Browsing by Author "Dilis, V."
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- Selected traditional foods from Georgia in the frame of BaSeFood projectPublication . Jorjadze, M.; Albuquerque, T.G.; Sanches-Silva, A.; Finglas, P.; Shatberashvili, E.; Kilasonia, Z.; Ebralidze, L.; Dilis, V.; Vasilopoulou, E.; D’Antuono, L.F.; Costa, H.S.Introduction. Georgia is a small country in the Caucasus which has a variety of regions, which differ greatly from each other. The Georgian cuisine is specific of the country, but it also contains some influences from other Middle Eastern and European culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. This study was carried out within BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods) and the aim was to determine the nutritional composition of five traditional foods from Georgia. Material and methods. Five traditional foods: tsiteli doli bread, nettles with walnut sauce, churchkhela, flax oil and wild plum sauce were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods varied between 193 kJ/46 kcal and 3758 kJ/899 kcal, for wild plum sauce and flax oil, respectively. Nettles with walnut sauce have the highest total protein content (9.56 0.26 g/100 g). Besides the oil, the analysed traditional foods with the highest total fat content were churchkhela and nettles with walnut sauce, mainly due to walnuts which is present in both recipes. Flax oil is mainly composed by unsaturated fatty acids (79.8 g/100 g). The highest starch and total dietary fibre concentrations (41.3 0.16 g/100 g and 8.59 0.34 g/100 g, respectively) were found for Tsiteli doli bread. All results are given per 100 g of edible portion. Conclusions. New data on nutritional composition of Georgian traditional foods will enhance the knowledge base on traditional foods which is necessary for the development of exploitation plans and will be useful for their promotion.
- Selected traditional foods from Russian Federation in the frame of BaSeFood projectPublication . Karpenko, D.; Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Finglas, P.; Vasilopoulou, E.; Dilis, V.; D’Antuono, L.F.; Dubtsov, G.; Kolesnov, A.; Suvorov, O.; Beteva, E.; Krechetnikova, A.Introduction. Russian Federation traditional foods are part of the cultural heritage. Some of them, unfortunately, are almost forgotten, and their recipes are preserved only in old cookbooks. Others are prepared only in some regions of Russia. However, some traditional foods are still part of the usual dietary patterns of most Russians. The latter include buckwheat porridge and, to a lesser extent, kvass and okroshka, for which consumption increases significantly in the summer. This work aims to determine the nutritional composition of five traditional foods from Russian Federation that have been prioritised in the frame of the BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods). Material and methods. Five traditional foods: buckwheat porridge crumby, vegetable okroshka, watermelon juice, mustard oil and kvass southern were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods varied between 18 kJ/4 kcal and 3760 kJ/900 kcal, for kvass southern and mustard oil, respectively. From the five selected Russian traditional foods, 3 contain mainly water (92.2 0.02 g/100 g for watermelon juice, 92.4 0.03 g/100 g for vegetable okroshka and 98.7 0.03 g/100 g for kvass southern. The food with the highest monounsaturated fatty acids content was mustard oil (55.1 ± 0.68 g/100 g), and it also has a high polyunsaturated fatty acids content (38.0 ± 0.56 g/100 g). Buckwheat porridge crumby has a significant amount of available carbohydrates (about 24%) and about 5% of total dietary fibre because it is prepared with buckwheat. For watermelon juice the available carbohydrates are mainly sugars (6.43 0.14 g/100 g). All results are given per 100 g of edible portion. Conclusions. New data on nutritional composition of Russian traditional foods will enhance the knowledge base on traditional foods which is necessary for the development of exploitation plans and will be useful for their promotion.
- The potential of traditional foods from Black Sea Area as source of vitamins and bioactive compoundsPublication . Sanches-Silva, A.; Albuquerque, T.G.; Finglas, P.; Vasilopoulou, E.; Dilis, V.; Alexieva, I.; Boyko, N.; Costea, C.; Hayran, O.; Jorjadze, M.; Kaprelyants, L.; Karpenko, D.; D’Antuono, L.; Costa, H.S.Introduction. In the last years, great attention has been devoted to the study of bioactive compounds in order to prevent or delay the onset of chronic diseases. This work aims to study the carotenoid, vitamins and total folate content of the traditional foods from Black Sea Area countries (BSAC) that have been prioritised in the frame of the BaSeFood project. Material and methods. Carotenoids and vitamins A and E were quantified by ultra-high pressure liquid chromatography with diode array detection (DAD). In order to quantify L ascorbic acid and vitamin B2, samples were analysed by high-performance liquid chromatography with DAD and fluorescence detection, respectively. The total folate content in foods was carried out by a microbiological assay. Results. From the analysed BSAC foods, 12 (43%) contained lycopene. The foods with highest lycopene content were watermelon juice, sautéed picked green beans and Ukrainian borsch (235 19.9, 176 48.3 and 166 1.01 µg/100 g, respectively). Rodopian dried beans from the group of vegetables and vegetable based foods presented the highest α-carotene content (167.8 18.0 µg/100 g). Among the analysed traditional foods, 15 (54%) contained β-carotene. The highest β-carotene content (608 52.4 µg/100 g) was found in plums jam, followed by kale soup (538 51.4 µg/100 g). Vitamin C was quantified in only 5 of the analysed foods, with fruit of the evergreen cherry laurel (29.9 mg/100 g) having the highest content. The traditional food from BSAC with higher concentration in vitamins B2, E and total folate was roasted sunflower seeds (0.19 0.02 mg/100 g, 6.0 0.99 mg/100 g and 113 µg/100 g, respectively). All results are given per 100 g of edible portion. Conclusions. Despite the great variability on the content of carotenoids and vitamins, most of the analysed traditional foods from BSAC can be considered good sources of these health promoting compounds.
- Traditional foods of Black Sea CountriesPublication . Vasilopoulou, E.; Dilis, V.; Finglas, P.; Costa, H.S.; D’Antuono, L.F.; Trichopoulou, A.; on behalf of the BaSeFood Black Sea area partnersINTRODUCTION: Traditional dietary patterns, generally beneficial to health as judged over time, should be promoted beyond the native country’s borders. Scientific data is a prerequisite for the successful promotion of a sustainable diet. The Mediterranean diet is a distinguished example of such a dietary pattern. Accumulating scientific evidence has established it globally as a model diet. OBJECTIVES: A framework for the investigation of traditional foods, aiming primarily at the elucidation of their role on health, was recently expanded to the Black Sea Area Countries (BSAC) through BaSeFood. A principal objective of BaSeFood is to deliver information on bioactive substances and potential related health claims of BSAC traditional foods in order to give opportunities to stakeholders to develop sustainable diets. METHOD/DESIGN: Thirty-three BSAC traditional foods have been selected for in-depth investigation. The study includes: • Nutrient and bioactive composition data. • Information on microbiological aspects • Recording of the traditional production methods. • Technological study on their potential industrial or semi-industrial production. • Integrated records related to their traditional character • Historical and folkloric review, which documents their traditional identity. • Food indexing using Langual RESULTS: Anticipated outcomes of the study on the BSAC traditional foods include: • Insight on their impact on health • Enrichment of the BSAC food composition tables with validated nutrient data • Potential proprietary or health claims • Promotion into new markets • Preservation of the traditional culture • Development of sustainable agriculture CONCLUSIONS: Several Mediterranean traditional foods are likely to contribute to better health. It remains to be substantiated if the same also applies to BSAC traditional foods. BaSeFood has contributed to an initial registration of BSAC traditional foods and has provided essential tools for their promotion within and beyond the region.