@article{Tsape2010,

title = {Comparative analysis of the fatty acid and sterol profiles of widely consumed Mediterranean crustacean species},

author = {K. Tsape and V.J Sinanoglou and S. Miniadis-Meimaroglou},

doi = {10.1016/j.foodchem.2010.02.019},

year  = {2010},

date = {2010-10-03},

journal = {Food Chemistry},

volume = {122},

issue = {1},

pages = {292-299},

abstract = {Comparative analysis of FA, NL and sterol profiles in the Nephrops norvegicus (langoustine), Palinurus vulgaris (lobster) and Penaeus kerathurus (shrimp) muscle and cephalothorax showed that C16:0, C16:1ω-7, C18:0, C18:1ω-9, C20:4ω-6, EPA and DHA were found to be their major FA. Highest EPA occurred in langoustine muscle TL, DHA in both shrimp tissues TL while C20:4ω-6 in lobster muscle and cephalothorax TL. Muscle and cephalothorax NL consisted mainly of sterols (42.5–54.4% and 13.7–43.1%) and triacylglycerols (35.4–45.8% and 44.6–59.4%). Cholesterol was the major sterol (70.90–98.58% and 97.10–98.31% of total sterols in muscle and cephalothorax respectively) followed by avenasterol (0.18–20.32% and 0.07–0.70%) and β-sitosterol (0.29–7.30% and 0.23–0.75%). Lower concentrations of brassicasterol, stigmasterol, Δ7-stigmasterol, campesterol and campestanol were also found. The examined crustaceans muscle (edible part) was found to be a good ω-3 PUFA source for the consumers, while the cephalothorax (which is usually discarded) could be used effectively as a source for ω-3 PUFA production.},

note = {(I F:3.458), 21ετεροαναφορές},

keywords = {cholesterol, Crustaceans, Neutral lipids, PUFA, Triacylglycerols, ω-3/ω-6},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2008,

title = {Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean},

author = {V.J. Sinanoglou and D. Meimaroglou and S. Miniadis-Meimaroglou

},

doi = {10.1016/j.foodchem.2008.02.035},

year  = {2008},

date = {2008-10-03},

urldate = {2008-10-01},

journal = {Food Chemistry},

volume = {110},

pages = {406-413},

abstract = {The triacylglycerol (TAG) composition of edible Mediterranean molluscs (Eledone moschata, Sepia officinalis, Todarodes sagittatus) and crustacean (Penaeus kerathurus) was studied using a combination of preparative RP–HPLC and GC/MS. In S. officinalis and T. sagittatus mantle TAG, the main fatty acids were C16:0 and C18:0 while in E. moschata they were C18:1ω-9, C16:0, C20:5ω-3 and C22:6ω-3. In P. kerathurus muscle and cephalothorax TAG, the main fatty acids were C16:0, C18:0, C18:1ω-9, C20:4ω-6, C20:5ω-3, C22:6ω-3 and C16:0, C18:1ω-9, C20:4ω-6, C20:5ω-3, C22:6ω-3, respectively.



Thirteen TAG species were detected, the distribution of which was found to range according to the partition number from 34 to 48 for molluscs and from 36 to 50 for the crustacean. Over sixty TAG molecular structures were identified in the major TAG species. The most important in quantitative terms were long chain TAGs containing C14:0, C16:0, C18:0 as SFA, C16:1, C18:1 as MUFA and C18:2, C20:4, C20:5, C22:6 as PUFA.},

note = {(I F:3.458), 6ετεροαναφορές},

keywords = {Crustacean, fatty acids, molluscs, Neutral lipids, Triacylglycerol},

pubstate = {published},

tppubtype = {article}

}