@article{Houhoula2015,

title = {Food Safety and Label Claims for Hazelnut Allergy Traces: Evaluation of Two PCR Assays},

author = {D.P. Houhoula and K. Lagou and M. Varvresou and M. Giannakourou and S.M. Bratakos and V. Lougovois and J. Tsaknis and S. Koussissis},

doi = {10.17221/602/2014-CJFS},

year  = {2015},

date = {2015-10-23},

journal = {Czech J. Food Sci.},

volume = {33},

number = {5},

issue = {2015},

pages = {410–415},

abstract = {The molecular techniques (C-PCR, RT-PCR) in the detection and quantification of allergic substances of hazelnut in

various categories of food commodities, e.g. breakfast cereals, chocolates and biscuits, frequently involved in allergic

outbreaks was implemented. For the detection of hazelnut a gene coding the major allergenic protein Cor a1 was se-

lected. In some instances, the presence of hazelnuts is not declared on the label and the products may carry no warning

for potentially allergenic substances, usually referred to as “traces”. A total of 150 samples were collected from local

supermarkets and analysed for the purpose of the study. From these, a total of 38 (25.3%) specimens contained hazelnut,

30 (20.0%) contained “traces” of hazelnut, 26 (17.3%) contained a label warning for the possible presence of “traces”

of allergenic substances, and 56 (37.3%) specimens contained no food allergy labels. Among them, using the C-PCR,

36 (94.7%), 10 (33.3%), 5 (19.2%), and 5 (8.9%) specimens were detected as positive, respectively. Using the RT-PCR,

38 (100%), 15 (50%), 7 (26.9%) and 8 (14.3%) specimens were detected as positive, respectively. Finally, by combining

both methods, 38 (100%), 17 (56.7%), 9 (34.6%), and 10 (17.9%) specimens were identified as positive, respectively.},

keywords = {amplification, declaration, food allergy, hazelnut},

pubstate = {published},

tppubtype = {article}

}

@article{Dermesonluoglu2015,

title = {Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain},

author = {E.K. Dermesonluoglu and G. Katsaros and M. Tsevdou and M.C. Giannakourou and P. Taoukis},

doi = {10.1016/j.jfoodeng.2014.07.007},

year  = {2015},

date = {2015-10-22},

journal = {Journal of Food Engineering},

volume = {148},

pages = {13-23},

abstract = {A systematic kinetic study of quality loss of frozen spinach was conducted. Vitamin C, chlorophyll (a, b and total), colour, texture and sensory attributes were measured in frozen leafy spinach. Kinetic models of the selected quality indices were developed to determine the frozen spinach quality loss and calculate product remaining shelf life. Validated kinetic models of quality loss are applied in the evaluation, control and management of frozen spinach in the cold chain. Storage experiments were conducted at isothermal (−5, −8, −12, −18 °C) and non-isothermal temperature conditions (Teff = −6.9 °C) to validate proposed shelf life models. The temperature dependence of quality loss was adequately modelled by Arrhenius type equation and activation energy values of 132, 72, 43 and 61 kJ/mol for vitamin C loss, total chlorophyll retention, texture deterioration and overall sensory scoring were calculated respectively. The shelf life at the reference temperature of −18 °C ranged from 400 to 500 days based on the different quality indices. The effects of temperature deviations were quantitatively evaluated and a realistic assessment of the frozen spinach remaining shelf life in the actual cold chain was conducted.},

keywords = {Chlorophyll, Non-isothermal frozen storage, Sensory, shelf life, Spinach, Vitamin C},

pubstate = {published},

tppubtype = {article}

}

@article{Lantzouraki2015c,

title = {Total phenolic content, antioxidant capacity and phytochemical profiling of grape and pomegranate wines},

author = {D.Z. Lantzouraki and V.J. Sinanoglou and C. Proestos and P. Zoumpoulakis},

doi = {10.1039/C5RA20064D},

year  = {2015},

date = {2015-10-18},

journal = { RSC Advances},

volume = {5},

issue = {123},

pages = {101683- 101692},

abstract = {The object of this study was to determine the phenolic profile, the total phenolic content and antioxidant capacity of pomegranate wine and compare to multi-varietal red wine using different spectrophotometric and spectrometric techniques. Total phenolic content was determined by the Folin–Ciocalteu assay. The antioxidant capacity was measured by the DPPH and the ABTS radical scavenging assays. The radical-scavenging capacity was higher for pomegranate wine (statistically significant difference was observed for the DPPH assay) in agreement with its higher total phenolic content (383.19 ± 18.22 and 296.57 ± 25.23 mg gallic acid equivalents/100 mL for pomegranate and grape wine respectively). Customized HPLC-PDA-ESI-MSn and GC-MS methods were applied for the identification and chemical characterization of the phenolic compounds for both wines. Identification using LC-MS was based on their λmax (nm) and the characteristic fragments which derived from the sequential fragmentation in MS while GC-MS was based on commercial libraries and mass spectra of authentic standards. Eighty one different phenolic compounds were characterised by LC-MS and one hundred eight compounds by GC-MS after different chemical hydrolysis regimes. The study signifies the prior treatment with alkaline hydrolysis which had a considerable effect on the detection of phenolic compounds. The results showed that the combination of LC-MS and GC-MS methods allowed the detection of different compounds while results from both techniques are complementary and may confirm each other. Phytochemicals with proven biological activities including antimicrobial, antiviral and chemoprotective, have been identified mainly in pomegranate wines. Furthermore, a significant diversity between pomegranate and grape wines was observed, in terms of their phenolic content and antioxidant profiles indicating the-nutritive and health-promoting effects of pomegranate wine.},

note = {(I F: 3.84)},

keywords = {grape, phenolic content, phytochemical profiling, pomegranate},

pubstate = {published},

tppubtype = {article}

}

@article{Bratakos2015,

title = {Fragmentation patterns of aromatic 2,5-diketopiperazines using liquid chromatography/mass spectrometry},

author = { S.M. Bratakos and V.J. Sinanoglou and E. Siapi and M.T. Matsoukas and D.P. Papahatjis and K. Riganakos and P. Zoumpoulakis},

doi = {10.2174/1573411011666150812225728},

year  = {2015},

date = {2015-10-17},

journal = {CurrentAnalyticalChemistry},

volume = {12},

issue = {5},

abstract = {Diketopiperazines (DKPs) are cyclic dipeptides which have been detected in a variety of natural products, especially in thermally treated or fermented foods and beverages, providing a metallic bitter taste. DKPs, mainly due to their characteristic heterocyclic system, have been reported to exhibit a broad spectrum of biological activities including antimicrobial, antiviral, antitumor, antihyperglycaemic and antimutagenic. DKPs are formed from unprotected linear dipeptides under basic conditions especially if the necessary head-to-tail folding is not prevented by steric constraints. A methodology to identify DKPs in complex matrices is of high importance. Up to now, only a few studies have reported the MS fragmentation patterns on a certain number of DKPs. The purpose of this study was to develop a liquid chromatography method for separation and identification of DKPs in complex matrices (i.e. food and beverages) as well as a high resolution mass spectrometry method providing accurate full scan MS and MSn data in order to investigate the fragmentation pattern and confirm the chemical formula and structure of DKPs containing aromatic amino acids. Our results which were supported by in silico DFT energy calculations, revealed different and common fragmentation pathways as well as a series of characteristic fragment ions which are representative of the amino acid residues. The role of MSn was signified by the results since it provided a clear picture of the fragmentation cascades. The obtained fragments are diagnostic and could be used to distinguish cyclic dipeptides in different matrices. },

note = {Inpress. (I F: 1.132)},

keywords = {5-diketopiperazines, cyclic dipeptides, fragmentation pattern, LC-MS},

pubstate = {published},

tppubtype = {article}

}

@article{Papaioannou2015,

title = {Impact of different preservation treatments on lipids and carotenoids of the smooth clam Callista chione},

author = {C.D. Papaioannou and V.J. Sinanoglou and I.F. Strati and C. Proestos and V.R. Kyrana and V.P. Lougovois},

doi = {10.1111/ijfs.12972},

year  = {2015},

date = {2015-10-16},

journal = {International Journal of Food Science and Technology},

volume = {51},

pages = {325-332 },

abstract = {The soft clam Callista chione is highly appreciated among marine inhabitants for nutritional, commercial and economic reasons. This work aims to determine the lipid classes’ profile of C. chione and the effect of different preservation treatments on them. C. chione meat was found to be a rich source of dietary phospholipids (PhLs), ω-3 fatty acids and carotenoids, encouraging the exploitation of the species as human food. Among treatments, only marinating reduced the PhLs content. Parboiling and freezing resulted in a significant decrease in unsaturated fatty acids, while marinating caused partial replacement of polyunsaturated with monounsaturated fatty acids. Lipid quality indices remained favourable for a healthy diet. With the exception of astaxanthin, the rest of the carotenoids identified were susceptible to processing and frozen storage. Parboiling and freezing of the vacuum-packed meats for up to 4 months would be most appropriate, among the treatments applied, for preserving the lipid quality of C. chione.},

note = {(I F: 1.384)},

keywords = {Callista chione, Carotenoids, lipids},

pubstate = {published},

tppubtype = {article}

}

@article{Proestos2015,

title = {Botanical Extracts Used as Wine Preservatives.},

author = {C. Proestos and K. Sflomos and P. Zoumpoulakis and P. Tatarides and V.J. Sinanoglou},

year  = {2015},

date = {2015-10-16},

journal = {International Journal of Agricultural Science and Food Technology},

volume = {1},

issue = {1},

pages = {7-11},

abstract = {The aim of the study was to eliminate the potentially harmful sulfite salts normally added to wine – based products for preservation purposes with the introduction into the wine natural products, with pronounced antioxidant activity. Frieze – dried samples taken from the plants Hippophaes and Goji Berry were added to dry white and red wines after their fermentation phase. In all sample tests the sensory and oenological characteristics remained almost unchanged compared to original samples (without the addition of natural products), although their antioxidant activity was significantly increased when leaves of the plant Hippophaes were added. Goji berry fruits and fruit of Hippophaes plant increased antioxidant activity compared to original samples. },

keywords = {Antioxidants, Polyphenols, White/red organic wine preservation},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2015c,

title = {Assessment of lactation stage and breed effect on sheep milk fatty acids’ profile and lipid quality indices},

author = {V.J. Sinanoglou and P. Koutsouli and C. Fotakis and G. Sotiropoulou and D. Cavouras and I. Bizelis},

doi = {10.1007/s13594-015-0234-5},

year  = {2015},

date = {2015-10-15},

urldate = {2015-10-15},

journal = {Dairy Science & Technology},

volume = {95},

pages = {509-531},

abstract = {Information on fatty acid (FA) profile is critical for the production and promotion of sheep milk and derivative dairy products. The presence of the essential ω-3 and ω-6 FA in milk fat as well as other less common FA, like linoleic acid isomers, has gained an increasing interest due to the consumer demand for a healthy diet. This research assesses the FA profile and estimates the lipid quality indices (ratio between hypocholesterolaemic and hypercholesterolaemic fatty acids, peroxidisability index, atherogenic index, and thrombogenic index) of raw milk and cream fat from two indigenous Greek sheep breeds (Karagouniko and Chios) at different lactation stages. Raw milk and cream fat presented a favorable ω-6/ω-3 ratio below 4:1. Atherogenic and thrombogenic indices of all studied milk fat fluctuated in sufficiently low levels (<3). The FA profile and lipid quality indices in both raw milk and cream samples differed significantly depending more on the lactation stage compared to the breed type. Raw milk fat from late lactation had more beneficial fatty acid profile compared to early and middle lactation stages. Differences among breeds were highlighted when raw milk and cream samples were compared within the same lactation stage. Raw milk and cream fat from Karagouniko breed were characterised by higher ω-3 proportion, lower ω-6/ω-3 ratio and lower thrombogenic index value compared to those from Chios breed.},

note = {(I F: 1.126)},

keywords = {Breed, Fatty acid composition, Lactation stages, Lipid quality indices, Sheep milk},

pubstate = {published},

tppubtype = {article}

}

@article{Tsiaka2015,

title = {Response Surface Methodology towards the Optimization of High Energy Carotenoid Extraction from Aristeus Antennatus shrimp},

author = {T. Tsiaka and P. Zoumpoulakis and V.J. Sinanoglou and C. Makris and G.A. Heropoulos and A.C. Calokerinos},

doi = {10.1016/j.aca.2015.03.051},

year  = {2015},

date = {2015-10-14},

journal = {AnalyticaChimicaActa},

volume = {877},

pages = {100-110},

abstract = {High-energy assisted extraction techniques, like ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE), are widely applied over the last years for the recovery of bioactive compounds such as carotenoids, antioxidants and phenols from foods, animals and herbal natural sources. Especially for the case of xanthophylls, the main carotenoid group of crustaceans, they can be extracted in a rapid and quantitative way with the use of UAE and MAE.



Response surface methodology (RSM) is used for the optimization of extraction methodologies, also being applied to optimize high energy techniques. Three independent variables, namely extraction time, ultrasound or microwave power and solvent/material ratio, were investigated for both methods by employing a 16-run three-level Box–Behnken design (BBD). Considering the extraction efficiency for carotenoids from Aristeus antennatus shrimp, the selected conditions for UAE were 5 min, 600 W and 10:1 mL g−1. Acetone was the solvent of choice for the extraction procedure. For MAE, the best experimental values were 7 min, 30 W and 20:1 mL g−1 using n-hexane:acetone:ethanol 2:1:1 (v/v/v) as extraction solvent. The determination of total carotenoid yield was carried out using the spectophotometric calibration curve (A = 0.1646(±0.0061)C − 0.005(±0.022), R2 = 0.996, n = 3) of a standard mix solution of canthaxanthin, zeaxanthin and lutein at 452.1 nm. Under the selected conditions, the yield of total carotenoids for UAE was 23.4(±2.3) and 6.73(±0.56) mg of carotenoids per 100 g dry sample for the head and the body of shrimp, while for MAE was 23.92(±0.63) and 13.3(±1.1) mg of carotenoids per 100 g dry sample, respectively. The recovery of both methods was calculated between 60 and 105%. The results indicate that high-energy extraction techniques are faster, less laborious, more repeatable and reproducible methods than the conventional approaches for the quantitative recovery of sensitive bioactive compounds. Moreover, the recovery of a high-added value group of bioactive molecules from natural sources, such as carotenoids, can constitute a profitable and valuable commercial alternative, as these compounds can be used as dietary supplements, food color enhancers and additives in animal feeds, functional foods, preservatives, pharmaceuticals and cosmetics.},

note = {(I F:4.517), 1 ετεροαναφορά},

keywords = {Box–Behnken design, Carotenoids, Microwave-assisted extraction, Response surface methodology, Ultrasound-assisted extraction},

pubstate = {published},

tppubtype = {article}

}

@article{Lantzouraki2015b,

title = {Characterization of the antioxidant and antiradical activity of pomegranate (Punicagranatum L.) extracts},

author = {D.Z. Lantzouraki and V.J. Sinanoglou and P. Zoumpoulakis and C. Proestos},

year  = {2015},

date = {2015-10-13},

urldate = {2015-10-13},

journal = {Analytical Letters},

note = {On line first (IF: 1.019)},

keywords = {Antioxidants, pomegranate},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2015b,

title = {GC-FID and NMR spectroscopic studies on gamma irradiated walnut lipids},

author = {V.J. Sinanoglou and I.F. Strati and K. Kokkotou and D. Lantzouraki and C. Makris and P. Zoumpoulakis},

doi = {10.1155/2015/532762},

year  = {2015},

date = {2015-10-12},

urldate = {2015-10-12},

journal = {Journal of Spectroscopy},

volume = {2015},

number = {Article ID 532762},

pages = {10 pages},

abstract = {Walnuts have an excellent fatty acid profile, beneficial for coronary heart diseases. A diet rich in walnuts has shown to decrease the total and LDL cholesterol levels as well as lipoprotein levels. In this study, the effects of different doses of γ-irradiation and different packaging conditions on proximate composition and fatty acid profile of walnuts (Juglans regia L.) were investigated merging data from different spectroscopic techniques. Walnuts moisture, ash, fat, and protein content as well as fatty acid profile were evaluated immediately after irradiation. GC-FID results showed that SFA increased and MUFA and PUFA decreased with the increase of irradiation dose. Moreover, MUFA/SFA and PUFA/SFA ratios decreased P < 0.05 compared to control samples. Furthermore, NMR spectroscopy was implemented to examine possible discrimination patterns based on irradiation dose and packaging. This approach revealed the role of PUFA decrease with the parallel increase of irradiation dose while indicating the protective role of vacuum and MAP compared to air packaging. In conclusion, at irradiation doses of up to 5 kGy, the walnuts retained the nutritional benefits of its fatty acids, in particular MUFA and PUFA. Concerning the different types of packaging, greater stability in the nuts was observed using MAP packaging.},

note = {(I F: 0.831)},

keywords = {g-irradiation, lipids, NMR spectroscopic},

pubstate = {published},

tppubtype = {article}

}

@article{Lantzouraki2015,

title = {Antiradical- antimicrobial activity and phenolic profile of pomegranate (Punicagranatum L.) juices from different cultivars: A comparative study},

author = {D. Lantzouraki and V.J Sinanoglou and P. Zoumpoulakis and J. Glamocilija and A. Ciric and M. Sokovic and G. Heropoulos and C. Proestos

},

doi = {10.1039/C4RA11795F},

year  = {2015},

date = {2015-10-11},

journal = {RSC Advances},

volume = {5},

pages = {2602-2614},

abstract = {Pomegranate juice (PJ) constituents have shown to exhibit anticarcinogenic, antimicrobial, antioxidant and antiviral activities. In the present study, the concentration of phenolic compounds and the antiradical activity of PJs from the fruits of the two relatively new Greek cultivars “Persephone” and “Porphiroyeneti” were determined in comparison to the “Wonderful” cultivar. Total phenolic content and antiradical activity of the examined juices were found to vary in the same decreasing manner as follows: “Porphiroyeneti” > “Wonderful” > “Persephone”. The antimicrobial activity of PJs was also determined, showing equal or higher effect than commercial antimicrobial agents (streptomycin, ampicillin, bifonazole and ketoconazole). All tested extracts demonstrated noteworthy antibacterial activity with minimal inhibitory concentration ranging from 0.05 to 0.20 mg mL−1 and minimal bactericidal concentration ranging from 0.10 to 0.40 mg mL−1. Moreover, PJ extracts showed satisfactory fungistatic (0.05–0.2 mg mL−1) and fungicidal (0.1–0.3 mg mL−1) activity against all fungi tested. Among the cultivars tested, “Porphiroyeneti” showed slightly better antiradical and antimicrobial activity. In addition, a GC-MS methodology was developed for the determination of the phenolic profile of the extracts of PJ after different types of chemical hydrolysis. Finally, an HPLC-PDA-ESI-MSn analysis was conducted for the identification of the phenolic compounds in the extracts of PJ. In total, more than 30 non-anthocyanidinic and more than 20 anthocyanidinic compounds were identified. Our results confirm the functionality of pomegranate juices and the potential applications of PJ extracts towards novel products as food additives or preservatives.},

note = { (I F: 3.84)},

keywords = {Antiradical- antimicrobial activity, juice, phenolic profile, pomegranate},

pubstate = {published},

tppubtype = {article}

}

@article{Katsoyannos2015,

title = {Quality parameters of olive oil from stoned and nonstoned Koroneiki and Megaritiki Greek olive varieties at different maturity levels},

author = {E. Katsoyannos and A. Batrinou and A., Chatzilazarou and S.M. Bratakos and K. Stamatopoulos and V.J. Sinanoglou},

year  = {2015},

date = {2015-10-11},

urldate = {2015-10-11},

journal = {Grasas y Aceites},

volume = {66},

issue = {1},

pages = {1-10},

abstract = {Virgin olive oil is a natural functional food and its beneficial role in health as an integral ingredient of the Mediterranean diet is universally recognized. The effects of olive pitting, degree of ripeness and variety (Greek varieties Koroneiki and Megaritiki) were investigated on the physicochemical characteristics, antioxidant constituent contents and capacity and on the fatty acid profile of olive oil. Ripeness resulted in a decrease (P < 0.05) in phenolic and tocopherol contents and the unsaturated/saturated and C18:1ω-9/C18:2ω-6 fatty acid ratios. The pitting technique resulted in a significant increase in phenolic and tocopherol contents, in most cases, without significantly affecting the fatty acid profile and sums. Olive oils from the Koroneiki variety showed significantly higher (P < 0.05) monounsaturated/polyunsaturated fatty acid ratios, which are particularly important for the stability of the oil against oxidation. It was concluded that olive oil from pitted olives maintains a high content in bioactive compounds and a high level of antioxidant activity.},

note = {(I F: 1.08)},

keywords = {fatty acids, Koroneiki and Megaritiki varieties, olive oil, Pitting, Ripening process},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2015,

title = {Lipid and fatty acid profile of the edible fungus Laetiporussulphurous. Antifungal andantibacterial properties},

author = {V.J. Sinanoglou and P. Zoumpoulakis and G. Heropoulos and C. Proestos, A. Ćirić and J. Petrovic and J. Glamoclija and M. Sokovic},

doi = {10.1007/s13197-014-1377-8 },

year  = {2015},

date = {2015-10-01},

journal = {Journal of Food Science and Technology},

volume = {52},

issue = {6},

pages = {3264–3272},

abstract = {Laetiporus sulphureus is a saprophyte belonging to a specific group of wood-decomposing Basidiomycetes growing on deciduous trees. This fungus has been characterized as a herbal medicine and is also known for its antimicrobial properties. In the present study, high energy extraction techniques using different solvents were compared to obtain maximum yield of the edible fungus Laetiporus sulphureus total lipids. The lipid classes and fatty acid composition of the fruiting bodies' total lipids has been studied using GC-FID and Iatroscan TLC-FID analysis. Among the lipids, the neutral lipids predominated followed by phospholipids and glycolipids. Triglycerides were the most abundant in the neutral lipid fraction, whereas phosphatidylcholine in phospholipids. The existence of relatively high amount of sterols may be correlated to fungus pharmaceutical properties. Total lipids were found to contain high unsaturated degree fatty acids (UFA/SFA>3.4) and dominated of C18:2ω-6, C18:1ω-9 and C16:0 fatty acids. Antibacterial and antifungal properties of mushrooms' lipid extracts from two different solvents were also examined. Results indicated that hexane extracts possessed better antifungal and slightly better antibacterial activity compared to chloroform extracts though both were less active than the commercial antimicrobial agents. },

note = {(I F:1.123), 1 ετεροαναφορά},

keywords = {Antimicrobial Activity, fatty acids, Laetiporus sulphureus, Lipid profile, Microwave Assisted Extraction (MAE);, Ultrasound-Assisted Extraction (UAE)},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2014b,

title = {Monitoring the Quality of γ-irradiated Macadamia Nuts Based on Lipid Profile Analysis and Chemometrics. Traceability Models of Irradiated Samples},

author = {V.J. Sinanoglou and K. Kokkotou and C. Fotakis and I. Strati and C. Proestos and P. Zoumpoulakis},

doi = {10.1016/j.foodres.2014.01.015},

year  = {2014},

date = {2014-10-11},

journal = {Food Research International},

volume = {60},

pages = {38-47},

abstract = {Macadamia (Macadamia integrifolia) is an edible nut species with commercial importance in cosmetic and pharmaceutical industries due to its high concentration in monounsaturated fatty acids and its low cholesterol levels. γ-Irradiation is a food processing procedure that allows the extension of shelf life and is broadly applied to dry nuts. Therefore there is an increasing research interest towards the development of new methods and markers for the detection of irradiated food items. In the present article, 60Co-irradiation was applied to macadamia nuts in increasing doses up to 10 kGy using different packaging and storage conditions in order to monitor changes in their lipid profile. Compositional data showed predominance of triglycerides followed by phytosterols in a much smaller proportion in nuts' lipids. The production of hydrolytic compounds as a result of gamma irradiation was statistically significant but didn't affect the macadamias' fat quality. Classification was achieved in relation to irradiation dose, package and storage conditions, using Chemometrics. More specifically, PCA and OPLS-DA analyses on the GC–FID, TLC–FID and color results managed to differentiate samples according to irradiation doses.



NMR based FoodOmic application is employed for the first time, in order to explore any trends in sample classification according to the irradiation dose and the storage or the packaging effect. Minor lipid components (such as β-sitosterol, C18:2 n − 6, C18:3 and sn1,2 and sn1,3 DGs) have shown high discriminant power over the samples. Results correlated storage and packaging effects with macadamia freshness.},

note = {(I F: 3.005), 2 ετεροαναφορές},

keywords = {Chemometrics, Foodomics, Lipid profile, Macadamia nuts, Packaging, Storage, Traceability, γ-Irradiation},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2014,

title = {Lipid evaluation of farmed and wildmeagre (Argyrosomus regius)},

author = {V.J. Sinanoglou and C. Proestos and D.Z. Lantzouraki and A.C. Calokerinos and S. Miniadis-Meimaroglou},

doi = {10.1002/ejlt.201300346},

year  = {2014},

date = {2014-10-01},

journal = {European Journal of Lipid Science and Technology},

volume = {116},

pages = {134-143},

abstract = {



Proximate, lipid, and fatty acid composition of farmed and wild meagre (Argyrosomus regius) muscle, head, skin, and liver, were comparatively studied. Distinct differences were evident in the lipid and fatty acid composition among different tissues of farmed and wild meagre. Total lipid content of the farmed fish parts was significantly higher than that of the wild fish. Neutral lipids, mainly triglycerides, predominated in muscle, head, and skin for both fish. The fact that muscle fat was found significantly lower in triglycerides (TG) concentration than head and skin indicates that muscle consumption after head and skin removal may contribute to a healthy diet. Wild fish muscle, head, and skin fat was found to have significant contribution to the phosphatidylcholine daily intake in the human diet. A. regius liver was also found to be an excellent source of glycerophospholipids. Fatty acid patterns of muscle, head and skin of farmed fish were found to be affected by the feed. MUFA/saturated fatty acid (SFA), PUFA/SFA, and DHA/eicosapentaenoic acid (EPA) ratios were found significantly higher in muscle, head, and skin TL of wild fish compared to the farmed one. Farmed fish muscle could provide similar amount of EPA + DHA and significantly higher amount of ω-3 PUFA compared to wild fish muscle.



Practical applications: Argyrosomus regius is considered a promising fish species for aquaculture due to its tasty meat and great market acceptance in the Mediterranean countries. Hence it is important to determine its lipid and fatty acid content of both farmed and wild fish edible parts (muscle, head, and skin) for nutritional purposes. Remaining parts (such as liver) could still be interesting to analyze for possible use in other food or nutraceutical applications. Here we compare the distribution pattern of lipids and fatty acids of muscles, heads, skin, and liver in wild and farmed A. regius, fed a commercial diet. Furthermore, the present study is a novel comparison between cultured and wild fish species A. regius in terms of their proximate and fatty acid composition.

},

note = {(I F: 2.266), 2ετεροαναφορές},

keywords = {fatty acids, phosphatidylinositol, phosphatidylserine, polar lipids},

pubstate = {published},

tppubtype = {article}

}

@article{Papaspyridi2013,

title = {Fatty acid profiles of Pleurotus ostreatus and Ganoderma australe grown naturally and in a batch bioreactor},

author = {L.-M. Papaspyridi and V.J. Sinanoglou and I.F. Strati and P. Katapodis and P. Christakopoulos},

doi = {10.1556/AAlim.2012.0006},

year  = {2013},

date = {2013-10-10},

journal = {ActaAlimentaria},

volume = {42},

issue = {3},

pages = {328-337},

abstract = {Non-polar lipid content and fatty acid (FA) composition of the commercial edible strain of Pleurotus ostreatus and the medicinal wild strain of Ganoderma australe were determined. A comparison of the FA profile was conducted between mycelium grown under optimum bioreactor conditions and naturally occurring fruit bodies in both species. Both strains contained unsaturated FA (UFA), amounting to 55-77% of total FA content, whereas the proportion of essential FA was contributive, permitting their consideration as potential food ingredients. Bioreactor process resulted in a significant total FA content increase accompanied with a considerable effect on ratios of nutritional interest (MUFA/SFA, PUFA/SFA, oleic/linoleic).},

note = {(I F: 0.475), 3 ετεροαναφορές},

keywords = {fatty acids, Ganoderma australe, Pleurotus ostreatus},

pubstate = {published},

tppubtype = {article}

}

@article{Proestos2013b,

title = {Determination of Plant Bioactive Compounds. Antioxidant Capacity and Antimicrobial Screening},

author = {C. Proestos and P. Zoumpoulakis and V.J. Sinanoglou

},

year  = {2013},

date = {2013-10-09},

journal = {Focusing on Modern Food Industry (FMFI)},

volume = {2},

issue = {1},

pages = {26-35},

abstract = {It is well known that bioactive compounds such as polyphenols are constituents of many plants and herbs, and they have attracted a great deal of public and scientific interest because of their health-promoting effects and of their potential applications in foods as antioxidants and antimicrobial agents. Selected plants of interest in traditional diets were examined in order to determine their phenolic composition, antioxidant capacity and antimicrobial activity. Reversed phase high performance liquid chromatography coupled with DAD was employed for the identification and quantification of polyphenols. The phenolic substances were identified and quantified after comparison with reference standards. Catechin, ferulic acid and quercetin were the main polyphenol compounds. The antioxidant capacity of the extracts and of the isolated polyphenol compounds were determined with the Rancimat test using sunflower oil as substrate (the PF factor was determined), the FRAP assay and the DPPH assay (IC50). All plants and isolated compounds exhibited antioxidant capacity. The antimicrobial activity of the extracts against selected microorganisms was also investigated using the disc diffusion method. The plants Pelargonium purpureum and Sideritis scardica exhibited the most potent antimicrobial activity against all selected pathogenic microorganisms such as  E. coli and  L. monocytogenes. These results suggested that the plants selected for this study had properties that required attention for their potential health effect and for possible applications in food products.},

note = {8 ετεροαναφορές},

keywords = {Antimicrobial Activity, DPPH, FRAP Assay, Phenolic Antioxidants, Rancimat test, RP-HPLC},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2013b,

title = {Lipid quality indices: Differentiation of suckling lamb and kid breeds reared by traditional sheep farming},

author = {V.J. Sinanoglou and A. Batrinou and F. Mantis and I. Bizelis and S. Miniadis-Meimaroglou},

doi = {10.1016/j.smallrumres.2013.01.008},

year  = {2013},

date = {2013-10-08},

journal = {Small Ruminant Research},

volume = {113},

issue = {1},

pages = {1-10},

abstract = {Lipid quality indices (LQI) of six breeds of suckling lambs and kids were determined to evaluate the species and breed effect on intramuscular (IM) and perirenal (PR) fat. Intramuscular fat of all breeds was characterized by high phospholipid and unsaturated fatty acids and low cholesterol content. Perirenal fat mainly consisted of triglycerides. Polyunsaturated/saturated (P/S), ω-6/ω-3 and hypocholesterolaemic/hypercholesterolaemic fatty acid ratios of IM fat were optimal for all breeds. Specifically, IM fat from Kalarytiko lamb and Skopelos kid presented favourable ω-6/ω-3 ratio below 3:1. Chios and Lacaune lamb and Skopelos kid IM fat presented the higher P/S ratio and similar to the recommended value of 0.45. Furthermore, atherogenic and most of thrombogenic indices of IM fat remained in desirable levels (<1.0). Significant differences in most lipid quality indices among species and breeds were evident for both IM and PR fat. Principal component analysis (PCA) was used as a tool to cluster the six breeds according to fifteen different LQI. Species and breeds were classified according to their most representative higher values of LQI.},

note = {(I F: 1.295), 2 ετεροαναφορές},

keywords = {fatty acids, Kid, Lamb, Lipid quality indices, lipids, Principal component analysis},

pubstate = {published},

tppubtype = {article}

}

@article{Proestos2013,

title = {Antioxidant Capacity of Selected Plant Extracts and Their Essential Oils},

author = {C. Proestos and K. Lytoudi and O.K. Mavromelanidou and P. Zoumpoulakis and V.J. Sinanoglou},

doi = {10.3390/antiox2010011},

issn = {2076-3921},

year  = {2013},

date = {2013-10-03},

journal = {Antioxidants},

volume = {2},

pages = {11-22},

abstract = {The main objective of this study was the screening of some selected aromatic plants very popular in Greece, with respect to their total phenolic content, antioxidant capacity, reducing activity, and oxidative stability. All plants were extracted with the conventional method, reflux with methanol. The essential oils of the plants were also analyzed for their antioxidant properties. The total phenolic content was determined by the Folin-Ciocalteu method using gallic acid as the standard, while the phenolic substances were identified and quantified by High Performance Liquid Chromatography (HPLC) coupled with a multi-wavelength ultraviolet-visible (UV-vis) detector. The antioxidant capacity of the plant extracts was measured by their ability to scavenge free radicals such as (a) DPPH (2,2-diphenyl-1-picrylhydrazyl) and, (b) ABTS (2,2'-azinobis-(3-ethylbenzothiaziline-6- sulfonate). The Folin-Ciocalteu method proved the existence of antioxidants in the aromatic plant extracts. Taking into account the results of the DPPH and ABTS methods, the free radical scavenging capacity was confirmed. Eventually, all plants exhibited low but noticeable protection levels against lipid oxidation, as determined by the Rancimat test. },

note = {21 ετεροαναφορές},

keywords = {ABTS, antioxidant capacity, DPPH, essential oils, HPLC-UV/vis, plant extracts, Rancimat test},

pubstate = {published},

tppubtype = {article}

}

@article{Lafka2013,

title = {Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants},

author = {T-I. Lafka and A.E. Lazou and V.J. Sinanoglou and E.S. Lazos

},

doi = {10.3390/foods2010018},

issn = {2304-8158},

year  = {2013},

date = {2013-10-02},

journal = {Foods},

volume = {2},

pages = {18-31},

abstract = {The kinetics solid-liquid extraction of phenolics from wild olive leaves was elaborated using different mathematical models (Peleg, second order, Elovich, and power law model). As solvents, methanol, ethanol, ethanol:water 1:1, n-propanol, isopropanol and ethyl acetate were used. The second order model best described the solvent extraction process, followed by the Elovich model. The most effective solvent was ethanol with optimum phenol extraction conditions 180 min, solvent to sample ratio 5:1 v/w and pH 2. Ethanol extract exhibited the highest antiradical activity among solvent and supercritical fluid extraction (SFE) extracts, which in addition showed the highest antioxidant capacity compared to synthetic and natural food antioxidants such as BHT, ascorbyl palmitate and vitamin E. Antioxidant potential of SFE extract was quite high, although its phenolic potential was not. Leaf extracts were proven to be good protectors for olive and sunflower oils at levels of 150 ppm. },

note = {10 ετεροαναφορές},

keywords = {Antioxidants, extraction kinetics, oil protection, Phenolics, Supercritical fluid extraction},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2013,

title = {On the combined application of Iatroscan-TLC-FID and GC-FID to identify total, neutral and polar lipids and their fatty acids extracted from foods},

author = {V.J. Sinanoglou and I.F.Strati and S.M. Bratakos and C. Proestos and P. Zoumpoulakis and S. Miniadis-Meimaroglou

},

doi = {10.1155/2013/859024},

year  = {2013},

date = {2013-10-01},

journal = {Hindawi Publishing Corporation ISRN Chromatography},

volume = {2013},

number = {Article ID 859024},

pages = {8 pages},

abstract = {An efficient separation and quantification of the individual neutral and polar lipid classes and their constituent fatty acids was achieved by the combination of two different detection techniques: Iatroscan TLC-FID and GC-FID. The solvent composition and ratio of development system, the sample size, the fidelity, and precision were tested in order to estimate the effectiveness of separation of individual neutral and polar lipid classes and the quantitative reproducibility of the Iatroscan TLC-FID technique. GC-FID method, with a high-quality capillary column, allowed sensitive and reproducible fatty acid qualitative and quantitative analyses, separation of fatty acid structural isomers (e.g., n-C16:0, iso-C16:0 and anteiso-C16:0), positional isomers (e.g., C18:1ω-9 and C18:1ω-7), geometrical isomers (cis-trans), and homologues (e.g., C16:0, C17:0, C18:0, etc.) in standards and complex lipid samples. Seventeen (17) lipid classes and fifty-two (52) saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were identified and quantified, respectively, in samples of standard lipid and fatty acid mixtures, simulating the composition of natural lipids and their fatty acid methyl esters in common foods. The wide number of applications establishes this combination of Iatroscan TLC-FID and GC-FID methods as a powerful tool for lipid class and fatty acid analysis of any fat origin.},

note = {(I F: 1.00), 3 ετεροαναφορές},

keywords = {fatty acids, Iatroscan-TLC-FID, lipids, polar lipids},

pubstate = {published},

tppubtype = {article}

}

@article{Strati2012,

title = {Carotenoids from Foods of Plant, Animal and Marine Origin: An Efficient HPLC-DAD Separation Method},

author = {I.F. Strati and V.J. Sinanoglou and L. Kora and S. Miniadis-Meimaroglou and V. Oreopoulou},

year  = {2012},

date = {2012-10-05},

journal = {Foods},

volume = {1},

pages = {52-65},

abstract = {Carotenoids are important antioxidant compounds, present in many foods of plant, animal and marine origin. The aim of the present study was to describe the carotenoid composition of tomato waste, prawn muscle and cephalothorax and avian (duck and goose) egg yolks through the use of a modified gradient elution HPLC method with a C30 reversed-phase column for the efficient separation and analysis of carotenoids and their cis-isomers. Elution time was reduced from 60 to 45 min without affecting the separation efficiency. All-trans lycopene predominated in tomato waste, followed by all-trans-β-carotene, 13-cis-lutein and all-trans lutein, while minor amounts of 9-cis-lutein, 13-cis-β-carotene and 9-cis-β-carotene were also detected. Considering the above findings, tomato waste is confirmed to be an excellent source of recovering carotenoids, especially all-trans lycopene, for commercial use. Xanthophylls were the major carotenoids of avian egg yolks, all-trans lutein and all-trans zeaxanthin in duck and goose egg yolk, respectively. In the Penaeus kerathurus prawn, several carotenoids (zeaxanthin, all-trans-lutein, canthaxanthin, cryptoxanthin, optical and geometrical astaxanthin isomers) were identified in considerable amounts by the same method. A major advantage of this HPLC method was the efficient separation of carotenoids and their cis-isomers, originating from a wide range of matrices.},

note = {4 ετεροαναφορές},

keywords = {avian egg yolks, Carotenoids, HPLC, Penaeus kerathurus, photodiode array detection, tomato waste},

pubstate = {published},

tppubtype = {article}

}

@article{Zervou2012,

title = {Effects of pan-frying on PUFA, MUFA and individual lipid content in Spicarasmaris},

author = {A. Zervou and V.J. Sinanoglou and G. Papadas and N. Thomaidis and D. Meimaroglou and S. Miniadis-Meimaroglou},

doi = {10.1556/AAlim.41.2012.1.5},

year  = {2012},

date = {2012-10-04},

journal = {ActaAlimentaria},

volume = {41},

issue = {1},

pages = {33-44},

abstract = {The effects of different frying methods (oil free, extra virgin olive oil and sunflower oil pan-fried) on proximate, neutral and polar lipid composition as well as the fatty acid content of Spicara smaris, a fish species commonly consumed by Mediterranean people, were determined. Pan-frying caused insignificant changes in proteins and polar lipids, whereas a significant (P<0.05) decrease in moisture and ash content, and a significant (P<0.05) increase in the neutral lipids and total sterol content could be detected after pan frying in extra virgin olive oil (EVOO) and sunflower oil. The loss of the individual phospholipid content was not significant during the pan-frying process, but its proportion was influenced by the uptake of the culinary fat. The absorption of oil medium in pan-fried, in EVOO, and in sunflower oil samples resulted in an alteration of their fatty acid profiles including a significant (P<0.05) increase of C18:1ω-9 and C18:2ω-6 ratios and a decrease of EPA, DHA percentages as well as of the ω-3/ω-6 ratio. All frying methods affected (P<0.05) lipid quality indices but their values could be considered satisfactory in terms of healthiness. Among the fried samples, the oil free fried samples also presented the poorest triglyceride and cholesterol content, and the greatest ω-3/ω-6 ratio, thus, they were found to present the most appropriate frying method for healthy eating. },

note = {(I F:0.475),1 ετεροαναφορά},

keywords = {cholesterol, minerals, MUFA, PUFA},

pubstate = {published},

tppubtype = {article}

}

@article{Zoumpoulakis2012,

title = {A combined methodology to detect γ- irradiated white sesame seeds and evaluate the effects on fat content, physicochemical properties and protein allergenicity},

author = {P. Zoumpoulakis and V.J. Sinanoglou and A. Batrinou and I.F. Strati and S. Miniadis-Meimaroglou and K. Sflomos

},

doi = {10.1016/j.foodchem.2011.09.049},

year  = {2012},

date = {2012-10-01},

journal = {Food Chemistry},

volume = {131},

issue = {2},

pages = {713-721},

abstract = {White sesame seeds (Sesamum indicum L.) were studied with the purpose to evaluate γ-irradiation effect at 2.5, 5.0 and 10.0 kGy on lipid and fatty acid content, colour and protein allergenicity and to identify whether sesame oil was extracted from irradiated seeds by using High Resolution Nuclear Magnetic Resonance spectroscopy (HR-NMR). The fat decreased significantly, whereas triglyceride and phospholipid content was significantly decreased by the increase of irradiation dose. Monounsaturated and polyunsaturated fatty acids and unsaturated/saturated fatty acids ratio decreased. The presence of radiolytic decomposition products, shown by NMR, formed after a 2.5 kGy dose, confirmed that the lipid content decrease was a result of the irradiation process. The allergenicity of storage seed proteins was not significantly affected by irradiation up to 10.0 kGy. Colour parameter a* increased after 5.0 kGy, while L* values decreased significantly after 2.5 kGy. Conclusively, irradiation could be applied at doses <2.5 kGy while sustaining the sesame seed nutritional benefits.},

note = {(I F: 3.458), 9 ετεροαναφορές},

keywords = {lipids, Radiolytic products, Sesame allergens, White sesame, γ-Irradiation},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2011b,

title = {Effects of caponization on lipid and fatty acid composition of intramuscular and abdominal adipose tissue of medium-growth broilers},

author = {V.J. Sinanoglou and F. Mantis and S. Miniadis-Meimaroglou and G.K. Symeon and I.A. Bizelis},

doi = {10.1080/00071668.2011.581269 },

year  = {2011},

date = {2011-10-03},

journal = {British Poultry Science},

volume = {52},

issue = {3},

pages = {310-317},

abstract = {Capons and intact male broilers were used to investigate the effects of caponisation on intramuscular fat and abdominal adipose tissue lipid content and fatty acid profile. 2. Capons had significantly higher total lipid content (P<0·05). 3. Neutral lipids were the major fractions in intramuscular and abdominal fat but their proportions differed significantly among groups and tissues (P<0·05). 4. The predominant saturated, monounsaturated and polyunsaturated fatty acids in all samples were C16:0, C16:1 ω-9, C18:0, C18:1 ω-9, C18:1 ω-7, C18:2 ω-6 and C20:4 ω-6. 5. Caponisation resulted in a significant ω-6/ω-3, PUFA and PUFA/SFA ratio reduction as well as a significant increase in atherogenic and thrombogenic indices increase in intramuscular fat (P<0·05) without affecting their appropriate value for a healthy diet. },

note = {(IF: 1.064), 8 ετεροαναφορές},

keywords = {abdominal adipose tissue, fatty acids, medium-growth broilers},

pubstate = {published},

tppubtype = {article}

}

@article{Lafka2011,

title = {Phenolic and antioxidant potential of olive oil mill wastes},

author = {T-I. Lafka and A.E. Lazou and V.J. Sinanoglou and E.S. Lazos},

doi = {10.1016/j.foodchem.2010.08.041},

year  = {2011},

date = {2011-10-02},

journal = {Food Chemistry},

volume = {125},

pages = {92–98},

abstract = {Olive oil mill waste was subjected to conventional liquid solvent extraction and supercritical fluid extraction using different solvents and carbon dioxide, respectively. The optimum solvent extraction conditions of phenols were 180 min using ethanol, at a solvent to sample ratio 5:1 v/w, and at pH 2. Solvent and SFE extracts were tested for their antioxidant activity by the DPPH radical scavenging method and by determination of peroxide value on virgin olive oil and sunflower oil. The ethanol extract exhibited the highest antiradical activity, and no correlation was found between antiradical activity and phenol content. The SFE extract exerted good antioxidant capacity although its phenolic yield was not quite high. Moreover, the ethanol extract appeared to be a stronger antioxidant than BHT, ascorbyl palmitate and vitamin E by the Rancimat method on sunflower oil. HPLC analysis of the extracts showed that the predominant phenolic compound was hydroxytyrosol. Various phenolic acids and flavonoids were also identified.},

note = {(IF: 3.458), 49 ετεροαναφορές},

keywords = {Antioxidants, Extraction time, Liquid solvent extraction, olive oil, Olive oil mill waste, pH, Phenolic compounds, Supercritical fluid extraction},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2011,

title = {Lipid, fatty acid and carotenoid content of edible egg yolks from avian species: A comparative study},

author = {V.J. Sinanoglou and I.F. Strati and S. Miniadis-Meimaroglou},

doi = {10.1016/j.foodchem.2010.07.037},

year  = {2011},

date = {2011-10-01},

journal = {Food Chemistry},

volume = {124},

issue = {1},

pages = {971-977},

abstract = {A comparative study has been conducted of the major lipid classes composition, as well as the fatty acid and carotenoid content in the yolk of conventional eggs from five avian species (ostrich, turkey, quail, duck and goose); the nutritional indices were calculated. The neutral lipids were the major yolk fractions but their proportions varied among species. All yolks and especially ostrich’s yolk were found to be an excellent source of dietary lecithin. Quail yolk displayed the lowest fat and cholesterol content and the lowest values for the cholesterol index (CI) and cholesterol-saturated fat index (CSI). It is therefore more appropriate for a healthier diet. Turkey and goose yolks contained significantly (P < 0.05) higher ω-3 fatty acid proportion and ω-6/ω-3 ratio. The turkey yolk was characterised by the lowest AI and TI values, which are recommended for a healthy diet. Quail yolk lipids contained a favourable PUFA/SFA ratio. All the examined yolks contained highly bioavailable functional nutrients, such as lutein and zeaxanthin.},

note = {(IF: 3.458). 32 ετεροαναφορές},

keywords = {Carotenoids, Duck, Egg yolks, fatty acids, Goose, lipids, Ostrich, Quail},

pubstate = {published},

tppubtype = {article}

}

@article{Tsape2010,

title = {Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species},

author = {K. Tsape and V.J Sinanoglou and S. Miniadis-Meimaroglou},

doi = {10.1016/j.foodchem.2010.02.019},

year  = {2010},

date = {2010-10-03},

journal = {Food Chemistry},

volume = {122},

issue = {1},

pages = {292-299},

abstract = {Comparative analysis of FA, NL and sterol profiles in the Nephrops norvegicus (langoustine), Palinurus vulgaris (lobster) and Penaeus kerathurus (shrimp) muscle and cephalothorax showed that C16:0, C16:1ω-7, C18:0, C18:1ω-9, C20:4ω-6, EPA and DHA were found to be their major FA. Highest EPA occurred in langoustine muscle TL, DHA in both shrimp tissues TL while C20:4ω-6 in lobster muscle and cephalothorax TL. Muscle and cephalothorax NL consisted mainly of sterols (42.5–54.4% and 13.7–43.1%) and triacylglycerols (35.4–45.8% and 44.6–59.4%). Cholesterol was the major sterol (70.90–98.58% and 97.10–98.31% of total sterols in muscle and cephalothorax respectively) followed by avenasterol (0.18–20.32% and 0.07–0.70%) and β-sitosterol (0.29–7.30% and 0.23–0.75%). Lower concentrations of brassicasterol, stigmasterol, Δ7-stigmasterol, campesterol and campestanol were also found. The examined crustaceans muscle (edible part) was found to be a good ω-3 PUFA source for the consumers, while the cephalothorax (which is usually discarded) could be used effectively as a source for ω-3 PUFA production.},

note = {(I F:3.458), 21ετεροαναφορές},

keywords = {cholesterol, Crustaceans, Neutral lipids, PUFA, Triacylglycerols, ω-3/ω-6},

pubstate = {published},

tppubtype = {article}

}

@article{Loukas2010,

title = {EPA, DHA, cholesterol and phospholipid content in Pagrus pagrus (cultured and wild), Trachinus draco and Trigla lyra from Mediterranean Sea},

author = { V. Loukas and C. Dimizas and V.J Sinanoglou and S. Miniadis-Meimaroglou},

doi = {10.1016/j.chemphyslip.2010.01.004 },

year  = {2010},

date = {2010-10-01},

journal = {Chemistry and Physics of Lipids},

volume = {163},

issue = {3},

pages = {292-299},

abstract = {EPA, DHA, cholesterol and phospholipid content were determined in the Trachinus draco, Trigla lyra and (wild and cultured) Pagrus pagrus muscles. The EPA and DHA levels - as determined by GC-GC/MS - in the cultured P. pagrus muscles (233.20 +/- 16.3 and 399.39 +/- 31.1 mg/100g of the wet tissue respectively) were found to be significantly higher compared to the ones in the wild P. pagrus, T. draco and T. lyra (26.31 +/- 2.26, 158.24 +/- 10.92 mg/100 g, 28.65 +/- 1.68, 155.97 +/- 2.63 mg/100 g 35.66 +/- 0.66 and 102.52 +/- 1.71 mg/100 g of the wet muscles respectively). The amounts of cholesterol (determined by GC on a capillary column) and phospholipids in the cultured P. pagrus muscles were significantly higher (149.3 mg/100 g and 0.80 g/100 g of the wet tissue respectively) compared to the ones in the wild P. pagrus (8.73 mg/100 g and 0.40 g/100 g), T. draco (41.72 mg/100 g and 0.59 g/100 g) and T. lyra muscles (38.63 mg/100 g and 0.40 g/100 g of the wet tissue respectively). The highest DHA/EPA and omega-3/omega-6 ratios were 6.00 and 5.93 in wild P. pagrus and T. draco muscles respectively, while the lowest in cultured P. pagrus (1.71 and 1.48 respectively).},

note = {(I F: 2.861), 9ετεροαναφορές},

keywords = {cholesterol, DHA, EPA, Pagrus pagrus, Trachinus draco, Trigla lyra},

pubstate = {published},

tppubtype = {article}

}

@article{Tsironi2009,

title = {Shelf life modelling of frozen shrimp at variable temperature conditions},

author = {T. Tsironi and E. Dermesonlouoglou and M. Giannakourou and P. Taoukis},

doi = {10.1016/j.lwt.2008.07.010},

year  = {2009},

date = {2009-10-08},

journal = {LWT- Food Science and Technology},

volume = {42},

pages = {664-671},

abstract = {The objective of this study was to investigate the effect of variable storage conditions on shelf life and quality characteristics of frozen shrimp. Colour change measured both instrumentally and visually was modelled by apparent zero order equations and showed high dependence on temperature. TVB-N and TMA values increased with storage time and were modelled with apparent first order equations. Taste and overall acceptability scores of frozen shrimp had high correlation with TVB-N and TMA values. The temperature dependence of quality deterioration was adequately modelled by the Arrhenius equation and activation energy ranged from 118 to 156 kJ/mol for the different indices measured. The developed models were validated in fluctuating time–temperature conditions in order to establish their applicability in the real cold chain.},

keywords = {Arrhenius, Cold chain, Frozen shrimp, Kinetic modelling},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2009,

title = {Effects of γ-irradiation on microbiological status, fatty acid composition and color of vacuum packaged cold stored fresh pork meat},

author = {V.J Sinanoglou and S. Konteles and A. Batrinou and F. Mantis and K. Sflomos},

doi = {10.4315/0362-028x-72.3.556 },

year  = {2009},

date = {2009-10-02},

journal = {Journal of Food Protection},

volume = {72},

issue = {3},

pages = {556–563},

abstract = {Pork meat samples were inoculated with high or low levels (10(6) or 10(3) CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to gamma radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 +/- 1 degrees C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P < 0.05). Irradiation also affected negatively the proportions of the nutritional indexes omega-6/omega-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1omega-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy. },

note = {(IF: 2.154), 6ετεροαναφορές},

keywords = {fatty acids, g-irradiation, pork meat},

pubstate = {published},

tppubtype = {article}

}