@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{Sinanoglou2014b,

title = {Monitoring the Quality of γ-irradiated Macadamia Nuts Based on Lipid Profile Analysis and Chemometrics. Traceability Models of Irradiated Samples},

author = {V.J. Sinanoglou and K. Kokkotou and C. Fotakis and I. Strati and C. Proestos and P. Zoumpoulakis},

doi = {10.1016/j.foodres.2014.01.015},

year  = {2014},

date = {2014-10-11},

journal = {Food Research International},

volume = {60},

pages = {38-47},

abstract = {Macadamia (Macadamia integrifolia) is an edible nut species with commercial importance in cosmetic and pharmaceutical industries due to its high concentration in monounsaturated fatty acids and its low cholesterol levels. γ-Irradiation is a food processing procedure that allows the extension of shelf life and is broadly applied to dry nuts. Therefore there is an increasing research interest towards the development of new methods and markers for the detection of irradiated food items. In the present article, 60Co-irradiation was applied to macadamia nuts in increasing doses up to 10 kGy using different packaging and storage conditions in order to monitor changes in their lipid profile. Compositional data showed predominance of triglycerides followed by phytosterols in a much smaller proportion in nuts' lipids. The production of hydrolytic compounds as a result of gamma irradiation was statistically significant but didn't affect the macadamias' fat quality. Classification was achieved in relation to irradiation dose, package and storage conditions, using Chemometrics. More specifically, PCA and OPLS-DA analyses on the GC–FID, TLC–FID and color results managed to differentiate samples according to irradiation doses.



NMR based FoodOmic application is employed for the first time, in order to explore any trends in sample classification according to the irradiation dose and the storage or the packaging effect. Minor lipid components (such as β-sitosterol, C18:2 n − 6, C18:3 and sn1,2 and sn1,3 DGs) have shown high discriminant power over the samples. Results correlated storage and packaging effects with macadamia freshness.},

note = {(I F: 3.005), 2 ετεροαναφορές},

keywords = {Chemometrics, Foodomics, Lipid profile, Macadamia nuts, Packaging, Storage, Traceability, γ-Irradiation},

pubstate = {published},

tppubtype = {article}

}