Browsing by Author "Kaprelyants, L."
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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.
- Determination of total folate content in traditional foods from Black Sea Area countriesPublication . Finglas, P.; Roe, M.; Sanches-Silva, A.; Vasilopoulou, E.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Kaprelyants, L.; Karpenko, D.; Kilasonia, Z.; Kocaoglu, B.; Mudryk, M.; Stroia, A.L.; Costa, H.S.Rationale and objectives: Folates occur naturally as a variety of polyglutamates, with different biological activity. Folate is a generic term for a water-stable vitamin from B-complex, which exists in many chemical forms. It is essential for many of the methylation reactions involved in the synthesis of DNA and RNA, and hence plays a crucial role in cell division. The recommended daily allowance (RDA) is 400 µg/day (for both men and women) of dietary folate equivalents. Food folates have approximately 50% lower bioavailability than folic acid. The ingestion of a supplement of folic acid during the periconceptional period significantly reduces the risk of giving birth to a child with a neural tube defect. Materials and methods: The determination of the total folate content in foodstuffs was carried out by a microbiological assay (EN 14131:2003) with turbidimetric detection of the growth of the microorganism Lactobacillus casei, subspecies rhamnosus (ATCC 7469). The analyses were performed in an accredited laboratory according to ISO/IEC/17025. This method was applied to the selected traditional foods of European Project BaSeFood (Sustainable Exploitation of Bioactive Components from the Black Sea Area Traditional Foods). Results: Total folate content of cereals or cereals based foods ranged from 11.7 to 20.5 µg/100 g, while for vegetables based foods it varied between 5.2 µg/100 g (Ukrainian Borsch) and 97.2 µg/100 g (Nettles with walnut sauce). The highest total folate content was found in the group of products from oilseeds for roasted sunflower seeds (113 µg/100 g). All traditional foods containing fruits have a total folate content lower than 5 µg/100 g. The analytical results are expressed per 100 g of edible portion. Conclusions: Our results show that some of the analysed traditional foods are a good dietary source of natural folates in the diet of Black Sea Area countries. Fruit based foods presented the lower total folate content and products from oilseeds were the group with the highest content.
- Proximate composition of traditional vegetable and fruit based foods from Black Sea Area countriesPublication . Costa, H.S.; Albuquerque, T.G.; Fontes, T.; Mota, C.; Vasilopoulou, E.; D’Antuono, F.; Alexieva, I.; Hayran, O.; Kaprelyants, L.; Karpenko, D.; Kilasonia, Z.; Pauk, A.; Stroia, A.L.; Finglas, P.In the last years, there has been an increased consumers interest and demand for traditional foods, which have an important role in the diets. Traditional foods can also be a valuable contribution to the development and economic sustainability of rural areas and the preservation of biodiversity. The aim of this study was to determine the proximate composition in traditional vegetable and fruit based recipes from Black Sea Area countries, in the frame of the European Project BaSeFood. The determination of the nutritional composition of selected traditional foods from Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine is being carried out within the frame of the BaSeFood Project. Six foods from the vegetables group were analysed: Ukrainian borsch; Transcarpathian green borsch; Nettle sour soup; Nettles with walnut sauce; Rodopian dried beans and Kale soup. From the fruits group, five traditional foods were analysed: Uzvar; Plums jam; Churchkhela; Rose jam and Fruit of the evergreen cherry laurel. Water content, ash, total protein, total fat, total sugars and total dietary fibre are being determined at an accredited laboratory by ISO/IEC 17025 or by successful participation in Proficiency testing schemes. Most vegetable based foods have water and ash content higher than fruits. The values for water ranged from 14.2 to 92.4 g/100 g for Rose jam and Nettle sour soup, respectively. With respect to total fat content, generally fruit based foods have lower levels (< 0.15 g/100 g) than vegetables (5.02 g/100 g). For total protein, Nettles with walnut sauce presented the highest content (9.6 g /100 g) and Rose jam the lowest content (0.3 g/100 g). For total dietary fibre, the values varied between 0.3 and 6.44 g/100 g. All analytical values are expressed per 100 g of edible portion. The proximate composition of the selected traditional foods from Black Sea Area Countries is important in order to elucidate their role in the dietary pattern of populations. The analysed samples present a high moisture content and low fat content. Foods with high water content are usually low in calories. Therefore, vegetable and fruit based traditional foods are not energy dense foods, while they are considered rich in other essential nutrients.
- Riboflavin content in selected traditional foods from Black Sea Area countriesPublication . Costa, H.S.; Flores, C.; Sanches-Silva, A.; Albuquerque, T.G.; Santos, M.; Vasilopoulou, E.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Hayran, O.; Kaprelyants, L.; Karpenko, D.; Kilasonia, Z.; Koval, N.; Stroia, A.L.; Finglas, P.Riboflavin (vitamin B2) is an essential water-soluble vitamin present in a wide variety of foods, namely in milk, dairy products, cereal products, meat products and green leafy vegetables. The primary form of the vitamin is an integral component of the coenzymes flavin mononucleotide and flavin-adenine dinucleotide. It is in these bound coenzyme forms that riboflavin functions as a catalyst for redox reactions in numerous metabolic pathways and in energy production. The daily recommended allowance for riboflavin is 1.3 mg/day and 1.1 mg/day, for males and females, respectively. Due to its unquestionable importance in human nutrition, riboflavin was determined in the selected traditional foods analysed in the frame of the European Project BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods). Riboflavin was determined according to the method EN 14152:2003. The sample is extracted after acid hydrolysis followed by dephosphorylation (with enzymatic treatment) and quantified by High Performance Liquid Chromatography with Fluorescence detection. The quantification limit of the method is <0.02 mg/100 g. This is an accredited method and the laboratory participates successfully in proficiency testing schemes. All the analyses were carried out protected from light because riboflavin is very sensitive to light. Analysis are being carried out in selected traditional foods from six Black Sea Area countries, which belong to the following groups: cereals and cereal based foods; vegetables; fruits; products from oilseeds; herbs, spices and aromatic plants; and fermented products. Our results show that 76.5 % of the analysed traditional foods had riboflavin content higher than 0.02 mg/100 g per edible portion. Roasted sunflower seeds presented the highest concentration of riboflavin (0.19 mg/100 g per edible portion). Therefore, traditional foods from Black Sea Area countries can give a good contribution to riboflavin dietary intake.
- 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.