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Background: Palm oil is the most consumed worldwide, being evident its importance due to several applications by the food industry. The presence of toxic and mutagenic compounds, such as chloropropanols and glycidyl fatty acid esters has increased the attention on this oil. Very recently, there have been several alerts about the safety of certain foods containing palm oil in their composition. Consequently, the European Commission has demanded the evaluation of these hazardous compounds in several food matrices, including palm oil, turning this issue into a public health concern. Scope and approach: This review focuses on chloropropanols and glycidyl fatty acid esters in palm oil, their precursors, occurrence and mitigation strategies, as well as scientific opinions, current legislation and analytical approaches. Key findings and conclusions: Liquid chromatography coupled to mass spectrometry detection is preferred in the analysis of chloropropanols and glycidyl esters in palm oil. Concerning the precursors, the presence of chlorides and mono- and diglycerides is related to high amounts of these compounds, especially glycidyl esters. Several differences in the occurrence of these compounds in palm oil were reported, namely in what concerns to applied processing (refining/deodorization conditions; temperature/time of frying in the presence or absence of food). There is still much work to be done to implement efficient mitigation strategies without compromising the safety of palm oil. Furthermore, regarding the maximum levels in foodstuffs, European Commission is finalising the new EU legislation which will include values for the maximum levels of glycidyl fatty acid esters in vegetable oils. Highlights: Removal of critical reactants from palm fruit or seeds decreases 3-MCPD and GEs; Chlorides and acylglycerols are precursors, but more studies are needed; Adequate deodorization temperature decreases 3-MCPD and GEs in palm oil; Frying temperature seems to have a minor impact in GEs formation; Mitigation strategies which do not affect the safety of the oil are required. This work has been funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project PTranSALT (Reference number 2012DAN828) and by the project UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. info:eu-repo/semantics/publishedVersion

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This article belongs to the Special Issue Food Sustainability: Promising By-Products for Valorization Consumer interest in foods with enhanced nutritional quality has increased in recent years. The nutritional and bioactive characterization of fruits and their byproducts, as well as their use in the formulation of new food products, is advisable, contributing to decrease the global concerns related to food waste and food security. Moreover, the compounds present in these raw materials and the study of their biological properties can promote health and help to prevent some chronic diseases. Opuntia ficus-indica (L.) Mill. (prickly pear) is a plant that grows wild in the arid and semi-arid regions of the world, being a food source for ones and a potential for others, but not properly valued. This paper carries out an exhaustive review of the scientific literature on the nutritional composition and bioactive compounds of prickly pear and its constituents, as well as its main biological activities and applications. It is a good source of dietary fiber, vitamins and bioactive compounds. Many of its natural compounds have interesting biological activities such as anti-inflammatory, hypoglycemic and antimicrobial. The antioxidant power of prickly pear makes it a good candidate as an ingredient of new food products with fascinating properties for health promotion and/or to be used as natural extracts for food, pharmaceutic or cosmetic applications. In addition, it could be a key player in food security in many arid and semi-arid regions of the world, where there are often no more plants. This work was funded by INSA, I.P., under the BioCOMP (Reference number 2012DAN730) and by European Union (FEDER funds through COMPETE), under the Partnership Agreement PT2020, and National Funds (FCT, Foundation for Science and Technology), through project UIDB/50006/2020, and AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) cofinanced by European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). info:eu-repo/semantics/publishedVersion

Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature,processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices. This work has been funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project PTranSALT (Reference number 2012DAN828) and was also supported by the project UIDB/QUI/ 50006/2020 (FCT/MCTES). Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. info:eu-repo/semantics/publishedVersion

Background: Nowadays food wastes are a major concern. On the other hand, the demand for natural beneficial compounds to human health is increasing. Melon (Cucumis melo L.) is a very appreciated fruit, consumed all over the world, that contains large amounts of seeds and peel, which up to now are discarded. These by-products contain phytochemical compounds with great nutritional and functional potentials. Scope and approach: This review describes the scientific studies regarding nutritional, bioactive and anti-nutrients composition of melon by-products, as well as their main biological activities and industrial applications. These findings intend to contribute for future research concerning novel functional foods based on melon byproducts. Key findings and conclusions: Melon peel is a good source of minerals (potassium, sodium, magnesium, calcium) and phenolic compounds. It also contains carotenoids, namely lycopene and β-carotene. In turn, melon seeds are a good source of protein (15–36%) and fibre (7–44%). Melon seed oil is a good source of tocopherols and sterols (β-sitosterol, 0.06–289 mg/100 g oil), as well as phenolic compounds. It has an interesting fatty acid profile, very similar to soybean and sunflower oils. Moreover, melon by-products present different biological activities including antioxidant, anti-inflammatory, antidiabetic, antiulcer, antibacterial, and anti-angiogenic, fully justified by the presence of bioactive compounds. Therefore, these by-products can be considered good candidates for the development of novel functional foods, contributing to promote sustainability across food chain. Nonetheless, further research is needed, namely concerning clinical studies to fully support the development of evidencebased functional foods. Highlights: Melon peel is a good source of minerals and phenolic compounds; Melon seeds are rich in protein (15–36%), fibre (7–44%) and fat (13–37%); Melon seed oil is a good source of tocopherols, sterols and phenolic compounds; Linoleic acid is the major fatty acid (52–69%) of melon seed oil; Melon by-products are good candidates for the development of novel functional foods. This work has been funded by National Institute of Health Dr. Ricardo Jorge, under the project BioCOMP (Reference number 2012DAN730). This work was also supported by the projects UID/QUI/ 50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020; and project Operação NORTE-01-0145-FEDER-000011 – denominada Qualidade e Segurança Alimentar - uma abordagem (nano)tecnológica. Tânia Gonçalves Albuquerque and Mafalda Alexandra Silva acknowledge the PhD fellowship (SFRH/BD/99718/2014 and PD/BD/142932/2018) funded by the Fundação para a Ciência e a Tecnologia (FCT), FSE and MEC. info:eu-repo/semantics/publishedVersion

Tânia Goncalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. Regarding financial support, the authors thank the project Operacao NORTE-01-0145-FEDER-000011 – denominada Qualidade e Seguranca Alimentar – uma abordagem (nano)tecnologica) and project UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265, along with the financial support from FCT/MEC through national funds and co-financed by FEDER, under Partnership Agreement PT2020.

Annona cherimola Mill., commonly known as cherimoya, is a tropical fruit well known due to its tasty flavour. In the present study the antioxidant activity of pulp, peel and seeds of four cultivars from A. cherimola Mill. from Madeira Island (Madeira, Funchal, Perry Vidal and Mateus II) was analysed. Moreover, nutritional composition (proximates and vitamins) and bioactive compounds content were determined. The peel of Madeira cultivar showed the highest antioxidant capacity, with an EC50 of 0.97 mg/mL, and total flavonoids (44.7 epicatechin equivalents/100 g). The most abundant carotenoid was lutein, with values ranging from 129 to 232 μg/100 g. The highest l-ascorbic acid content (4.41 mg/100 g) was found in the peel of Perry Vidal cultivar. These results highlight A. cherimola Mill. antioxidant properties, especially in its by-products and encourage their application in cosmetic, pharmaceutical and food processing industries, as added value natural extracts. Authors would like to thank “Terra Cidade” company and “Direcção Regional de Agricultura e Desenvolvimento Rural” from Madeira Island, which kindly provided cherimoya cultivars. This work was funded by National Institute of Health Dr. Ricardo Jorge (INSA), I.P. under the project “Bioactive compounds and its potential health benefits” (2012DAN730). Tânia Gonçalves Albuquerque is grateful for the research grant (BRJ/DAN-2012) funded by INSA.

This study assessed compliance between declared and analysed values on prepacked foods, considering the tolerance limits for salt, fat and saturated fatty acids. Foods were distributed by food categories (e.g. snacks, ready-to-eat meals, potato and potato-products, bakery and pastry products) and a total of 209 products were analysed. Only half of the samples with a declared value ≥1.25 g/100 g were within tolerance limits for salt content. The lowest number of samples outside tolerance limits was observed for fat content; for saturated fatty acids, 27% of the samples were outside of tolerance limits. Only amongst "cereal products" were 100% of products compliant for fat and salt declarations. It is of utmost importance that manufacturers update continuously values declared for prepacked foods, because this information is crucial for consumers and food policy-makers as well as being a legal requirement. Highlights: Declared values of 209 foods were checked for compliance with EU tolerance limits; For saturated fatty acids, 27% of the samples were outside of the tolerance limits; Better compliance on declared values mostly fast-food and snacks are still needed. This work has been funded by National Institute of Health Dr.Ricardo Jorge, I.P., under the project PTranSALT (Reference number2012DAN828). This work was also supported by the project UID/QUI/50006/2013–POCI/01/0145/FEDER/007265 withfinancial supportfrom FCT/MEC through national funds and co-financed by FEDER,under the Partnership Agreement PT2020. Tânia GonçalvesAlbuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. Maria Antónia Nunes ac-knowledges the PhD fellowship (SFRH/BD/130131/2017) funded byFCT. info:eu-repo/semantics/publishedVersion

Actinidia deliciosa and A. arguta fruits (kiwifruit and kiwiberry, respectively) are an excellent source of bioactive compounds. The aim of this paper is to valorize the fruits that are not commercialized (e.g. due to inadequate size or physical damage) in infusions and decoctions. The antioxidant activity, the scavenging activity against reactive species, the phenolic profile and the intestinal effects of infusions and decoctions of dehydrated fruits were evaluated and compared. Decoctions presented the highest antioxidant activity and a good ability to capture HOCl and NO. The phenolic composition of A. arguta present quinic acid, cis-caftaric acid and its derivatives, caffeoyl hexoside, luteolin glucuronide, quercetin derivatives and myristin, while A. deliciosa extracts were characterized by the presence of quinic acid, caffeic acid and its derivatives and caffeoyl hexoside. No adverse effects were observed on Caco-2 and HT29-MTX cells. Kiwiberry decoctions showed to be the best option to keep the fruits benefits., Diana Pinto is thankful for the research grant from project UID/QUI/50006. Tânia Gonçalves Albuquerque is grateful for the PhD fel-lowship (SFRH/BD/99718/2014) funded by Foundation for Scienceand Technology. Francisca Rodrigues is thankful for her postdoc re-search grant from the project Operação NORTE-01-0145-FEDER-000011. Iva Fernandes is grateful for the Post-Doctoral Grant SFRH/BPD/86173/2012 from Foundation for Science and Technology. Thiswork receivedfinancial support from the European Union (FEDERfunds through COMPETE), under the Partnership Agreement PT2020,and National Funds (FCT, Foundation for Science and Technology)through project LAQV/UID/QUI/50006/2013 and NORTE-07-0124-FEDER-000069–Food Science.

4-hydroxy-2-alkenals, namely 4-hydroxy-2-nonenal (HNE) and 4-hydroxy-2-hexenal (HHE) are secondary lipid oxidation products of n-6 and n-3 polyunsaturated fatty acids, respectively. An overview of the current knowledge about HNE and HHE in vegetable oils, including factors influencing their formation, health effects, analytical approaches, as well as mitigation strategies and future challenges are discussed. During the last years, an increased attention is being paid to these mutagenic, cytotoxic and genotoxic compounds. Due to their high reactivity and implication in numerous undesirable reactions, they can be linked with several diseases and medical conditions. Vegetable oils were identified as one of the major sources of these compounds, becoming a potential toxicological concern for public health. Up to now, the fatty acids composition, time, temperature and type of frying, as well as different processing conditions were evaluated in order to find a relationship with the presence of these hazardous compounds in vegetable oils. With respect to mitigation strategies to reduce the occurrence of HNE and HHE in vegetable oils, atmospheres with low oxygen content during frying, carbon dioxide blanketing as well as addition of phenolic compounds to the vegetable oils were studied. In the near future, it is important to exploit other conditions to explain the different amounts reported for the same type of vegetable oil from different origins, as well as to evaluate realistic conditions of frying, especially the presence of food, frying equipment and temperatures, among others. This work has been funded by National Institute of Health Dr Ricardo Jorge, I.P., under the project PTranSALT (Reference number 2012DAN828). Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. This work was also supported by the project UID/QUI/50006/2013 –POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. info:eu-repo/semantics/publishedVersion

The nutritional composition of Calluna vulgaris flowers as well as the phytochemical profile, antioxidant (DPPH and FRAP assays), antimicrobial and cytotoxic (in human immortalized non-tumorigenic keratinocyte and fibroblasts) activities of aqueous, hydroalcoholic and ethanolic extracts were evaluated. A high content of fiber and carbohydrates (75%) and the prevalence of α-tocopherol as vitamer deserves attention. Linolenic (35%), linoleic (27%) and palmitic (21%) acids were the most abundant fatty acids. Qualitative and quantitative analysis by LC-MS and 1NMR indicated high levels of quercetin, kaempferol and myricetin derivatives as well as procyanidins. The hydro-alcoholic extract displayed the highest antioxidant activity and total phenolics (TPC) and flavonoid contents (TFC). No adverse effects on cells were observed until a concentration of 100 μg/mL and a good antimicrobial activity was reported against S. epidermidis and S. aureus with the hydro-alcoholic extract. The data obtained demonstrated that wild plants like heather, although not being a common nutritional reference, can be used in an alimentary base as a source of bioactive compounds, namely antioxidants. This work received financial support from the European Union (FEDER funds through COMPETE), under the partnership Agreement PT2020, and National Funds (FCT, Foundation for Science and Technology) through project LAQV/UID/QUI/50006/2013–POCI/01/0145/FEDER/007265. Francisca Rodrigues is thankful for her post-doc research grant from the project Operação NORTE-01-0145-FEDER-000011. Diana Pinto is thankful for the research grant from project UID/QUI/50006. M. Antónia Nunes and Filipa B. Pimentel are grateful to the Foundation for Science and Technology (FCT, Portugal) for the PhD fellowships (SFRH/BD/130131/2017 and SFRH/BD/109042/2015, respectively) financed by POPH-QREN and subsidised by the European Science Foundation and Ministério da Ciência, Tecnologia e Ensino Superior. Tânia Gonçalves Albuquerque is grateful for the PhD fellowship (SFRH/BD/99718/2014) funded by FCT, FSE and MEC. info:eu-repo/semantics/publishedVersion

Bakery and pastry products are highly appreciated worldwide. Due to consumer demand, a wide diversity of this type of food is available all over the world. The aim of this study was to evaluate the content of salt, fat and fatty acids in the composition of 91 bakery and pastry products commercialised in Portugal. Moreover, a detailed comparison between commercial and supermarket brands of similar foods, as well as between foods with or without gluten was performed. The obtained results allowed us to conclude that most of the analysed foods have a high percentage of saturated fatty acids. Also, considerable amounts of salt were determined, while the trans fatty acid content in the analysed foods was in general low (

To update the current situation on salt, fat and fatty acid composition of processed foods, a study including a wide range of different food categories was conducted in Portugal. Different validated analytical techniques were used, and a PCA and correlation analysis were conducted to establish a trend between the different components in each food category. The highest salt content was found in snacks, fast-food, sauces and ready-to-eat meals, while the saturated fatty acids were higher (p

Resumo O estilo de vida das famílias tem sofrido alterações profundas, traduzindo-se, entre outros fatores, na redução do tempo para preparação das refeições. Pelo referido, as vendas de alimentos confeccionados, caso dos salgados, têm tido um crescimento contínuo. Este trabalho de investigação teve como objetivos: (1) determinar os teores de sal, gordura total e o perfil em ácidos graxos de salgados prontos para comer; (2) correlacionar os diversos componentes analisados; (3) analisar a evolução da composição dos salgados com base na comparação com os valores da literatura, e (4) estimar os benefícios/riscos para a saúde da população, tendo por base as recomendações de referência. Foram avaliados, em 2015, 12 tipos de salgados prontos para comer. O teor de gordura total foi determinado pelo método de hidrólise ácida, seguido de extração em Soxhlet, com éter de petróleo. O teor de sal foi determinado utilizando-se o método de Charpentier-Volhard. Para o perfil de ácidos graxos, utilizou-se um método de cromatografia gasosa com detecção por ionização em chama. O teor de gordura variou entre 9,14 g/100 g (pataniscas de bacalhau) e 28,9 g/100 g (chamuças de carne). O teor de sal mais elevado foi de 2,13 g/100 g (croquetes de carne). No entanto, uma unidade de empada de requeijão pode contribuir com 45% da ingestão diária de sal recomendada. Os ácidos graxos majoritários, em 58% das amostras analisadas, eram poli-insaturados, e os seus teores variaram entre 3,54 g/100 g (empadas de galinha) e 15,5 g/100 g (chamuças de carne). Todas as amostras analisadas tinham teores de ácidos graxos trans inferiores a 2% do teor de gordura total. De uma forma geral, os salgados prontos para comer analisados tinham teores elevados de gordura e de sal, devendo, por isso, o seu consumo ser moderado. No entanto, na maior parte das amostras, o teor de ácidos graxos insaturados era superior aos saturados. No que se refere aos teores de ácidos graxos trans, estes alimentos podem ser considerados seguros. Abstract Family lifestyle has changed greatly over the years, and nowadays there is a lack of time to prepare meals amongst other factors. Hence the sales of ready-to-eat foods, such as savouries, have shown continuous growth. The aim of this study was: (1) to determine the salt and total fat contents and the fatty acid profile of ready-to-eat savouries; (2) to correlate the different components analysed; (3) to analyse the evolution of the composition of savouries based on a comparison with the values found in the literature; and (4) to estimate the health benefits/risks to the population based on the reference dietary recommendations. In 2015, 12 types of ready-to-eat savouries were evaluated. The total fat content was determined by the acid hydrolysis method, followed by the Soxhlet extraction with petroleum ether. The salt content was determined using the Charpentier-Volhard method. Gas chromatography with flame ionization detection was used to determine the fatty acid profile. The fat content varied between 9.14 g/100 g (a cod savoury) and 28.9 g/100 g (a meat savoury). The highest salt content was 2.13 g/100 g (meat croquettes). However, one unit of curd cheese pie can contribute 45% of the recommended daily intake of salt. In 58% of the samples analysed, the major fatty acids were polyunsaturated, and the levels of these fatty acids varied between 3.54 g/100 g (chicken pies) and 15.5 g/100 g (meat savouries). All the samples analysed had trans fatty acid contents below 2% of the total fat content. In general, the ready-to-eat savouries analysed showed high levels of fat and salt, and should therefore be consumed in moderation. However, in the majority of the samples the unsaturated fatty acid content was higher than the saturated fatty acid content. With respect to the levels of trans fatty acids, these foods could be considered safe.

Review Article This article is part of ‘The PDO and PGI Products of the Olive Tree’ series published in Eur. J. Lipid Sci. Technol. Vol. 121, No. 3, 2019. Over the years, consumers’ interest in the diet and health relationship has increased with a demand for high quality foods. To protect consumers, but also producers from unfair practices, European Union (EU) has launched legislation on different EU quality schemes, namely Protected Designation of Origin (PDO), Protected Geographical Indications (PGI), and Traditional Speciality Guaranteed (TSG). This work provides an overview of research concerning Portuguese PDO olive oils and table olives. EU quality schemes applied to agricultural products and foodstuffs are increasing over the years, Portugal being the fourth European country with the highest percentage of registered foods. Up to now, Portugal has registered six olive oils and two table olives as PDO. There is a lack of physicochemical data for Portuguese PDO olive products, especially for table olives. Nonetheless, differences linked to the origin of the olive oils are reported, including within the same region of origin. For instance, a range between 95.9 and 260 mg kg-1 for α-tocopherol was reported for PDO Azeite de Trás-os-Montes, while for PDO Azeites do Norte Alentejano it varied from 92.6 to 198 mg kg-1. Further studies, especially concerning parameters that allow confirming the authenticity and origin of Portuguese PDO olive oils and table olives, are crucial. Practical Applications: Six olive oils and two table olives from Portugal are already registered with PDO. Phytochemical data for these products is scarce. Further studies to evaluate authenticity are needed. This work was funded by European Union (FEDER funds through COMPETE), under the Partnership Agreement PT2020, and National Funds (FCT, Foundation for Science and Technology) through project LAQV/UID/QUI/50006/2013 and NORTE-07-0124-FEDER-000069–Food Science. T.G.A. is grateful for PhD fellowship (SFRH/BD/99718/2014) funded by FCT, FSE and MEC. info:eu-repo/semantics/publishedVersion

BACKGROUND Kales are primitive leafy Brassica oleracea L. forms, widespread in local farming systems of several European countries and employed in the preparation of traditional recipes. Kales are also potential sources of healthy bioactive phytochemical components. The present study compared the bioactive compound content of kale populations from Italy, Portugal, and Turkey, either from local sources or grown in an experimental field. RESULTS Total phenolics, glucosinolates (GLS), carotenoids, and chlorophylls were in the ranges 8310–38 110, 755–8580, 135–2354, and 1740–16 924 mg kg−1 dry matter, respectively. On average, locally harvested samples showed a total GLS content about twice as high as populations from the experiment. Conversely, pigments were significantly more abundant in experimental than in local kales, owing to the higher soil fertility. Portuguese samples showed higher phenolic and GLS amounts than Italian and Turkish kales, whereas some of the Italian samples were the richest in carotenoids. CONCLUSION This paper represented the first cross-country comparison of local kale accessions with respect to bioactive compound amounts. Both geographic origin and growing environment appeared to be remarkable and discriminating factors in determining bioactive levels in leafy kales, with possible effects on their health-promoting and sensorial attributes. © 2013 Society of Chemical Industry

The research leading to these results received funding from the European Community’s Seven Framework Programme (FP7/2007-2013) under grant agreement n.o 227118.

BACKGROUND: Traditional foods are an important part of the culture, history, identity and heritage of a region or country and are key elements in dietary patterns. In most countries there is limited information on the nutritional composition of such foods and therefore there is a need to investigate, register and promote traditional foods. One of the aims within the ‘Sustainable exploitation of bioactive components from the Black Sea Area traditional foods’ (BaSeFood) project is to generate for the first time new data on the nutritional composition of traditional foods from six Black Sea Area countries to promote their sustainable development and exploitation. RESULTS: Thirty-three traditional foods were analysed in an accredited laboratory to determine their nutritional composition, and the data were fully documented. The nutrient content varied widely because of the nature and variety of the analysed foods. The energy content ranged between 4 kcal per 100 g for kvass southern and 900 kcal per 100 g for mustard oil, with the exception of the analysed teas, which did not contribute to energy intake. CONCLUSION: The use of a common methodology for the study of traditional foods will enable countries to further investigate these foods. Moreover, a new nutritional knowledge base of traditional foods from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets by maintaining healthy dietary patterns within local cultures. c � 2013 Society of Chemical Industry

BACKGROUND In the past few years, minerals have assumed great importance in public health. As a consequence, considerable research has been carried out to better understand their physiological role and the health consequences of mineral-deficient diets, to establish criteria for defining the degree of public health severity of malnutrition, and to develop prevention and control strategies. In most countries, there is limited information on the mineral content of traditional foods, and consequently it is very difficult to estimate mineral intake across these countries. RESULTS Ten minerals were quantified in 33 traditional foods from Black Sea area countries. Our results indicate a considerable variability among the analysed traditional foods; nevertheless, the most abundant components were sodium (ranging from 40.0 to 619 mg 100 g−1, for kvass southern and herbal dish, respectively), potassium (varied between 45.5 mg 100 g−1 for millet ale and 938 mg 100 g−1 for roasted sunflower seeds), and phosphorus (22.2 mg 100 g−1 and 681 mg 100 g−1 for sauerkraut and roasted sunflower seeds, respectively). CONCLUSION This is the first study that provides validated data on the mineral content for 33 traditional foods from Black Sea area countries, which is important in order to elucidate their role in the dietary pattern of populations and to preserve and promote these foods. © 2013 Society of Chemical Industry

Analytical methods for cholesterol evaluation in foods are crucial since this compound was closely related with cardiovascular disease. In the present study, two chromatographic methods were implemented and validated, in order to achieve the ideal analytical method for the quantification of cholesterol in food matrices. The developed methods were applied to different foodstuffs, sour cream, egg, egg yolk and chicken nuggets. Both HPLC and UHPLC methods are rapid, specific, sensitive, precise (RSD < 2.5%) and accurate. The achieved LOD and LOQ for UHPLC were 0.7 and 2.4 μg/mL, respectively, while for HPLC were 3 and 11 μg/mL. UHPLC method allowed reduction of the organic solvents consumption (8 times lower) and decreased analysis time in 4 min, being more eco-friendly, than conventional HPLC methods. Moreover, it will be very useful for the quality control of cholesterol content in food matrices and can be easily adopted by analytical laboratories. This work was funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project “PTRANSALT – Evaluation of trans fatty acids, saturated fat and salt in processed foods: current situation in Portugal – (2012DAN828)”. Tânia Gonçalves Albuquerque is grateful for research grant (BRJ/DAN-2012) funded by National Institute of Health Dr. Ricardo Jorge, I.P.

Background: Rosemary (Rosmarinus officinalis L.) is a widely consumed aromatic plant that belongs to the Lamiaceae family. Fresh and dried leaves are frequently used in traditional Mediterranean cuisine and in folk medicine. Scope and approach: For this study, an extensive bibliographic review on rosemary was carried out, including its main uses, components (both nutrients and bioactive), biological activities, interactions with drugs and potential applications. Key findings and conclusions: The nutrient composition of rosemary reveals a great amount of vitamins and minerals. The most well studied bioactive compounds are carnosic acid, carnosol, caffeic acid and its derivative, rosmarinic acid. The levels on bioactive compounds depend on many factors, such as the variety, plant part, edafoclimatic conditions, drying conditions (if applied) and extraction and analysis methods. Numerous biological activities of rosemary are recognized including antioxidant, antibacterial and antifungal, anti-cancer, anti-inflammatory, among others. Therefore it has a vast range of industrial applications such as food and food packaging, pharmaceutical, perfumery and cosmetics industries. This work was supported by Project Number PTDC/AGR-TEC/3366/2012 with the acronym Rose4Pack (Biodegradable active packaging with rosemary extract (R. officinalis) to improve food shelf life), and funded by the Foundation for Science and Technology (FCT) and COMPETE Programme [grant number FCOMP-01-0124-FEDER-028015]. Regiane Ribeiro dos Santos (BEX 8754/14-4) is grateful for a research grant funded by Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES) and Department of Food Technology, Institute of Technology, Rural Federal University of Rio de Janeiro, Brazil. Denise Costa is grateful for the research grant under the project Rose4Pack. Tânia G. Albuquerque is grateful for the research grant (BRJ/DAN-2012) funded by the National Institute of Health Dr. Ricardo Jorge, I.P.

The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers' demands and industry trends are also addressed. This work was supported by Project Number PTDC/AGR-TEC/3366/2012 with the acronym Rose4Pack (Biodegradable active packaging with rosemary extract (Rosmarinus officinalis L.) to improve food shelf life) and funded by the Foundation for Science and Technology (FCT)and COMPETE Programme [grant number FCOMP-01-0124-FEDER-028015]. Tânia G. Albuquerque is grateful for a research grant [grant number BRJ/DAN-2012] funded by the National Institute of Health Dr Ricardo Jorge, I.P.