cornelian cherry: an important local resource and ... · cornelian cherry: an important local...

10th International Symposium on Vaccinium and Other SuperfruitsJune 17-22, 2012, Maastricht, The Netherlands

Cornelian cherry: an important local resource and promising health promoting fruit plant of the Black Sea Area

L. Filippo D'Antuono University of Bologna, Campus of Food Science, Cesena, Italy

Katerina FedosovaOdessa National Academy of Food Technologies, Odessa, Ukraine

Nadiya Boyko, Mariia MudrykUzhhorod National University, Uzhhorod, Ukraine

Alexander KolesnovMoscow State University of Food Productions, Moscow, Russian Federation

Mariam JorjadzeELKANA - Biological farming association, Tbilisi, Georgia

Cristina BignamiUniversity of Modena and Reggio Emilia, Italy


BaSeFood: Sustainable exploitation of bioactive components from the Black Sea Area traditional foods• EU FP7 project, start March 2009, end October 2012• Coordination: University of Bologna - Italy• 13 partner institutions

INSAHHF

IFR

UNIBOIMR

ASE

YEDITEPEUFT ELKANA

ONAFT

SPES-GEIE

MSUFP

UZHNU

BaSeFood activities

To investigate the knowledge base of traditional foods of the BSR, and related raw materials

Nutrient analysis on prioritised foods; analyse bioactives in raw materials

Bioactivity studies (in vitro, in vivo, intervention studies)

Technological flow charts of traditional foods; retention factors

Attitudes and perceptions of consumers and processors

To widely disseminate results and findings in order to enhance awareness and sustainable development of traditional foods of the BSR for improved health


Documenting local knowledgecross country comparisonsput traditional foods in a consumers’ friendly perspectiveconnecting with health promoting perspectives

General methodology for on-site surveys: mainly from qualitative research concepts

Selecting significant groups of plants and related products(cereals, vegetables, fruits, oilseeds, herbs)Investigating facts in natural, rather than in experimental settingsRetrieve evidence-based information, that is latent in diffuse knowledge but oftenabsent official, formal scientific knowledgeHelp in generating, rather than testing hypothesesHelp in programming and tuning possible future quantitative and experimental research

For each topic: a combination of interviews and case studies, with final intercultural comparison



Why cornelian cherry?...

• Travel around end of August !....• Clear evidence of its importance

in the traditional uses of the Black Sea Region


Family: CornaceaeGenus Cornus: about 50-60 species, some with ediblefruits: Cornus mas, C. kousa, C. officinalis, C. controversa Cornus mas L.: geographic distribution

Xiang &Thomas, 2008. Journal of Systematic and Evolution. Vol 46, n.3, 2008


UK: dowgwood, cornelian cherryIT: cornioloRU/UA /: кизил (kizil)GE: shindiRO: CornulBU: Обикновен дрянTU: Kızılcık (kzlchk)

Cornus mas L.

Plant: long-lived deciduous tree or shrub, height 3-8 m Flowering: very early (II)Ripening: VIII-IX

Flower: small, tetramerous hermaphrodite with yellow petals; four stamens and one or two inferior ovaries with two carpels

Fruit: drupe originated from the inferior ovary with one seed generally olive shaped 1-2 cm long, sweet sour in taste


Methods1. Literature review. Official and “grey” literature2. On site surveys: qualitative analyses methodologies (Jones, 1995; Pope and Mays,

1995) and Traditional botanical knowledge (TBK) investigation (Cotton, 1996). Phases: • Defining the boundaries: investigation areas individuated by means of the personal

knowledge of the involved researchers, available literature and evidence.• Defining a checklist of concepts: a list of possible questions to ask:

a) characteristics of the local populations; b) growing systems; c) exploitation; d) local knowledge about uses; e) recipes; f) evolutions.

• Finding key respondents: initially individuated on the basis of previous knowledge or contacting representatives of local agricultural extension services, unions, local food processors. During the preliminary visits in local growing areas further contacts were established with other stakeholders.

• Interviewing: information mainly collected by means of face to face, in-deep interviews. Specific questions from checklist of concepts adapted to individual respondents. Interactively adjusted and integrated during interviewing.

• Jones R., 1995. Why do qualitative research? British medical journal, 311, 2.• Pope C., Mays N., 1995. Qualitative Research. Reaching the parts other methods cannot reach an introduction to qualitative methods in

health and health services research. British medical journal, 311, 42-45.• Cotton C.M., 1996. Ethnobotany. Principles and applications. Wiley & Sons, 424 pp.


Topics

variability, varieties

growing systems

uses / traditional products

composition


Cornelian cherry variability• Reproduction from seed for centuries• Wide wild variability• Wild botanic varieties:

var. typica Sanadze, var. macrocarpa Sanadze, var. flava Sanadze, var. pyriformis Sanadze

• Local selection varieties developed by people in many countries

Surveys on natural populations, in situ observations and collection

Evaluation, Selection and Breeding

Kiev Botanical Garden-Ukraine, Azerbaijan, Russia, Georgia, Iran, Serbia, Bosnia-Herzegovina, Montenegro, Turkey, Czech and Slovak Republic

Objectives::Agronomic: high yield, frost resistance, time of ripeningFruit quality: size, flesh/stone ratio, sugars, phenolics, anthocyanins, vitamin C


Cultivars

Bulgaria: 2 cv: Kazanlytsky (pear shaped); Pancharevsky (1985)Slovakia: 2 cv (Dvin, Titus) (1989)Austria-USA: cv Joliko: 5.6 g (1991)France: 1 cv (1992)Azerbaijan: 2 cv (Armudi-Zogal, Ag-Zogal)Georgia: 17 cvTurkey: selection is underwayRussia: some cultivars e.g. Mosvir1, Mosvir2

cv. Svetlyachok

cv. Joliko

Ukraine: from 1990, 14 varieties in the State Register of varieties (Vavilovets, Vladimirskiy, Vyudubeskiy, Grenadier, Eugenya, Helen, Coral, Marka, Lukyanovskiy, Nikolka, Radost, Svetlyachok, Semen, Exotic, Elegant) and several hybrids

Fruit weight from 5.5 to 7.5 g; different shape; high yielding


• Bijelić S., Ninić-Todorović J., Golosin B.R., Cerović S.B., Popović B.M. 2007. Fruit traits variability of selected cornelian cherry (Cornus mas L.) genotypes selected in Serbia. Genet. Resour. Crop Evol. 58, 689-695.

• Bijelić S., Golosin B, Ninić-Todorović J., Cerović S. 2011. Morphological characteristics of best cornelian cherry (Cornus mas L.) genotypes from Serbia. HortScience, 46, 6, 849-853.

• Bijelić S., Golosin B., Ninic-Todorović J., Cerović S., Bogdanović B., 2012. Promising cornelian cherry (Cornus mas L.) genotypes from natural populations in Serbia. Agriculturae Conspectus Scientificus, 77, 1, 5-10.

• Brindza P., Brindza J., Toth D., Klimenko S.V., Grigorieva O., 2009. Biological and Commercial charachteristics of Cornelian cherry (Cornus mas L..) population in the Gemer Region of Slovakia. Acta Hort., 818, 85-94.

• Ercisli S., Yilmaz S.O., Gadze J., Dzubur A., Hadziabulic S., Aliman J., 2011. Some fruit characteristics of cornelian cherry (Cornus mas L.). Not. Bot. Hort. Agrobot. Cluj,39, 1, 255-259.

• Hassanpour H., Hamidoghli Y., Hajilo J., Adlipour M., 2011. Antioxidant capacity and phytochemical properties of cornelian cherry (Cornus mas L.). Scientia Hortic.. 129, 459-463.

• Hassanpour H., Hamidoghli Y., Samizadeh H., 2012. Some fruit characteristics of Iranian cornelian cherries (Cornus mas L.). Not. Bot. Horti. Agrobo. 40, 1, 247-252.

• Guleryuz M., Bolat I., Pirlak L., 1998. Selection of table cornelian cherry (Cornus mas L.) types in Çoruh valley. Tr. J. of Agriculture and Forestry. 22, 357-364.

• Klimenko S., 2004. The cornelian cherry (Cornus mas L.): collection, preservation, and utilization of genetic resources. J. Fruit Ornam. Res. Special ed., 12, 93-98

• Maghradze D., Abashidze E., Maghlakelidze E., 2009. Cornelian cherry in Georgia. Acta Hort. 818, 65-72.• Ognjanov V., Cerović S., Ninić-Todorović J., Jacimović V., Golosin B., Bijelić S., Vracević B., 2009. Selection and utilization of table cornelian cherry

(Cornus mas L.).Acta Hort. 814, 121-123. • Rad Z.S., Vand S.H., 2012. Identify the main characteristics of some cornelian cherry germplasm. Indian J. Innovations Dev., 1, 5: 400-405.• Tural S., Koca I., 2008. Physico-chemical and antioxidant properties of cornelian cherry fruits (Cornus mas L.) grown in Turkey. Scientia Hortic.,

116, 362-366.• Yalcinkaya E., Erbil Y., Bas M., 2009. Pomological properties of some cornelian cherry (Cornus mas L.) genotypes selected in southern Marmara region.

Acta Hort 818,149-154.• Yilmaz K.U., Zengin Y., Ercisli S., Orhan E., Yalcinkaya E., Taner O., Erdogan A., 2009. Biodiversity, ex-situ conservation and characterization of

cornelian cherry (Cornus mas L.) genotypes in Turkey. Biotechnol. & Biotechnol. Eq., 23, 1143-1149.• Yilmaz K.U., Ercisli S., Zengin Y., Sengul M., Kafkas E.Y., 2009. Preliminary characterisation of cornelian cherry (Cornus mas L.) genotypes for their

physico-chemical properties. Food Chemistry, 114 ,408-412.


Topics


growing systems


composition


Areas and growing systems

Ukraine• In S. Ukraine the situation has been recently revised within

BaSeFood• Typical of the Carpatians and the Crimean peninsula• Wild stands mainly exploited (>100000 ha reported after WW2;

now apparently reduced to about 1000 ha).• Exploitation by individual pickers and cooperatives• A case study: herbal cooperative in the village of Petrovo• Product sold fresh and dried and sold to processing plants

• A nursery in Donskoe is propagating most Ukrainian varieties

Managing cornelian cherry fruits, Petrovo

Fruits in a drying chamber, Petrovo

Donskoe nursery: seedlings to be used as rootstocks and three of the Ukrainian varieties propagated there



Ukraine

• Conspicuous presence in W. Ukraine• Case study in Cherna (Transcarpatia)• Old plantation: memory of its origin lost• Plants in rows, regularly spaced• 5-6 different "types" reported• Soil kept clean and dry pruning practiced• Collectively managed by the community• Reported to be the biggest old plantation (200 ha ca); others reported in Rokosovo

and Vinogradiv and in Turnu Mare (neighbouring Romania).

Pointing at the cornelian cherry forest, Cherna

Inside the forest Fruit harvesting


Russia• Typical of the south: Caucasus, areas close to Azov sea and the Krasnodar region• ranking fourth among wild harvested fruits, after apples, plums, sea buckthorn • widely used in the area: uses similar to that of S. Ukraine (Crimea: former USSR)• request of about 60 t /y in the North Ossetia-Alania and global of about 400 t/y• yields from 5 to 20 kg/tree• planting schemes of 4 x 2.5 m

Georgia• estimation of >100000 ha forest with cornelian cherry, in lowlands or mid mountain• grown in family orchards (about 60000 plants) or isolated plants (about 140000)• apparently local interesting types are propagated for home use• little or no cultural practices are applied

Turkey• Mostly in the Black Sea area, NE and NW Anatolia• about 1500000 plants estimated• about 14000 tons fruit per year• mostly from wild stands




An example in the West: Italy

• Cultivated until mid XX century (sparse plants)• in Trentino (northern Italy) hedges of cornelian

cherry were used as field border hedges• currently fruits are gathered from wild stands or

plants in family orchards and gardens in some regions (Trentino, Emilia Romagna, Marche)

• small plantations have been recently established• generally propagated by seed, with high fruit

size, shape and ripening time variability • "types" with bigger size fruits are vegetatively

propagated• the fruits are harvested by hand from the plant or

from the ground shaking the plant Fruit harvest in Trentino


Topics


growing systems


composition


Reduction of water content.dried fruits: whole or cut fruits dried·concentrated juices (molasses): juice concentrated by slowly boiling (Turkish pekmez)· concentrated juices and pulps: different products: jams without added sugar (Ukrainian lekvar): fruit sauces with spices (Georgian Thkemali)

· dried pulps: mashed fruit pulps, boiled, then dried in different shape (e.g. Georgian Tkhlapi)

Addition of osmoticsSugars. (sugar, honey, syrups). Salt Some sour fruits can be preserved with salt, sometimes coupled with fermentation.

Fermentation.Alcoholic fermentation.

· Other kinds of fermentation (e.g. lactic)

Uses

Background: from general on-site surveys

• In traditional uses, fruit preservation was a key point for fruit use

• Preserved fruit were used as such or, more often as ingredients of other products


Dried fruitsDrying is the more straightforward way of preservationalmost all small size wild fruits were dried in the past

For cornelian cherry:all at home level (sun, open air)at semi-industrial level (open air, or with specific devices)generally dried with the endocarp

Dried cornelian cherries fruitsare sold to firms producing food products or extractscan be rehydrated at home level and used in compotesused for herbal teasare ingredients of specific dishes • e.g. Georgian Pipina: a corn gruel seasoned with dry cornelian cherries, and savoury• Shindis Shechamandi: a porridge of wheat flour with dry cornelian cherry, onion,

garlic and butter) in Italy it used to be dried, like many other wild fruits, for different preparations

Cornelian cherry products

Concentrated juices and pulpsThis is the more traditional way of producing jams when sugar was not available, basically by concentration of the natural fruit sugars• The fruit are boiled until soft• peels and stones are removed by sieving• the pulp and juice is put to boil for many hours, until the volume is reduced to at

least 1/2 - often to 1/3Lekvar is produced commercially in Ukraine and similar product in Turkey


Cornelian cherry productsMolasses

No evidence of cornelian cherry molasses production registered until now

Concentrated juices and pulpsSauces from cornelian cherry belong to this categorythe pulp and juice are mixed, added with spices and boiled again sauces are reported for Georgia and Italy A very thick, home made plum lekvar:

can be preserved also without sealed jars

Commercial cornelian cherry lekvar: sealed jars allow shorter boiling

Dried pulps"Fruit leathers" are a very typical product of the east black sea area regionin this area, pulps are dried in a thin layer (1-3 mm), and have the final shape of foilstheir name is fruit leathers or "fruit lavash" (lavash is a Caucasian flat bread)• the fruits are boiled until soft• peels and stones are removed by sieving• then the pulp is shortly boiled again, and homogenised• then it is poured on pans and put to dry in the sun or open air• when dried, it can be preserved for several months, generally rolled

An example of preparation of fruit (plum) leather (tkhlapi) in Georgia



boil spread

sieve mix put to dryput in sieve

Fruit leathersFruit leathers, like Georgian Tkhlapi are typical of Georgia and ArmeniaThe cornelian cherry ones are estimated also as natural remedy (see after)fruit leathers are a perfect way for fruit preservationcan be consumed as they are or as ingredients of food preparationin this case, cornelian cherry fruit leather is alternative to the use of dry fruits

Examples of fruit leathers, Georgia and Armenia



OtherIn Italy, a dried pulp preserve from cornelian cherry is reported for the Marche regionthe initial phases of preparation were similar to that of fruit leatherboiling was longer, to obtain a thick pulpthis was then shaped in "bricks" that were dried with air or close to a fireplaceslices of this were used to prepare sauces

Addition of sugar

CompotesCompotes are prepared in many different waysgenerally, pure cornelian cherry compotes are nowadays prepared with fresh fruitspreserved in sealed glass jarsin the past also dried fruit used (like at present for uzvar)fruit are put in a jar• a syrup is prepared with water and variable amount of

sugar - generally low amount• the syrup is poured very hot on the fruits• the jars are sealed• or fruits are put in the syrup and sterilised in sealed jars• or fruit with syrup are simply put in jars, sealed and let in a

warm place to form the compote

Compotes are used as everyday soft drinks



Pure cornelian cherry compote, Ukraine

Mixed cornelian cherry compote, Georgia

Addition of sugar

Pulps preserved in sugarIn this case, the pulp of cornelian cherry is mixed with sugar without any boilingthe ratio of sugar to fruit is at least 1:1• the fruits are first left to mature well in a pot• then they are pressed into a sieve to remove the stone• the sugar is added to the pulp and mixed• the mass is left several days in a pan and stirred at least

twice a day• when well homogenised, can be preserved in jars

This preparation can be eaten as it is but, more frequently, itis used as a medicine, for the purposes later illustratedcan be also used as a sweetener



Fruits left to ripen in a cellar

Cornelian cherry pulp with sugar (above), Ukraine;below: fruits in thick syrup

Addition of sugar

Fruits in concentrated sugar syrupFruits are sealed in jars with sugar syrups or various concentrationA variant of this is to press the fruits and filter, in order to obtain only the syrup

Fruits in concentrated sugar syrup and wineFruits are boiled in white wine and sugar with some spices (Italy: Trentino Alto Adige)

Jamsjams are prepared the classical way, adding sugar to fruits and boilingthese are perhaps the less traditional of the productspresently, they are manufactured by several artisan or semi industrial producers



Addition of salt

Fruits in brineNot fully mature fruits are put in salty water of variable concentration, similarly to olives: a old tradition in Italy, now almost disappeared, recently resumed


Topics


growing systems


composition


Cornelian cherry composition - basic characters / nutrients

Few papers available, even if some with relevant number of samples evaluated• total soluble solids: range 5.0 - 24.3• acidity (%): 0.4 - 4.7• ratio TSS/A: 3.0 - 9.0 (15.6)• pH: 2.9 - 3.2• vitamin C (mg/100 g): 25.0 - 141.0

As an average: acidic fruit• local knowledge: easily preserved• seldom used fresh• used for sauces (other: plums: Tkhemali Georgian; pomegranate etc.)

Vitamin C• rich potential source (depending on the amount consumed)• preparation of supplements for USSR soldiers and seamen especially during WW2• kind of fruit leather; or pressed fruit cakes (lepioshka)• strategy: short heating; drying. No data available about retention !


• Bijelić S., Ninic-Todorović J., Golosin B., Cerović S., Vracar L., Jacimović G., 2008. Bioloske osobine odabranih genotipovaDrena (Cornus mas L.). Godina, I,94-101.

• Bijelić S., Golosin B.R., Ninić-Todorović J., Cerović S.B., Popović B.M. 2011. Physicochemical fruit characteristics of cornelian cherry (Cornus mas L.) genotypes from Serbia. HortScience, 46,6,849-853.

• Demir F., Kalyoncu I.H., 2003. Some nutritional, pomological and physical properties of cornelian cherry (Cornus mas L.). J. of Food Engineering. 60,335-341.

• Ercisli S., Yilmaz S.O., Gadze J., Dzubur A., Hadziabulic S., Aliman J., 2011. Some fruit characteristics of cornelian cherry (Cornus mas L.). Not. Bot. Hort. Agrobot. Cluj,39, 1,255-259..

• Guleryuz M., Bolat I., Pirlak L., 1998. Selection of table cornelian cherry (Cornus mas L.) types in Çoruh valley. Tr. J. of Agriculture and Forestry. 22, 357-364.

• Hassanpour H., Hamidoghli Y., Hajilo J., Adlipour M., 2011. Antioxidant capacity and phytochemical properties of cornelian cherry (Cornus mas L.). Scientia Hortic. 129, 459-463.

• Hassanpour H., Hamidoghli Y., Samizadeh H., 2012. Some fruit characteristics of Iranian cornelian cherries (Cornus mas L.). Not. Bot. Horti. Agrobo., 40, 1,247-252.

• Yalcinkaya E., Erbil Y., Bas M., 2009. Pomological properties of some cornelian cherry (Cornus mas L.) genotypes selected in southern Marmara region. Acta Hort., 818,149-154.

• Ognjanov V., Cerović S., Ninić-Todorović J., Jacimović V., Golosin B., Bijelić S., Vracević B., 2009. Selection and utilization of table cornelian cherry (Cornus mas L.). Acta Hort., 814,121-123.

• Pantelidis G.E., Vasilakakis M., Manganaris G.A., Diamantidis Gr., 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and cornelian cherries. Food Chemistry. 102,777-783.

• Yilmaz K.U., Zengin Y., Ercisli S., Orhan E., Yalcinkaya E., Taner O., Erdogan A., 2009. Biodiversity, ex-situ conservation and characterization of cornelian cherry (Cornus mas L.) genotypes in Turkey. Biotechnol. & Biotechnol. Eq., 23, 1, 1143-1149.

• Yilmaz K.U., Ercisli S., Zengin Y., Sengul M., Kafkas E.Y., 2009. Preliminary characterisation of cornelian cherry (Cornus masL.) genotypes for their physico-chemical properties. Food Chemistry. 114,408-412.


Cornelian cherry composition - bioactive substances and propertiesFew papers available, few with comparison to other sources; extrapolation not easy

• total phenolics (mg / 100 g f.w.): 281-1592• anthocyanins (mg / 100 g f.w.): 22-442• flavonoids (mg / 100 g f.w.): 81-545• antioxidant capacity:

≥raspberry, blackberry, gooseberry, redcurrant≥ blackberries, red grapes, white grapes; < hawthorn>strawberry, blackthorn; ≤ sour cherryhigh, variation among types

A sour fruit ! • seldom eaten fresh;• few cultivars suitable to consumption if not overripe (e.g. Elegant)

Registered local knowledge (BaSeFood)in the antiquity, doctors did not stop in Crimea (rich of cornelian cherries)

• against haemorrhoids. Recurrent !. (flavonoids ?) eat with stones • against diarrhoea (saved the life of soldiers fighting dysentery) (phenolics)• disinfectant for female urinary apparatus, for new born babies; to clean wounds• sweet fruit pastes: taken in flues, against sore throat


• Dragović-Uzelac V., Levaj B., Bursać D., Pedisic S., Radojčić I., Biško A., 2007. Total phenolics and antioxidant capacity assays of selected fruits. Agric. Conspectus Scientificus, 4,279-284.

• Hassanpour H., Hamidoghli Y., Hajilo J., Adlipour M., 2011. Antioxidant capacity and phytochemicalproperties of cornelian cherry (Cornus mas L.). Scientia Hortic., 129, 459-463.

• Pantelidis G.E., Vasilakakis M., Manganaris G.A., Diamantidis Gr., 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and cornelian cherries. Food Chemistry, 102,777-783.

• Pawlowska A.M., Camangi F., Braca A., 2010. Quali-quantitative analysis of flavonoide of Cornus masL. (Cornaceae) fruits.

• Popović B.M., Štajner D., Kevrešan S., Bijelić S., 2012. Antioxidant capacity of cornelian cherry (Cornus mas L.)- Comparison between permanganate reducing antioxidant capacity and other antioxidant methods. Food chemistry. 134,734-741

• Schaefer H.M., McGraw K., Catoni C., 2008. Birds use fruit colour as honest signal of dietary antioxidant rewards. Functional Ecology. 22,303-310.

• Seeram N.P., Schutzki R., Chandra A., Nair M.G., 2002. Characterization, quantification, and bioactivities of anthocyanins in Cornus species. J. Agric. Food Chem., 50,2519-2523.

• Šamec D., Piljac-Zegarac J., 2011. Postharvest stability of antioxidant compounds in hawthorn and cornelian cherries at room and refrigerator temperatures – Comparison with blackberries, white and red grapes. Scientia Hortic. 131,15-21.


Cornelian cherry composition – bioactive substances and properties

Published: from local knowledge referencesconfirmed: diarrhoea, bronchitis - Turkeyhypoglicemisant / diabetes - Turkeyagainst fever - Croatiarheumatism (external and internal) - Albania

• Altundag E., Ozturk M., 2011. Ethnomedicinal studies on the plant resources of east Anatolia,Turkey. Procedia social and behavioral sciences 19, 756-777.• Pieroni A., Giusti M.E., Münz H., Lenzarini C., Turković G., Turković A., 2003. Ethnobotanical knowledge of the Istro-Romanians of Žejane in Croatia. Fitoterapia

74. 710-719.• Pieroni A., 2008. Local plant resources in the ethnobotany of Theth, a village in the Northern Albanian Alps. Genetic resources and crop Evolution 55. 1197-1214.• Yeşilada E., Sezik E., Honda G., Takaishi Y. Takeda Y., Tanaka T., 1999. Traditional medicine in Turkey IX: Folk medicine in north-west Anatolia. Journal of

ethnopharmacology 64.195-210.

Experimental or intervention studiesnone, to the best of our knowledge

Comment to food health claim substantiation“... the substantiation required relies mainly on the availability of randomised controlled trials. Evidence from traditional uses is not considered. This is bound to lead to the loss of an important heritage...”

Anton R., Serafini M., Delmulle L., 2012. Traditional knowledge for the assessment of health effects for botanicals. A framework for data collection. European food and feed law review, 7, 2, 74-80.


Concluding remarks

Cornelian cherry is very abundant and deeply rooted in traditions of the Black sea areaputative health promoting properties for characters easily perceived directly Interesting variability is present, but not yet fully characterised and evaluatedless abundant and somewhat neglected in W-Europecultural comparison reveals (as for other fruit products) similar uses in the past for W Europe

some analytical data available on fruitsnone on productsno retention data following processingtraditional products can be an efficient way of preservation and valorisationpossible interest of recovery and stabilisation of the production

A final traditional food meeting organised in Cesena

The program includesPlenary lectures from internationally-recognised speakersPresentations detailing the achievements of recent EU funded projects related to traditional foodsPresentation of the BaSeFood project’s resultsOffered contributions from registered participants

DeadlinesEarly registration and title submission: July 25Late registration and abstract submission: September 7

Visit the congress web site: www.tfi-2012.com

We look forward to see you in Cesena

cornelian cherry: an important local resource and ... · cornelian cherry: an important local...

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