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12 pages, 1259 KiB

Open AccessArticle

Application of Stable Isotope Analysis for Detecting the Geographical Origin of the Greek Currants “Vostizza”: A Preliminary Study

by Anna-Akrivi Thomatou, Eleni C. Mazarakioti, Anastasios Zotos, Achilleas Kontogeorgos, Angelos Patakas and Athanasios Ladavos

Foods 2023, 12(8), 1672; https://doi.org/10.3390/foods12081672 - 17 Apr 2023

Cited by 2 | Viewed by 1931

Abstract

There is a plethora of food products with geographical indications registered in the European Union without any study about their discrimination from other similar products. This is also the case for Greek currants. This paper aims to analyze if stable isotope analysis of C, N, and S could discriminate the Greek currants “Vositzza”, registered as a product of Protected Designation of Origin, from two other currants registered as products of Protected Geographical Indication coming from neighboring areas. The first results show that the stable isotope ratio of sulfur is not detectable due to the very low sulfur content in the samples, and the analysis should be based on the stable isotope ratios of carbon and nitrogen to discriminate these products. The mean value of δ¹⁵N (1.38‰) of PDO “Vostizza” currants is lower than that of currants grown outside the PDO zone (2.01‰), while the mean value of δ¹³C of PDO “Vostizza” currants is higher (−23.93‰) in comparison to that of currants grown outside the PDO zone (−24.83‰). Nevertheless, the results indicate that with only two isotopic ratios, discrimination could not be achieved, and further analysis is required. Full article

(This article belongs to the Special Issue Food Fraud and Food Authenticity across the Food Supply Chain)

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18 pages, 1017 KiB

Open AccessArticle

Polar Phenol Detection in Plasma and Serum: Insights on Sample Pre-Treatment for LC/MS Analysis and Application on the Serum of Corinthian Currant-Fed Rats

by Paraskevi B. Vasilakopoulou, Aimilia-Tatiana Gousgouni, Amalia E. Yanni, Nikolaos Kostomitsopoulos, Vaios T. Karathanos and Antonia Chiou

Biomolecules 2022, 12(12), 1838; https://doi.org/10.3390/biom12121838 - 8 Dec 2022

Cited by 4 | Viewed by 2280

Abstract

Analysis of plasma and serum provides valuable information on the amounts of polar phenols’ circulating after ingestion. In the present study, protein precipitation (PPT), liquid–liquid extraction (LLE), solid phase extraction (SPE), enzymatic hydrolysis and their combinations were meticulously evaluated for the extraction of a variety of polar phenolic moieties from plasma and serum. The recovery values of the above methods were compared; satisfactory recoveries (>60%) were attained for most analytes. Polar phenol aglycones undergo degradation with enzymatic hydrolysis; however, their extended phase II metabolism makes enzymatic hydrolysis a mandated process for their analysis in such biofluids. Hence, enzymatic hydrolysis followed by LLE was used for the identification of polar phenols in rats’ serum, after the long-term oral consumption of Corinthian Currant. Corinthian Currant is a Greek dried vine product rich in bioactive polar phenolics. Flavonoids and phenolic acids, detected as aglycones, ranged from 0.57 ± 0.08 to 181.66 ± 48.95 and 3.45 ± 1.20 to 897.81 ± 173.96 ng/mL, respectively. The majority of polar phenolics were present as phase II metabolites, representing their fasting state in the blood stream. This is the first study evaluating the presence of polar phenolics in the serum of rats following a long-term diet supplemented with Corinthian Currant as a whole food. Full article

(This article belongs to the Special Issue Cutting-Edge Research on the Analysis of Small Biomolecules in Foods, Plants, and Biological Samples)

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14 pages, 1900 KiB

Open AccessArticle

Short-Term Effects of Traditional Greek Meals: Lentils with Lupins, Trahana with Tomato Sauce and Halva with Currants and Dried Figs on Postprandial Glycemic Responses—A Randomized Clinical Trial in Healthy Humans

by Emilia Papakonstantinou, Konstantinos Galanopoulos, Anastasia E. Kapetanakou, Maria Gkerekou and Panagiotis N. Skandamis

Int. J. Environ. Res. Public Health 2022, 19(18), 11502; https://doi.org/10.3390/ijerph191811502 - 13 Sep 2022

Cited by 7 | Viewed by 2421

Abstract

Low glycemic index (GI) diets have been associated with decreased chronic disease risk. In a randomized, cross-over study we investigated the GI and glycemic response to three traditional Greek mixed meals: Lentils, Trahana, and Halva. Twelve healthy, fasting individuals received isoglucidic test meals (25 g available carbohydrate) and 25 g glucose reference, in random order. GI was calculated and capillary blood glucose (BG) samples were collected at 0–120 min after meal consumption. Subjective appetite ratings were assessed. All three tested meals provided low GI values. Lentils GI was 27 ± 5, Trahana GI was 42 ± 6, and Halva GI was 52 ± 7 on glucose scale. Peak BG values were lowest for Lentils, followed by Trahana and then by Halva (p for all <0.05). Compared to the reference food, BG concentrations were significantly lower for all meals at all time-points (p for all <0.05). Lentils provided lower glucose concentrations at 30 and 45 min compared to Trahana (p for all <0.05) and at 30, 45, and 60 min compared to Halva (p for all <0.05). BG concentrations did not differ between Trahana and Halva at all time points. No differences were observed for fasting BG, time to peak rise for BG, and subjective appetite ratings. In conclusion, all three mixed meals attenuated postprandial glycemic response in comparison to glucose, which may offer advantages to glycemic control. Full article

(This article belongs to the Special Issue Recent Advances in Nutrition and Health)

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20 pages, 1333 KiB

Open AccessFeature PaperReview

Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era

by Aikaterini Papadaki, Vasiliki Kachrimanidou, Iliada K. Lappa, Effimia Eriotou, Nikolaos Sidirokastritis, Adamantia Kampioti and Nikolaos Kopsahelis

Appl. Sci. 2021, 11(4), 1605; https://doi.org/10.3390/app11041605 - 10 Feb 2021

Cited by 16 | Viewed by 7259

Abstract

This review elaborates on the significance of Mediterranean raisins, focusing particularly on indigenous Greek varieties (e.g., Zante currants) as a previously overlooked traditional food, currently brought on the spotlight, resulting from the increased consumers’ awareness to improve wellness through diet modification. Recent studies on the effect of processing steps on final quality, along with findings on the potential health benefits raisins and currants elicit, are also presented. The development of novel functional food products to further exploit the nutritional value and the bioactive compounds of raisins is evidenced in view of indicating potential food industry applications. Moreover, valorization options of waste and by-product streams obtained from processing facilities are also proposed. Conclusively, raisins and currants should be further enhanced and incorporated in a balanced diet regime through the inclusion in novel foods formulation. Evidently, both the processing of the onset material and side-streams management, are essential to ensure sustainability. Hence, the article also highlights integrated biorefinery approaches, targeting the production of high-value added products that could be re-introduced in the food supply chain and conform with the pillars of bio-economy. Full article

(This article belongs to the Special Issue Functional Foods and Human Health)

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