@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{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{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{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{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{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{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}

}

@article{Sinanoglou2008,

title = {Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean},

author = {V.J. Sinanoglou and D. Meimaroglou and S. Miniadis-Meimaroglou

},

doi = {10.1016/j.foodchem.2008.02.035},

year  = {2008},

date = {2008-10-03},

urldate = {2008-10-01},

journal = {Food Chemistry},

volume = {110},

pages = {406-413},

abstract = {The triacylglycerol (TAG) composition of edible Mediterranean molluscs (Eledone moschata, Sepia officinalis, Todarodes sagittatus) and crustacean (Penaeus kerathurus) was studied using a combination of preparative RP–HPLC and GC/MS. In S. officinalis and T. sagittatus mantle TAG, the main fatty acids were C16:0 and C18:0 while in E. moschata they were C18:1ω-9, C16:0, C20:5ω-3 and C22:6ω-3. In P. kerathurus muscle and cephalothorax TAG, the main fatty acids were C16:0, C18:0, C18:1ω-9, C20:4ω-6, C20:5ω-3, C22:6ω-3 and C16:0, C18:1ω-9, C20:4ω-6, C20:5ω-3, C22:6ω-3, respectively.



Thirteen TAG species were detected, the distribution of which was found to range according to the partition number from 34 to 48 for molluscs and from 36 to 50 for the crustacean. Over sixty TAG molecular structures were identified in the major TAG species. The most important in quantitative terms were long chain TAGs containing C14:0, C16:0, C18:0 as SFA, C16:1, C18:1 as MUFA and C18:2, C20:4, C20:5, C22:6 as PUFA.},

note = {(I F:3.458), 6ετεροαναφορές},

keywords = {Crustacean, fatty acids, molluscs, Neutral lipids, Triacylglycerol},

pubstate = {published},

tppubtype = {article}

}

@article{Miniadis-Meimaroglou2008,

title = {Isolation and identification of phospholipid molecular species in a wild marine shrimp Penaeuskerathurusmuscle and cephalothorax},

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

doi = {10.1016/j.chemphyslip.2008.01.003},

year  = {2008},

date = {2008-10-02},

urldate = {2008-10-01},

journal = {Chemistry and Physics of Lipids},

volume = {152},

pages = {104-112},

abstract = {The concentration of TL in Penaeus kerathurus muscle and cephalothorax was 1.03 ± 0.04 (75.9 ± 0.8% of which was PhL) and 2.36 ± 0.07% (45.5 ± 0.8% of which was PhL) of the wet tissue, respectively. The phosphatidylethanolamine represented 26.4 ± 0.6% (85.6% diacyl- and 14.4% alkyl-acyl- or alkenyl-acyl-analogues) of muscle and 24.7 ± 0.2% (90.7% diacyl- and 9.3% alkyl-acyl- or 1-alkenyl-acyl-analogues) of cephalothorax phospholipids while the phosphatidylcholine represented 57.1 ± 0.6% (86.9% diacyl- and 13.1% alkyl-acyl- or alkenyl-acyl-analogues) of muscle and 47.2 ± 0.4% (89.1% diacyl- and 10.9% alkyl-acyl- or 1-alkenyl-acyl-analogues) of cephalothorax phospholipids, respectively.



The main fatty acids of phosphatidylethanolamine were C16:0, C18:0, C18:1 ω − 9, C20:4 ω − 6, C20:5 ω − 3, C22:6 ω − 3 and of phosphatidylcholine were C16:0, C18:0, C18:1 ω − 9, C20:4 ω − 6, C20:5 ω − 3. Low percentages of 2-OH C14:0 and cyclo-17:0 fatty acids were also determined. Phosphatidylethanolamine were found to contain a significantly (P < 0.05) higher percentage of polyunsaturated fatty acids compared to phosphatidylcholine. The ω − 3/ω − 6 ratio in muscle phosphatidylethanolamine and phosphatidylcholine was significantly (P < 0.05) higher to the ones of cephalothorax.},

note = {(I F: 2.861),12ετεροαναφορές},

keywords = {fatty acids, P. kerathurus, Phosphatidylcholine, Phosphatidylethanolamine, Phospholipids},

pubstate = {published},

tppubtype = {article}

}

@article{Garofalaki2006,

title = {Main phospholipids and their fatty acid composition in muscle and cephalothorax of the edible Mediterranean crustacean Palinurus vulgaris (spiny lobster)},

author = {T.F. Garofalaki and S. Miniadis-Meimaroglou and V.J. Sinanoglou},

doi = {10.1016/j.chemphyslip.2006.01.006 },

year  = {2006},

date = {2006-10-01},

journal = {Chemistry and Physics of Lipids},

volume = {140},

pages = {55-65},

abstract = {The total lipids of muscle and cephalothorax of Mediterranean lobster Palinurus vulgaris were found to be 1.0% and 2.4% of the wet tissue of which the phospholipids represented 66.5% and 47.5%, respectively. The main PhL saturated, monounsaturated and polyunsaturated fatty acids in muscle and cephalothorax were C16:0, C18:0, C18:1omega-9, C18:1omega-7, C20:4omega-6, C20:5omega-3 and C22:6omega-3. 2-OH C14:0 and cyclo-17:0 fatty acids were also identified though in low percentages. The main individual PhL in muscle were found to be phosphatidylcholine (53.5%), 72.0% of which corresponded to the structure of 1,2-diacyl-glycerocholine while the rest 28.0% to 1-O-alkyl-2-acyl-glycerocholine or 1-O-(1-alkenyl)-2-acyl-glycerocholine and phosphatidylethanolamine (19.3%), 75.0% of which corresponded to the structure of 1,2-diacyl-glyceroethanolamine and 25% to 1-O-alkyl-2-acyl-glyceroethanolamine or 1-O-(1-alkenyl)-2-acyl-glyceroethanolamine. Cephalothorax main PhL were found to be PC and PE (66.4% and 18.8%, respectively). In muscle and cephalothorax PC omega-3 fatty acids amounted 7.78% and 8.60%, while in PE amounted 30.77% and 23.65% respectively. Furthermore, in both tissues PhL, cardiolipine phosphatidylserine, phosphatidylinositol, sphingomyelin and lysophosphatidylcholine, were also found. },

note = {(I F: 2.861), 6ετεροαναφορές},

keywords = {cephalothorax, fatty acids, Palinurus vulgaris, Phospholipids},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2004,

title = {Structural analysis of ceramide-amino-ethyl-phosphonate in edible Mediterranean cephalopods},

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

},

doi = {10.1556/aalim.33.2004.4.6},

year  = {2004},

date = {2004-10-02},

urldate = {2004-10-02},

journal = {ActaAlimentaria},

volume = {33},

issue = {4},

pages = {359-370},

abstract = {Sphingophosphonolipids (SPnLs) were isolated from the mantle of 3 kinds of cephalopod molluscs(Eledone moschata, Sepia officinalis, Todarodes sagittatus) of the Aegean Sea. Their structures were confirmed by a series of chemical and analytical methods such as gas chromatography, gas chromatography-mass spectrometry and electrospray mass spectrometry. They were identified as ceramide aminoethylphosphonate species. According to the phosphonate-phosphorus determination, ceramide aminoethylphosphonate components were found to represent 15.9, 10.0 and 9.2% of total phospholipids, respectively. The long-chain bases (LCB) are C16-C22 dihydroxy monoenoic and dienoic bases. The component fatty acids are mainly palmitic acid (C16:0), stearic acid (C18:0) and oleic acid (C18:1 n-9)) and in smaller quantities eicosaenoic acid (C20:1 n-9), eicosapentaenoic acid (C20:5 n-3) and docosahexaenoic acid (C22:6 n-3). It is of great interest that Sepia officinalis was found to contain ceramide N-methylaminoethylphosphonate as minor phosphonolipid species.},

note = {(I F: 0.475), 2 ετεροαναφορές},

keywords = {electrospray MS, fatty acids, mollusc lipids, sphingophosphonolipids},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2022,

title = {Fatty acid of neutral and polar lipids of (edible) Mediterranean cephalopods},

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

doi = {10.1016/S0963-9969(99)00014-9},

year  = {1998},

date = {1998-10-01},

urldate = {1998-10-01},

journal = {Food Res. Inter.},

volume = {31},

issue = {6-7},

pages = {467-473},

abstract = {The mantles (edible parts) of three species of cephalopod molluscs from Saronicos Bay (Greece), a popular food consumed by Greeks, were examined for its neutral lipids and fatty acids and found to be excellent sources for polyunsaturated fatty acids (especially n-3). Total lipids of the cephalopods Eledone moschata, Sepia officinalis and Todarodes sagittatus mantle, constituted 2.0, 1.4 and 1.7% of wet tissue, respectively. Neutral lipid components of the mantles of the above mentioned organisms constituted 49.5, 33.9 and 25.8% of the total lipids, respectively. The main neutral lipids identified, for E. moschata were triglycerides 66.1%, free sterols 26.2% and sterol esters 5.4%; for S. officinalis were triglycerides 29.6%, free sterols 66.7% and sterol esters 1.2%; and for T. sagittatus were triglycerides 5.5%, free sterols 92.7% and sterol esters 0.6%. The main fatty acids found were: C16:0 (E. moschata 17.27%, S. officinalis 19.27%, T. sagittatus 26.66%), C18:0 (E. moschata 6.63%, S. officinalis 8.22%, T. sagittatus 4.90%), C20:5 (n-3) (E. moschata 16.73%, S. officinalis 17.59%, T. sagittatus 15.65%) and C22:6 (n-3) (E. moschata 24.71%, S. officinalis 30.69%, T. sagittatus 35.70%). By estimating the quantity of total sterol (cholesterol) and triglycerides in the meals it seems that if one consumes the same quantity of each of these cephalopods the intakes of total sterol and of the polyunsaturated n-3 fatty acids from 100 g of mantle is about the same and supplies 0.26, 0.32 and 0.40 g of sterols, respectively, and 0.45, 0.32 and 0.40 g of n-3 fatty acids, respectively, while the triglycerides content is quite different and supplies 0.65, 0.14 and 0.02 g of triglycerides, respectively.},

note = {(I F: 3.005), 54ετεροαναφορές},

keywords = {acid, cephalopods, fatty acids, lipids, molluscs, order Sepiodea, order Teuthoidea, Todarodes sagittatus},

pubstate = {published},

tppubtype = {article}

}