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Carotenoids, vitamins (A, B 2 , C and E) and total folate of traditional foods from Black Sea Area countries
Author(s) -
SanchesSilva Ana,
Albuquerque Tânia G,
Finglas Paul,
Ribeiro Tiago,
Valente Ana,
Vasilopoulou Effie,
Trichopoulou Antonia,
Alexieva Iordanka,
Boyko Nadiya,
Costea CármenEugenia,
Hayran Osman,
Jorjadze Mariam,
Kaprelyants Leonid,
Karpenko Dmitry,
Filippo D'Antuono L.,
Costa Helena S
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6243
Subject(s) - carotenoid , food science , riboflavin , carotene , ascorbic acid , chemistry , food composition data , vitamin , pantothenic acid , micronutrient , folic acid , sunflower oil , biochemistry , medicine , wine , organic chemistry
BACKGROUND Carotenoids, vitamins (A, B 2 , C and E) and total folate are related to health promotion. However, there are still many food matrices for which the content of these compounds is not available. In order to fill this gap, traditional foods from Black Sea Area countries ( BSAC ) were analysed in order to investigate their potential health benefits . RESULTS The most abundant carotenoid was β‐carotene. Plum jam was the sample with the highest β‐carotene content (608 µg 100 g −1 edible portion). The group of vegetables and vegetable‐based foods contributed most to β‐carotene content. Evergreen cherry laurel presented the highest l ‐ascorbic acid content (29.9 mg 100 g −1 edible portion), while the highest riboflavin and total folate contents were found for roasted sunflower seeds. Approximately 61% of the analysed samples showed quantifiable amounts of α‐tocopherol but did not contain retinol . CONCLUSION Despite the great variability in the content of carotenoids, vitamins and total folate, most of the analysed traditional foods from BSAC can be considered good sources of these compounds. Therefore, owing to their putative health benefits, the consumption of those with higher contents of these compounds should be encouraged and promoted. © 2013 Society of Chemical Industry