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Flax Oil; (E) D E Total Fat Content Ranged Herbal Dish Wild Plum Sauce

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Flax Oil; (E) D E Total Fat Content Ranged Herbal Dish Wild Plum Sauce FATTY ACIDS COMPOSITION AND TOTAL FAT CONTENT IN TRADITIONAL FOODS FROM BLACK SEA AREA COUNTRIES Tânia Gonçalves Albuquerquea,b, Ana Sanches-Silvaa, Paul Finglasc, Filippo D’Antuonod, Antonia Trichopouloue,f, Iordanka Alexievag, Nadiya Boykoh, Carmen Costeai, Katerina Fedosovaj, Dmitry Karpenkok, Zaza Kilasonial, Bike Koçaoglum, Helena Soares Costaa a Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Lisbon, Portugal; b REQUIMTE/Faculdade de Farmácia da Universidade do Porto, Porto, Portugal; c Institute of Food Research, Norwich, UK; d Food Science University Campus, University of Bologna, Cesena, Italy; e Department of Hygiene, Epidemiology & Medical Statistics, Medical School, National and Kapodistrian University of Athens, Athens, Greece; f Hellenic Health Foundation, Athens, Greece; g University of Food Technologies, Plovdiv, Bulgaria; h UzhNU (Uzhhorod National University), Ukraine; i ASE Bucharest, Romania; j Department of Nutrition, Odessa National Academy of Food Technologies, Odessa, Ukraine; k State Educational Institution of the High Professional Education “Moscow State University of Food Productions”, Moscow, Russian Federation; l Elkana, Biological Farming Association, Tbilisi, Georgia; m T C Yeditepe University, Istanbul, Turkey E-mail: [email protected] Traditional foods from 6 Black Sea Area Countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) were prioritized within 33 Traditional Foods the frame of the European Project BaSeFood (Sustainable Exploitation of [2] Bioactive Components Black Sea Area traditional foods) [1]. One of the aims within BaSeFood project was to produce an overview of the nutritional 2 – 10 g of sample Extraction/ [3] Gas chromatography value of each traditional food and compare it among the categorized food 75 mL ultra-pure water + 45 mL of transesterification groups. HCl (Fig. 2A) 0.2 - 1 g of sample (Fig. 3A) Equipment: HP 6890 N Boiled for 20 min 2 mL toluene + 3 mL methanolic Column: HP-88 (100 m x 0.25 mm i.d., HCl (5%) (Fig. 3B) 0.20 µm) Filtered (Whatman n.º40) (Fig. 2B) The overall objective of this study was to determine the total fat content Water bath (70 ºC, 2 h) Detector: MS and fatty acids (FA) composition among 33 traditional foods (Fig. 1) from Extracted using a Soxhlet with 75 mL petroleum ether (Fig. 2C) Carrier gas: Helium six Black Sea Area countries (BSAC). 5 mL K2CO3 (0.06 w/v) Split: 50:1 Residue was dried for 1 h 30 min at 1 mL toluene 101 ºC ± 2 ºC, until constant weight Injection volume: 1 µL Centrifuged (5 min, 1500 rpm) Ramp °C/min Next °C Hold A B C BULGARIA A B C A B Initial 50 11 Ramp 1 25 77 0.0 Ramp 2 17 168 32 (A) Baked layers of pastry stuffed with D E F Ramp 3 1.5 195 0.0 pumpkin; (B) Halva; (C) Millet ale; (D) Mursal tea; (E) Rodopian dried beans; Ramp 4 0.5 199 0.0 (F) Rose jam Ramp 5 1.0 220 3.0 Figure 2. (A) Boiling. (B) Filtration. (C) Soxhlet Figure 3. (A) Weighing. (B) Fatty acids Ramp 6 25 235 0.0 apparatus. extraction. A B C GEORGIA RESULTS (A) Nettles with walnut; (B) Tsiteli doli bread; (C) Churchkhela; (D) Flax oil; (E) D E Total fat content ranged Herbal dish Wild plum sauce. Wild plum sauce between 0.138 g/100 g Roasted sunflower seeds Mustard oil for Uzvar (Ukraine) and Flax oil Halva C 99.9 g/100 g for flax oil Uzvar ROMANIA and mustard oil (Fig. 4). Plums jam Churchkhela A B Ukranian borsch (A) Cornmeal mush; (B) Nettle sour soup; Transcarpathian green borsch (C) Herbal dish; (D) Elderberry soft drink; D E From the 33 analysed Kale soup (E) Plums jam. Nettle sour soup traditional foods, 27.3% Nettles with walnut sauce Rodopian dried beans had fat contents below Sour rye bread Bulgur pilaf A B C the limit of quantification RUSSIAN Buckwheat porridge crumbly (< 0.1 g/100 g). Cornmeal mush FEDERATION Tsiteli Doli Bread Baked layers of pastry stuffed with pumpkin (A) Buckwheat porridge crumbly; 0.0 20.0 40.0 60.0 80.0 100.0 (B) Kvass southern; (C) Watermelon D E Total fat (g/100 g) juice; (D) Mustard oil; (E) Vegetable okroshka. Figure 4. Total fat content (g/100 g of edible portion) of the analysed traditional foods from BSAC. Roasted sunflower seeds Bulgur pilaf Churchkhela 60.0 60.0 Flax oil 12.0 12.0 A B C 50.0 50.0 TURKEY 40.0 40.0 8.0 8.0 30.0 30.0 g/100 g g/100 g g/100 g/100 g g/100 g/100 g g/100 20.0 20.0 4.0 4.0 (A) Black tea; (B) Bulgur pilaf; (C) Fruit of the evergreen cherry laurel; (D) Sautéed D E 10.0 10.0 pickled green beans; (E) Kale soup. 0.0 0.0 0.0 0.0 SFA MUFA PUFA SFA MUFA PUFA SFA MUFA PUFA SFA MUFA PUFA Mustard oil Tikvenik Nettles with walnut sauce 60.0 60.0 Halva 12.0 12.0 50.0 50.0 A B C 40.0 40.0 8.0 8.0 UKRAINE 30.0 30.0 g/100 g g/100 g/100 g g/100 g/100 g g/100 g/100 g g/100 20.0 20.0 4.0 4.0 10.0 10.0 (A) Sauerkraut; (B) Ukrainian borsch; D E 0.0 0.0 0.0 0.0 (C) Transcarpathian green borsch; SFA MUFA PUFA 1 2 3 SFA MUFA PUFA SFA MUFA PUFA (D) Roasted sunflower seeds; (E) Uzvar; (F) Sour rye bread; (G) Cottage Figure 5. Fatty acids content (g/100 g of edible portion) of the analysed traditional foods from BSAC. cheese with dill and garlic. F G The highest content for saturated and polyunsaturated FA (Fig. 5) was found for flax oil (15.3 ± 0.6 g/100 g and 58.5 ± 0.5 g/100 g, respectively). Figure 1. Selected traditional foods from BSAC. Mustard oil showed the highest value for monounsaturated FA (55.1 ± 0.7 g/100 g), although it also has a high polyunsaturated FA content (38.0 ± 0.6 g/100 g of edible portion). The research leading to these results has received funding from the European Community’s Seventh Framework Programme (FP7/2007-2013) under grant agreement n.º 227118. [1] D’Antuono L.F., Sanches-Silva A., Soares Costa H. (2010). BaSeFood: Sustainable exploitation of bioactive In general, there was a great variability of results with respect to the FA profile of the components from the Black Sea Area traditional foods. Nutrition Bulletin, 35, 272-278. analyzed traditional foods from BSAC, since there is a wide range of traditional foods from [2] AOAC 2000 - 948.15. Official methods of analysis of AOAC International. Gaithersburg, USA: AOAC International. different countries and cultures. Some traditional foods from BSAC are a good source of [3] Sanches-Silva, A., Quirós A. R., López-Hernández, J., Paseiro-Losada, P. 2003. Gas chromatographic unsaturated FA which are related to several health benefits. determination of glycerides in potato crisps fried in different oils. Journal of Chromatography A, 58, 517–521. .
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