Ocena jakości i autentyczności sosów pesto dostępnych na polskim rynku
DOI:
https://doi.org/10.15611/nit.2024.40.06Słowa kluczowe:
sos pesto, jakość i autentyczność, produkt rynkowy, rynek polskiAbstrakt
Cel: Celem niniejszego badania była ocena jakości sosów pesto dostępnych w Polsce na rynku trójmiejskim (Gdańsk, Gdynia i Sopot). Przebadano trzy sosy pesto: Grand’Italia pesto alla genovese (GI), SACLA Italia pesto alla genovese (SI), Baresa Pesto alla Genovese (BP).
Metodologia: Dokonano oceny prawidłowości oznakowania wybranych sosów zgodnie z wymaganiami Rozporządzenia Parlamentu Europejskiego i Rady (UE) z dnia 25 października 2011 r. Przeprowadzono badania kwasowości sosów metodą miareczkowania alkacymetrycznego roztworem NaOH wobec fenoloftaleiny. Określono zawartość soli NaCl w sosach pesto metodą Mohra. Barwę sosów pesto określono metodą CIELab przy użyciu kolorymetru Konica-Minolta CR 400. Zawartość tłuszczu określono metodą Gerbera.
Wyniki: Badane sosy zawierały wszystkie informacje, które powinny znaleźć się na opakowaniu, w tym nazwę produktu, nazwę i adres producenta, skład i wartość odżywczą, numer partii produkcyjnej oraz datę ważności. Kwasowość badanych sosów pesto zawierała się w przedziale 2,4-3,6% w przeliczeniu na kwas octowy. Zawartość soli pozostawała w zakresie 2,3-2,9%, a zawartość tłuszczu kształtowała się w zakresie 38,0-42,5%. Wartość parametru L* w analizowanych sosach pesto utrzymywała się w wąskim zakresie 41,91-42,72. Wartość parametru a* pozostawała w zakresie od –1,83 do –2,37, którego wartość uzależniona jest od stopnia rozpadu chlorofilu zawartego w bazylii, która jest głównym składnikiem sosu pesto. Z kolei wartość parametru b* kształtowała się w zakresie 22,45-26,78. Wyniki badania wykazały, że jakość analizowanych sosów pesto odbiegała od danych literaturowych dotyczących produkcji sosów pesto alla genovese. Zastrzeżenia budzi obecność składników takich jak sacharydy proste i syrop glukozowo – fruktozowy, obecność substancji zagęszczających i niska zawartość sera Pecorino Romano or Grana Padano.
Implikacje i rekomendacje: Konieczne jest prowadzenie dalszych badań nad sosami pesto w celu zapewnienia ich jakości i autentyczności ze względu na rosnące zainteresowanie konsumentów włoskimi produktami spożywczymi.
Oryginalność/wartość: Przeprowadzone badania należą do nielicznych w Polsce i stanowią wkład w ocenę jakości i zapewnienie autentyczności wybranych sosów pesto dostępnych na polskim rynku.
Pobrania
Bibliografia
Al-Malahmeh, A. J., Al-ajlouni, A. M., Wesseling, S., Vervoort, J., & Rietjens, I. M. C. M. (2017). Determination and Risk Assessment of Naturally Occurring Genotoxic and Carcinogenic Alkenyl Benzenes in Basil-Containing Sauce of Pesto. Toxicology Reports, 4, 1-8. http://dx.doi.org/10.1016/j.toxrep.2016.11.002
Altay, K., Sahingil, G., & Hayaloglu, A. A. (2024). A Geographically-Registered Arapgir Purple Basil Pesto Sauce Prepared with Four Different Cheese Varieties: Comparison of Physical, Bioactive and Rheological Properties. Food Chemistry Advances, 4, 100587. https://doi.org/10.1016/j.focha.2023.100587
Ansary, J., Forbes-Hernández, T. Y., Gil, E., Cianciosi, D., Zhang, J., Elexpuru-Zabaleta, M., Simal-Gandara, J., Giampieri, F., & Battino, M. (2020). Potential Health Benefit of Garlic Based on Human Intervention Studies: A Brief Overview. Antioxidants, 9, 619. https://doi.org/10.3390/antiox9070619
Bajomo, E. M., Aing, M. S., Ford, L. S., & Niemeyer, E. D. (2022). Chemotyping of Commercially Available Basil (Ocimum basilicum L.) Varieties: Cultivar and Morphotype Influence Phenolic Acid Composition and Antioxidant Properties. NFS Journal, 26, 1-9. https://doi.org/10.1016/j.nfs.2022.01.001
Berkemeyer, S., & Wehrmann, J. (2022). Sustainable Nutritional Behavior Change (SNBC) Model: How Personal Nutritional Decisions Bring About Sustainable Change in Nutritional Behavior. Obesity Pillars, 4, 100042. https://doi.org/10.1016/j.obpill.2022.100042
Buckland, G., & Gonzalez, C. A. (2015). The Role of Olive Oil in Disease Prevention: A Focus on the Recent Epidemiological Evidence from Cohort Studies and Dietary Intervention Trials. British Journal of Nutrition, 113, S94-S101. https://doi.org/10.1017/S0007114514003936 2015
Chen, P.-J., & Antonelli, M. (2020). Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society. Foods, 9, 1898. https://doi.org/10.3390/foods9121898
Ciriello, M., Formisano, L., El-Nakhel, C., Corrado, G., Pannico, A., De Pascale, S., & Rouphael, Y. (2021a). Morpho-Physiological Responses and Secondary Metabolites Modulation by Preharvest Factors of Three Hydroponically Grown Genovese Basil Cultivars. Frontiers in Plant Sciences, 12, 671026. https://doi.org/10.3389/fpls.2021.671026
Ciriello, M., Formisano, L., El-Nakhel, C., Kyriacou, M. C., Soteriou, G. A., Pizzolongo, F., Romano, R., De Pascale, S., & Roup- hael, Y. (2021b). Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production. Foods, 10(2), 278. https://doi.org/10.3390/foods10020278
Ciriello, M., Formisano, L., Rouphael, Y., & Corrado, G. (2023). Volatiles Emitted by Three Genovese Basil Cultivars in Different Growing Systems and Successive Harvests. Data, 8, 33. https://doi.org/10.3390/data8020033
Commission Regulation (EC) No 1623/2005. Official Journal of the European Union L259, 15. https://www.legislation.gov.uk/eur/2005/1623
De Mejia, E. G, Zhang, Q., Penta, K., Eroglu, A., & Lila, M. A. (2020). The Colors of Health: Chemistry, Bioactivity, and Market
Demand for Colorful Foods and Natural Food Sources of Colorants. Annual Review of Food Science and Technology, 11, 145-82. https://doi.org/10.1146/annurev-food-032519-051729
Fedoul, F. F., Meddah, B., Larouci, M., Tir Touil, A., Merazi, Y., Bekhti, N., Piras, A., Falconieri, D., & Cakmak, J. S. (2022). Medicinal Applications, Chemical Compositions, and Biological Effects of an Algerian Ocimum basilicum L. var Genovese; with the Conversion of Experimental Doses to Humans. Journal of Applied Biotechnology Reports, 9(2), 671-683. https://doi.org/10.30491/JABR.2021.290237.1401
Gaforio, J. J., Visioli, F., Alarcón-de-la-Lastra, C., Castañer, O., Delgado-Rodríguez, M., Fitó, M., Hernández, A. F., Huertas, J. R., Martínez-González, M. A., Menendez, J. A., de la Osada, J., Papadaki, A., Parrón, T., Pereira, J. E., Rosillo, M. A., Sánchez-Quesada, C., Schwingshackl, L., Toledo, E., & Tsatsakis, A. M. (2019). Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018. Nutrients, 11(9), 2039. https://doi.org/10.3390/nu11092039
International Commission on Illumination (1986). CIE, Colorimetry, Official recommendations of the International Commission on Illumination. CIE Publication No. 15.2.
Jakovljević, D., Momčilović, J., Bojović, B., & Stanković, M. (2021). The Short-Term Metabolic Modulation of Basil (Ocimum basilicum L. cv. ‘Genovese’) after Exposure to Cold or Heat. Plants, 10, 590. https://doi.org/10.3390/plants10030590
Kim, O.-S., Park, J.-D., Kum, J.-S., Choi, Y.-S., Choi, H.-W., & Sung, J.-M. (2016). Optimization of Spinach Pesto by Response Surface Methodology. Korean Journal of Food and Nutrition, 29(4), 583-594. http://dx.doi.org/10.9799/ksfan.2016.29.4.583
Klug, T. V., Collado, E., Martínez-Sánchez, A., Gómez, P. A., Aguayo, E., Otón, M., Artés, F., & Artés-Hernandez, F. (2018). Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce. Food and Bioprocess Technology, 11, 561-571. https://doi.org/10.1007/s11947-017-2024-y
Koop, B. L., Maciel, A. G., Soares, L. S., Monteiro, A. R., & Valencia, G. A. (2023). Natural Colorants. In G. A. Valencia (Ed.), Natural Additives in Foods (pp. 87-122). Springer Nature. https://doi.org/10.1007/978-3-031-17346-2
Naelga, S. C., & Ihong, R. J. P. (2019). Physicochemical Properties, Microbial Analyses and Acceptability of Fern (Diplazium esculentum (Retz.) Sw.) Pesto. International Journal of Advanced Biotechnology and Research (IJABR), 10(1), 704-711. http://www.bipublication.com
Netzel, M. E. (2020). Garlic: Much More Than a Common Spice. Foods, 9, 1544. https://doi.org/10.3390/foods9111544
Nicosia, C., Fava, P., Pulvirenti, A., Antonelli, A., & Licciardello, F. (2021). Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla Genovese. Foods, 10, 1948. https://doi.org/10.3390/foods10081948
Owino, V., Kumwenda, C., Ekesa, B., Parker, M. E., Ewoldt, L., Roos, N., Lee, W. T., & Tome, D. (2022). The Impact of Climate Change on Food Systems, Diet Quality, Nutrition, and Health Outcomes: A Narrative Review. Front Clim, 4, 941842. https://doi.org/10.3389/fclim.2022.941842
Popping, B., De Dominicis, E., Dante, M., & Nocetti, M. (2017). Identification of the Geographic Origin of Parmigiano Reggiano (P.D.O.) Cheeses Deploying Non-Targeted Mass Spectrometry and Chemometrics. Foods, 6(2), 13. https://doi.org/10.3390/foods6020013
Renzi, M., & Blašković, A. (2018). Litter & Microplastics Features in Table Salts from Marine Origin: Italian Versus Croatian Brands. Marine Pollution Bulletin, 135(10), 62-68. https://doi.org/10.1016/j.marpolbul.2018.06.065
Romano, R., De Luca, L., Aiello, A., Pagano, R., Di Pierro, P., Pizzolongo, F., & Masi, P. (2022). Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds. Foods, 11, 3212. https://doi.org/10.3390/foods11203212
Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the Provision of Food Information to Consumers, Amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and Repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004. Official Journal of the European Union L 304/18 from 22.11.2011.
Scarpa, G., Berrang-Ford, L., Zavaleta-Cortijo, C., Marshall, L., Harper, S. L., & Cade, J. E. (2020). The Effect of Climatic Factors on Nutrients in Foods: Evidence from a Systematic Map. Environmental Research Letters, 15, 113002. https://doi.org/10.1088/1748-9326/abafd4
Senizza, B., Ganugi, P., Trevisan, M., & Lucini, L. (2023). Combining Untargeted Profiling of Phenolics and Sterols, Supervised Multivariate Class Modelling and Artificial Neural Networks for the Origin and Authenticity of Extra-Virgin Olive Oil: A Case Study on Taggiasca Ligure. Food Chemistry, 404, 134543. https://doi.org/10.1016/j.foodchem.2022.134543
Sert, A. N. (2017). Italian Cuisine: Characteristics and Effects. Journal of Business Management and Economic Research, 1(1), 49-57. https://doi.org/10.29226/jobmer.2017.4
Sęczyk, Ł., Ozdemir, F. A., & Kołodziej, B. (2022). In Vitro Bio-Accessibility and Activity of Basil (Ocimum Basilicum L.) Phytochemicals as Affected by Cultivar and Postharvest Preservation Method – Convection Drying, Freezing, and Freeze-Drying. Food Chemistry, 382, 132363. https://doi.org/10.1016/j.foodchem.2022.132363
Shahrajabian, M. H., Sun, W., & Cheng, Q. (2020). Chemical Components and Pharmacological Benefits of Basil (Ocimum basilicum): A Review. International Journal of Food Properties, 23(1), 1961-1970. https://doi.org/10.1080/10942912.2020.1828456
Shang, A., Cao, S.-Y., Xu, X.-Y., Gan, R.-Y., Tang, G.-Y., Corke, H., Mavumengwana, V., & Li, H.-B. (2019). Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.). Foods, 8(7), 246. https://doi.org/10.3390/foods8070246
Singh, R., & Singh, K. (2019). Garlic: A Spice with Wide Medicinal Actions. Journal of Pharmacognosy and Phytochemistry, 8(1), 1349-1355. https://www.researchgate.net/publication /330934709
Sordini, B., Urbani, S., Esposto, S., Selvaggini, R., Daidone, L., Veneziani, G., Servili, M., & Taticchi, A. (2024). Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto. Antioxidants, 13, 128. https://doi.org/10.3390/antiox13010128
Sowmya, M. S., Warke, V. G., Mahajan, G. B., & Annapure, U. S. (2022). Quality and Shelf-Life Assessment of Pesto Prepared Using Herbs Cultivated by Hydroponics. International Journal of Gastronomy and Food Science, 30, 100608. https://doi.org/10.1016/j.ijgfs.2022.100608
Śmiechowska, M. (2018). Ecological Threats for Coastal Systems in the Context of Acquiring and Providing the Quality of Sea Salt. A Review. Journal of Research and Applications in Agricultural Engineering, 63(3), 118-122. https://techrol.eu/index.php/pl/archiwum-5/2018
Takala, R., Ramji, D. P., & Choy, E. (2023). The Beneficial Effects of Pine Nuts and Its Major Fatty Acid, Pinolenic Acid, on Inflammation and Metabolic Perturbations in Inflammatory Disorders. International Journal of Molecular Sciences, 24(2), 1171. https://doi.org/10.3390/ijms24021171
Tanzilli, D., D’Alessandro, A., Tamelli, S., Durante, C., Cocchi, M., & Strani, L. (2023). A Feasibility Study towards the On-Line Quality Assessment of Pesto Sauce Production by NIR and Chemometrics. Foods, 12, 1679. https://doi.org/10.3390/foods12081679
The Guardian (2017). Pesto Sauces ‘Saltier Than Seawater’. Retrieved August 10, 2024, from: https://www.theguardian.com/business/ 2017/oct/04/pesto-sauces-far-too-much-salt-cash-study
Tudu, C. K., Dutta, T., Ghorai, M., Biswas, P., Samanta, D., Oleksak, P., Jha, N. K., Kumar, M., Radha, Procków, J., Pérez de la Lastra, J. M., & Dey, A. (2022). Traditional Uses, Phytochemistry, Pharmacology and Toxicology of Garlic (Allium sativum), a Storehouse of Diverse Phytochemicals: A Review of Research from the Last Decade Focusing on Health and Nutritional Implications. Frontiers in Nutrition, 9, 949554. https://doi.org/10.3389/fnut.2022.929554
Turrini, F., Farinini, E., Leardi, R., Grasso, F., Orlandi, V., & Boggia, R. (2022). A Preliminary Color Study of Different Basil-Based Semi-Finished Products during Their Storage. Molecules, 27, 2059. https://doi.org/10.3390/molecules27072059
Verma, T., Aggarwal, A., Dey, P., Chauhan, A. K., Rashid, S., Chen, K.-T., & Sharma, R. (2023). Medicinal and Therapeutic Properties of Garlic, Garlic Essential Oil, and Garlic-Based Snack Food: An Updated Review. Frontiers in Nutrition, 10, 1120377. https://doi.org/10.3389/fnut.2023.1120377
Zunin, P., Salvadeo, P., Boggia, R., & Lanteri, S. (2009). Study of Different Kinds of ‘‘Pesto Genovese” by the Analysis of their Volatile Fraction and Chemometric Methods. Food Chemistry, 114, 306-309. https://doi.org/10.1016/j.foodchem.2008.09.012
Pobrania
Opublikowane
Licencja
Prawa autorskie (c) 2025 Maria Śmiechowska, Magdalena Sanocka
Utwór dostępny jest na licencji Creative Commons Uznanie autorstwa – Na tych samych warunkach 4.0 Miedzynarodowe.
