Browsing by Author "Koval, N."
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- Development of a national food composition database in Ukraine following EuroFIR and BaSeFood projectsPublication . Koval, N.; Pauk, A.; Buhyna, L.; Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Plumb, J.; Roe, M.; Finglas, P.; Glibetic, M.; Boyko, N.Introduction. Food composition databases (FCDB) are an important resource of nutritional composition data which is essential for the assessment of nutritional status, at individual, regional and international levels. The European Food Information Resource (EuroFIR) is the world-leading European Network of Excellence on Food Composition Databank systems. This project aimed to develop and integrate a comprehensive, coherent and validated databank providing a single, authoritative source of food composition data in Europe. EuroFIR has designed and implemented a process for the identification, prioritisation, collection and analyses of traditional foods, using a common methodology for European countries. These approaches have been further extended in BaSeFood project which aims to promote sustainable development and exploitation of traditional foods of plant origin containing emerging bioactive compounds with putative health effects in the Black Sea region. The aim of this work is to contribute for a new FCDB in Ukraine based on these quality standards with the compilation of a selected range of traditional foods. Results. Following these methodologies, 59 traditional foods were prioritised and full documented including information on food description, sampling plan, sample handling, component identification, method specification, value and quality assessment. This information was collected for each of the traditional foods for further inclusion in the Ukrainian national food composition database. From these, 6 foods (rye bread, Ukrainian red borsch with beets, Transcarpathian green borsch with sorel, pomazanka with dill and garlic, sauerkraut and roasted sunflower seeds) were analysed for nutritional composition. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre, vitamins, minerals and trace elements were quantified for each food. Following a training, Ukrainian compilers have earned the skills to carry out the compilation of traditional foods with EuroFIR requirements. A total of 59 Ukrainian traditional foods have been indexed according to LanguaL Thesaurus system (http//www.langual.org/). LanguaL provides an international framework for food description using a system of controlled vocabularies. Conclusions. The EuroFIR and BaSeFood standardised procedures have been implemented in a pilot study to be further extended to other foods for development of a Ukrainian FCDB.
- Proximate composition of plant origin traditional foods from Black Sea Area CountriesPublication . Albuquerque, T.G.; Costa, H.S.; Sanches-Silva, A.; Fontes, T.; Mota, C.; Santos, M.; Vasilopoulou, E.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Fedosova, K.; Karpenko, D.; Kilasonia, Z.; Kocaoglu, B.; Koval, N.; Stroia, A.L.; Finglas, P.Within the frame of the European Project BaSeFood (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods), thirty-three traditional foods from six Black Sea Area Countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) were selected and prepared according to the traditional recipe, ingredients and traditional preparation methods. The aim is to promote and preserve traditional foods and to produce new and reliable data of the overall nutritional composition. Water content is being determined by gravimetric method, using a dry air oven at 101 °C ± 2 °C for 2 h, until constant weight. Total fat is being performed with an acid hydrolysis method followed by extraction using a Soxhlet with petroleum ether, as the extraction solvent. The obtained residue is dried for 1 h 30 min at 101 °C ± 2 °C, until constant weight, according to the acid hydrolysis method. Total dietary fibre, ash and total protein content are being determined by the AOAC official methods 985.29, 945.46 and 991.20, respectively. Total nitrogen for protein content is being determined by the Kjeldahl method in combination with a copper catalyst using a block digestion system. To assure the quality of analytical results, methods used in the laboratory are accredited by ISO/IEC/17025 or successful participation in proficiency testing schemes. Herbs, spices, aromatic plants and fermented products are those which presented the highest water content. In contrast, products from oilseeds have the lowest water content (3.94 g/100 g) and the highest total fat (58.2 g/100 g), total protein (20.8 g/100 g), ash (3.25 g/100 g), total sugars (45.8 g/100 g) and total dietary fibre (11.3 g/100 g) contents. For cereals and cereals based foods, a great variability in the water content was found (5.99 to 75.8 g/100 g). All results are given per 100 g of edible portion. Traditional foods from the same group have generally similar proximate analysis pattern. In the products from oilseeds, the highest content in macronutrients was found, except for water content. The proximates composition will be useful to include new nutritional data into national food composition databases.
- 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.
- Selected traditional foods from western Ukraine in the frame of BaSeFood projectPublication . Boyko, N.; Sanches-Silva, A.; Albuquerque, T.G.; Finglas, P.; Koval, N.; Mudryk, M.; Buyna, L.; Petrov, V.; Pauk, A.; Trichopoulou, A.; Vasilopoulou, E.; D’Antuono, L.F.; Costa, H.S.Introduction. The Ukrainian traditional foods are characterized by the use of a large diversity of recipes for the same dish. The best example is the traditional Ukrainian food – borsch – known at least in dozens of varieties containing up to twenty ingredients. This work aims to determine the nutritional composition of three traditional foods from western Ukraine that have been prioritised in the frame of the BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods). Material and methods. Three traditional foods: Transcarpathian green borsch, roasted sunflower seeds and cottage cheese with dill and garlic 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 was 181 kJ/43 kcal for Transcarpathian green borsch, 687 kJ/164 kcal for cottage cheese with dill and garlic, and 2675 kJ/640 kcal for roasted sunflower seeds. From the three selected traditional foods for western Ukraine, roasted sunflower seeds have the highest total fat content (58.2 2.16 g/100 g), of which 49.4 g/100 g are unsaturated fatty acids. They also contain a high protein content (20.8 0.40 g/100 g) and a considerable total dietary fibre content (11.3 1.09 g/100 g). Regarding the available carbohydrates content, the amount per 100 g was 2.49 ± 1.33 g for roasted sunflower seeds, 5.52 ± 1.75 g for Transcarpathian green borsch and 8.20 ± 0.25 g for cottage cheese with dill and garlic. In the case of roasted sunflower seeds, most of the carbohydrates were sugars (2.36 ± 0.13 g/100 g). Results are given per 100 g of edible portion. Conclusions. This study will contribute to characterize the dietary pattern of western Ukraine as a part of the cultural inheritance of this country. Moreover, these results can be useful to preserve and promote these traditional foods.