Carotenoids, vitamins (A, <scp>B<sub>2</sub></scp>, C and E) and total folate of traditional foods from Black Sea Area countries

Sanches-Silva, A.; Albuquerque, T.G.; Finglas, Paul; Ribeiro, Tiago C.; Valente, Ana; Vasilopoulou, Effie; Trichopoulou, Antonia; Alexieva, I.; Boyko, N.; Costea, Carmen; Hayran, Osman; Jorjadze, M.; Kaprelyants, L.; Karpenko, D.; D’Antuono, Luigi Filippo; Costa, H.S.

doi:10.1002/jsfa.6243

Cited by 15 publications

(13 citation statements)

References 32 publications

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“…All manipulations were carried out under yellow light (Philips lamp TLD 36 W/16 yellow, light transmission 500–750 nm) within the shortest possible time and sample extractions were made using amber glass, when feasible. The extraction procedure of carotenoids and fat‐soluble vitamins was adapted from the methods described elsewhere . Firstly, magnesium carbonate (120 mg) was added to samples (5 g) and then, 35 mL of extraction solvent [ethanol–hexane, 4:3 (v/v), containing 0.1% (w/v) of BHT as antioxidant] was added.…”

Section: Methodsmentioning

confidence: 99%

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosusL. Merr.) by-products

Freitas

Moldão‐Martins

Costa

et al. 2014

J. Sci. Food Agric.

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Section: Methodsmentioning

confidence: 99%

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosusL. Merr.) by-products

Freitas

Moldão‐Martins

Costa

et al. 2014

J. Sci. Food Agric.

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“…For Germany, four foods are registered as PGI, namely Schwäbische Maultaschen , Schwarzwälder Schinken , Dresdner Stollen and Thüringer Rostbratwurst , whereas, for Poland, it is a PDO registered product ( Oscypek ) and, for Italy, Pizza Napoletana is registered as TSG. Another EU Project that dealt with the study of traditional foods was Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood), for which one of the specific objectives was to characterise 33 selected traditional foods from six Black Sea Area countries (including Bulgaria, which was the only EU Member State) . Among the studied traditional foods within BaSeFood, none were registered with a EU quality scheme.…”

Section: Importance Of Quality Labelsmentioning

confidence: 99%

25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States

2018

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Consumers are increasingly turning their attention to the quality and origin of products that they consume. European Union (EU) quality schemes are associated with a label, which was introduced to allow consumers to perform an informed choice and to protect producers from unfair practices. This present study provides an overview of the last 25 years of EU quality schemes [Protected Designations of Origin (PDO), Protected Geographical Indications (PGI) and Traditional Specialities Guaranteed (TSG)] on agricultural products and foodstuffs across the 28 EU Member States. According to the results, it was possible to conclude that Southern European countries have the highest number of registered products. The most used EU quality scheme is PGI, followed by PDO. Concerning the analysis of the evolution in the last 25 years, the number of registered products among EU Member States has increased significantly. The fruit, vegetables and cereals (fresh or processed) category is the one that accounts for the highest percentage (26.8%) of registered products, followed by cheeses and meat products (cooked, salted, smoked) categories, with 17.2% and 13.5%, respectively. Further investigations should address consumer preferences, knowledge and attitudes, especially Northern European countries with a lower number of registered products. Moreover, the investigation and registration of products should be encouraged among all EU Member States to allow the maintenance of important elements of the history, culture and heritage of the local areas, regions and countries. © 2017 Society of Chemical Industry.

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“…β-Carotene is an important member of the carotenoid family of orange-colored pigments, which is widely used as an additive in the food industry [1,2]. For this reason, it is of great importance to examine the possibility of desorption of the colored pigments as well as the kinetics of the process.…”

Section: Introductionmentioning

confidence: 99%

Desorption of β-carotene from bentonite adsorbent under microwave irradiation

Novaković

Rožić

Petrović

et al. 2015

Maced. J. Chem. Chem. Eng.

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The desorption behavior of β-carotene from a bentonite adsorbent under microwave irradiation in isopropanol was studied as a function of temperature and different initial loading concentrations. A firstorder, two-component, three-parameter model described the desorption kinetics with a coefficient of determination R 2 > 0.9932, and the β-carotene desorption process under microwave irradiation was controlled by both rapid and slow desorption. The activation energies of β-carotene desorption for the rapid and slow desorption processes were 19.61 and 53.04 kJ mol -1 , respectively. It was observed that the desorption equilibrium data fitted well to both the Freundlich and Langmuir isotherms. The data obtained from the desorption-isotherm model were used to determine the thermodynamic parameters. The positive value of free energy indicates the non-spontaneity of β-carotene desorption. The change in entropy relative to the enthalpy of desorption reveals that the reaction is physical in nature.Keywords: β-carotene; desorption; bentonite; microwave irradiation; kinetics ДЕСОРПЦИЈА НА β-КАРОТЕН ОД БЕНТОНИТСКИ АТСОРБЕНТ ВО УСЛОВИ НА МИКРОБРАНОВА ИРАДИЈАЦИЈАДесорпциското однесување на β-каротенот од бентонитски атсорбент беше истражувано во услови на микробранова ирадијација како функција на температурата и различни концентрации на полнењето. Кинтетички двокомпонентен модел од прв ред со три параметри ја опишува десорпциската кинетика со коефицинет на корелација R 2 > 0.9932. Десорпцискиот процес на β-каротенот во услови на микробранова ирадијација е контролиран и со брза и со бавна десорпција. Активациските енергии на десорпцијата на β-каротенот за брзата и за бавната десорпција соодветно изнесуваат 19,61 kJ mol -1 и 53,04 kJ mol -1 . Забележано е дека десорпциската рамнотежа добро се вклопува во изотермите на Freundlich и на Langmuir. Добиените податоци на моделот на десорпциската изотерма се употребени за определување на термодинамички параметри. Позитивната вредност на слободната енергија укажува на неспонтаност на десорпцијата на β-каротенот. Промената на ентропијата во однос на енталпијата укажува дека десопцијата по природа е физичка.

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Carotenoids, vitamins (A, B₂, C and E) and total folate of traditional foods from Black Sea Area countries

Cited by 15 publications

References 32 publications

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosusL. Merr.) by-products

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosusL. Merr.) by-products

25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States

Desorption of β-carotene from bentonite adsorbent under microwave irradiation

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Carotenoids, vitamins (A, B2, C and E) and total folate of traditional foods from Black Sea Area countries

Cited by 15 publications

References 32 publications

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosusL. Merr.) by-products

Effect of UV-C radiation on bioactive compounds of pineapple (Ananas comosusL. Merr.) by-products

25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States

Desorption of β-carotene from bentonite adsorbent under microwave irradiation

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Product

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Carotenoids, vitamins (A, B₂, C and E) and total folate of traditional foods from Black Sea Area countries