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As a step included in the design of a restricted-energy Mediterranean diet (MD), the characterization of the products that will be included within the Mediterranean diet pattern for the multi-centric interventional study in obese adolescents is necessary. For this purpose, this deliverable aims to extend the most important physicochemical properties and the nutritional factors of traditional Mediterranean products, namely sourdough bread, chickpeas, hummus, walnuts, hazelnuts, almonds, pomegranate juice and olive oil. Their content in total carbohydrate, total fat, protein, dietary fibre, ash, moisture, Vitamins B3, B6, E, C and B9, calcium, potassium, magnesium, iron and phosphorus, the fatty acid profile, and the polyphenol composition of all of them have been characterized. In extra virgin olive oil, the levels of polyphenols and the profile of fatty acids have been analyzed. In nuts the concentration of the phytoterols β-sitosterol, campesterol has also determined. Furthermore, in sourdough bread, chickpeas and hummus the levels of phytic acid were also analysed.
As results to highlight, the sourdough bread has a low content of carbohydrates and simple sugars and high levels of dietary fibre. The major minerals in this bread are potassium and phosphorus. Sourdough bread also displayed relevant amounts of vitamins B3 and B6. Hummus has a high protein content if we compare it with products of the same category marketed in Spain and a higher content of Vitamins E, B3 and B6, potassium and phosphorus than cooked and canned chickpeas. Canned chickpeas also displayed a lower phytic acid, protein and fibre content than hummus. Regarding nuts, all 3 have a high total fat content, hazelnut being the one with the highest amount, followed by walnuts and almonds. Most of this fat in the 3 nuts is monounsaturated with a high oleic acid content and polyunsaturated with a high linoleic acid content and, in the case of walnuts, also linolenic acid. The 3 nuts are also rich in dietary fibre, protein, potassium, and phosphorus. Regarding the content of polyphenols, walnuts are those with a higher content of polyphenols, being ellagic acid the most abundant. This difference in polyphenol content among the three nuts can be attributed to the roasting of the almonds and hazelnuts. Concerning phytosterols, the almonds contained the highest amount of B-sitosterol whereas hazelnuts displayed the highest concentrations of campesterol. With regard to the content of vitamins, almonds displayed the highest levels of Vitamin B3 whereas walnuts were the nuts with the highest content of Vitamin B6. Concerning vitamin E, the highest levels of alfa-tocopherol were found in almonds whereas gamma-tocopherol was mainly present in walnuts. The results of the analysis of the pomegranate juice indicate that the majority mineral is potassium and that it has a very high content of polyphenols (mainly ellagic acid, coumaric acid and punicallagins). Finally, extra virgin olive oil has almost 72% oleic acid, 13% linoleic acid and 10% palmitic acid. The levels of total polyphenols in extra virgin olive oil, being hydroxitirosol and luteolin the most abundant, are higher when compared to chickpeas and bread, but much lower compared to pomegranate juice and walnuts. Consistency of values for total fat, total carbohydrates, protein and dietary fibre contents, ash, humidity, vitamins B3, B6 and E, phytic acid, -sitosterol and campesterol were compared with those published in FoodData Central by the Agricultural Research Service, U.S. Department of Agriculture in 2019 (https://fdc.nal.usda.gov) or, if values were not available, with the studied bibliography for methodology development. The values are within the described ranges.
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