New nutritional composition data on selected traditional foods consumed in Black Sea Area countries

Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Vasilopoulou, Effie; Trichopoulou, Antonia; D’Antuono, Luigi Filippo; Alexieva, I.; Boyko, N.; Costea, Carmen; Fedosova, K.; Hayran, Osman; Karpenko, D.; Kilasonia, Z.; Finglas, Paul

doi:10.1002/jsfa.6192

Cited by 21 publications

(16 citation statements)

References 27 publications

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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%

“…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). 7,[16][17][18][19] Among the studied traditional foods within BaSeFood, none were registered with a EU quality scheme.…”

Section: Importance Of Quality Labelsmentioning

confidence: 99%

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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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Section: Importance Of Quality Labelsmentioning

confidence: 99%

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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“…In Georgia, a meal of boiled Stinging nettle seasoned with walnut is common. Romanians use sour soup made from fermented wheat bran vegetables and green nettle leaves harvested from young plants (Costa et al 2013). However, one of the most underutilized and neglected crops are now getting attention on their commercial utilization due to its nutrition and functional properties.…”

Section: Original Researchmentioning

confidence: 99%

Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours

Adhikari¹,

Bajracharya²,

Shrestha

2015

Food Science & Nutrition

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Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude protein (33.8%), crude fiber (9.1%), crude fat (3.6%), total ash (16.2%), carbohydrate (37.4%), and relatively lower energy value (307 kcal/100 g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129 mg Gallic acid equivalent/g; carotenoid level 3497 μg/g; tannin 0.93 mg/100 g; anti‐oxidant activity 66.3 DPPH inhibition (%), as compared to wheat and barley. This study further established that nettle plants as very good source of energy, proteins, high fiber, and a range of health benefitting bioactive compounds.

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“…They can be prepared at home or at a restaurant, or they can represent industrially processed foods. To preserve the cultural elements by providing the related dietary information, many researchers have paid special attention to the study of the nutritional characteristics of traditional foods and recipes over the last decade [5][6][7][8][9][10]; traditional foods are in fact key elements in the dietary patterns of a country. Ramdath et al [7] have studied the nutritional composition of commonly consumed dishes in Trinidad to determine the associations between diet and the risk of chronic diseases.…”

Section: Introductionmentioning

confidence: 99%

Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

Durazzo¹,

Kiefer

Lucarini³

et al. 2018

Sustainability

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Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses, One-dish meals, Side courses, and Desserts, were selected and experimentally prepared. Prior to their analysis via FTIR spectroscopy, the samples were homogenized and lyophilized. The IR spectroscopic characterization and the assignment of the main bands was carried out. Numerous peaks, which correspond to functional groups and modes of vibration of the individual components, were highlighted. The spectra are affected by both the preparation procedures, the cooking methods, and the cooking time. The qualitative analysis of the major functional groups can serve as a basis for a discrimination of the products and the investigation of fraud. For this purpose, the FTIR spectra were evaluated using Principal Component Analysis (PCA). Our results show how the utilization of vibrational spectroscopy combined with a well-established chemometric data analysis method represents a potentially powerful tool in research linked to the food sector and beyond. This study is a first step towards the development of new indicators of food quality.

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New nutritional composition data on selected traditional foods consumed in Black Sea Area countries

Cited by 21 publications

References 27 publications

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

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

Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours

Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

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