@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{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}

}