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Nutritional data on selected traditional foods from BSAC
Publication . Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Finglas, P.
Sixth report: period 1st October – 31st March, 2011
Publication . Costa, H.S.; Sanches-Silva, A.; Albuquerque, T.G.
Proximate composition of traditional vegetable and fruit based foods from Black Sea Area countries
Publication . 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.
New nutritional data on selected traditional foods from Black Sea area countries
Publication . Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Vasilopoulou, E.; Trichopoulou, A.; D’Antuono, F.; Alexieva, I.; Boyko, N.; Fedosova, K.; Karpenko, D.; Kilasonia, Z.; Koçaoglu, B.; Stroia, A.L.; Finglas, P.
Traditional foods are the key elements that differentiate the dietary patterns of each country. In most countries, there is limited information on the nutritional composition of such foods, therefore, there is a need to investigate, register and promote traditional foods. These foods are also a valuable contribution to the development and economic sustainability of rural areas and preservation of biodiversity. One of the aims within BaSeFood project is to provide new data on the nutritional composition of traditional foods of plant origin from six Black Sea area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) to promote their sustainable development and exploitation. Thirty-three traditional foods were selected per food group and country taking into account namely food biodiversity and food composition data. Chemical analyses to determine the nutritional composition of the selected traditional foods were performed and the data were fully documented and evaluated according to EuroFIR guidelines and standardised procedures. To assure the quality of analytical results accredited laboratories or laboratories with successful participation in proficiency testing schemes were chosen. Information on food description, recipe, ingredients, sampling plan, sample handling, component identification, method specification, value and quality assessment was collected for each of the traditional foods for inclusion in the available national food composition databases. The use of a common methodology for the study of traditional foods will enable countries to further investigate their traditional foods and to continue to update their national food composition databases. Moreover, knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets, by maintaining healthy dietary patterns within local cultures.
The BaSeFood Project. EuroFIR website: acção de difusão da cultura científica:
Publication . Plumb, J.; Sanches-Silva, A.; Albuquerque, T.G.; Finglas, P.; D'Antuono, F.; Costa, H.S.; BaSeFood Black Sea Area partners
The BaSeFood Project
BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) is a collaborative research program funded by the European Commission within Theme 2: Food, agriculture and fisheries, and biotechnology of the Seventh Framework Programme.
The BaSeFood research Consortium consists of 13 partners. Six are from all the coastal nations of the Black Sea Area: Russia, Ukraine (2), Romania, Bulgaria, Turkey and Georgia. The others are from Italy (2), United Kingdom, Greece, Portugal and Serbia. (4 of these partners are part of the EuroFIR AISBL consortium) The project is coordinated by the University of Bologna, Cesena Campus Branch, Italy.
BaSeFood 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 (BSR).
The objectives of BaSeFood are:
1.To investigate the knowledge base of traditional foods of the BSR in order to identify those foods to be collected and analysed.
2.To define, characterise and collect nutrient and bioactive data for a subset of about 30 prioritised traditional foods using previously developed and validated EuroFIR guidelines and bioactive databases, with appropriate analyses.
3.To carry out case human intervention studies (priority: cardiovascular disease protection), supported by intensive in vitro and in vivo laboratory tests, to address the requirement for supporting evidence in nutrition and health claims.
4.To accurately map and describe the flow charts of BSR traditional foods preparation and processing, and determine bioactive retention at both laboratory and pilot plant scale in close collaboration with industry partners.
5.To evaluate attitudes of processors and consumers in order to optimise and enhance the whole food chain for improved availability and health benefits of BSR traditional foods.
6.To widely disseminate results and findings in order to enhance awareness and sustainable development of traditional foods of the BSR for improved health.
BaSeFood will refer to FP6 programs: EuroFIR and TRUEFOOD, from which methodologies and basic concepts will be applied. Visit the official project website http://www.basefood-fp7.eu/
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European Commission
Funding programme
FP7
Funding Award Number
227118