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TRANSCRIPT
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]
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
components from the Black Sea Area traditional foods. Nutrition Bulletin, 35, 272-278.
[2] AOAC 2000 - 948.15. Official methods of analysis of AOAC International. Gaithersburg, USA: AOAC
International.
[3] Sanches-Silva, A., Quirós A. R., López-Hernández, J., Paseiro-Losada, P. 2003. Gas chromatographic
determination of glycerides in potato crisps fried in different oils. Journal of Chromatography A, 58, 517–521.
UKRAINE
(A) Sauerkraut; (B) Ukrainian borsch;
(C) Transcarpathian green borsch;
(D) Roasted sunflower seeds; (E)
Uzvar; (F) Sour rye bread; (G) Cottage
cheese with dill and garlic.
A B C
D E
F G
RUSSIAN
FEDERATION
A B C
D E
(A) Buckwheat porridge crumbly;
(B) Kvass southern; (C) Watermelon
juice; (D) Mustard oil; (E) Vegetable
okroshka.
GEORGIA
A B C
D E (A) Nettles with walnut; (B) Tsiteli doli
bread; (C) Churchkhela; (D) Flax oil; (E)
Wild plum sauce.
ROMANIA
A
(A) Cornmeal mush; (B) Nettle sour soup;
(C) Herbal dish; (D) Elderberry soft drink;
(E) Plums jam.
B
C
D E
TURKEY
(A) Black tea; (B) Bulgur pilaf; (C) Fruit of
the evergreen cherry laurel; (D) Sautéed
pickled green beans; (E) Kale soup.
A B C
D E
BULGARIA
A B C
D E (A) Baked layers of pastry stuffed with
pumpkin; (B) Halva; (C) Millet ale;
(D) Mursal tea; (E) Rodopian dried beans;
(F) Rose jam
F
Traditional foods from 6 Black Sea Area Countries (Bulgaria, Georgia,
Romania, Russian Federation, Turkey and Ukraine) were prioritized within
the frame of the European Project BaSeFood (Sustainable Exploitation of
Bioactive Components Black Sea Area traditional foods) [1]. One of the aims
within BaSeFood project was to produce an overview of the nutritional
value of each traditional food and compare it among the categorized food
groups.
The overall objective of this study was to determine the total fat content
and fatty acids (FA) composition among 33 traditional foods (Fig. 1) from
six Black Sea Area countries (BSAC).
In general, there was a great variability of results with respect to the FA profile of the
analyzed traditional foods from BSAC, since there is a wide range of traditional foods from
different countries and cultures. Some traditional foods from BSAC are a good source of
unsaturated FA which are related to several health benefits.
[2]
Figure 1. Selected traditional foods from BSAC.
33 Traditional Foods
2 – 10 g of sample
75 mL ultra-pure water + 45 mL of
HCl (Fig. 2A)
Boiled for 20 min
Filtered (Whatman n.º40) (Fig. 2B)
Extracted using a Soxhlet with 75
mL petroleum ether (Fig. 2C)
Residue was dried for 1 h 30 min at
101 ºC ± 2 ºC, until constant weight
Extraction/
transesterification [3]
Gas chromatography
0.2 - 1 g of sample (Fig. 3A)
2 mL toluene + 3 mL methanolic
HCl (5%) (Fig. 3B)
Water bath (70 ºC, 2 h)
5 mL K2CO3 (0.06 w/v)
1 mL toluene
Centrifuged (5 min, 1500 rpm)
Column: HP-88 (100 m x 0.25 mm i.d.,
0.20 µm)
Carrier gas: Helium
Split: 50:1
Injection volume: 1 µL
Equipment: HP 6890 N
Detector: MS
Ramp °C/min Next °C Hold
Initial 50 11
Ramp 1 25 77 0.0
Ramp 2 17 168 32
Ramp 3 1.5 195 0.0
Ramp 4 0.5 199 0.0
Ramp 5 1.0 220 3.0
Ramp 6 25 235 0.0
RESULTS
Figure 2. (A) Boiling. (B) Filtration. (C) Soxhlet
apparatus.
Figure 3. (A) Weighing. (B) Fatty acids
extraction.
A B C A B
Total fat content ranged
between 0.138 g/100 g
for Uzvar (Ukraine) and
99.9 g/100 g for flax oil
and mustard oil (Fig. 4).
From the 33 analysed
traditional foods, 27.3%
had fat contents below
the limit of quantification
(< 0.1 g/100 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).
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).
0.0
10.0
20.0
30.0
40.0
50.0
60.0
SFA MUFA PUFA
g/1
00
g
Roasted sunflower seeds
0.0
10.0
20.0
30.0
40.0
50.0
60.0
SFA MUFA PUFA
g/1
00
g
Flax oil
0.0
10.0
20.0
30.0
40.0
50.0
60.0
1 2 3
g/1
00
g
Halva
0.0
10.0
20.0
30.0
40.0
50.0
60.0
SFA MUFA PUFA
g/1
00
g
Mustard oil
0.0
4.0
8.0
12.0
SFA MUFA PUFA
g/1
00
g
Nettles with walnut sauce
0.0
4.0
8.0
12.0
SFA MUFA PUFA
g/1
00
g
Tikvenik
0.0
4.0
8.0
12.0
SFA MUFA PUFA
g/1
00
g
Bulgur pilaf
0.0
4.0
8.0
12.0
SFA MUFA PUFA
g/1
00
g
Churchkhela
0.0 20.0 40.0 60.0 80.0 100.0
Baked layers of pastry stuffed with pumpkin
Tsiteli Doli Bread
Cornmeal mush
Buckwheat porridge crumbly
Bulgur pilaf
Sour rye bread
Rodopian dried beans
Nettles with walnut sauce
Nettle sour soup
Kale soup
Transcarpathian green borsch
Ukranian borsch
Churchkhela
Plums jam
Uzvar
Halva
Flax oil
Mustard oil
Roasted sunflower seeds
Wild plum sauce
Herbal dish
Total fat (g/100 g)
Figure 4. Total fat content (g/100 g of edible portion) of the analysed traditional foods from BSAC.
Figure 5. Fatty acids content (g/100 g of edible portion) of the analysed traditional foods from BSAC.