FATTY ACIDS COMPOSITION AND TOTAL FAT CONTENT IN TRADITIONAL

FOODS FROM BLACK SEA AREA COUNTRIES Tânia Gonçalves Albuquerquea,b, Ana Sanches-Silvaa, Paul Finglasc, Filippo D’Antuonod,

Antonia Trichopouloue,f, Iordanka Alexievag, Nadiya Boykoh, Carmen Costeai, Katerina

Fedosovaj, Dmitry Karpenkok, Zaza Kilasonial, Bike Koçaoglum, Helena Soares Costaa

a Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Lisbon, Portugal; b REQUIMTE/Faculdade de Farmácia da Universidade do Porto, Porto, Portugal; c Institute of Food Research, Norwich,

UK; d Food Science University Campus, University of Bologna, Cesena, Italy; e Department of Hygiene, Epidemiology &

Medical Statistics, Medical School, National and Kapodistrian University of Athens, Athens, Greece; f Hellenic Health

Foundation, Athens, Greece; g University of Food Technologies, Plovdiv, Bulgaria; h UzhNU (Uzhhorod National

University), Ukraine; i ASE Bucharest, Romania; j Department of Nutrition, Odessa National Academy of Food

Technologies, Odessa, Ukraine; k State Educational Institution of the High Professional Education “Moscow State

University of Food Productions”, Moscow, Russian Federation; l Elkana, Biological Farming Association, Tbilisi,

Georgia; m T C Yeditepe University, Istanbul, Turkey

E-mail: tania.albuquerque@insa.min-saude.pt

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.

[1] D’Antuono L.F., Sanches-Silva A., Soares Costa H. (2010). BaSeFood: Sustainable exploitation of bioactive

components from the Black Sea Area traditional foods. Nutrition Bulletin, 35, 272-278.

[2] AOAC 2000 - 948.15. Official methods of analysis of AOAC International. Gaithersburg, USA: AOAC

International.

[3] Sanches-Silva, A., Quirós A. R., López-Hernández, J., Paseiro-Losada, P. 2003. Gas chromatographic

determination of glycerides in potato crisps fried in different oils. Journal of Chromatography A, 58, 517–521.

UKRAINE

(A) Sauerkraut; (B) Ukrainian borsch;

(C) Transcarpathian green borsch;

(D) Roasted sunflower seeds; (E)

Uzvar; (F) Sour rye bread; (G) Cottage

cheese with dill and garlic.

A B C

D E

F G

RUSSIAN

FEDERATION

A B C

D E

(A) Buckwheat porridge crumbly;

(B) Kvass southern; (C) Watermelon

juice; (D) Mustard oil; (E) Vegetable

okroshka.

GEORGIA

A B C

D E (A) Nettles with walnut; (B) Tsiteli doli

bread; (C) Churchkhela; (D) Flax oil; (E)

Wild plum sauce.

ROMANIA

A

(A) Cornmeal mush; (B) Nettle sour soup;

(C) Herbal dish; (D) Elderberry soft drink;

(E) Plums jam.

B

C

D E

TURKEY

(A) Black tea; (B) Bulgur pilaf; (C) Fruit of

the evergreen cherry laurel; (D) Sautéed

pickled green beans; (E) Kale soup.

A B C

D E

BULGARIA

A B C

D E (A) Baked layers of pastry stuffed with

pumpkin; (B) Halva; (C) Millet ale;

(D) Mursal tea; (E) Rodopian dried beans;

(F) Rose jam

F

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) [1]. 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.

The overall objective of this study was to determine the total fat content

and fatty acids (FA) composition among 33 traditional foods (Fig. 1) from

six Black Sea Area countries (BSAC).

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.

[2]

Figure 1. Selected traditional foods from BSAC.

33 Traditional Foods

2 – 10 g of sample

75 mL ultra-pure water + 45 mL of

HCl (Fig. 2A)

Boiled for 20 min

Filtered (Whatman n.º40) (Fig. 2B)

Extracted using a Soxhlet with 75

mL petroleum ether (Fig. 2C)

Residue was dried for 1 h 30 min at

101 ºC ± 2 ºC, until constant weight

Extraction/

transesterification [3]

Gas chromatography

0.2 - 1 g of sample (Fig. 3A)

2 mL toluene + 3 mL methanolic

HCl (5%) (Fig. 3B)

Water bath (70 ºC, 2 h)

5 mL K2CO3 (0.06 w/v)

1 mL toluene

Centrifuged (5 min, 1500 rpm)

Column: HP-88 (100 m x 0.25 mm i.d.,

0.20 µm)

Carrier gas: Helium

Split: 50:1

Injection volume: 1 µL

Equipment: HP 6890 N

Detector: MS

Ramp °C/min Next °C Hold

Initial 50 11

Ramp 1 25 77 0.0

Ramp 2 17 168 32

Ramp 3 1.5 195 0.0

Ramp 4 0.5 199 0.0

Ramp 5 1.0 220 3.0

Ramp 6 25 235 0.0

RESULTS

Figure 2. (A) Boiling. (B) Filtration. (C) Soxhlet

apparatus.

Figure 3. (A) Weighing. (B) Fatty acids

extraction.

A B C A B

Total fat content ranged

between 0.138 g/100 g

for Uzvar (Ukraine) and

99.9 g/100 g for flax oil

and mustard oil (Fig. 4).

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 (Fig. 5) 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).

0.0

10.0

20.0

30.0

40.0

50.0

60.0

SFA MUFA PUFA

g/1

00

g

Roasted sunflower seeds

0.0

10.0

20.0

30.0

40.0

50.0

60.0

SFA MUFA PUFA

g/1

00

g

Flax oil

0.0

10.0

20.0

30.0

40.0

50.0

60.0

1 2 3

g/1

00

g

Halva

0.0

10.0

20.0

30.0

40.0

50.0

60.0

SFA MUFA PUFA

g/1

00

g

Mustard oil

0.0

4.0

8.0

12.0

SFA MUFA PUFA

g/1

00

g

Nettles with walnut sauce

0.0

4.0

8.0

12.0

SFA MUFA PUFA

g/1

00

g

Tikvenik

0.0

4.0

8.0

12.0

SFA MUFA PUFA

g/1

00

g

Bulgur pilaf

0.0

4.0

8.0

12.0

SFA MUFA PUFA

g/1

00

g

Churchkhela

0.0 20.0 40.0 60.0 80.0 100.0

Baked layers of pastry stuffed with pumpkin

Tsiteli Doli Bread

Cornmeal mush

Buckwheat porridge crumbly

Bulgur pilaf

Sour rye bread

Rodopian dried beans

Nettles with walnut sauce

Nettle sour soup

Kale soup

Transcarpathian green borsch

Ukranian borsch

Churchkhela

Plums jam

Uzvar

Halva

Flax oil

Mustard oil

Roasted sunflower seeds

Wild plum sauce

Herbal dish

Total fat (g/100 g)

Figure 4. Total fat content (g/100 g of edible portion) of the analysed traditional foods from BSAC.

Figure 5. Fatty acids content (g/100 g of edible portion) of the analysed traditional foods from BSAC.