@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}

}

@article{Lafka2007,

title = {On the extraction and antioxidant activity of phenolic compounds from winery wastes},

author = {T-I Lafka and V.J Sinanoglou and E.S Lazos},

doi = {10.1016/j.foodchem.2007.01.068},

year  = {2007},

date = {2007-10-01},

urldate = {2007-10-01},

journal = {Food Chemistry},

volume = {104},

pages = {1206–1214},

abstract = {Winery waste (from red winemaking, variety Agiorgitiko) was extracted under various conditions using different solvents. The minimum time required for ensuring maximum extraction of phenols was 180 min at a solvent to sample ratio 9:1 v/w and at pH 1.5. The antioxidant activity of solvent extracts was investigated by DPPH radical scavenging method, by determination of peroxide value on virgin olive oil and by the Rancimat method on sunflower oil. Ethanol extract exhibited the highest antioxidant activity compared to the other solvent extracts, to synthetic food antioxidants BHT, ascorbyl palmitate and to the natural food antioxidant, vitamin E. No correlation was found between antioxidant activity and total phenol content. HPLC analysis of the extracts showed that gallic acid, catechin and epicatechin were the major phenolic compounds in winery waste. Hydroxytyrosol, tyrosol, cyanidin glycosides and various phenolic acids such as caffeic, syringic, vanillic, p-coumaric and o-coumaric acids were also identified.},

note = {(I F: 3.458), 150ετεροαναφορές},

keywords = {Antioxidants, Extraction time, Grape waste, pH, Phenolics, Solvent},

pubstate = {published},

tppubtype = {article}

}