A total of 56 traditional representative recipes (TMR) have been collected from the eight countries involved in the project: 3 Mediterranean European countries (France, Italy, Spain), 3 Mediterranean African countries (Algeria, Morocco, Tunisia) and 2 non-Mediterranean European countries (Luxembourg, Germany). The antioxidant potential of these TMR has been evaluated for future enhancement through reformulation.

The Role of Fresh Ingredients in Antioxidant Capacity (AC)

In Mediterranean European countries, recipes with higher antioxidant capacity (AC) often use fresh ingredients characteristic of the MD, such as extra virgin olive oil (EVOO) and fish rich in omega-3 fatty acids. For example, fish stew in France, sardine meatballs in Italy and Valencian hake in Spain are dishes that stand out for their high antioxidant content. In contrast, recipes with lower AC, such as tiellesétoise in France, Sicilian caponata in Italy, and torrija with horchata in Spain. This poor antioxidant value is due to their lower amounts of fresh, antioxidant-rich ingredients. It is also due to  a limited use of spices and herbs that could enhance their antioxidant properties.

Antioxidant Powerhouses of Mediterranean African Cuisine

Mediterranean African countries present recipes that stand out for their antioxidant potential, thanks to the abundant use of spices and fresh herbs such as cilantro, lemon, cumin, and saffron. Dishes like chorba beïda in Algeria, chicken tagine with preserved lemons in Morocco and assidat zgougou in Tunisia are examples of their potent antioxidant values. In contrast, recipes like tewem and couscous with beans in Algeria or mtewem; Moroccan tagine with quinces and honey in Morocco and Tunisian couscous with meat and vegetables show lower AC. This low antioxidant levels are due to their lesser use of fresh, antioxidant-rich ingredients and limited use of spices, which reduces their potential health benefits.

Non-Mediterranean European Recipes: A Comparative Analysis

Non-Mediterranean European countries tend to present recipes that include fewer typical ingredients of the MD, such as EVOO and a variety of spices. Although dishes like tarte tatin with vanilla ice cream in Luxembourg and gulasch in Germany may contain some antioxidant content due to the use of fruits or spices, their overall profile and quantitative presence in the recipe is considerably lower compared to Mediterranean dishes. Recipes with lower AC in Luxembourg, such as green bean soup and in Germany, königsberger meatballs and rice pudding with sugar and cinnamon, reflect this trend. This low antioxidant value is due to the lesser amount of fresh, antioxidant-rich ingredients and limited use of spices that could enhance their health benefits.

The Importance of Ingredient Selection and Synergy

The differences observed in the AC of recipes among the analysed countries highlight the importance of ingredient selection. European and African Mediterranean countries, characterized by diets rich in fresh foods, spices and EVOO tend to offer preparations with notable antioxidant potential. In contrast, recipes from non-Mediterranean European countries generally exhibit lower AC due to their limited use of those key ingredients. Furthermore, it is essential to consider the synergy among the various bioactive components present in the dishes. Their interaction can enhance the overall antioxidant effect of the recipe, as demonstrated by specific examples like Valencian paella  (Cuenca-Ortolá et al., 2023). This ingredient synergy underscores the need to maintain a varied diet rich in fresh products, which not only benefits health but also enriches the culinary experience.

Promoting Health Through Culinary Innovation: The MEDIET4ALL Project

Overall, the quality and variety of ingredients are crucial for maximizing the antioxidant potential of dishes, highlighting the importance of a diet rich in fresh and diverse ingredients to promote health. MEDIET4ALL project, by modernizing and adapting traditional recipes, aims not only to preserve cultural heritage but also to promote a healthy lifestyle today. In doing so, this project establishes a connection between tradition and modernity, fostering a conscious approach to the act of eating, promoting both individual and society well-being.

Figure 1. Map of the antioxidant capacity of dishes and their ingredients. Ingredients that increase antioxidant capacity are highlighted in green and those that decrease it in red. *EVOO: extra virgin olive oil.

INGREDIENTS

By Marta Cuenca-Ortolá, Mónica Gandía, Antonio Cilla, Amparo Gamero – Bionutest research group, Faculty of Pharmacy and Food Sciences, University of Valencia, Spain

REFERENCES

Cuenca-Ortolá, M.; Alegría, A.; Cilla, A. Valencian paella: Synergistic antioxidant properties of a complete dish versus its isolated ingredients. Biol. Life Sci. Forum 2023, 26, 55. https://doi.org/10.3390/Foods2023-15057