@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{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}

}