Rationale and objectives. The antioxidant capacity of many commonly consumed fruits and vegetables is well-documented. Many traditional foods from the Black Sea area (BSA) have plant components as main ingredients; nevertheless their antioxidant properties are not yet well characterized. In the BaSeFood project, we have tested the antioxidant capacity, and evaluated the polyphenol content of more than 30 traditional foods ofthe BSA, generally not yet known by western European consumers. Materials and methods. Traditional dishes were prepared in different Countries of the BSA (Bulgaria, Georgia, Romania, Russia, Turkey, and Ukraine) by local Partners, according to the typical recipes and according to the seasonal availability of plant ingredients. After preparation, foods were sent to the University of Bologna for further analysis. The samples were prepared using a water/ethanol extraction procedure. The extracts were examined for antioxidant capacity and polyphenol content. Results. Overall, the antioxidant capacity and polyphenol content of analyzed BSA traditional foods are very relevant with respect to other vegetable foods and beverages commonly considered rich in bioactive compounds. Some foods, in particular, deserve attention in the light of their very high antioxidant potential. Conclusions. For the first time, the antioxidant properties and the phenolic compounds of traditional foods of the BSA were studied. Although these foods are largely consumed with the daily diet in individuai Black Sea area countries, less is known about their potential health benefits. Our data, evidencing foods with the highest antioxidant capacity, represent the first step for further researches on their health effects. The nutritional revaluation of traditional foods will be interesting for both consumers, that can discover or rediscover typical dishes, and food processors, that can exploit these scientific data to implement and optimise production schemes

Black Sea area traditional foods as a new, valuable source of antioxidant polyphenols.

PASINI, FEDERICA;DANESI, FRANCESCA;CABONI, MARIA;BORDONI, ALESSANDRA;D'ANTUONO, LUIGI FILIPPO
2011

Abstract

Rationale and objectives. The antioxidant capacity of many commonly consumed fruits and vegetables is well-documented. Many traditional foods from the Black Sea area (BSA) have plant components as main ingredients; nevertheless their antioxidant properties are not yet well characterized. In the BaSeFood project, we have tested the antioxidant capacity, and evaluated the polyphenol content of more than 30 traditional foods ofthe BSA, generally not yet known by western European consumers. Materials and methods. Traditional dishes were prepared in different Countries of the BSA (Bulgaria, Georgia, Romania, Russia, Turkey, and Ukraine) by local Partners, according to the typical recipes and according to the seasonal availability of plant ingredients. After preparation, foods were sent to the University of Bologna for further analysis. The samples were prepared using a water/ethanol extraction procedure. The extracts were examined for antioxidant capacity and polyphenol content. Results. Overall, the antioxidant capacity and polyphenol content of analyzed BSA traditional foods are very relevant with respect to other vegetable foods and beverages commonly considered rich in bioactive compounds. Some foods, in particular, deserve attention in the light of their very high antioxidant potential. Conclusions. For the first time, the antioxidant properties and the phenolic compounds of traditional foods of the BSA were studied. Although these foods are largely consumed with the daily diet in individuai Black Sea area countries, less is known about their potential health benefits. Our data, evidencing foods with the highest antioxidant capacity, represent the first step for further researches on their health effects. The nutritional revaluation of traditional foods will be interesting for both consumers, that can discover or rediscover typical dishes, and food processors, that can exploit these scientific data to implement and optimise production schemes
Food Composition and Sustainable Diets
102
102
F. Pasini; F. Danesi; M.F. Caboni; A. Bordoni; L.F. D’Antuono
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11585/152305
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact