1 2 3 4 5 6 7 8 2, Luigi Filippo D’Antuono 9 1€¦ · Singleton, V.L. and J.A. Rossi, Jr., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am

Page 1

MEASURING BIOACTIVITY OF BLACK

SEA AREA TRADITIONAL FOODS

Francesca Danesi 1

, Federica Pasini 1, Mariia Mudryk

2, Bike Kocaoglu

3, Dmitry

Karpenko4, Leonid Kapreliants

5, Marjam Jorjadze

6, Alexandru Stroia

7, Iordanka

Alexieva 8, Maria Fiorenza Caboni

2, Luigi Filippo D’Antuono

9, Alessandra Bordoni

1

1Department of Food Science - University of Bologna (Italy);

2Uzhhorod National University (Ukraine);

3Yeditepe University, Istanbul (Turkey);

4Moscow State University of Food

Production (Russian Federation); 5Odessa National Academy of Food Technologies (Ukraine);

6“Elkana”, Biological Farming Association, Tbilisi (Georgia);

7Bucharest University of

Economics (Romania); 8University of Food Technologies, Plovdiv (Bulgaria);

9Department of Agroenvironmental Science and Technology - University of Bologna (Italy)

INTRODUCTION. In order to explore new potential sources of natural dietary antioxidants, a large number of vegetable traditional foods of the

Black Sea Area (BSA) were analysed for antioxidant capacity and total phenolic content. The present work is part of the 7FP BASEFOOD, which

aims to revalue traditional BSA foods, representing a potential under-utilised source of putative health promoting dietary components, still neglected

by scientific literature.

METHODS. 39 foods (Table 1), belonging to different groups (cereals,

vegetables, fruits, oilseeds, herbs and spices, fermented products), were

analysed. Traditional dishes were prepared, according to the seasonal

availability of ingredients, freeze-dried and sent to the University of

Bologna by local Partners of Bulgaria, Georgia, Romania, Russia, Turkey,

and Ukraine. Samples were extracted in water/ethanol [1], and the

extracts were analysed for their antioxidant capacity and total phenolic

content (TPC).

The total antioxidant capacity (TAC) was measured using ABTS [2]

and DPPH methods [3]. Values obtained for both the TAC methods

were compared to the concentration-response curve of a standard

Trolox solution and expressed as micromoles of Trolox equivalent (TE).

The total phenolic compounds (TPC) were determined at 750 nm

using the Folin-Ciocalteu spectrophotometric method according to the

guidelines of Singleton et al. [4]. TPC was assessed through a gallic acid

calibration curve.

As the moisture content significantly varied among different samples, the

bioactivity was calculated on the basis of fresh weight of the original

sample.

RESULTS. On fresh weight basis, some BSA traditional foods showed a considerably strong

antioxidant response and contained high concentrations of phenolic compounds (Figure 1).

The antioxidant capacity was therefore compared to TPC. The relations between the two

characters have been critically examined for the whole pool of foods.

The TPC and ABTS antioxidant capacity showed a significant and high correlation (Figure 2),

whereas the relation between TPC and DPPH assay (Figure 3) reported some outliers: raw

and roasted sunflower seeds, sunflower seeds, nettle, and churchkela. The sunflower seeds

had the highest phenolic content but a free radical scavenging activity (DPPH assay) lower

than nettle, blueberry and churchkela. The low TPC of these last three foods was in contrast

with their antioxidant capacity, probably due to the present of other compounds with

antioxidant proprieties.

DISCUSSION. This characterization of traditional foods of BSA may enhance the appeal

and knowledge of these foods also outside the areas of origin, and contribute to both their

on-site preservation and the opening of update commercial opportunities for some of

them.

Acknowledgements. This study was funded by project BASEFOOD “Sustainable

exploitation of bioactive components from the Black Sea Area traditional foods” (EC

Contract no: FP7-KBBE-227118).

REFERENCES. 1. Pellegrini, N., et al., Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by

three different in vitro assays. Mol Nutr Food Res, 2006. 50(11): p. 1030-8.

2. Re, R., et al., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 1999. 26(9-10): p. 1231-

1237.

3. Brand-Williams, W., M.E. Cuvelier, and C. Berset, Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and

Technology, 1995. 28(1): p. 25-30.

4. Singleton, V.L. and J.A. Rossi, Jr., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic, 1965.

16(3): p. 144-158.

[email protected]

Cereals

Doli bread Tikvenik Sour rye bread Bulgur pilaf Mamaliga Buckwheat porridge

0

5

10

15

20

0.0

0.5

1.0

1.5

2.0

2.5

ABTS

DPPH

TPC

Total A

ntioxidant C

apacity

(m

ole

T

E/g f.w

.)

Total P

henolic C

ontent

(m

g G

AE/g f.w

.)

Vegetables

Nettle w

ith w

alnut sa

uce

Rodopsk

i bean soup

Ukra

nian b

orsch

Tra

nscarp

ath

ian gre

en b

orsch

Kale soup

Nettle cio

rba

Vegetable o

kro

shka

0

10

20

30

40

0.0

0.5

1.0

1.5

ABTS

DPPH

TPC

Total A

ntioxidant C

apacity

(m

ole

T

E/g f.w

.)

Total P

henolic C

ontent

(m

g G

AE/g f.w

.)

Fruits

Churchkela Rose jam Blueberry Uzvar Cherry laurel Magiun

0

50

100

150

0

2

4

6

8

ABTS

DPPH

TPC

Total A

ntioxidant C

apacity

(m

ole

T

E/g f.w

.)

Total P

henolic C

ontent

(m

g G

AE/g f.w

.)

Oilseeds

Sunflower seeds Roast sunflower seeds Flax oil Mustard oil

0

1

2

3

4

5

0

5

10

15

50

100

150

ABTS

DPPH

TPC

Total A

ntioxidant C

apacity

(m

ole

T

E/g f.w

.)

Total P

henolic C

ontent

(m

g G

AE/g f.w

.)

Herbs & Spices

Tkemali Dill Sorrel Parsley Nettle Pomazanka Herbal dish

0

50

100

150

0

1

2

3

4

ABTS

DPPH

TPC

Total A

ntioxidant C

apacity

(m

ole

T

E/g f.w

.)

Total P

henolic C

ontent

(m

g G

AE/g f.w

.)

Fermented products

Boza Sauerkraut Sautéed pickled green beans (dible)

0

2

4

6

8

0.0

0.2

0.4

0.6

0.8

ABTS

DPPH

TPC

Total A

ntioxidant C

apacity

(m

ole

T

E/g f.w

.)

Total P

henolic C

ontent

(m

g G

AE/g f.w

.)

Beverages, Juices

Socata Kvass Mursal tea Black tea Green tea Watermelon juice

0

5

10

15

0.0

0.2

0.4

0.6

0.8

ABTS

DPPH

TPC

Total A

ntioxidant C

apacity

(m

ole

T

E/m

L)

Total P

henolic C

ontent

(m

g G

AE/g f.w

.)

0 20 40 60 80 100

0

5

10

15

r2 = 0.96

Total Antioxidant Capacity (ABTS assay)

Total P

henolic C

ontent

0 50 100 150

0

5

10

15

r2 = 0.59

Total Antioxidant Capacity (DPPH assay)

Total P

henolic C

ontent

Figure 3. Correlation between antioxidant activity

investigated by DPPH method and total phenolic

content of BSA foods.

Figure 2. Correlation between antioxidant activity

investigated by ABTS method and total phenolic

content of BSA foods.

Figure 1. Antioxidant capacity investigated by ABTS and DPPH methods and total phenolic content

(TPC) of BSA foods related to their individual categories.

Cereals Group Country

Sour rye bread Ukraine

Buckwheat porridge crumby Russia

Cornmeal mush (Mamaliga) Romania

Bread baked with tsiteli doli wheat flour Georgia

Tikvenik Bulgaria

Bulgur pilaf Turkey

Vegetables Group

Ukrainian borsch Ukraine

Transcarpathian green borsch Ukraine

Vegetable okroshka (soup) Russia

Nettle sour soup (ciorba) Romania

Nettles with walnut sauce Georgia

Bean soup with Rodopian dried beans (Rodopski fasul) Bulgaria

Kale soup Turkey

Fruits Group

Compote (Uzvar) Ukraine

Blueberry Ukraine

Watermelon juice Russia

Plums jam (Magiun) Romania

Churchkela Georgia

Rose jam Bulgaria

Fruit of the evergreen cherry laurel Turkey

Oilseeds Group

Roasted sunflower seeds Ukraine

Mustard oil Russia

Flax oil Georgia

Sunflower seeds Bulgaria

Herbs and Spices Group

Dill Ukraine

Nettle Ukraine

Parsley Ukraine

Sorrel Ukraine

Pomazanka Ukraine

Herbal dish Romania

Wild plum sauce (tkemali) Georgia

Mursal tea (Sideritis scardica) Bulgaria

Black tea Turkey

Fermented Products Group

Sauerkraut Ukraine

Kvass southern Russia

Elderberry soft drink (socata) Romania

Boza Bulgaria

Sautéed pickled green beans Turkey

Table 1. Analyzed BSA foods and Countries of origin.

Sunflower seeds

Roasted sunflower seeds

ChurchkelaNettle

Food-Omics 2011