.; Koçaoglu, B.; Costa, H.S.Objectives: This work was performed within the collaborative research program Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood), funded by the European Commission. The overall objective of this study was to determine the total fat content and fatty acids (FA) composition among 33 traditional foods from six Black Sea Area countries (BSAC). Method: Total fat analysis was performed by an acid hydrolysis method with Soxhlet extraction (AOAC 948.15, 2000). Preparation of FA methyl esters was carried out by a combined method of methylation and transesterification. For FA determination chromatographic analysis was performed using a gas chromatograph with mass detector. FA methyl esters were separated in an Agilent HP-88 column (100 m x 0.25 mm i.d., 0.25 µm). Helium was the carrier gas. Split ratio of 50:1 and an injection volume of 1.0 µL were used. FA methyl esters were identified by comparing the retention times of the standards with those of the samples. Results: Total fat content ranged between 0.138 ± 0.0 g/100 g for Uzvar (Ukraine) and 99.9 ± 0.0 g/100 g for flax oil and mustard oil. From the 33 analysed traditional foods, 27.3% had fat contents below the limit of quantification (< 0.1 g/100 g). The highest content for saturated and polyunsaturated FA was found for flax oil (15.3 ± 0.6 g/100 g and 58.5 ± 0.5 g/100 g, respectively). Mustard oil showed the highest value for monounsaturated FA (55.1 ± 0.7 g/100 g), although it also has a high polyunsaturated FA content (38.0 ± 0.6 g/100 g of edible portion). Conclusions: In general, there was a great variability of results with respect to the FA profile of the analyzed traditional foods from BSAC, since there is a wide range of traditional foods from different countries and cultures. Some traditional foods from BSAC are a good source of unsaturated FA which are related to several health benefits. Acknowledgements: The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.
- New nutritional composition data on selected traditional foods consumed in Black Sea Area countriesPublication . Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Vasilopoulou, E.; Trichopoulou, A.; D'Antuono, L.F.; Alexieva, I.; Boyko, N.; Costea, C.; Fedosov, S.; Hayran, O.; Karpenko, D.; Kilasonia, Z.; Finglas, P.BACKGROUND: Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the ‘Sustainable exploitation of bioactive components from the Black Sea Area traditional foods’ (BaSeFood) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation. RESULTS: Thirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake. CONCLUSION: The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional 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.
- Provitamin A activity in traditional foods from Black Sea Area countriesPublication . Sanches-Silva, A.; Albuquerque, T.G.; Finglas, P.; Trichopoulou, A.; D'Antuono, L.F.; Alexieva, I.; Boyko, N.; Costea, C.; Fedosova, K.; Karpenko, D.; Kilasonia, Z.; Koçaoglu, B.; Costa, H.S.Introduction and objectives: Vitamin A is found in the form of retinol, retinal, retinoic acid or esters in animal sources, while in plant sources, it is in the form of provitamin A. Conjugated double bonds of carotenoids absorb light and are responsible for the brilliant colours of fruits and vegetables ranging from the yellow, orange to red. Moreover, they protect cells from oxidation and cellular damages, preventing of major chronic diseases. The aim of the present work was to determine the provitamin A activity in twenty eight traditional foods from six Black Sea Area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine). Method: Chromatographic separation was performed with a UPLC® BEH guard-column (2.1 x 5 mm, 1.7 µm particle size) and a UPLC® BEH analytical column (2.1 x 50 mm, 1.7 µm particle size). The mobile phases were a gradient of ultrapure water and acetonitrile/methanol (containing 0.05 M ammonium acetate)/dichloromethane (75:20:5, v/v/v). The flow-rate was 0.5 mL/min and carotenoids were monitored at 450 nm. The concentration of each carotenoid was expressed as µg per 100 g of edible portion. Provitamin A activity was expressed as µg of retinol equivalents (RE) or retinol activity equivalents (RAE) per 100 g of edible portion. Results: One RE is equivalent to 1 µg retinol or 6 µg β-carotene or 12 µg of other provitamin A carotenes whileone RAE is equivalent to 1 µg retinol, 2 µg β-carotene dissolved in oil, 12 µg β-carotene or 24 µg of other provitamin A carotenoids. From the 28 traditional foods analysed, 12 did not present any RE or RAE. All the foods of the oilseeds or oilseed products did not present provitamin A activity. The traditional food with highest provitamin A activity was plums jam (Romania), followed by kale soup (Turkey) and nettle sour soup (Romania). Conclusions: Although a great variability was found in the carotenoids content, some of the analysed traditional foods can be considered excellent sources of provitamin A. Due to the putative health benefits of these compounds, the consumption of those with higher provitamin A activity should be promoted. Acknowledgements: The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118.
- Recent achievements in food composition information of traditional foods from EuropePublication . Costa, H.S.; Sanches-Silva, A.; Albuquerque, T.G.; Trichopoulou, A.; Vasilopoulou, E.; D'Antuono, L.F.; Finglas, P.Objectives: A trend towards the rediscovering of traditional foods has emerged as a reaction to the impact of globalization, in order to protect and maintain the diversity of regional food and agricultural traditions. Research in food composition, particularly traditional foods, is essential to understand their implications in human health and trace recommendations for an improved diet. One of the aims within EuroFIR (European Food Information Resource) and BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) projects was to generate new data on the nutritional composition of traditional foods to be included in food composition databases (FCDBs). Methods: A EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional foods and recipes. Traditional foods were selected based on the EuroFIR definition of the term “traditional food” and prioritised according to specific criteria: documentation of traditional character; composition data; consumption data; health implications and marketing potential. To assure the quality of analytical results, accredited laboratories or laboratories with successful participation in proficiency testing were chosen. These approaches developed in EuroFIR have been further extended in BaSeFood project. Results: The nutritional composition of 88 traditional foods from 17 European countries (33 traditional foods from 6 Black Sea Area countries, in the frame of the BaSeFood project and the others in the frame of the EuroFIR project) has been determined using a common approach with standardised and harmonised procedures. Data were evaluated and fully documented (food description, recipe, ingredients, sampling plan, sample handling, component identification, method specification, value and quality assessment) according to EuroFIR standards for inclusion in the available national FCDBs. Conclusion: Reliable and high-quality food composition data presented in this study are a key tool for future food consumption surveys, and their inclusion in available national FCDBs will support (1) food authorities in decision making; (2) food industry in traditional foods exploitation and promotion, based on potential nutritional benefits; (3) health professionals in rigorous dietary advice and (4) researchers in diet-related health effects and epidemiological studies.
- South European Brassica oleracea leafy types: traditional foods and uses in a cross-country, intercultural perspectivePublication . D'Antuono, L.F.; Giambanelli, E.; Costa, H.S.; Sanches-Silva, A.; Albuquerque, T.G.; Koçaoglu, B.; Hayran, O.; Alexieva, I.; Jorjadze, M.Introduction. Brassica oleracea L. is a polymorph species including, besides the more commonly used horticultural types (cauliflower, broccoli, head cabbage, Brussels sprouts), also types which leaves are the more commonly used part. These are mainly referred to as kales, or collards, but also include kohlrabi types, when the leaves are consumed. Kales are typical components of local food systems of many European areas, but are not generally utilised as large scale commercial crops. The rather unique abundance of glucobrassicin, besides that of flavonoids and carotenoids, make them also a potentially interesting health promoting crop. Material and methods. On site surveys were carried out during BaSeFood project, interviewing local respondents, according to qualitative descriptive methods in Italy, Portugal, Turkey, Georgia and Bulgaria. Information about the local populations, growing systems, uses, recipes and health promoting properties perceptions were retrieved. Cross country comparison were carried out. Results. Kales are used in Italy, Portugal and Turkey, whereas the use of kohlrabi leaves is reported in Bulgaria and Georgia. The local populations present a different level of variability; selection is practised by farmers but only in Italy and Portugal some kind of organised seed production seems to occur. In almost all areas, the leaves are used at different stages, as a typical winter vegetable, often representing the only fresh green available during the cool season. Over 40 traditional recipes were recorded and critically compared. They combine locally available ingredients and, in almost all cases, they represent a main course: use of kales as side dish does not belong to tradition. Kales are exploited at commercial level especially in Italy, and to a lesser extend in Portugal; these cases may represent an example for other situations. The local perception of health promoting value is very low. Conclusions. As a whole leafy forms of Brassica oleracea can be considered a very significant example of traditional crops with potential of exploitation. They are highly adaptable to local conditions but also sufficiently plastic to be fitted to more intensive exploitation systems. This flexibility represents a possibility for the preservation of local populations, together with the selection of stabilised varieties. Kale recipes also represent a typical example of how traditional foods make use of what available, are intrinsically variable and are difficult to define in terms of quality and quantity of ingredients. Kales are also a good example of how new knowledge of potential health promoting properties can enhance the interest on traditional crops and foods.
- Traditional foods from Black Sea region as a potential source of mineralsPublication . Albuquerque, T.G.; Costa, H.S.; Sanches-Silva, A.; Santos, M.; Trichopoulou, A.; D'Antuono, L.F.; Alexieva, I.; Boyko, N.; Costea, C.; Fedosova, K.; Karpenko, D.; Kilasonia, Z.; Koçaoglu, B.; Finglas, P.BACKGROUND: In the past few years, minerals have assumed great importance in public health. As a consequence, considerable research has been carried out to better understand their physiological role and the health consequences of mineral-deficient diets, to establish criteria for defining the degree of public health severity of malnutrition, and to develop prevention and control strategies. In most countries, there is limited information on the mineral content of traditional foods, and consequently it is very difficult to estimate mineral intake across these countries. RESULTS: Ten minerals were quantified in 33 traditional foods from Black Sea area countries. Our results indicate a considerable variability among the analysed traditional foods; nevertheless, the most abundant components were sodium (ranging from 40.0 to 619 mg 100 g−1, for kvass southern and herbal dish, respectively), potassium (varied between 45.5 mg 100 g−1 for millet ale and 938 mg 100 g−1 for roasted sunflower seeds), and phosphorus (22.2 mg 100 g−1 and 681 mg 100 g−1 for sauerkraut and roasted sunflower seeds, respectively). CONCLUSION: This is the first study that provides validated data on the mineral content for 33 traditional foods from Black Sea area countries, which is important in order to elucidate their role in the dietary pattern of populations and to preserve and promote these foods.
- Variability of glucosinolates and phenolics in local kale populations from Turkey, Italy and PortugalPublication . Ferioli, F.; Manco, M.; Giambanelli, E.; D'Antuono, L.F.; Albuquerque, T.G.; Sanches-Silva, A.; Koçaoglu, B.; Hayran, O.Rationale and objectives. Leafy forms of Brassica oleracea L. are generally known as kales or collards. They are traditional crops of several areas of Europe (Portugal, Spain, Scotland, Holland, Italy) and in Turkey, well rooted in local farming and food systems, but far lesser known as commercial crops. Glucosinolates are typical components of the Brassicaceae family, to which kales belong, presently valued as health promoting phytochemicals. Leafy kales are virtually the only edible crops containing high relative glucobrassicin content, at the same time, a total gluocosinolate amount compatible with human consumption. With this respect, these local and somewhat neglected species, can play a major role for the valorisation, in a healthy food context, of the glucobrassicin / indole-3-carbinol system. The EU funded project BaSeFood targeted kales as interesting raw materials for further investigation. Materials and methods. Mature kale leaves have been collected in two context: a) on field, in locally grown crops in Turkey, Italy and Portugal during winter 2009-2010; b) from an experimental trial planted in Cesena, Italy, using 7 Italian, 6 Turkish and 2 Portuguese populations, in wither 2010. The samples were freeze dried and stored and - 20 ° C until extraction by means methanol/water. Gucosinolates were transformed in the corresponding desulpho-derivatives before analysis. The analyses were carried out by means of HPLC, under appropriate conditions fro the two classess of compounds. Results. The main glucosinolates and phenolics have been identified. Ample variability was detected either in dependence on the origin of the material and within each origin. Conclusions. For the first time, kale populations of different origin were compared in a common environment. This work allowed therefore the characterisation of kale biodiversity. It also allowed the individuation of strains with better opportunities for exploitation in the preparation of health promoting traditional foods.