Harmonised procedures for producing new data on the nutritional composition of ethnic foods

Khokhar, S.; Gilbert, Penelope A; Moyle, C.W.A.; Carnovale, E.; Shahar, Danit R.; Ngo, Joy; Saxholt, Erling; Ireland, Jayne; Vliet, M. Jansen-van der; Bellemans, Mia

doi:10.1016/j.foodchem.2008.06.046

Cited by 27 publications

(30 citation statements)

References 24 publications

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“…Food composition databases that are comprehensive and representative of available foods provide detailed information on nutrients and dietary factors in foods (KHOKHAR et al, 2009). Thus, the aim of this study was to determine the fatty acids profile of different fruits and nuts from the North and Northeast regions of Brazil, so as to provide reliable data on the nutritional composition of some Brazilian native foods.…”

Section: Fatty Acid Identificationmentioning

confidence: 99%

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Fatty acids profile of pulp and nuts of Brazilian fruits

Costa

Ballus

Filho

et al. 2011

Ciênc. Tecnol. Aliment.

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ResumoFrutas e castanhas das regiões Norte e Nordeste do Brasil foram coletadas para determinação da composição em ácidos graxos do óleo da polpa e da castanha. As espécies estudadas foram castanha-do-pará (Bertholletia excelsa H.B.K.), mucajá (Coumarigida M.), inajá (Maximilianamaripa D.), jenipapo (Genipa Americana L.) e buriti (Mauritia flexuosa L.). Os ésteres metílicos de ácidos graxos foram analisados por cromatografia gasosa com detector por ionização em chama (GC-FID). O ácido graxo majoritário da castanha-do-pará foi o 18:3n-3 (ácido α-linolênico). A castanha do buriti apresentou aproximadamente 23 vezes mais 18:3n-3 do que a polpa. A castanha do mucajá apresentou elevados teores de 12:0 (ácido láurico) e 16:0 (ácido palmítico), enquanto a polpa do mucajá mostrou níveis significativos de 18:2n-6 (ácido linoleico). Considerando o somatório de ácidos graxos poli-insaturados (PUFA), quase todas as frutas e castanhas analisadas apresentaram níveis bastante altos destes compostos. No que se refere à razão n-6/n-3, apenas a castanha-do-pará, a castanha de buriti, a polpa de inajá e a polpa de jenipapo corresponderam ao perfil desejado. Estas frutas e castanhas brasileiras podem ser de potencial interesse devido ao seu elevado valor nutritivo e teor de lipídios. Palavras-chave: Bertholletia excelsa H.B.K.; Couma rigida M.; Maximiliana maripa D.; Genipa Americana L.; Mauritia flexuosa L.; ácidos graxos; GC-FID. AbstractFruits and nuts from the North and Northeast regions of Brazil were collected to determine the fatty acid profile of their oils. The species studied were Brazil (Bertholletia excelsa H.B.K.), Mucajá (Couma rigida M.), Inajá (Maximiliana maripa D.), Jenipapo (Genipa Americana L.), and Buriti (Mauritia flexuosa L.) nuts. Fatty acid methyl esters were analyzed by gas chromatography with flame ionization detection (GC-FID). Brazil nut major fatty acid was 18:3n-3 (α-linolenic acid), and Buriti nut had approximately 23 times more 18:3n-3 than the pulp. Mucajá nut presented high content of 12:0 (lauric acid) and 16:0 (palmitic acid), and Mucajá pulp showed significant levels of 18:2n-6 (linoleic acid). Considering the PUFA (polyunsaturated fatty acid) sum values, almost all fruits and nuts analyzed presented very high levels of these compounds. Regarding n-6/n-3 ratio, only Brazil Nut, Buriti Nut, Inajá pulp, and Jenipapo pulp corresponded to the desired profile. These Brazilian fruits and nuts could be of potential interest due to their high nutritive value and lipid content.

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Section: Fatty Acid Identificationmentioning

confidence: 99%

“…Dietary factors are associated with increasing levels of cardiovascular disease, certain types of cancers, stroke, obesity, non-insulin dependent diabetes mellitus, and atherosclerosis (KHOKHAR et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Fatty acids profile of pulp and nuts of Brazilian fruits

Costa

Ballus

Filho

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Therefore, the nutritional evaluation of traditional foods is necessary to estimate population dietary intakes accurately [7]. Unfortunately, information about nutritional composition data of traditional foods is missing for most current national food composition databases [8]. Nutritional evaluations of some traditional foods have been investigated in Saudi Arabia [9,10,11] and other neighbouring Arab Gulf countries [12,13,14].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Evaluation of Selected Traditional Foods Commonly Consumed in Saudi Arabia

AlFaris¹

2017

JFNR

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During the last few decades, Saudi Arabia experienced rapid nutritional transition associated with an alarming elevation in the prevalence of obesity and related chronic diseases. Traditional foods contribute to the usual diet of the population in Saudi Arabia and the nutritional evaluation of traditional foods is necessary to accurately estimate dietary intakes of the Saudi population. Therefore, the objective of the current work is to evaluate twentyfive traditional foods commonly consumed in Saudi Arabia based on their nutritional composition. Proximate composition and vitamin D, calcium, phosphorus, iron, phytate and oxalate content were investigated. On fresh weight basis, the analyzed foods contained 1.17-16.19% (N × 6.25) protein, 0.25-17.84% fat, 2.57-68.30% carbohydrate, 0.31-2.26% dietary fiber, 0.67-2.90% ash and 17-430 kcal/g. The vitamin D content ranged from 0.0-75.88 IU/100g. Mineral content (mg/100g) of calcium, phosphorus and iron were 13.62-91.37, 22.33-200.37 and 0.51-4.44 respectively. Phytate and oxalate content (mg/100g) were 2.25-148.52 and 1.02-48.63 respectively. The studied traditional foods contributed 15-91%, 3-69% and 2-30% of the total food energy from carbohydrate, fat and protein respectively. Data from this study will be important to clarify nutritional value and nutrient contribution from common traditional foods in Saudi Arabia. Saudi dietary guidelines should take into consideration, the nutritive value and health aspects of traditional foods.

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“…International tourists who were younger were statistically significantly more likely to buy native chilies. This result could be related to the fact that "exotic" ingredients, including native chilies, are becoming popular and increasingly part of Western countries' diets [28], especially among younger consumers. Increased international tourism and business travels abroad, consumer enthusiasm for new flavors, and eating out may be main lifestyle factors contributing to increased consumption of ethnic foods among younger people, as suggested by CBI [29].…”

Section: Discussionmentioning

confidence: 99%

Identification of Dried Native Chili Markets in the International Tourism Sector in Peru: An Open-Ended Contingent Valuation Study

Garcia-Yi

2014

Sustainability

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Many native chili varieties are becoming extinct due to the lack of economic incentives for farmers to their continued cultivation in Peru. A potential high value propoor market for selling native chilies is the international tourism segment. The objectives of this research were to assess the acceptability of the potential introduction of dried native chilies in the international tourism segment by identifying the motivations for buying dried chilies as souvenirs, and then by evaluating the factors influencing the price premiums' magnitudes related to different label information conditions, such as information about the farmer community, traditional cooking recipes, organic certification, and Fairtrade certification. A face-to-face survey was conducted with 200 international tourists at the airport in Cuzco, Peru. The data were analyzed using a probit and tobit models with sample selection. The results suggest that dried native chilies would have a relatively good acceptance among international tourists. About 62% of the respondents indicated they would buy dried native chilies, and of them, 62%-74% would pay an average price premium ranging from S/1.16-1.58 for different label information conditions. Nevertheless specific marketing campaigns should be designed for different types of international tourists in order to maximize the economic benefits for small-holder farmers.

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Harmonised procedures for producing new data on the nutritional composition of ethnic foods

Cited by 27 publications

References 24 publications

Fatty acids profile of pulp and nuts of Brazilian fruits

Fatty acids profile of pulp and nuts of Brazilian fruits

Nutritional Evaluation of Selected Traditional Foods Commonly Consumed in Saudi Arabia

Identification of Dried Native Chili Markets in the International Tourism Sector in Peru: An Open-Ended Contingent Valuation Study

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