@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{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{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{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}

}