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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.

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. © 2013 Society of Chemical Industry.

BACKGROUND: In recent years there has been a considerable interest in the consumption of ancient wheats, often referred to as having superior health-promoting properties than modern cultivars. The BaSeFood project allowed us to explore the use of primitive wheats in the Black Sea area region and in Italy, with special regard to emmer (Triticum dicoccum) and einkorn (T. monococcum), and to collect seed samples to be grown and compared for their bioactive content, together with some other primitive wheat genotypes (T. timopheevi, T. palaeo-colchicum, T. macha). RESULTS: The data show that genotype was an important factor controlling phytochemical content. Variability ranges were as follows: lipids (18.0-28.5gkg-1), tocols (26.6-72.8mgkg-1), carotenoids (1.6-8.4mgkg-1), sterols (441-929mgkg-1) and phenolic compounds (819-1465mgkg-1) content (dry matter basis). The fraction of individual components, within each class, was also variable; however, the species were well discriminated by their overall composition. CONCLUSIONS: The present research represents a further contribution to the available literature about the analytical composition of primitive wheats, including the complete range of relevant bioactives and lesser investigated species. The data do not support an overall superiority of primitive forms, but evidenced interesting, potentially exploitable, between- and within-species variability. © 2013 Society of Chemical Industry.

Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 16. ISBN: 978-88-902152-6-1 Introduction. 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). The selected traditional foods were categorized into 6 food groups: 1) Cereal or cereal based foods; 2) Fruit or fruit based foods; 3) Vegetable or vegetable based foods; 4) Oilseeds or oilseed products; 5) Herbs, spices and aromatic plants; and 6) Low or non-alcoholic fermented products. 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. Material and methods. The 33 selected traditional foods were prepared according to a recorded traditional recipe, ingredients and traditional preparation methods. The following components were determined: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre for each food. Results. Our results show that vegetables and vegetable based foods; herbs, spices and aromatic plants; and low or non-alcoholic fermented foods and beverages of plant origin were the food groups with the lower energy content mainly due to its high water content (>60.0 g/100 g). Oilseeds or oilseed products were the group that presented the highest mean content of ash (2.23 g/100 g), total protein (15.9 g/100 g) and total fat (72.0 g/100 g). Sour rye bread, which belongs to the cereals and cereal based foods group, contained the highest starch content (66.3  0.55 g/100 g). The highest total sugars content (85.3  0.30 g/100 g) was found in rose jam, a food from the fruit or fruit based foods group. All results are given per 100 g of edible portion. Conclusions. The proximate composition of the selected traditional foods from Black Sea Area countries is important in order to elucidate their role in the dietary pattern of populations and will be useful to include new nutritional data in national food composition databases. 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

Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 17. ISBN: 978-88-902152-6-1 Introduction. Bulgaria is located in Southeast Europe, in the northeast part of the Balkan Peninsula. Its location on the transition line between two climate zones influences the climate, soils, vegetation and animal species. Bulgarian cuisine is exceptionally diverse and delicious, consisting of various salads, breadstuffs, stews, and other local foods. Many of the dishes are prepared according to traditional recipes and have been passed from generation to generation over the centuries. This study was carried out within BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods) and the aim was to determine the nutritional composition of six traditional foods from Bulgaria. Material and methods. Six traditional foods: baked layers of pastry stuffed with pumpkin, rodopian dried bean, rose jam, halva, mursal tea and millet ale were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. Our results show that mursal tea, millet ale and rodopian dried beans were the analysed traditional foods with the lowest energy content due to the high water content (>81%). Total protein content varied between 0.344  0.01 g/100 g and 11.0  0.10 g/100 g for rose jam and halva, respectively. Halva was the selected traditional food with the highest amount of total fat (30.1 ± 0.74 g/100 g), from which the major fatty acids were unsaturated, since it is made with sunflower seeds. All results are given per 100 g of edible portion. Conclusions. New data on nutritional composition of Bulgarian traditional foods will enhance the knowledge base on traditional foods which is necessary for the development of exploitation plans and will be useful for their promotion. 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

Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 31. ISBN: 978-88-902152-6-1 Introduction. Georgia is a small country in the Caucasus which has a variety of regions, which differ greatly from each other. The Georgian cuisine is specific of the country, but it also contains some influences from other Middle Eastern and European culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. This study was carried out within BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods) and the aim was to determine the nutritional composition of five traditional foods from Georgia. Material and methods. Five traditional foods: tsiteli doli bread, nettles with walnut sauce, churchkhela, flax oil and wild plum sauce were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods varied between 193 kJ/46 kcal and 3758 kJ/899 kcal, for wild plum sauce and flax oil, respectively. Nettles with walnut sauce have the highest total protein content (9.56  0.26 g/100 g). Besides the oil, the analysed traditional foods with the highest total fat content were churchkhela and nettles with walnut sauce, mainly due to walnuts which is present in both recipes. Flax oil is mainly composed by unsaturated fatty acids (79.8 g/100 g). The highest starch and total dietary fibre concentrations (41.3  0.16 g/100 g and 8.59  0.34 g/100 g, respectively) were found for Tsiteli doli bread. All results are given per 100 g of edible portion. Conclusions. New data on nutritional composition of Georgian traditional foods will enhance the knowledge base on traditional foods which is necessary for the development of exploitation plans and will be useful for their promotion. 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

Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 11. ISBN: 978-88-902152-6-1 Introduction. Brassica oleracea L. is a polymorph species including, besides the more commonly used horticultural types (cauliflower, broccoli, head cabbage, Brussels sprouts), also types which leaves are the more commonly used part. These are mainly referred to as kales, or collards, but also include kohlrabi types, when the leaves are consumed. Kales are typical components of local food systems of many European areas, but are not generally utilised as large scale commercial crops. The rather unique abundance of glucobrassicin, besides that of flavonoids and carotenoids, make them also a potentially interesting health promoting crop. Material and methods. On site surveys were carried out during BaSeFood project, interviewing local respondents, according to qualitative descriptive methods in Italy, Portugal, Turkey, Georgia and Bulgaria. Information about the local populations, growing systems, uses, recipes and health promoting properties perceptions were retrieved. Cross country comparison were carried out. Results. Kales are used in Italy, Portugal and Turkey, whereas the use of kohlrabi leaves is reported in Bulgaria and Georgia. The local populations present a different level of variability; selection is practised by farmers but only in Italy and Portugal some kind of organised seed production seems to occur. In almost all areas, the leaves are used at different stages, as a typical winter vegetable, often representing the only fresh green available during the cool season. Over 40 traditional recipes were recorded and critically compared. They combine locally available ingredients and, in almost all cases, they represent a main course: use of kales as side dish does not belong to tradition. Kales are exploited at commercial level especially in Italy, and to a lesser extend in Portugal; these cases may represent an example for other situations. The local perception of health promoting value is very low. Conclusions. As a whole leafy forms of Brassica oleracea can be considered a very significant example of traditional crops with potential of exploitation. They are highly adaptable to local conditions but also sufficiently plastic to be fitted to more intensive exploitation systems. This flexibility represents a possibility for the preservation of local populations, together with the selection of stabilised varieties. Kale recipes also represent a typical example of how traditional foods make use of what available, are intrinsically variable and are difficult to define in terms of quality and quantity of ingredients. Kales are also a good example of how new knowledge of potential health promoting properties can enhance the interest on traditional crops and foods. 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.

Comunicação científica a convite. Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 47. ISBN: 978-88-902152-6-1 Introduction. Kales represent leafy forms and primitive types of Brassica oleracea L. They are traditional crops of several European areas (Italy, Netherlands, Portugal, Scotland, Spain, Turkey), rooted in local farming and food systems, and employed in the preparation of traditional dishes. Owing to similar aspects in their utilisation, kales appear a proper subject for a cross-country comparison. Furthermore, kales have gained increased attention due to their high content of healthy phytochemicals such as carotenoids, glucosinolates (GLS) and phenolics. The present investigation is aimed to compare different kale populations, either from local sources or cultivated in a common environment, for their bioactive amounts. Materials and methods. 25 kale samples were sampled from Italian, Portuguese, and Turkish local crops or markets. For the experimental trial, 15 kale seed samples were obtained from local seed companies or farmers, and planted in nursery. The plants were transplanted in a field located in Cesena (Italy). After freeze-drying, bioactives were extracted by proper solvent systems, quantified by HPLC, and identified by HPLC-mass spectrometry or standard compounds. Results. Total phenolics, GLS, carotenoids (lutein and beta-carotene), and chlorophylls were in the range 8310-38110, 755-8580, 135-2354, and 1740-16924 mg kg-1 d.m., respectively. Growing environment did not consistently influence phenolic content. Both local and experimental Portuguese samples showed higher phenolic levels in comparison to those determined in Italian and Turkish kales. A high variability was noticed within local populations. Even in case of GLS, a remarkable variability was assessed in local populations and higher amounts of these bioactives were determined in Portuguese kales in comparison to Italian and Turkish samples. Aliphatic GLS accounted for 60 and 40% of total GLS in experimental and local Portuguese kales, respectively, whereas indolic GLS were mainly quantified in Italian and Turkish populations. Local samples showed a total GLS amount about twice higher in comparison to experimental populations having the same geographical origin. On the contrary, pigments were significantly more abundant in experimental samples in comparison to local kales, owing to the higher soil fertility level. Conclusions. The first cross-country comparison of local kale types has been carried out as regards phytochemical amounts. Geographical origin and growing environment appeared as significant factors in determining bioactive levels in leafy kales and then nutritional and sensorial attributes of plants. 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.

Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 20. ISBN: 978-88-902152-6-1 Introduction. The Ukrainian traditional foods are characterized by the use of a large diversity of recipes for the same dish. The best example is the traditional Ukrainian food – borsch – known at least in dozens of varieties containing up to twenty ingredients. This work aims to determine the nutritional composition of three traditional foods from western Ukraine that have been prioritised in the frame of the BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods). Material and methods. Three traditional foods: Transcarpathian green borsch, roasted sunflower seeds and cottage cheese with dill and garlic were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods was 181 kJ/43 kcal for Transcarpathian green borsch, 687 kJ/164 kcal for cottage cheese with dill and garlic, and 2675 kJ/640 kcal for roasted sunflower seeds. From the three selected traditional foods for western Ukraine, roasted sunflower seeds have the highest total fat content (58.2  2.16 g/100 g), of which 49.4 g/100 g are unsaturated fatty acids. They also contain a high protein content (20.8  0.40 g/100 g) and a considerable total dietary fibre content (11.3  1.09 g/100 g). Regarding the available carbohydrates content, the amount per 100 g was 2.49 ± 1.33 g for roasted sunflower seeds, 5.52 ± 1.75 g for Transcarpathian green borsch and 8.20 ± 0.25 g for cottage cheese with dill and garlic. In the case of roasted sunflower seeds, most of the carbohydrates were sugars (2.36 ± 0.13 g/100 g). Results are given per 100 g of edible portion. Conclusions. This study will contribute to characterize the dietary pattern of western Ukraine as a part of the cultural inheritance of this country. Moreover, these results can be useful to preserve and promote these traditional foods. 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

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. 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.

Objectives: This work was performed within the collaborative research program Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood), funded by the European Commission. The overall objective of this study was to determine the total fat content and fatty acids (FA) composition among 33 traditional foods from six Black Sea Area countries (BSAC). Method: Total fat analysis was performed by an acid hydrolysis method with Soxhlet extraction (AOAC 948.15, 2000). Preparation of FA methyl esters was carried out by a combined method of methylation and transesterification. For FA determination chromatographic analysis was performed using a gas chromatograph with mass detector. FA methyl esters were separated in an Agilent HP-88 column (100 m x 0.25 mm i.d., 0.25 µm). Helium was the carrier gas. Split ratio of 50:1 and an injection volume of 1.0 µL were used. FA methyl esters were identified by comparing the retention times of the standards with those of the samples. Results: Total fat content ranged between 0.138 ± 0.0 g/100 g for Uzvar (Ukraine) and 99.9 ± 0.0 g/100 g for flax oil and mustard oil. 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 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). Conclusions: 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. Acknowledgements: 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. 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.

Comunicação oral a convite. Objectives: A trend towards the rediscovering of traditional foods has emerged as a reaction to the impact of globalization, in order to protect and maintain the diversity of regional food and agricultural traditions. Research in food composition, particularly traditional foods, is essential to understand their implications in human health and trace recommendations for an improved diet. One of the aims within EuroFIR (European Food Information Resource) and BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) projects was to generate new data on the nutritional composition of traditional foods to be included in food composition databases (FCDBs). Methods: A EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional foods and recipes. Traditional foods were selected based on the EuroFIR definition of the term “traditional food” and prioritised according to specific criteria: documentation of traditional character; composition data; consumption data; health implications and marketing potential. To assure the quality of analytical results, accredited laboratories or laboratories with successful participation in proficiency testing were chosen. These approaches developed in EuroFIR have been further extended in BaSeFood project. Results: The nutritional composition of 88 traditional foods from 17 European countries (33 traditional foods from 6 Black Sea Area countries, in the frame of the BaSeFood project and the others in the frame of the EuroFIR project) has been determined using a common approach with standardised and harmonised procedures. Data were evaluated and fully documented (food description, recipe, ingredients, sampling plan, sample handling, component identification, method specification, value and quality assessment) according to EuroFIR standards for inclusion in the available national FCDBs. Conclusion: Reliable and high-quality food composition data presented in this study are a key tool for future food consumption surveys, and their inclusion in available national FCDBs will support (1) food authorities in decision making; (2) food industry in traditional foods exploitation and promotion, based on potential nutritional benefits; (3) health professionals in rigorous dietary advice and (4) researchers in diet-related health effects and epidemiological studies. This work was completed on behalf of the EuroFIR Nexus(EU FP7 ‘Coordination and support action; Contract nº 265967) and BaSeFood (EU FP7 KBBE Theme 2: Food, Agriculture and Fisheries; Contract nº 227118) consortia.

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. © 2013 Society of Chemical Industry.

Consumers’ interest and demand for traditional foods has increased as they are often perceived as higher quality products with specific sensory characteristics and potential health benefits. Unfortunately, some traditional foods are at risk of slowly disappearing due to altered lifestyles. Therefore, the documentation of traditional foods is essential for sustaining and preserving traditional foods, which are an important part of cultural heritage. One of the aims within the EuroFIR (European Food Information Resource) project was to generate new data on the nutritional composition of 55 traditional foods from 13 European countries. To achieve this, a EuroFIR consensus-based method with standardised procedures was applied for the systematic study of traditional foods and recipes. Traditional foods were selected based on the EuroFIR definition of the term “traditional food” and prioritised according to specific criteria: documentation of traditional character; composition data; consumption data; health implications and marketing potential. These approaches developed in EuroFIR have been further extended in the BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) project, which aims to deliver information on bioactive substances and related health claims in order to give opportunities to stakeholders to develop sustainable diets. A subset of 33 prioritised traditional foods from Black Sea Area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine) has been identified and the nutritional composition and key bioactive compounds have been determined. The data were fully documented and evaluated according to EuroFIR guidelines and standardised procedures for inclusion in the available national food composition databases. To assure the quality of analytical results accredited laboratories or laboratories with successful participation in proficiency testing schemes were chosen. The systematic investigation, documentation and registration of traditional foods are essential to preserve traditional foods, promote local biodiversity and sustainable diets. 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.

Comunicação científica a convite. Introduction. The Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood) consists of a research consortium of 13 partners [1]. A general objective is to contribute towards the establishment of a rationale for integrating the concept of health-promoting for traditional foods. The specific aim of this study was to produce analytical data detailing the nutritional and bioactive content of selected traditional foods from six Black Sea area countries, and to evaluate the diversity of bioactive compounds content of some plant raw materials. Results. A total of 33 traditional foods from Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine were selected and prioritised in WP1. Within WP2, a list of components for the nutritional composition of each traditional food was prioritised on the basis of (1) inclusion of relevant data in national food composition databases; (2) the most relevant components to be analysed for each food and (3) their importance in relation to the increased risk of diet‐related chronic diseases. The prioritised list of components to be quantified in the selected traditional foods was: water, ash, total protein, total fat, individual fatty acids, total starch, total sugars, total dietary fibre, vitamins, minerals and trace elements. Besides the nutritional composition and total polyphenols determination, additional analyses on carotenoids ( carotene, -carotene, -cryptoxanthin, zeaxanthin, neoxanthin, violaxanthin, lutein and lycopene) were performed. A common approach on sampling and sample handling of traditional foods using harmonised guidelines was established, for all countries, to ensure that representative food samples would be analysed in order to produce reliable and high quality data [2,3]. The following relevant results were obtained for raw materials. Kales confirmed to be an interesting source of glucobrassicin; variability of glucosinolate, carotenoids and phenolic content was detected. Among primitive wheats, einkorn wheat was the richest in carotenoids and phenolics content, with slightly different sterol composition from the others species. Among oilseeds, sesame was the richest source of sterols and tocols, whereas walnuts were by far the richest in phenolic compounds; the importance of the initial oxidative conditions of raw materials for further processing is stressed. Conclusions. The use of a common methodology to study traditional foods will be essential to maintain the European cultural heritage, thus enabling future generations to experience and enjoy local specialities. Furthermore, this study provides new data on the nutritional composition and bioactive compounds content of the selected traditional foods from Black Sea Area countries in order to elucidate their role in the dietary pattern of each country. Moreover, knowledge base of traditional foods and related plant raw materials from Black Sea Area countries will contribute to promote local biodiversity and sustainable diets, by maintaining healthy dietary patterns within local cultures. 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.

INTRODUCTION: Traditional dietary patterns, generally beneficial to health as judged over time, should be promoted beyond the native country’s borders. Scientific data is a prerequisite for the successful promotion of a sustainable diet. The Mediterranean diet is a distinguished example of such a dietary pattern. Accumulating scientific evidence has established it globally as a model diet. OBJECTIVES: A framework for the investigation of traditional foods, aiming primarily at the elucidation of their role on health, was recently expanded to the Black Sea Area Countries (BSAC) through BaSeFood. A principal objective of BaSeFood is to deliver information on bioactive substances and potential related health claims of BSAC traditional foods in order to give opportunities to stakeholders to develop sustainable diets. METHOD/DESIGN: Thirty-three BSAC traditional foods have been selected for in-depth investigation. The study includes: • Nutrient and bioactive composition data. • Information on microbiological aspects • Recording of the traditional production methods. • Technological study on their potential industrial or semi-industrial production. • Integrated records related to their traditional character • Historical and folkloric review, which documents their traditional identity. • Food indexing using Langual RESULTS: Anticipated outcomes of the study on the BSAC traditional foods include: • Insight on their impact on health • Enrichment of the BSAC food composition tables with validated nutrient data • Potential proprietary or health claims • Promotion into new markets • Preservation of the traditional culture • Development of sustainable agriculture CONCLUSIONS: Several Mediterranean traditional foods are likely to contribute to better health. It remains to be substantiated if the same also applies to BSAC traditional foods. BaSeFood has contributed to an initial registration of BSAC traditional foods and has provided essential tools for their promotion within and beyond the region. 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.

Rationale and objectives. Leafy forms of Brassica oleracea L. are generally known as kales or collards. They are traditional crops of several areas of Europe (Portugal, Spain, Scotland, Holland, Italy) and in Turkey, well rooted in local farming and food systems, but far lesser known as commercial crops. Glucosinolates are typical components of the Brassicaceae family, to which kales belong, presently valued as health promoting phytochemicals. Leafy kales are virtually the only edible crops containing high relative glucobrassicin content, at the same time, a total gluocosinolate amount compatible with human consumption. With this respect, these local and somewhat neglected species, can play a major role for the valorisation, in a healthy food context, of the glucobrassicin / indole-3-carbinol system. The EU funded project BaSeFood targeted kales as interesting raw materials for further investigation. Materials and methods. Mature kale leaves have been collected in two context: a) on field, in locally grown crops in Turkey, Italy and Portugal during winter 2009-2010; b) from an experimental trial planted in Cesena, Italy, using 7 Italian, 6 Turkish and 2 Portuguese populations, in wither 2010. The samples were freeze dried and stored and - 20 ° C until extraction by means methanol/water. Gucosinolates were transformed in the corresponding desulpho-derivatives before analysis. The analyses were carried out by means of HPLC, under appropriate conditions fro the two classess of compounds. Results. The main glucosinolates and phenolics have been identified. Ample variability was detected either in dependence on the origin of the material and within each origin. Conclusions. For the first time, kale populations of different origin were compared in a common environment. This work allowed therefore the characterisation of kale biodiversity. It also allowed the individuation of strains with better opportunities for exploitation in the preparation of health promoting traditional foods. 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.

Phytosterols (PS) are abundant in foods of plant origin and vegetable oils. These compounds have received particular attention due to their capability to lower serum cholesterol levels, resulting in significant reduction of the risk of heart disease. Also, the consumption of fatty acids (FA) is important because it can be associated with both negative and beneficial health effects, depending on the FA. This work was performed within the collaborative research program Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood), funded by the European Commission. Traditional foods from Black sea region are presently being studied for their potential positive effects on human health, especially focusing on its bioactives compounds. The aim of this study was to analyse the bioactive PS, total fat and FA profile of 33 traditional foods from six Black Sea Area countries. Total fat analysis was performed by means of an acid hydrolysis with Soxhlet extraction (AOAC 948.15, 2000, accredited method according to ISO 17025). Preparation of FA methyl esters was carried out by a combined method of methylation and transesterification. For PS content, preliminary assays were done in order to establish the optimal extraction conditions. Chromatographic analysis was performed with a gas chromatograph equipped with a mass spectrophotometer detector. A HP-88, fused silica capillary column (100 m x 0.25 mm i.d., 0.25 mm) was used for FA determination and DB-5 MS (30 m x 0.25 mm i.d., 0.25 µm) was used for PS analysis. Samples were analyzed in triplicate. The GC-MS method allows separation and identification of more than fifty FA, including some trans-FA and ω3 or ω6 FA. Great variability was found in the total fat content of samples. For instance, rose jam total fat content was 0.02 g, while for roasted sunflower seeds was 58.2 g. Results are given per 100 g of edible portion. A wide range of fatty acids profile was also found. 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.

BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) is a EU funded program in which local crops are being considered and investigated, comparing their uses, composition and related traditional foods, in a cross-country perspective. Within the BaSeFood partner countries, kales are present along the Black sea coast of Turkey, in the northern Apennines of Italy and in the north of Portugal. The available literature on the kale populations of these areas indicates glucobrassicin as a characteristic component of their glucosinolate profile. A research was planned to comparatively investigate several aspects of kale distribution, present and potential uses, traditional foods and bioactive composition. In the three countries considered, kales are extensively used and locally valued, but are lesser known as major vegetables. Although differences in the present knowledge of kale traditional uses do exist, common patterns, due to the peculiar ecological character¬istic of kales, in combination with the social conditions of some growing areas, are clearly identifiable. Local recipes are being collected, and examined also in the perspective of scaling-up production. Winter soups are the main form of utilisation, corresponding to the need of combining vegetables with carbohydrate supplying ingredients. Seed samples were collected from representative populations and are being used to plant a comparative field trial, aimed at investigating glucosinolate and phenolic profiles in a common environment. Finally, some targeted experiments about the retention of bioactive components during the preparation of a common dish in the three countries (kale soup) are being planned. 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, project BaSeFood.

Wild fennel is a common component of early-stage wild vegetation communities of the Mediterranean area. In Italy, wild fennel is amply used to flavour a relevant number of traditional foods, covering almost all combination of basic ingredients, from pasta, to meat, fish, mushrooms, mixed soups etc. All the plant parts are used: leaves, fresh or dried, stems, seeds and the young florets picked and dried; these latter represent an absolutely peculiar and prized product, with intense penetrating aroma, traditionally prepared in many places of central Italy. Products from wild fennel can be obtained from wild stands, home garden production and, sometimes, from small scale commercial crops. Wild fennel seeds and florets are also traded at wholesalers level. However, the supply chain is little known and poorly understood, so prices are very unstable, discouraging potential growers to establish organised crops and first processing enterprises. Wild fennel is also used in South Europe, from the Balkans to the Caucasus, where it is however often not well distinguished from dill, that is used for similar purposes. A program to enhance the knowledge of this interesting species was started in Italy, with the initial aim of thoroughly documenting traditional uses in food preparation and preliminarily analytically characterising the different plant parts at the main developmental stages.

Hawthorn (Crataegus spp., family: Rosaceae) extracts have been used as pharmaceutical preparations owing to positive effects on cardiovascular system. The AlCl3-based official method employed for the determination of pharmacologically active compounds was compared with other techniques such as Folin-Ciocalteau method and HPLC-DAD. Antioxidant activity was determined by ABTS radical cation assay. Methods were applied on extracts from buds and sprouts collected from common hawthorn (C. monogyna Jacq., C. laevigata (Poir.) DC.) located in Northeastern Italy. Phenolic content determined by AlCl3-based method, Folin-Ciocalteau method, and HPLC-DAD was in the range 23,534-27,728, 75,284-100,616 and 57,317-58,639 mg kg-1 of dry matter (DM), respectively, in buds, and 17,280-19,330, 27,653-38,590, and 30,635-32,185 mg kg-1 DM, respectively, in sprouts. Antioxidant activity ranged from 119,864 to 174,640 and 31,484 to 52,584 mg Trolox eq. kg-1 DM in buds and sprouts, respectively. Phenolic amount and profile were significantly affected by phenological stage and sampling location. Antioxidant activity was related to flavan-3-ol and hydroxycinnamic acid amount, and to non-phenolic substances. AlCl3-based method underestimated total phenolic content owing to lack of selectivity to important phenolic classes whereas Folin-Ciocalteau method was affected by non-phenolic interfering substances. HPLC-DAD proved to be more effective in determining hawthorn phenolics., Journal of Applied Botany and Food Quality, Vol. 93 (2020): Journal of Applied Botany and Food Quality

Einkorn wheat bulgur is a traditional food deeply rooted in some areas of Turkey, since ages. The objective of this study was to evaluate the impact of simulated traditional bulgur preparation on einkorn wheat bioactive compound content. A local einkorn wheat grain sample from Turkey was boiled for 2, 3 and 4 h, then dried in a thermo-ventilated oven. Tocols, carotenoids, phytosterols and phenolics, determined as free (FPC) and bound (BPC) phenolic compounds, were analysed in hulled (spikelets) and dehulled (kernels) bulgur samples, to highlight also glumes’ contribute to their content and evolution. Kernel carotenoid and tocol content significantly decreased following bulgur preparation, to an extent of 42–58% and 15–30%, respectively. Phytosterols slightly decreased in cooked (12–19%), with respect to raw kernels. Phenolics showed different patterns, highlighting glumes’ contribute: kernel FPC increased (+87%) after 4 h of boiling, whereas no significant variations were observed for BPC. A drastic decrease of total and BPC (20.5–28.0%), was observed in spikelets following bulgur preparation. Ferulic and p-coumaric acid resulted the most abundant phenolic acids, respectively, in kernels and spikelets. Decreases in tocol, carotenoids and phytosterol contents were observed whereas an increase of kernel FPC content was calculated after cooking.

Cornelian cherry, a minor wild fruit tree in Western Europe, represents a massively exploited natural resource in the Black sea region. For this reason cornelian cherry has been targeted in the EU program BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) in which uses, composition and traditional foods of local crops are being investigated and compared, in a cross-country perspective. Documentation is being carried on local populations, growing systems, exploitation and commercialisation, local knowledge about uses and perception of health promoting properties, and recipes. Ukraine, Russia, Georgia and Italy, as W-European example, are the main focus of this contribution. Selection and breeding have been carried out in several countries. Old plantations and wild stands represent important resources for local communities, that generally do not have the financial or technical resources to transfer their traditional knowledge into products acceptable according to standards of marketing and safety. The fruits are sold on local markets and roadsides, fresh, dried, or processed. Firms use the dried fruits for producing herbal remedies or extracts. A wide range of traditional products are manufactured at home level: compotes, preserves with sugar, without cooking, concentrated preserves without sugar (lekvar), juice and mashed pulp thickenings (the Caucasian fruit leather, Georgian thklapi, with equivalent in southern Russia), pickles in vinegar, sauces and other. The use of cornelian cherry is associated with the popular perception of health promoting properties: disinfectant, anti-diarrhoea, anti-inflammatory, vessel protectant, especially against haemorrhoids. Dried fruits have been used as vitamin C supply for seamen. In Italy, the exploitation of cornelian cherry occurs at much smaller scale; traditional recipes are still applied in Trentino, Emilia Romagna and Marche regions. Cornelian cherries are used by local manufacturers of jam, as well. The analysis of fruit composition indicates cornelian cherry as a promising underutilised species with high content of bioactive compounds

The content of phytochemicals in vegetables is strongly affected by genetic, agronomic, and environmental factors, and by transportation and storage conditions, potentially affecting the sensory and putative health-promoting properties. In this study the impact of different agricultural techniques on the phenolics content and antioxidant activity of extracts from a traditional Italian kale landrace, called palm-tree kale (Brassica oleracea L., ssp. acephala DC, var. sabellica L.) was evaluated. Furthermore, the antioxidant effects of the different extracts were assessed in a biological system using primary cultures of neonatal rat cardiomyocytes. The final aim was to evidence whether and how the agronomic practices can affect the antioxidant properties of kale not only in vitro but also in cells. Results herein reported underline the influence of the crop production strategies in establishing the potential health benefits of a vegetable. This research approach could be useful for the selection of production techniques that are able to provide edible vegetables with higher functional activity, and evidences the need to study the food domain as a whole with the nutrition domain, and to integrate all results in order to have an overall “foodomics” vision allowing the improvement of health and well-being.

Although the relevance of quality traits is often stressed, sensory analysis has been seldom applied to germplasm evaluation. In this work, 20 carrot samples (8 commercial cultivars and hybrids and 12 germplasm accessions) were subject to sensory evaluation. A group of 69 not specifically trained assessors rated external and overall gustative acceptance on a 10 cm linear scale and, contextually, their perception of 3 visual traits (external colour, cross sectional internal colour and shape) and 5 gustative traits (crispness, hardness, fibrousness, sweetness and aroma). The accessions significantly differed for all traits. The main determinants of gustative acceptance were sweetness and crispness, the latter with a relevant indirect effect via its correlation to sweetness. A positive relation with sweetness was also the main indirect determinant of the association of aroma with gustative acceptance. All the three visual traits had a positive relation to external acceptance, with a prevailing direct effect. Principal component analysis indicated a factor related to external traits as explaining the highest variance proportion, followed by a factor related to sweetness, aroma and internal acceptance and, finally, a factor related to textural traits. The germplasm accessions can be classified as a function of their position in the PC space. Overall, the panellists seemed to be rather conservative, expressing lower acceptance for types strongly deviating from usual colour and shape, although some long conical rooted accessions were positively visually rated.

BACKGROUND: Glume removal represents the preliminary step of hulled wheat grain processing for human consumption. Einkorn and emmer wheat are two hulled species, cultivated in marginal areas, from the Mediterranean to the Caucasian region, and the subject of investigation in this paper. An experiment has been carried out to compare the yield of the traditional process, used in Turkey and Armenia, and an updated Italian procedure, by means of on-plant samplings. RESULTS: Crushed grains represent a product from all the plants examined. However, the relative amounts of fractions of different size and use, according to each country, varied consistently. The main Italian product is whole pearled grain. The calculated yield factors varied in the following ranges: dehulling: 0.73-0.81 kg kg-1; food product: 0.82-0.96 kg kg-1; overall yield: 0.56-0.95 kg kg-1 excluding unwanted losses, and 0.42-0.74 kg kg-1 including unwanted losses. Conclusions: This first comparative assay of hulled wheat processing showed that, not considering the kind of product obtained, glume removal can be carried out with good efficiency in continuously operating traditional plants. Modern schemes, however, allow yielding of intact kernels. Some yield factors were highly affected by the available technology, especially when the process was operating discontinuously. © 2013 Society of Chemical Industry.

A new method for recovering and purifying sesquiterpene lactones (SLs) and optimise the solvent system for their extraction from freeze-dried chicory leaves was studied. Catalogna (leafy chicory) and Head Radicchio types were used as test samples. Solid phase extraction (SPE) employing silica-based cartridges allowed a fast and straightforward purification of SL from interfering phenolics, before HPLC determination. Under these conditions, SL were eluted during loading and washing steps whereas polar phenolic compounds were retained on silica stationary phase. Hydrophilic mixtures methanol/water acidified by small percentages of formic acid led to consistently higher SL recoveries in comparison to organic solvents and enabled the simultaneous extraction of phenolics. Phenolic recovery in crude extracts was assessed at levels higher than 95% for both Catalogna and Head Radicchio. Total, free and bound SL amounts detected in extract obtained by 2% (v/v) formic acid in methanol/water 4/1 (v/v) were 2223.4, 778.5 and 1444.9 mg/kg of dried product in Catalogna, and 401.2, 105.1 and 296.0 in Head Radicchio. In both cases, recoveries were consistently higher than those obtained with methanol alone.

The glucosinolate and phenolic profiles of 37 rocket salad accessions (32 Eruca sativa and 5 Diplotaxis tenuifolia) were obtained by liquid chromatography–mass spectrometry. Eleven desulpho-glucosinolates (DS-GLSs) were isolated and the glucosinolate profiles did not differ between the two species. Total DS-GLS content, expressed as sinigrin equivalents (SE) revealed a certain variability, ranging from 0.76 to 2.46 g kg−1 d.w. but, again, the quantitative analysis did not discriminates Eruca from Diplotaxis. The polyphenol evaluation by HPLC-DAD–MS allowed the identification of two different classes of compounds in the two rocket salad species. Qualitative differences were observed between the polyphenol profiles at specific level: quercetin derivatives were the main phenolics of Diplotaxis, whereas kaempferol derivatives characterised Eruca samples. The contents of total flavonoids determined as rutin equivalents (RE) ranged from 4.68 to 31.39 g kg−1 d.w. Kaempferol-3,4′-diglucoside (71.4–82.2%) and isorhamnetin-3,4′-di-glucoside (7.8–18.4%) were always isolated as first and second more abundant phenolic compounds in Eruca samples. No marker phenolic compounds were isolated in Diplotaxis samples.