The Experts below are selected from a list of 3297 Experts worldwide ranked by ideXlab platform
Ioannis Zabetakis - One of the best experts on this subject based on the ideXlab platform.
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structure and cardioprotective activities of polar lipids of Olive Pomace Olive Pomace enriched fish feed and Olive Pomace fed gilthead sea bream sparus aurata
Food Research International, 2016Co-Authors: Eleni Sioriki, Constantinos A. Demopoulos, Ioannis Zabetakis, Terry K SmithAbstract:Abstract Total lipids of Olive Pomace (OP), Olive Pomace diet (OP diet), fish oil diet (FO diet) and fish filets of farmed gilthead sea bream (fish fed with FO diet and OP diet respectively) were extracted and separated into polar (TPL) and neutral (TNL) lipids. All samples were assessed for their in vitro activity against washed rabbit platelets aggregation induced by platelet activating factor (PAF) and they were further analyzed by electrospray-mass spectrometry. The high levels of palmitic (16:0), oleic (18:1 cis ω − 9), linoleic (18:2 ω − 6) and docosapentaenoic acid (DPA 22:5 ω − 3) contained in both OP and FO diets are reflected to the gilthead sea breams fed with the individual diet respectively, while the gilthead sea bream fed with FO diet displays a decrease in DPA. All samples contained various glycerophospholipids species. Two PE species were identified in OP, OP diet and fish fed with OP diet and not in FO diet, while that might be an indication that these substances are likely to be the key polar phospholipids that have the ability to be in vitro PAF inhibitors, i.e. inhibit the formation of atherosclerotic plaques in blood arteries.
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Evaluation of the in Vitro Anti-Atherogenic Properties of Lipid Fractions of Olive Pomace, Olive Pomace Enriched Fish Feed and Gilthead Sea Bream (Sparus aurata) Fed with Olive Pomace Enriched Fish Feed
Marine drugs, 2013Co-Authors: Constantina Nasopoulou, Vassiliki Gogaki, Giorgos Stamatakis, Leonidas Papaharisis, Constantinos A. Demopoulos, Ioannis ZabetakisAbstract:Given the pivotal role of Platelet-Activating-Factor (PAF) in atherosclerosis and the cardio-protective role of PAF-inhibitors derived from Olive Pomace, the inclusion of Olive Pomace in fish feed has been studied for gilthead sea bream (Sparus aurata). The aim of the current research was to elucidate the anti-atherogenic properties of specific HPLC lipid fractions obtained from Olive Pomace, Olive Pomace enriched fish feed and fish fed with the Olive Pomace enriched fish feed, by evaluating their in vitro biological activity against washed rabbit platelets. This in vitro study underlines that Olive Pomace inclusion in fish feed improves the nutritional value of both fish feed and fish possibly by enriching the marine lipid profile of gilthead sea bream (Sparus aurata) with specific bioactive lipid compounds of plant origin.
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effects of Olive Pomace and Olive Pomace oil on growth performance fatty acid composition and cardio protective properties of gilthead sea bream sparus aurata and sea bass dicentrarchus labrax
Food Chemistry, 2011Co-Authors: Constantina Nasopoulou, Giorgos Stamatakis, Constantinos A. Demopoulos, Ioannis ZabetakisAbstract:Gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) were fed with two experimental diets: Olive Pomace diet and Olive Pomace oil diet, in order to examine whether fish oil substitution in fish feeds by Olive oil production wastes, such as Olive Pomace and Olive Pomace oil, has an influence on growth performance, fatty acid composition and cardio protective properties of fish. Gilthead sea bream fed with both experimental diets exhibited satisfactory growth performance factors while sea bass did not. The total lipids of gilthead sea bream fed with Olive Pomace diet contained statistically decreased levels of fatty acids, while exhibited the most potent biological activity against platelet aggregation induced by Platelet Activating Factor. These data indicate that Olive Pomace can be used as a partial substitute of fish oil in fish feed improving its cardio protective properties.
Constantina Tzia - One of the best experts on this subject based on the ideXlab platform.
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extraction of phenolic compounds from Olive Pomace by using natural deep eutectic solvents and innovative extraction techniques
Innovative Food Science and Emerging Technologies, 2018Co-Authors: Sofia Chanioti, Constantina TziaAbstract:Abstract Natural deep eutectic solvents (NADESs) [choline chloride with citric acid (DES-CA), lactic acid (DES-LA), maltose (DES-MA) and glycerol (DES-GLY) and an addition of 20% v/v water in the NADES solutions] combined with homogenate – (HAE), microwave – (MAE), ultrasound – (UAE) or high hydrostatic pressure – (HHPAE) assisted extractions were first successfully applied to phenolic compounds recovery from Olive Pomace. DES-CA and DES-LA showed the best extraction efficiency in terms of the total phenolic content and the antioxidant activity of the extracts obtained by HAE and UAE and by MAE and HHPAE, respectively. HAE proved to be the best method with extraction efficiency superior to MAE, UAE and HHPAE. HPLC analysis revealed that almost all NADESs obtained extracts were more enriched in phenolic compounds than those with conventional solvents. The results confirmed that the proposed combined methods could provide an excellent alternative for sustainable and green extraction of phenolic compounds from plant sources leading to novel industrial applications.
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optimization of ultrasound assisted extraction of oil from Olive Pomace using response surface technology oil recovery unsaponifiable matter total phenol content and antioxidant activity
Lwt - Food Science and Technology, 2017Co-Authors: Sofia Chanioti, Constantina TziaAbstract:Abstract The optimum conditions for ultrasound-assisted extraction of Olive Pomace oil were determined by response surface methodology (RSM). The effect of temperature, solid/liquid ratio and particle size was investigated on oil yield, its unsaponifiable matter (USM%), total phenol content (TPC) and antioxidant activity (DPPH). The optimal condition for the oil yield was: temperature, 60 °C, solid/liquid ratio, 1/12 g/mL and particle size, 0.5 mm. At this condition, the oil recovery was 11.03% which well matches with the predicted value. The optimal point for the USM% was achieved when the UAE is carried out at 55 °C using solid/liquid ratio 1/12 g/mL and particle size 0.5 mm. The optimal conditions for TPC of Olive Pomace oil obtained and its antioxidant activity were as follows: temperature, 50 °C, solid/liquid ratio, 1/8 g/mL and particle size, 0.9 mm and temperature, 55 °C, solid/liquid ratio, 1/8 g/mL and particle size, 0.9 mm, respectively. Close agreement between experimental and predicted values for USM%, TPC and DPPH was found.
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optimization of ultrasound assisted extraction of oil from Olive Pomace using response surface technology oil recovery unsaponifiable matter total phenol content and antioxidant activity
Lwt - Food Science and Technology, 2017Co-Authors: Sofia Chanioti, Constantina TziaAbstract:Abstract The optimum conditions for ultrasound-assisted extraction of Olive Pomace oil were determined by response surface methodology (RSM). The effect of temperature, solid/liquid ratio and particle size was investigated on oil yield, its unsaponifiable matter (USM%), total phenol content (TPC) and antioxidant activity (DPPH). The optimal condition for the oil yield was: temperature, 60 °C, solid/liquid ratio, 1/12 g/mL and particle size, 0.5 mm. At this condition, the oil recovery was 11.03% which well matches with the predicted value. The optimal point for the USM% was achieved when the UAE is carried out at 55 °C using solid/liquid ratio 1/12 g/mL and particle size 0.5 mm. The optimal conditions for TPC of Olive Pomace oil obtained and its antioxidant activity were as follows: temperature, 50 °C, solid/liquid ratio, 1/8 g/mL and particle size, 0.9 mm and temperature, 55 °C, solid/liquid ratio, 1/8 g/mL and particle size, 0.9 mm, respectively. Close agreement between experimental and predicted values for USM%, TPC and DPPH was found.
Sofia Chanioti - One of the best experts on this subject based on the ideXlab platform.
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extraction of phenolic compounds from Olive Pomace by using natural deep eutectic solvents and innovative extraction techniques
Innovative Food Science and Emerging Technologies, 2018Co-Authors: Sofia Chanioti, Constantina TziaAbstract:Abstract Natural deep eutectic solvents (NADESs) [choline chloride with citric acid (DES-CA), lactic acid (DES-LA), maltose (DES-MA) and glycerol (DES-GLY) and an addition of 20% v/v water in the NADES solutions] combined with homogenate – (HAE), microwave – (MAE), ultrasound – (UAE) or high hydrostatic pressure – (HHPAE) assisted extractions were first successfully applied to phenolic compounds recovery from Olive Pomace. DES-CA and DES-LA showed the best extraction efficiency in terms of the total phenolic content and the antioxidant activity of the extracts obtained by HAE and UAE and by MAE and HHPAE, respectively. HAE proved to be the best method with extraction efficiency superior to MAE, UAE and HHPAE. HPLC analysis revealed that almost all NADESs obtained extracts were more enriched in phenolic compounds than those with conventional solvents. The results confirmed that the proposed combined methods could provide an excellent alternative for sustainable and green extraction of phenolic compounds from plant sources leading to novel industrial applications.
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optimization of ultrasound assisted extraction of oil from Olive Pomace using response surface technology oil recovery unsaponifiable matter total phenol content and antioxidant activity
Lwt - Food Science and Technology, 2017Co-Authors: Sofia Chanioti, Constantina TziaAbstract:Abstract The optimum conditions for ultrasound-assisted extraction of Olive Pomace oil were determined by response surface methodology (RSM). The effect of temperature, solid/liquid ratio and particle size was investigated on oil yield, its unsaponifiable matter (USM%), total phenol content (TPC) and antioxidant activity (DPPH). The optimal condition for the oil yield was: temperature, 60 °C, solid/liquid ratio, 1/12 g/mL and particle size, 0.5 mm. At this condition, the oil recovery was 11.03% which well matches with the predicted value. The optimal point for the USM% was achieved when the UAE is carried out at 55 °C using solid/liquid ratio 1/12 g/mL and particle size 0.5 mm. The optimal conditions for TPC of Olive Pomace oil obtained and its antioxidant activity were as follows: temperature, 50 °C, solid/liquid ratio, 1/8 g/mL and particle size, 0.9 mm and temperature, 55 °C, solid/liquid ratio, 1/8 g/mL and particle size, 0.9 mm, respectively. Close agreement between experimental and predicted values for USM%, TPC and DPPH was found.
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optimization of ultrasound assisted extraction of oil from Olive Pomace using response surface technology oil recovery unsaponifiable matter total phenol content and antioxidant activity
Lwt - Food Science and Technology, 2017Co-Authors: Sofia Chanioti, Constantina TziaAbstract:Abstract The optimum conditions for ultrasound-assisted extraction of Olive Pomace oil were determined by response surface methodology (RSM). The effect of temperature, solid/liquid ratio and particle size was investigated on oil yield, its unsaponifiable matter (USM%), total phenol content (TPC) and antioxidant activity (DPPH). The optimal condition for the oil yield was: temperature, 60 °C, solid/liquid ratio, 1/12 g/mL and particle size, 0.5 mm. At this condition, the oil recovery was 11.03% which well matches with the predicted value. The optimal point for the USM% was achieved when the UAE is carried out at 55 °C using solid/liquid ratio 1/12 g/mL and particle size 0.5 mm. The optimal conditions for TPC of Olive Pomace oil obtained and its antioxidant activity were as follows: temperature, 50 °C, solid/liquid ratio, 1/8 g/mL and particle size, 0.9 mm and temperature, 55 °C, solid/liquid ratio, 1/8 g/mL and particle size, 0.9 mm, respectively. Close agreement between experimental and predicted values for USM%, TPC and DPPH was found.
Constantina Nasopoulou - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of the in Vitro Anti-Atherogenic Properties of Lipid Fractions of Olive Pomace, Olive Pomace Enriched Fish Feed and Gilthead Sea Bream (Sparus aurata) Fed with Olive Pomace Enriched Fish Feed
Marine drugs, 2013Co-Authors: Constantina Nasopoulou, Vassiliki Gogaki, Giorgos Stamatakis, Leonidas Papaharisis, Constantinos A. Demopoulos, Ioannis ZabetakisAbstract:Given the pivotal role of Platelet-Activating-Factor (PAF) in atherosclerosis and the cardio-protective role of PAF-inhibitors derived from Olive Pomace, the inclusion of Olive Pomace in fish feed has been studied for gilthead sea bream (Sparus aurata). The aim of the current research was to elucidate the anti-atherogenic properties of specific HPLC lipid fractions obtained from Olive Pomace, Olive Pomace enriched fish feed and fish fed with the Olive Pomace enriched fish feed, by evaluating their in vitro biological activity against washed rabbit platelets. This in vitro study underlines that Olive Pomace inclusion in fish feed improves the nutritional value of both fish feed and fish possibly by enriching the marine lipid profile of gilthead sea bream (Sparus aurata) with specific bioactive lipid compounds of plant origin.
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effects of Olive Pomace and Olive Pomace oil on growth performance fatty acid composition and cardio protective properties of gilthead sea bream sparus aurata and sea bass dicentrarchus labrax
Food Chemistry, 2011Co-Authors: Constantina Nasopoulou, Giorgos Stamatakis, Constantinos A. Demopoulos, Ioannis ZabetakisAbstract:Gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) were fed with two experimental diets: Olive Pomace diet and Olive Pomace oil diet, in order to examine whether fish oil substitution in fish feeds by Olive oil production wastes, such as Olive Pomace and Olive Pomace oil, has an influence on growth performance, fatty acid composition and cardio protective properties of fish. Gilthead sea bream fed with both experimental diets exhibited satisfactory growth performance factors while sea bass did not. The total lipids of gilthead sea bream fed with Olive Pomace diet contained statistically decreased levels of fatty acids, while exhibited the most potent biological activity against platelet aggregation induced by Platelet Activating Factor. These data indicate that Olive Pomace can be used as a partial substitute of fish oil in fish feed improving its cardio protective properties.
Constantinos A. Demopoulos - One of the best experts on this subject based on the ideXlab platform.
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structure and cardioprotective activities of polar lipids of Olive Pomace Olive Pomace enriched fish feed and Olive Pomace fed gilthead sea bream sparus aurata
Food Research International, 2016Co-Authors: Eleni Sioriki, Constantinos A. Demopoulos, Ioannis Zabetakis, Terry K SmithAbstract:Abstract Total lipids of Olive Pomace (OP), Olive Pomace diet (OP diet), fish oil diet (FO diet) and fish filets of farmed gilthead sea bream (fish fed with FO diet and OP diet respectively) were extracted and separated into polar (TPL) and neutral (TNL) lipids. All samples were assessed for their in vitro activity against washed rabbit platelets aggregation induced by platelet activating factor (PAF) and they were further analyzed by electrospray-mass spectrometry. The high levels of palmitic (16:0), oleic (18:1 cis ω − 9), linoleic (18:2 ω − 6) and docosapentaenoic acid (DPA 22:5 ω − 3) contained in both OP and FO diets are reflected to the gilthead sea breams fed with the individual diet respectively, while the gilthead sea bream fed with FO diet displays a decrease in DPA. All samples contained various glycerophospholipids species. Two PE species were identified in OP, OP diet and fish fed with OP diet and not in FO diet, while that might be an indication that these substances are likely to be the key polar phospholipids that have the ability to be in vitro PAF inhibitors, i.e. inhibit the formation of atherosclerotic plaques in blood arteries.
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Evaluation of the in Vitro Anti-Atherogenic Properties of Lipid Fractions of Olive Pomace, Olive Pomace Enriched Fish Feed and Gilthead Sea Bream (Sparus aurata) Fed with Olive Pomace Enriched Fish Feed
Marine drugs, 2013Co-Authors: Constantina Nasopoulou, Vassiliki Gogaki, Giorgos Stamatakis, Leonidas Papaharisis, Constantinos A. Demopoulos, Ioannis ZabetakisAbstract:Given the pivotal role of Platelet-Activating-Factor (PAF) in atherosclerosis and the cardio-protective role of PAF-inhibitors derived from Olive Pomace, the inclusion of Olive Pomace in fish feed has been studied for gilthead sea bream (Sparus aurata). The aim of the current research was to elucidate the anti-atherogenic properties of specific HPLC lipid fractions obtained from Olive Pomace, Olive Pomace enriched fish feed and fish fed with the Olive Pomace enriched fish feed, by evaluating their in vitro biological activity against washed rabbit platelets. This in vitro study underlines that Olive Pomace inclusion in fish feed improves the nutritional value of both fish feed and fish possibly by enriching the marine lipid profile of gilthead sea bream (Sparus aurata) with specific bioactive lipid compounds of plant origin.
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effects of Olive Pomace and Olive Pomace oil on growth performance fatty acid composition and cardio protective properties of gilthead sea bream sparus aurata and sea bass dicentrarchus labrax
Food Chemistry, 2011Co-Authors: Constantina Nasopoulou, Giorgos Stamatakis, Constantinos A. Demopoulos, Ioannis ZabetakisAbstract:Gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) were fed with two experimental diets: Olive Pomace diet and Olive Pomace oil diet, in order to examine whether fish oil substitution in fish feeds by Olive oil production wastes, such as Olive Pomace and Olive Pomace oil, has an influence on growth performance, fatty acid composition and cardio protective properties of fish. Gilthead sea bream fed with both experimental diets exhibited satisfactory growth performance factors while sea bass did not. The total lipids of gilthead sea bream fed with Olive Pomace diet contained statistically decreased levels of fatty acids, while exhibited the most potent biological activity against platelet aggregation induced by Platelet Activating Factor. These data indicate that Olive Pomace can be used as a partial substitute of fish oil in fish feed improving its cardio protective properties.
