Browsing by Author "Mudryk, M."
Now showing 1 - 4 of 4
Results Per Page
Sort Options
- 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.
- Identification of microorganisms that may contribute to the safety and quality of traditional foods and beverages consumed in the Black Sea regionPublication . Boyko, N.; Levchuk, O.; Mudryk, M.; Kutchak, I.; Dolgikh, A.; Bati, V.; Jorjadze, M.; Karpenko, D.; Sapundzhieva, T.; Alexieva, I.; Hayran, O.; Kocaoglu, B.; Kroon, P.; Costa, H.S.The main aim of the EU-funded BaSeFood project is to invesitgate the healthy properties of traditional foods and beverages of plant origin. Quality and safety of foods are largely dependent of the level of microbial contamination. For this study the majority of plants, as ingredients, of prioritized foods and drinks was obtained and collected from Georgia, Bulgaria, Russia, Turkey and Ukraine. The microbial species (strains) potentially belong to three different categories: (A) beneficial; (B1) detrimental of environment, and (B2) dangerous to human origin (classical “foodborne” pathogens) among all the variety of microbial contaminants that were determined. All isolated microorganisms have been identified with semi-automatic biochemical and serological tests and MULDY techniques. Beneficial species isolated from fresh green parts of plants included mainly Streptococcus lactis (carrot); enterococci, Enterococcus faecalis/faecium (hot pepper) in Bulgarian samples; Actinomyces israeli (kale, Turkey); Bifidobacterium longum (parsley), and Lactobacillus acidophilus (elderly flowers) in Ukrainian samples. The dominating opportunistic pathogenic bacteria (the category B1) belong mainly to species of Klebsiella pneumoniae and oxytoca (rose petals), Enterobacter cloacae (carrot), Proteus vulgaris/mirabilis (sorrel, dill, parsley, Ukraine and Bulgaria), and Str. agalactiae (nettle, corn, Georgia, and Turkey). Isolation of some bacteria (for example Serratia odorifera biogroup 1 and Pantoea agglomerans ) are plant specific. Salmonella typhi were obtained from sorrel (Ukraine), Shigella flexneri ABC from kale, crop and green beans (Turkey), and Listeria monocytogenes from bread (Georgia). The amount of bacteria with potential beneficial properties is significantly increased when selected traditional fermented foods and drinks are assessed: L. fermentum, B. breve and L. acidophylus (in boza), B. dentinum (in fermented beans, Turkey), A. israeli, L. plantarum and casei (kvass, Russia). We have concluded that the amount of beneficial bacteria was significantly less compared with the main dominating group of potentially pathogenic bacteria and foodborne pathogens were rarely found.
- Report on Microbiological characterization of typical BSAC foods/beverages - M2.5Publication . Mudryk, M.; Petrov, V.; Dolgikh, A.; Kutchak, I.; Pauk, A.; Rusyn, Y.; Boyko, N.; Alexieva, I.; Sapundzhieva, T.; Hayran, O.; Koçaoglu, B.; Kaprel'yants, L.; Karpenko, D.; Costea, C.; Costa, H.S.; Finglas, P.
- 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.