Traditional foods: Why and how to sustain them

Trichopoulou, Antonia; Vasilopoulou, Effie; Georga, K.; Soukara, Stavroula; Dilis, Vardis

doi:10.1016/j.tifs.2006.03.005

Cited by 144 publications

(118 citation statements)

References 14 publications

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“…It is also rich in of vitamins A, C, niacin, thiamine, pantothenic acid and riboflavin (Durmaz et al, 2010). Figs (Ficus carica L.) was originated from the family of Moraceae are the most important food in the Mediterranean diet and was associated with longevity thus becoming of one of the healthiest foods of the association with longevity (Trichopoulou et al, 2006). Fig is an excellent source of phenolic compounds, higher than two other foods namely red wine and tea (Vallejo et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Khairuddin¹,

Haron²,

Yahya³

et al. 2017

JAS

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Dried fruits contained higher amount of energy and nutrient density compared to the fresh ones. This study was conducted to determine and compare the content of nutrients and polyphenols in dried dates, raisin, apricot and fig. Dried fruit samples were bought from three different stores in Selangor and analyzed in triplicates. AOAC (1997) standard methods were used for proximate analyses. The total sugar and polyphenol contents were determined using Dubois and Folin-Ciocalteu methods, respectively. Highest moisture content was found in dried apricots (35.26%) while the lowest one was in Mariami dates (21

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Section: Introductionmentioning

confidence: 99%

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Khairuddin¹,

Haron²,

Yahya³

et al. 2017

JAS

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“…Seventy percent of the world's figs are produced in the Mediterranean countries, where figs are an important part of the Mediterranean diet, that is thought to be related to health and longevity (Trichopoulou et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effects of genotype and harvest year on phytochemical and fruit quality properties of Turkish fig genotypes

Çalışkan

Polat

2012

Span. j. agric. res.

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This study was conducted over three harvest years to determine effects of Turkish fig genotypes grown in the eastern Mediterranean region of Turkey on phytochemical and fruit quality characters. Fruit quality characters such as fruit weight, fruit width, fruit neck length, total soluble solids (TSS), pH, acidity, and TSS/acidity were examined. Total phenolics (TP), total anthocyanins (TA), antioxidant capacity (TAC), fructose (FRUC), glucose (GLUC), sucrose (SUC), and variables describing fruit skin and flesh colors (L*, a*, C, and hº) were also determined. Analysis of the data obtained from 12 fig genotypes, and three harvest years demonstrated a highly significant influence of genotype on phytochemical and fruit quality characters. 'Bursa Siyahı', which has dark black fruit skin, had the highest levels of TA (113.6 μg cy-3-rutinoside g -1 fw), TP (105.2 mg GAE/100 g fw), and TAC (10.9 mmol Fe 2+ kg -1 fw). Three yearly averages of fruit weight ranged from 22.8 g ('Sarı İncir') to 57.5 g ('Bursa Siyahı'), and ostiole width ranged from 0.9 mm ('Bursa Siyahı') to 3.7 mm (31-IN-16). These results indicate that TP (r = 0.77) contents correlated moderately to TAC, more so than with TA (r = 0.56). Both FRUC and SUC were negatively correlated with TA (r = -0.34 and r = -0.42, respectively). These data demonstrate that genotype is the main influence on the phytochemical and fruit quality characters of figs.Additional key words: antioxidant capacity; Ficus carica; fruit characters; fruit color; genotype; harvest year. ResumenEfectos del genotipo y el año de cosecha en las propiedades fitoquímicas y de calidad de la fruta de genotipos turcos de higueraEste trabajo se llevó a cabo para determinar los efectos que producen distintos genotipos turcos de higuera cultivados en la región mediterránea del este de Turquía sobre los caracteres fitoquímicos y de calidad de la fruta (como peso del fruto, ancho del fruto, longitud del cuello del fruto, sólidos solubles totales (TSS), pH, acidez y TSS/acidez). También se determinaron los fenoles totales (TP), antocianinas totales (TA), capacidad antioxidante (TAC), fructosa (FRUC), glucosa (GLUC), sacarosa (SUC) y las variables que describe la piel del fruto y colores de su carne (L*, a*, C y hº). El análisis de los datos obtenidos con 12 genotipos en tres años de cultivo demostró que hay una influencia altamente significativa del genotipo sobre los caracteres fitoquímicos y de calidad de la fruta. 'Bursa Siyahı', que tiene la piel del fruto negro oscuro, tuvo los niveles de TA más altos (113,6 μg de cianidina-3-rutinósido g -1 peso fresco), TP (105,2 mg GAE/100 g peso fresco) y TAC (10,9 mmol Fe 2+ kg -1 peso fresco). Las tres medias anuales del peso del fruto variaron entre 22,8 g ('Sarı İncir') y 57,5 g ('Bursa Siyahı'), y el ancho del ostiolo varió entre 0,9 mm ('Bursa Siyahı') y 3,7 mm (31-IN-16). Los contenidos de TP (r = 0,77) estuvieron moderadamente correlacionados con los de TAC, más que con los de TA (r = 0,56). Tanto FRUC como SUC se correlacionaron negativamente c...

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“…(Using only a small amount of water will also minimise loss of water soluble phytochemicals.) It was calculated that two pieces of the pie (100 g) would make a significant contribution to the dietary flavonoid contentequivalent to 12 times more quercetin than a glass of red wine and three times more quercetin than a cup of black tea ( Figure 5.3) [22].…”

Section: Vine Leaves As a Source Of Resveratrol?mentioning

confidence: 99%