Browsing by Author "Dubtsov, G."
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- Carotenoids of Traditional Foods from Black Sea Area Countries and their relation with Immune ResponsePublication . Sanches-Silva, A.; Albuquerque, T.G.; Finglas, P.; D'Antuono, F.; Trichopoulou, A.; Vasilopoulou, E.; Alexieva, I.; Boyko, N.; Costea, C.; Dubtsov, G.; Fedosova, K.; Hayran, O.; Kilasonia, Z.; Costa, H.S.Carotenoids are colourful compounds which provide photoprotection of plants and participate in their photosynthesis. Particularly β-carotene may enhance the human immune response. Some epidemiological studies have suggested an association between carotenoids intake and reduced incidence of some forms of cancer, which might be related with the antioxidant properties of carotenoids, namely by their ability of reducing reactive oxygen species (ROS) damages in cell membranes. Moreover, carotenoids may also influence the activity of redox-sensitive transcription factors and the production of cytokines and prostaglandins. Carotenoids were extracted from Black Sea Area Countries (BSAC) traditional foods with a mixture of hexane/ethanol, 4:3 (v/v). In all samples, a procedure with and without saponification step was applied. Separation and quantification was performed by Ultra High Pressure Liquid Chromatography (UHPLC). 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). Mobile phases were (A) ultrapure water; (B) acetonitrile/methanol (containing ammonium acetate)/dichloromethane (75:20:5, v/v/v). The flow-rate was 0.5 mL/min. From the 28 analysed traditional foods for carotenoids content, α-carotene was quantified in 7. The highest level was found for rodopian dried beans, followed by vegetable okroshka. β-carotene was quantified in 53.4% of the analysed traditional foods from BSAC. The sample with highest β-carotene content was plums jam followed by kale soup and nettles sour soup. Once more, as it was expected, the group that most contributes for β-carotene intake is the vegetable and vegetables based foods followed by fruit or fruit based foods. Wild plum sauce was the sample that presented the highest β-cryptoxanthin content (63.8 µg/100 g of edible portion). Lycopene was quantified in about 43% of the analysed traditional foods from BSAC. The foods with highest lycopene content were watermelon juice, Ukrainian borsch and sautéed pickled green beans. The analysed traditional foods from BSAC can be considered good sources of bioactive compounds, although it was found a great variability on the content of carotenoids. Due to the putative health benefits of these compounds, the consumption of those with higher content of bioactive compounds should be encouraged and promoted.
- 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.