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- Analysis of Carotenoids, Vitamins and Folates in Traditional Foods from Black Sea AreaPublication . Sanches-Silva, A.; Albuquerque, T.G.; Ribeiro, T.; Valente, A.; Finglas, P.; Flores, A.C.; Santos, M.; D’Antuono, L.F.; Costa, H.S.; on behalf of the BaSeFood Black Sea area partnersNowadays, consumers are much more aware of nutritional composition and show especially interest in compounds with putative health benefits. Therefore, in the last few years, great attention has been devoted to the study of bioactive compounds in order to promote the consumption of traditional foods. The European project BaSeFood (Sustainable Exploitation of Bioactive Components Black Sea Area Traditional Foods) aims to study the traditional foods from the Black Sea Area, namely their nutritional and bioactive composition. In the frame of this project, the present work has analysed carotenoids, vitamins and folates in 33 traditional foods. Carotenoids and retinol and -tocopherol were extracted from samples with hexane/ethanol (4:3, v/v) and quantified by Ultra-high Pressure Liquid Chromatography (UPLC) with diode array detection (DAD). Some samples required saponification with methanolic KOH prior to chromatographic analysis. In general, the most abundant carotenoid was β-carotene. Most of the samples contain -tocopherol and do not present retinol. In order to quantify L-ascorbic acid, samples were stabilized with perchloric acid and metaphosphoric acid in ultrapure water. After dilution with mobile phase, samples were quantified by High Performance LC (HPLC)-DAD. One of the samples with highest L-ascorbic content was fruit of the evergreen cherry laurel (29.7 mg/100 g). Vitamin B2 was extracted after acid hydrolysis followed by dephosphorylation and HPLC with fluorescence detection (method EN 14152:2003, accredited according to ISO 17025). The determination of the total folate content in foodstuffs was carried out by a microbiological assay (EN 14131:2003, accredited according to ISO 17025). One of the highest vitamin B2 and total folate levels was found for roasted sunflower seeds (0.19 mg and 113 µg per 100 g of edible portion, respectively).
- Bioactive phytosterols and fatty acids profile of traditional foods from black sea area countriesPublication . Albuquerque, T.G.; Sanches-Silva, A.; Finglas, P.; D’Antuono, L.F.; Costa, H.S.; on behalf of the BaSeFood Black Sea area partnersPhytosterols (PS) are abundant in foods of plant origin and vegetable oils. These compounds have received particular attention due to their capability to lower serum cholesterol levels, resulting in significant reduction of the risk of heart disease. Also, the consumption of fatty acids (FA) is important because it can be associated with both negative and beneficial health effects, depending on the FA. This work was performed within the collaborative research program Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood), funded by the European Commission. Traditional foods from Black sea region are presently being studied for their potential positive effects on human health, especially focusing on its bioactives compounds. The aim of this study was to analyse the bioactive PS, total fat and FA profile of 33 traditional foods from six Black Sea Area countries. Total fat analysis was performed by means of an acid hydrolysis with Soxhlet extraction (AOAC 948.15, 2000, accredited method according to ISO 17025). Preparation of FA methyl esters was carried out by a combined method of methylation and transesterification. For PS content, preliminary assays were done in order to establish the optimal extraction conditions. Chromatographic analysis was performed with a gas chromatograph equipped with a mass spectrophotometer detector. A HP-88, fused silica capillary column (100 m x 0.25 mm i.d., 0.25 mm) was used for FA determination and DB-5 MS (30 m x 0.25 mm i.d., 0.25 µm) was used for PS analysis. Samples were analyzed in triplicate. The GC-MS method allows separation and identification of more than fifty FA, including some trans-FA and ω3 or ω6 FA. Great variability was found in the total fat content of samples. For instance, rose jam total fat content was 0.02 g, while for roasted sunflower seeds was 58.2 g. Results are given per 100 g of edible portion. A wide range of fatty acids profile was also found.
- Dietary data and mortality patterns in countries of the Black Sea RegionPublication . Naska, A.; Sanches-Silva, A.; Albuquerque, T.G.; Costa, H.S.; Finglas, P.; Konic-Ristic, A.; Glibetic, M.; D’ Antuono, F.; Trichopoulou, A.; on behalf of the BaSeFood Black Sea area partnersINTRODUCTION: Worldwide dietary data for nutrition monitoring and surveillance are commonly derived from Food Balance Sheets (FBS) and Household Budget Surveys (HBS). OBJECTIVES: To identify and monitor dietary patterns in six countries surrounding the Black Sea (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) based on comparable data and to explore possible effects on mortality rates in the region. METHOD/DESIGN: In the context of the Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood) project, food supply data from FBS, food availability data from HBS and age-standardised mortality rates from the WHO database were retrieved and analysed. RESULTS: Both food supply and availability data indicate plant-based dietary patterns in the area, with cereals and cereal products, fruits, vegetables and vegetable oils being mostly consumed. Nonetheless, the availability of staple plant foods decreased in years following political changes in the region. Due to religious and other cultural norms, pork meat is preferred in Bulgaria, Romania and Ukraine; poultry in Turkey; and, beef in the Russian Federation and Georgia. With respect to socio-economic inequalities, HBS data of the last decade clearly indicate the high dependence of diet on the participants’ residential area, educational attainment and income. Mortality indices retrieved from the WHO databases show that diseases of the circulatory system are the main cause of death in the region, with rates being substantially higher than the EU averages. CONCLUSIONS: The change in the regime, the economic crisis following the USSR dissolution in 1991 and the opening of the food market have largely affected the population dietary choices and mortality rates. Targeted public health nutrition policies encouraging the consumption of health promoting traditional foods particularly among individuals of low socio-economic status are in need in the region.
- 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.