Nutritional Data on Traditional Foods and Analytical Data Of
Nutritional data on traditional foods and plant raw materials
Helena Soares Costa National Institute of Health Dr. Ricardo Jorge (INSA), Portugal
Traditional Food International (TFI-2012) 4th - 5th October 2012, Cesena, Italy BaSeFood Project
Sampling plan and sample handling
Prioritisation of components
Selection of laboratories
Nutritional composition
Bioactive compounds
Dissemination
Outputs and benefits WP 2 - Bioactive compounds, nutritional and microbiological characterization of traditional foods WP Leaders – INSA/IFR Overall Objective : Health claims for selected traditional foods in the Black Sea Area by producing data for chemical and microbiological characterization of selected foods
• To establish a priority list of bioactive compounds with putative health benefits • To identify laboratories, allocate specific analytical tasks, and to select validated methods of analysis • To provide new validated data on nutritional composition and selected range of bioactive compounds of traditional foods • To identify and quantify key microorganisms present through the food processing chain in selected traditional foods, and their influence on the quality and safety Black Sea Area Countries (BSAC)
WP1 - Prioritisation of Traditional Foods Collect representative food samples
Collect samples from the geographical area of origin
The same recipe must be used in case of composite foods
Food preparation (composite foods) or ripening (primary foods) should be carried out at different time periods SELECTED TRADITIONAL FOODS SAMPLING PLAN SAMPLE HANDLING Proximates Minerals Vitamins Bioactive compounds
TRANSPORT TO LOCAL LABORATORIES • Temperature Refrigerate • Containers Opaque bags or opaque plastic polypropylene (PP) containers. POOL SIZE ± 2 Kg - from 10 samples of primary foods or 6 samples for composite foods HOMOGENEIZATION Mixer (eg. Grindomix™) STABILIZATION --- within 1 hour --- STORAGE Freeze with Liquid nitrogen • Temperature -40 ºC Keep at -40 ºC/-70 ºC • Time 1 month TRANSPORT TO LABORATORIES FOR ANALYSIS • Temperature Frozen samples sent in dry ice • Time within 48 hours Opaque bags Opaque PP Opaque bags vacuum sealed or opaque PP containers • Containers vacuum sealed containers Vit. C (opaque PP) 40 g 450 g 40 g carotenoids - (100 g) SAMPLE SIZE 50 g (50 g/vitamin) 200 g other bioactives - (100-500 g) 170 g STORAGE • Temperature -40 ºC -40 ºC/-70 ºC • Time 11 months 5 months DEFROST THE SAMPLES AT ROOM TEMPERATURE ANALYSIS OF SAMPLES IN TRIPLICATE Inclusion relevant data in national food composition databases Most relevant components to be analysed for each food Their importance in relation to the increased risk of diet ‐related chronic diseases
Moisture, ash, total nitrogen (for protein), total fat Proximates (individual fatty acids), dietary fibre, total sugars and starch
Vitamins Vitamin A (all-trans -retinol), vitamin C, vitamin E ααα ( -tocopherol) and vitamin B 2 (riboflavin), total folate
Minerals Sodium, iron, potassium, calcium, magnesium, phophorus, iron, zinc, selenium and manganese
Bioactive compounds Phenolics, glucosinolates and carotenoids Components Bioactive compounds
According to quality requirements
Laboratories Laboratories that have Accredited participating in expertise in laboratories Proficiency quantifying these Testing schemes compounds
INSA, IFR IFR, UNIBO Nutritional composition of 33 Traditional Foods Cereal or cereal based foods
Baked layers of pastry Tsiteli doli bread stuffed with pumpkin
A light blue tinged A dessert made of bread of oblong or layers of pastry oval shape, with pumpkin, containing a small sugar, cinnamon amount of flour and walnuts makhobeli
Energy 996 kJ (238 kcal) Energy 1219 kJ (292 kcal) 8.6 2.4
4.6 35.8 5.5 1.2 33.0 4.6 5.5 1.2 11.0 43.3 11.0
44.6 Moisture Ash Moisture 2.5 Total protein Ash 6.8 Total fat Total protein 1.7 15.1 1.5 Available carbohydrates 4.7 Total fat Available carbohydrates 30.1 Total dietary fibre g/100 g of edible portion g/100 g of edible30.1 portion Total dietary fibre Vegetable or vegetable based foods
Transcarpathian Vegetable okroshka green borsch
A cold soup with Thick vegetable shredded soup with sorrel vegetables and bread kvass
Energy 181 kJ (43 kcal) Energy 132 kJ (32 kcal) 0.5 7.5 2.0 5.5 0.4 1.2 0.2 1.1
4.6 5.5 4.6 5.5 1.2 1.2 11.0 11.0
Moisture Moisture Ash Ash Total protein Total protein Total fat 89.8 Total fat 91.9 Available carbohydrates Available carbohydrates 30.1 Total dietary fibre g/100 g of edible30.1 portion Total dietary fibre g/100 g of edible portion Fruit or fruit based foods
Churchkhela Plums jam
A delicacy made of A traditional walnuts sewn onto plum paste, a string, dipped in obtained by thickened grape boiling the juice and dried in plums without the shape of a sugar sausage
Energy 1632 kJ (390 kcal) Energy 732 kJ (175 kcal) 3.3 2.8 1.2 SFA 16.9 4.6 5.5 1.2 2.5 MUFA 11.0 1.3 4.6 5.5 9.4 PUFA 1.2 6.6 40.1 11.0 Moisture 53.4 Ash 13.7 Total protein 58.8 Total fat Moisture Available carbohydrates Ash 30.1 Total dietary fibre 0.2 Total protein 1.5 1.4 Total fat SFA – saturated fatty acids Available carbohydrates g/100 g of edible portion MUFA – monounsaturated fatty acids PUFA – polyunsaturated fatty acids 30.1 Total dietary fibre Oilseeds or oilseed products
Roasted Halva sunflower seeds
A dessert prepared with Roasted sugar or sugar sunflower seeds syrup and (Helianthus sunflower seeds annuus L.) tahini
Energy 2150 kJ (514 kcal) Energy 2675 kJ (640 kcal) 3.9 4.6 5.5 11.3 3.3 1.2 6.03 SFA 0.8 SFA 2.5 11.0 4.6 5.5 1.2 4.6 5.5 10.6 MUFA 1.2 7.9 MUFA 11.0 20.8 11.0 38.8 PUFA 19.9 PUFA
Moisture 47.7 Moisture Ash Ash 30.1 Total protein Total protein Total fat Total fat Available carbohydrates Available carbohydrates 30.1 Total dietary fibre 58.2 30.1 Total dietary fibre
SFA – saturated fatty acids SFA – Saturated Fatty Acids MUFA – monounsaturated fatty acids g/100 g of edible portion MUFA – Monounsaturated Fatty Acids g/100 g of edible portion PUFA – polyunsaturated fatty acids PUFA – Polyunsaturated Fatty Acids Herbs, spices and aromatic plants
Wild plum Herbal dish sauce
A delicious spring A well-seasoned broth with green herb wild plum sauce leaves
Energy 193 kJ (46 kcal) Energy 220 kJ (53 kcal) 3.5 2.3 3.6 2.0 9.3 1.4 0.2 1.2 0.7 1.9 4.6 5.5 1.2 4.6 5.5 11.0 1.2 11.0
Moisture Ash Moisture Total protein Ash Total fat 88.3 Total protein 85.6 Total fat Available carbohydrates Available carbohydrates 30.1 Total dietary fibre g/100 g of edible portion g/100 g of edible portion 30.1 Total dietary fibre Low or non-alcoholic fermented products
Sautéed pickled Sauerkraut green beans
Finely shredded A vegetable dish white cabbage - with rice fermented
Energy 281 kJ (67 kcal) Energy 99 kJ (24 kcal) 3.8 2.2 3.3 0.9 4.8 1.7 3.8 1.9 0.8
4.6 5.5 1.2 4.6 5.5 1.2 11.0 11.0
Moisture Moisture Ash Ash Total protein Total protein 91.3 85.4 Total fat Total fat g/100 g of edible portion Available carbohydrates g/100 g of edible portion Available carbohydrates 30.1 Total dietary fibre 30.1 Total dietary fibre Sauerkraut Sautéed pickled green beans Cottage cheese with dill and garlic Herbal dish Roasted sunflower seeds Halva Ukranian borsch Transcarpathian green borsch Kale soup Nettle sour soup Nettles with walnut sauce Rodopian dried beans Sour rye bread Buckwheat porridge crumbly Cornmeal mush Tsiteli Doli Bread Baked layers of pastry stuffed with pumpkin 0 20 40 60 80 100 120 Total folate (µg/100 g of edible portion)
The two foods with highest levels of total folate were roasted sunflower seeds and nettles with walnut sauce Sautéed pickled green beans Herbal dish Wild plum sauce Roasted sunflower seeds Mustard oil Halva Uzvar Fruit of the evergreen cherry laurel Plums jam Churchkhela Ukranian borsch Kale soup Nettle sour soup Rodopian dried beans Sour rye bread Bulgur pilaf Baked layers of pastry stuffed with pumpkin 0.0 1.0 2.0 3.0 4.0 5.0 6.0 Vitamin E (mg/100 g of edible portion)
The highest α-tocopherol value was found for roasted sunflower seeds, followed by churchkhela and plums jam Sauerkraut Sautéed pickled green beans Herbal dish Wild plum sauce Roasted sunflower seeds Halva Fruit of the evergreen cherry laurel Watermelon juice Plums jam Churchkhela Ukranian borsch Kale soup Vegetable okroshka Nettle sour soup Rodopian dried beans Sour rye bread Buckwheat porridge crumbly Tsiteli Doli bread Baked layers of pastry stuffed with pumpkin 0 0.02 0.04 0.06 0.08 0.1 0.12 0.14 0.16 0.18 0.2
Vitamin B 2 (mg/100 g of edible portion)
Roasted sunflower seeds presented the highest riboflavin concentration followed by baked layers of pastry stuffed with pumpkin, and halva Elderberry soft drink Roasted sunflower seeds Fruit of the evergreen cherry laurel Watermelon juice Rose jam
0 5 10 15 20 25 30 Vitamin C (mg/100 g of edible portion)
The highest ascorbic acid value was found for fruits of the evergreen cherry laurel (29.9 mg/100 g of edible portion) Sauerkraut Sautéed pickled green beans Kvass southern Cottage cheese with dill and garlic Herbal dish Wild plum sauce Ukranian borsch Transcarpathian green borsch Kale soup Nettle sour soup Nettles with walnut sauce Rodopian dried beans Sour rye bread Bulgur pilaf Buckwheat porridge crumbly Cornmeal mush Tsiteli Doli Bread Baked layers of pastry stuffed with pumpkin 0 100 200 300 400 500 600 700 Sodium (mg/100 g of edible portion)
Three of the analysed foods presented Na content higher than 500 mg/100 g, which were herbal dish, wild plum sauce and tsiteli doli bread Sauerkraut Sautéed pickled green beans Millet ale Cottage cheese with dill and garlic Herbal dish Wild plum sauce Roasted sunflower seeds Halva Uzvar Fruit of the evergreen cherry laurel Watermelon juice Plums jam Churchkhela Ukranian borsch Transcarpathian green borsch Kale soup Vegetable okroshka Nettle sour soup Nettles with walnut sauce Rodopian dried beans Sour rye bread Bulgur pilaf Buckwheat porridge crumbly Tsiteli Doli Bread Baked layers of pastry stuffed with pumpkin 0 100 200 300 400 500 600 700 800 900 1000 Potassium (mg/100 g of edible portion) Sauerkraut Sautéed pickled green beans Millet ale Cottage cheese with dill and garlic Wild plum sauce Roasted sunflower seeds Halva Fruit of the evergreen cherry laurel Plums jam Churchkhela Ukranian borsch Kale soup Nettles with walnut sauce Rodopian dried beans Sour rye bread Bulgur pilaf Buckwheat porridge crumbly Tsiteli Doli Bread Baked layers of pastry stuffed with pumpkin 0 100 200 300 400 500 600 700 800 Phosphorus (mg/100 g of edible portion)
The highest phosphorus content (681 ± 7.94 mg/100 g) was found in roasted sunflower seeds followed by tsiteli doli bread Herbal dish Wild plum sauce Roasted sunflower seeds Halva Uzvar Fruit of the evergreen cherry laurel Churchkhela Ukranian borsch Nettles with walnut sauce Rodopian dried beans Sour rye bread Bulgur pilaf Buckwheat porridge crumbly Cornmeal mush Tsiteli Doli Bread Baked layers of pastry stuffed with pumpkin 0.0 1.0 2.0 3.0 4.0 5.0 6.0 Iron (mg/100 g of edible portion)
Nettles with walnut sauce was the sample with the highest iron content followed by roasted sunflower seeds Cottage cheese with dill and garlic Roasted sunflower seeds Halva Uzvar Plums jam Churchkhela Nettles with walnut sauce Rodopian dried beans Sour rye bread Bulgur pilaf Buckwheat porridge crumbly Tsiteli Doli Bread Baked layers of pastry stuffed with pumpkin 0.0 1.0 2.0 3.0 4.0 5.0 6.0 Zinc (mg/100 g of edible portion)
From the 33 analysed traditional foods, zinc was found in 39% of them and the richest source was roasted sunflower seeds Sauerkraut Sautéed pickled green beans Herbal dish Wild plum sauce Uzvar Fruit of the evergreen cherry laurel Watermelon juice Plums jam Ukranian borsch Kale soup Vegetable okroshka Nettle sour soup Rodopian dried beans Bulgur pilaf Baked layers of pastry stuffed with pumpkin 0 100 200 300 400 500 600 700 β-carotene (µg/100 g of edible portion) The sample with highest β- carotene content was plums jam followed by kale soup and nettles sour soup Sauerkraut Sautéed pickled green beans Herbal dish Wild plum sauce Roasted sunflower seeds Watermelon juice Ukranian borsch Kale soup Nettle sour soup Rodopian dried beans Bulgur pilaf Baked layers of pastry stuffed with pumpkin 0 50 100 150 200 250 Lycopene (µg/100 g of edible portion)
The foods with highest lycopene content were watermelon juice, sautéed pickled green beans and Ukrainian borsch Herbal dish
Wild plum sauce
Plums jam
Kale soup
Rodopian dried beans
Cornmeal mush
0 10 20 30 40 50 60 70 β-cryptoxanthin (µg/100 g of edible portion)
Wild plum sauce was the sample that presented the highest β-cryptoxanthin content (63.8 µg/100 g of edible portion). Sauerkraut Wild plum sauce Plums jam Ukranian borsch Vegetable okroshka Nettle sour soup Rodopian dried beans
0 20 40 60 80 100 120 140 160 180 α-carotene (µg/100 g of edible portion)
The highest level was found for rodopian dried beans, followed by vegetable okroshka and nettle sour soup Cottage cheese with dill and garlic Roasted sunflower seeds Transcarpathian green borsch Sauerkraut Uzvar Ukrainian borsch Sour rye bread Sautéed pickled green beans Black tea Fruit of the evergreen cherry laurel The samples Kale soup Bulgur pilaf that presented Kvass southern the highest Mustard oil Watermelon juice total Vegetable okroshka Buckwheat porridge crumbly polyphenol Elderberry soft drink Herbal dish content were Plums jam Nettle sour soup halva and Cornmeal mush Wild plum sauce roasted Churchkhela sunflower Nettles with walnut sauce Tsiteli Doli Bread seeds Millet ale Mursal tea Halva Rose jam Rodopian dried beans Baked layers of pastry stuffed with pumpkin 0 2 4 6 8 10 12 Total polyphenol (mg/g)
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Newsletters
Helena Soares Costa
Tânia Gonçalves Albuquerque, Ana Sanches-Silva
National Health Institute (INSA), Food and Nutritio n Department, Portugal
8 th Euro Fed Lipid Congress, 21 st – 24 t h November 2010, Munich, Germany
Food description
Value and quality Sampling plan assessment FCDB Traditional Foods Method specification Sample handling
Component identification Enhanced knowledge of traditional foods composition of Black Sea area countries
Harmonized procedures to continue to update national food composition databases
Nutritional composition data for successful promotion of traditional foods
Development and economic sustainability of rural areas
To promote local biodiversity and sustainable diets by maintaining healthy dietary patterns 1. Alma Mater Studiorum – Università di Bologna (UNIBO), Italy – Coordinator 2. Institute of Food Research (IFR), United Kingdom 3. Hellenic Health Foundation (HHF), Greece 4. Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), Portugal 5. Odessa National Academy of Food Technologies (ONAFT), Ukraine 6. Uzhhorod National University (UZHNU), Ukraine 7. State Educational Institution of the High Professional Education “Moscow State University of Food Productions” (MSUFP), Russian Federation 8. Spread European Safety – European Economic Interest Grouping (SPES-GEIE), Italy 9. Bucharest University of Economics (ASE), Romania 10.Biological Farming Association – Elkana (ELKANA), Georgia 11.Institute of Medical Research (IMR), Serbia 12.University of Food Technologies (UFT), Bulgaria 13.T C Yeditepe University (YEDITEPE), Turkey