@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{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}

}