@article{Proestos2015,

title = {Botanical Extracts Used as Wine Preservatives.},

author = {C. Proestos and K. Sflomos and P. Zoumpoulakis and P. Tatarides and V.J. Sinanoglou},

year  = {2015},

date = {2015-10-16},

journal = {International Journal of Agricultural Science and Food Technology},

volume = {1},

issue = {1},

pages = {7-11},

abstract = {The aim of the study was to eliminate the potentially harmful sulfite salts normally added to wine – based products for preservation purposes with the introduction into the wine natural products, with pronounced antioxidant activity. Frieze – dried samples taken from the plants Hippophaes and Goji Berry were added to dry white and red wines after their fermentation phase. In all sample tests the sensory and oenological characteristics remained almost unchanged compared to original samples (without the addition of natural products), although their antioxidant activity was significantly increased when leaves of the plant Hippophaes were added. Goji berry fruits and fruit of Hippophaes plant increased antioxidant activity compared to original samples. },

keywords = {Antioxidants, Polyphenols, White/red organic wine preservation},

pubstate = {published},

tppubtype = {article}

}

@article{Lantzouraki2015b,

title = {Characterization of the antioxidant and antiradical activity of pomegranate (Punicagranatum L.) extracts},

author = {D.Z. Lantzouraki and V.J. Sinanoglou and P. Zoumpoulakis and C. Proestos},

year  = {2015},

date = {2015-10-13},

urldate = {2015-10-13},

journal = {Analytical Letters},

note = {On line first (IF: 1.019)},

keywords = {Antioxidants, pomegranate},

pubstate = {published},

tppubtype = {article}

}

@article{Lafka2013,

title = {Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants},

author = {T-I. Lafka and A.E. Lazou and V.J. Sinanoglou and E.S. Lazos

},

doi = {10.3390/foods2010018},

issn = {2304-8158},

year  = {2013},

date = {2013-10-02},

journal = {Foods},

volume = {2},

pages = {18-31},

abstract = {The kinetics solid-liquid extraction of phenolics from wild olive leaves was elaborated using different mathematical models (Peleg, second order, Elovich, and power law model). As solvents, methanol, ethanol, ethanol:water 1:1, n-propanol, isopropanol and ethyl acetate were used. The second order model best described the solvent extraction process, followed by the Elovich model. The most effective solvent was ethanol with optimum phenol extraction conditions 180 min, solvent to sample ratio 5:1 v/w and pH 2. Ethanol extract exhibited the highest antiradical activity among solvent and supercritical fluid extraction (SFE) extracts, which in addition showed the highest antioxidant capacity compared to synthetic and natural food antioxidants such as BHT, ascorbyl palmitate and vitamin E. Antioxidant potential of SFE extract was quite high, although its phenolic potential was not. Leaf extracts were proven to be good protectors for olive and sunflower oils at levels of 150 ppm. },

note = {10 ετεροαναφορές},

keywords = {Antioxidants, extraction kinetics, oil protection, Phenolics, Supercritical fluid extraction},

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}

}

@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}

}