@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{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}

}