15 Ιουνίου 2009 Εθνικό Ίδρυµα Ερευνών Αµφιθέατρο Λεωνίδας Ζέρβας
Α. Νάσκα, Ιατρική Σχολή Παν. Αθηνών Β. Ντουρτόγλου, ΒΙΟΡΥΛ, ΑΕ Α. Ξενάκης, Ινστ. Βιολογικών Ερευνών & Βιοτεχνολογίας, ΕΙΕ Μ. Λέκκα, Εργ. Βιοχηµείας Παν. Ιωαννίνων Β. Παπαδηµητρίου, Ινστ. Βιολογικών Ερευνών & Βιοτεχνολογίας, ΕΙΕ Α. Σιαφάκα, Εργ. Βιοχηµείας Παν. Αθηνών Μ. Τσιµίδου, Εργ. Χηµείας & Τεχνολογίας Τροφίµων ΑΠΘ. Τσιµόγιαννης, Εργ. Χηµείας & Τεχνολογίας Τροφίµων ΕΜΠ Κώστας Γεωργίου, Εργ. Γενικής Χηµείας, Γενικό Τµ. Γεωπονικό Π.Α. Παναγιώτης Καλαϊντζής, Μεσογειακό Αγρονοµικό Ινστιτούτο Χανίων Νίκος Καλογερόπουλος, Τµήµα Επιστήµης ιαιτολογίας ιατροφής, Χαροκόπειο Παν. Αντώνης Καλοκαιρινός, Εργ.Αναλυτ. Χηµείας, Χηµικό Τµ. Π. Αθηνών Μαρία Καψοκεφάλου Εργ. ιατροφής, Τµ. Επιστήµης & Τεχν.Τροφίµων Γεωπονικό Π.Α. Στέλλα Κοκκίνη, Εργ. Συστηµ. Βοτανικής & Φυτογεωγραφίας, Βιολογίας Τµ. Α.Π.Θ. Φανή Μαντζουρίδου, Εργ. Χηµείας & Τεχνολογίας Τροφίµων Χηµικό Τµ., Α.Π.Θ. Μαίρη Μαυρή, Εργ. Βιοχηµείας, Τµ.Χηµείας Π. Αθηνών Βασιλική Μπενέτου, Εργαστήριο Υγιεινής & Επιδηµιολογίας, Ιατρική Σχολή Π.Α. Απόστολος Σπύρος, Χηµικό Τµ. Παν. Κρήτης Χάρης Σταµάτης, Τµ. Βιολ.Εφαρµογών & Τεχνολογιών. Π. Ιωαννίνων Αλέξανδρος Τσελέπης, Εργ. Βιοχηµείας Χηµικό Τµ Παν. Ιωαννίνων Θεοδώρα Ψαλτοπούλου, Εργ. Επιδηµιολογίας και Προληπτικής Ιατρικής, Π. Αθηνών Βάσω Ωραιοπούλου, Εργ. Χηµείας & Τεχνολογίας Τροφίµων Σχολή Χηµ.Μηχ. ΕΜΠ
9:00 9:30 Εγγραφές 9:30 9:40 Έναρξη Χαιρετισµοί Καθ.. Κυριακίδης Πρόεδρος ΕΙΕ Μ.Τσιµίδου, EuroFedLipids 9:40 10:00 Παρασκευάς Τοκουζµπαλίδης, Β.Καµβύσης, Χ.Πετράκης Κώστας Βαννός - Αφιέρωµα Ελαιόλαδο / Αναλυτικές τεχνικές 10:00 10:20 Ο-1 Η κρίση στο ελαιόλαδο: από τις ρίζες ως τους καρπούς 10:20 10:40 Ο-2 Η χρήση των πολυµορφισµών του πλαστιδιακού ιντρονίου trnl (UAA) για την ταυτοποίηση της βοτανικής προέλευσης των φυτικών ελαίων: εφαρµογή στον διαχωρισµό ελαιολάδου και σησαµέλαιου 10:40 11:00 Ο-3 Θολό Ελαιόλαδο. Μελέτη δοµής και δυναµικής των νανοδιασπορών µε τεχνικές σκέδασης 11:00 11:20 Ο-4 «ΠΑΣΤΑ ΕΛΙΑΣ». Μια πρώτη προσέγγιση στον έλεγχο ποιότητας ενός Ελληνικού προϊόντος µε εξαγωγικό ενδιαφέρον 11:20 11:40 Ο-5 Λιπίδια σε Αρχαιολογικά κεραµικά: Η περίπτωση του Ακρωτηρίου (Θήρα) 11:40 12:00 Ο-6 Ταυτοποίηση Ελαιολάδου σε εµπλουτισµένη ζωοτροφή µε Μοριακές Τεχνικές 12:00 12:20 Ο-7 Το τηγάνισµα µε ελαιόλαδο στα εστιατόρια Goody s: Υλοποιώντας µια καινοτοµία Προεδρείο: Α.Σπύρος, Π.Καλαϊτζής Β.Ζαµπούνης Σ. Σπανιόλας, Χ. Μπαζάκος, T. Spano, C. Zoghby, Π.Καλαϊτζής M. Παπαµετζελοπούλου, M.Dulle, Β. Παπαδηµητρίου, G.Scherf, W.Wachter, Θ. Σωτηρούδης, O.Glatter, A.Ξενάκης Χ. Αννίβα, M.Τσιµίδου M.Ρούµπου, N. Καλογερόπουλος, Β. Κιλίκογλου Γ. Περράκης, E.Πολίτης,.Κίζης, Γ. Σειραγάκης Θ.Καλλίτσης, Ν.Βαλέτ 12:20 12:50 ιάλειµµα - Καφές Πόστερς
Λίπη, έλαια και διατροφή / Μεταβολισµός και βιολογική δράση λιπιδίων 12:50 13:10 Ο-8 Επίπτωση από την κατανάλωση βουτύρου στον αθηρωµατικό δείκτη LDL/HDL 13:10 13:30 Ο-9 Μελέτη της δράσης φλεγµονωδών µεσολαβητών στην έκκριση του MCP- 1 από U-937 µονοκύτταρα. Επίδραση πολικών εκχυλισµάτων από ελαιόλαδο 13:30 13:50 Ο-10 Μελέτη ρύθµισης γονιδίων ανταποκρινόµενων στο στρες, από χαµηλές θερµοκρασίες. Αποµόνωση, χαρακτηρισµός και ανάλυση έκφρασης γονιδίων τα οποία κωδικοποιούν ένζυµα τροποποίησης λιπιδίων στο βαµβάκι 13:50 14:10 Ο-11 Ταυτοποίηση των ενδοκανναβινοειδών και ανάλογων Ν-ακυλοαιθανολαµινών στην Tetrahymena. Οι Ν-ακυλοαιθανο-λαµίνες αποτελούν νέα τάξη λιπιδικών µορίων για το πρωτόζωο 14:10 14:30 Ο-12 Μεταβολές στο προφίλ λιπαρών οξέων της Tetrahymena thermophila µετά από έκθεση σε H 2 O 2 14:30 14:50 Ο-13 Επιλογή χηµικών ενώσεων για τη ρύθµιση της συσσώρευσης λυκοπενίου στα κύτταρα του Blakeslea trispora. Σχέση δοµής-δραστικότητας Προεδρείο: Μ.Καψοκεφάλου, Ν.Ψαλτοπούλου Β.Φρατζολάς Σ.Βερούτη, E. Φραγκοπούλου, Χ. Καραντώνης, T. Νοµικός, Κ. ηµόπουλος Α. Καρυωτίδου,. ελή, Η. Κάππας, Α.Τσαυτάρης, Ν.Γαλανοπούλου, Θ. Φαρµάκη. Aναγνωστόπουλος, C. Rakiec, J.Wood, A. Eυαγόρου, L. Pandarinathan, N. Zvonok, A.Mακρυγιάννης, A.Σιαφάκα-Καπάδαη Β. Θωµά,. Aναγνωστόπουλος, C. Ferreri, Χ.Χατζηλιαλόγλου, A.Σιαφάκα-Καπάδαη Φ.Μαντζουρίδου, Μ.Τσιµίδου 14:50 15:30 ιάλειµµα - Ελαφρύ Γεύµα Πόστερς
Οξείδωση λιπαρών-αντιοξειδωτικά /τεχνολογίες λιπαρών /αιθέρια έλαια 15:30 15:50 Ο-14 Επίδραση της χρήσης εξαιρετικά παρθένου ελαιολάδου κατά την παρασκευή κέικ στα ποιοτικά χαρακτηριστικά και το άρωµα του προϊόντος 15:50 16:10 Ο-15 Αντιοξειδωτική δράση καροτενοειδών έναντι της οξειδωτικής υποβάθµισης γαλακτωµάτων τύπου ηλιέλαιου σε νερό 16:10 16:30 Ο-16 Μαριτιµετίνη και συγγενείς αουρόνες: DFT µελέτη της σχέσης δοµής - ικανότητας δέσµευσης ελευθέρων ριζών 16:30 16:50 Ο-17 Φύλλα ελιάς, µια εξαιρετική σταθερή πηγή φαινολικών αντιοξειδωτικών 16:50 17:10 Ο-18 Η επίδραση των παραµέτρων εκχύλισης στην ανάκτηση των καροτενοιδών από βιοµηχανικά απόβλητα τοµάτας 17:10 17:30 Ο-19 Εκτίµηση των διεθνών µονογραφιών τυποποίησης αρωµατικών φυτών και αιθερίων ελαίων: Η περίπτωση του «Θυµαριού» Προεδρείο: Κ. Γεωργίου, Θ. Σωτηρούδης Α. Ματσακίδου, Α. Μυλοπούλου Γ. Μπλέκας, Α. Παρασκευοπούλου X. ηµάκου, Σ. Κιόκιας, Β.Ωραιοπούλου Ν. Nενάδης, Μ. Σιγάλας Β. Παπώτη, Μ. Τσιµίδου Ε. Στρατή Β. Ωραιοπούλου.Κουρέας, Σ.Κοκκίνη ΣΤΡΟΓΓΥΛΟ ΤΡΑΠΕΖΙ 17:30 19:00 Επιστηµονικά θέµατα που προέκυψαν κατά την αντιµετώπιση του προβλήµατος της διάθεσης στην κατανάλωση εδώδιµου ηλιελαίου επιβαρυµένου µε παραφινέλαιο και προϊόντων που παρασκευάσθηκαν µε χρήση του Προεδρείο: Γ.Μπλέκας, Ν.Καλογερόπουλος Κ.Μπαρµπέρης - ΕΦΕΤ, Β.Τζαµτζής - ΓΧΚ, Ν.Τζιά - ΕΜΠ, Γ.Μπάστας, ΣΕΒΤ
Πόστερς 1 Ανίχνευση νοθείας ραφιναρισµένου ελαιολάδου µε ραφιναρισµένο φουντουκέλαιο µε φασµατοσκοπία NMR και πολυπαραµετρική στατιστική ανάλυση 2 Σχέση των ασθενών οξέων που δρουν ως συντηρητικά µε τα φωσφολιπίδια του κυττάρου του τροφογενούς παθογόνου βακτηρίου Listeria monocytogenes 3 Βιοκαταλυόµενη οξείδωση φαινολικών αντιοξειδωτικών από λακκάσες σε πράσινα µέσα 4 Βιοκαταλυτική Σύνθεση Νέων Υβριδικών Αντιοξειδωτικών Βιταµινών Και Φαινολικών Οξέων 5 Ακινητοποίηση λιπασών σε οργανογέλες µε βάση ιοντικά µικρογαλακτώµατα 6 Σκουαλένιο σε έλαια και πατάτες κατά το διαδοχικό τηγάνισµα σε φριτέζα και τηγάνι 7 Βασική σύσταση, λιπαρά οξέα και µεταβολές κατά το ψήσιµο σε κοτόπουλα εµπλουτισµένα µε ω3 λιπαρά οξέα 8 Επίπεδα PAF και δραστικότητα των ενζύµων µεταβολισµού του σε ασθενείς µε καρδιακή ανεπάρκεια κατά τη νοσηλεία και µετά από διάστηµα έξι εβδοµάδων 9 Λιπαρά οξέα σε εδώδιµα αυγά υδρόβιων οργανισµών 10 Προσδιορισµός και χαρακτηρισµός ενός ενζύµου τύπου µονακυλγλυκερόλ- λιπάσης σε Tetrahymena. 11 Λιπαρά οξέα σε πλάσµα υγιών ενηλίκων από τη µελέτη ΑΤΤΙCA Α. Αγιοµυργιανάκη, Π. Πετράκης, Φ. Νταής Α. Βερβέρη, Ι. ιακογιάννης, Σ. Μαστρονικολή Α. Τζιάλλα, Α. Σοφιάδου, Χ. Σταµάτης Μ. Κατσούρα, Α. Παπαδοπούλου, Μ. Πατήλα, Α. Πολύδερα, Α. Τσελέπης, Χ. Σταµάτης Κ.Τζαφέστας, Ι.Παυλίδης, E.Βουτσάς, Γ.Παπαδόπουλος, Χ. Σταµάτης Φ. Σάλτα, Ν. Καλογερόπουλος, Ν. Ανδρικόπουλος Ν. Καλογερόπουλος, Ε. Γαβαλά, Ν. Ανδρικόπουλος Π. ετοπούλου, Τ. Νοµικός, Ε. Φραγκοπούλου, Σ. Αντωνοπούλου, Ι. Κοτρογιάννης,. Παναγιωτάκος, Χ. Χρυσοχόου, Χ. Πιτσαβός, Χ. Στεφανάδης Α. Μικελλίδη, Τ. Νοµικός, Ν. Καλογερόπουλος Α. Ευαγόρου, Β. Θωµά,. Αναγνωστόπουλος, Ε. Φαρµάκη, Α. Σιαφάκα-Καπάδαη Γ. Ρουσινου,. Παναγιωτάκος, Ν. Καλογερόπουλος, Χ. Πιτσαβός, Χ. Στεφανάδης
12 Προσδιορισµός EPA και DHA σε τρεις φυσικούς τύπους (Trachinus draco, Trigla lyra, Pagrus. pagrus) και ένα καλλιεργηµένο τύπο (Pagrus pagrus) ψαριού της Μεσογειακής δίαιτας 13 Η επίδραση της εφελκυστικής τάσης στην απόπτωση και την ανοσολογική απόκριση των πνευµονοκυττάρων τύπου ΙΙ 14 Μελέτη του µεταβολισµού του ενδοκανναβινοειδούς 2- αραχιδονυλογλυκερόλη σε αιµοπετάλια. Χαρακτηρισµός του ενζύµου λιπάση των µονοακυλογλυκερολών 15 Το αντιοξειδωτικό συστατικό του ελαιολάδου, ολεουροπεΐνη, προάγει το µη αµυλοειδογενές µονοπάτι στην πρωτεολυτική θραύση της πρόδροµης αµυλοειδούς πρωτεΐνης (APP) 16 Μελέτη της συµµετοχής φωσφοϊνοσιτιδίων στη φαγοκύτωση µε χρήση GFP-πρωτεϊνικών υποτοµέων που αναγνωρίζουν φωσφοϊνοσιτίδια 17 Μελέτη της επίδρασης cis και trans αραχιδονικού οξέος στη διαφοροποίηση των προλιποκυττάρων σε λιποκύτταρα 18 Επίδραση της αζιθροµυκίνης στην επαγόµενη από LPS έκκριση spla 2 από πνευµονοκύτταρα τύπου ΙΙ 19 Επίδραση του α-λινολενικού (αla) και του εικοσιδυεξαενοϊκού (DHA) οξέος στη διαφοροποίηση λιποκυττάρων αρουραίων. Ενσωµάτωση και µεταβολισµός του αla σε διαφοροποιηµένα λιποκύτταρα αρουραίων 20 Μελέτη της επίδρασης εκχυλίσµατος ελαιολάδου στην επαγόµενη από IL-1β σύνθεση PAF σε κυτταρική σειρά µονοκυττάρων Σ. Μηνιάδου-Μεϊµάρογλου, Χ. ήµιζας, Β. Λουκάς, Α. Μούκας Ε. Μαρκατζίνου, Ε. Κιτσιούλη, Γ. Νάκος, Μ. Λέκκα Ε. Γκίνη,. Αναγνωστόπουλος, Α. Ευαγόρου, Α. Σιαφάκα-Καπάδαη Μ.Κωστοµοίρη, Α. Φραγκούλη, Μ.Σαγνού, Λ.Σκαλτσούνης, Μ. Πελεκάνου, Έ.Τσιλιµπάρη Α.Τζίνια Α.Ευσταθίου, Κ.Χασάπης, Ν.Γαλανοπούλου Α. Ελεφάντη, Β. Θωµά, Χ. Γκοντινου, Σ. Καραλιώτα, Μ. Μαυρή-Βαβαγιάννη Γ. Αντωνίου, Γ. Νάκος, Μ. Λέκκα Σ. Καραλιώτα, Ν. Καλογερόπουλος, Κ. Ψαρρά, Α. Ελεφάντη, Μ. Μαυρή- Βαβαγιάννη Ι. Βλαχογιάννη, Τ. Νοµικός, Ε. Φραγκοπούλου, Γ. Σταµατάκης, Σ. Αντωνοπούλου, Κ. ηµόπουλος
21 Αντιοξειδωτική δράση και φαινολική σύσταση άγριων βρώσιµων µυκήτων που καταναλώνονται παραδοσιακά από τους κατοίκους στο Εθνικό Πάρκο Βόρειας Πίνδου 22 Χηµική ανάλυση και αντιµικροβιακή δράση από σκόνη Spirulina (Arthrospira) 23 Παραγωγή βιο-αιθανόλης και βιοµάζας κατά την ανάπτυξη Saccharomyces cerevisiae MAK 1 σε απόβλητα ελαιοτριβείων 24 Εκχύλιση πυρηνέλαιου µε ένζυµα και σύγκριση των αποτελεσµάτων µε την κλασική εκχύλιση µε διαλύτες 25 Σύσταση του αιθερίου ελαίου του µάραθου: η επίδραση της ξήρανσης στο αρωµατικό προφίλ 26 Βιοκαταλυτική σύνθεση εστέρων από λιπάση ακινητοποιηµένη σε µεσοπορώδη υλικά Ε. Βασδέκης, Τ. Αλµπάνης,. Σάββας, Μ. Λέκκα Γ. Σωτηρούδης, Ι. Χήνου, Θ. Σωτηρούδης. Σαρρής, Μ. Γιαννάκης, Μ. Γαλιώτου-Παναγιώτου, Μ. Κωµαίτης, Σ. Παπανικολάου Χ. Τσιγκούνης, Κ. Τζιά Χ. Γαρδέλη, Κ. Ευγενικού, Β. Ευαγγελίου, Μ. Κωµαίτης Μ. Παπαµετζελοπούλου, F.Michaux, Μ. Ζουµπανιώτη, J.L.Blin, M.J.Stébé, Φ.Ν. Κολίσης, A. Ξενάκης
Η κρίση στο ελαιόλαδο - Από τις ρίζες έως τους καρπούς της Β. Ζαµπούνης Άξιον Αγροτική, Ξενοφώντος 15 Α, 105 57, Αθήνα, info@axionagro.eu The crisis of olive oil: from the roots to the fruits V. Zambounis Axion Agrotiki Όταν φέτος το χειµώνα έσπασε και το φράγµα των 2 (ακόµη και για τα «εξτρίσιµα») ήρθε στην επιφάνεια αυτό που αποκαλούµε «κρίση» στον τοµέα του ελαιολάδου. Στην πραγµατικότητα, όµως, δε πρόκειται για κάποια ξαφνική εξέλιξη αλλά για το καταστάλαγµα µιας αργής και συνεχούς πορείας απαξίωσης αυτού που αποκαλούµε «εθνικό µας προϊόν». Εάν δεν συζητηθούν και απαντηθούν τα αίτια (οι ρίζες), γιατί δηλαδή δεν αξιοποίησε η Ελλάδα τα συγκριτικά της πλεονεκτήµατα (κορυφαία ποιότητα, πακτωλός κοινοτικών χρηµατοδοτήσεων, πολιτιστική κληρονοµιά κ.α.), τότε είναι αδύνατον να χαράξουµε και µια πολιτική για το µέλλον. Μαγικές λύσεις δεν υπάρχουν και χρειάζεται πολλή δουλειά από πολλούς για να δρέψουµε τους καρπούς και να ξαναγίνει το ελληνικό λάδι ανταγωνιστικό, ώστε να συγκρατηθεί η παραγωγική του βάση και ο κοινωνικός ιστός. ιαφορετικά το λάδι κινδυνεύει να ακολουθήσει τη µοίρα άλλων «εθνικών προϊόντων» όπως η σταφίδα και ο καπνός O-1
Η χρήση των πολυµορφισµών του πλαστιδιακού ιντρονίου trnl (UAA) για την ταυτοποίηση της βοτανικής προέλευσης των φυτικών ελαίων: εφαρµογή στον διαχωρισµό ελαιολάδου και σησαµέλαιου Σ. Σπανιόλας, Χ. Μπαζάκος, T. Spano, C. Zoghby, Π. Καλαϊτζής Μεσογειακό Αγρονοµικό Ινστιτούτο Χανίων, Αλσύλλιο Αγροκηπίου, Οδός Μακεδονίας 1, 73100, Χανιά, panagiot@maich.gr The Potential of Plastid trnl (UAA) Intron Polymorphisms for the Identification of the Botanical Origin of Plant oils: Application on the Discrimination of Olive Oil with Sesame Oil Stelios Spaniolas, Christos Bazakos, Theodoraq Spano, Claire Zoghby, Panagiotis Kalaitzis Mediterranean Agronomic Institute of Chania This work describes a generic approach towards the identification of the botanical origin of plant oils, with an emphasis on the detection of adulteration of olive oil with sesame oil. This methodology is a PCR-based assay that exploits the ability of the polymorphisms found in the plastid genome to discriminate a range of 11 plant species commonly used for oil extraction. The assay makes use of universal primers that amplify a region from the trnl (UAA) intron and the subsequent amplicons are detected through a DNA sequencer. The results showed that amplicons from all species can be accurately sized and discriminated among each other, apart from olive and avocado. Single-base primer extension was then proposed as a method to discriminate these two species and also to confirm the results of the former approach. These assays were successfully applied on olive and sesame oils, thus confirming the validity of this approach. Ο-2
Θολό Ελαιόλαδο. Μελέτη δοµής και δυναµικής των νανοδιασπορών µε τεχνικές σκέδασης M. Παπαµετζελοπούλου 1, M. Dulle 2, Β. Παπαδηµητρίου 1, G.Scherf 2, W. Wachter 2, Θ. Σωτηρούδης 1, O.Glatter, 2 A. Ξενάκης 1 1 Ινστιτούτο Βιολογικών Ερευνών και Βιοτεχνολογίας, Εθνικό Ίδρυµα Ερευνών 2 Institute of Chemistry, University of Graz Veiled virgin olive oil. Structure and dynamics of nanodispersions studied by scattering techniques M.Papamentzelopoulou, M. Dulle, V. Papadimitriou, G. Scherf, W.Wachter, T.G. Sotiroudis, O. Glatter and A. Xenakis 1 Institute of Biological Research and Biotechnology, The National Hellenic Research Foundation, Athens, Greece, arisx@eie.gr 2 Institute of Chemistry, University of Graz The study aimed to investigate and understand the structure and dynamics of the colloidal nanodispersions of unfiltered veiled olive oil in relation to the extraction conditions. In this respect, olive oil s quality and stability during storage can be optimized. As a consequence, unfiltered virgin olive oils rich in their minor constituents could be offered to the consumers thus providing their full health benefits. Structure and dynamics of the colloidal nanodispersions in veiled virgin olive oil, the fresh olive juice, were investigated by static light scattering (Small angle light scattering apparatus SALSA), dynamic light scattering, based on a 3D Cross-correlation system, a flat cell and a red HeNe-Laser with 632,8 nm wavelength (3D-DLS), classical dynamic light scattering using a goinimeter with cylindrical cells and a green laser with 532nm wavelength (Green-DLS) and small angle X-ray scattering (SAXS) and related to the extraction conditions applied by the olive oil producers. SALSA showed a variation of particle size ranging from 0.5 to 14 µm depending on the olive oil extraction conditions. Ageing of the samples induced size differentiation which also depended on the olive oil extraction conditions. SAXS gave almost the same results for all veiled olive oil samples examined. When this technique was applied on model olive oil microemulsions size differentiations were observed. When 3D-DLS and Green DLS were applied to the veiled olive oil samples, quite different results were obtained. Finally, some of the veiled olive oil samples were microscopically examined and the existence of some droplets but no crystals could be observed. Ο-3
«ΠΑΣΤΑ ΕΛΙΑΣ». Μια πρώτη προσέγγιση στον έλεγχο ποιότητας ενός Ελληνικού προϊόντος µε εξαγωγικό ενδιαφέρον Χ. Αννίβα, Μ. Τσιµίδου Εργαστήριο Χηµείας και Τεχνολογίας Τροφίµων, Τµήµα Χηµείας, Αριστοτέλειο Πανεπιστήµιο Θεσσαλονίκης, 54124, Θεσσαλονίκη, tsimidou@chem.auth.gr OLIVE PASTE. A first approach to the quality control of a Greek product with export prospective Christina Anniva and Maria Z. Tsimidou Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki Olive paste, is a preserved food gaining popularity as a gourmet product. The export prospective of the product seems promising as it was evidenced through a web market search. Its quality depends on that of the major ingredients, table olives and virgin olive oil as well as on the changes occurring to the constituents of the latter two during preparation and storage. Hence, our attention was focused on the characteristics of the lipid fraction (l.f.) of a great number of Greek commercial products. Ultraviolet absorbance values (K 232, K 270 ) of the l.f., a criterion set for edible and non edible olive oil oxidative status control, due to paste heat treatment during pasteurization, could not support labeling information regarding the quality of the oil used. On the other hand, the content of α-tocopherol (~ 250 mg kg -1 l.f. or ~50 mg/kg -1 paste) was a strong indication of good quality major ingredients. Within each brand, consistency with labeling was checked through squalene (higher content in products containing higher amounts of olive oil) or β-carotene determination (higher levels in preparations containing red pepper). For green olive paste samples, values of the ratio pheophytin a/pyropheophytin a may be used to monitor shelf life of the product. Findings support routine quality control needs. The results are discussed with respect to current demands for food labeling, self- life assessment and nutritional recommendations. Ο-4
Λιπίδια σε αρχαιολογικά κεραµικά: Η περίπτωση του Ακρωτηρίου (Θήρα) M.Ρούµπου, N. Καλογερόπουλος, Β. Κιλίκογλου Identification Of Lipids In Archaeological Ceramics: The Case Of Akrotiri Cooking Assemblage Maria Roumpou 1,2, Nick Kalogeropoulos 2, Vassilis Kilikoglou 3 1 Archaeological Sciences, University of Bradford, BD7 1DP, UK (mroumpou@gmail.com) 2 Department of the Science of Dietetics and Nutrition, Harokopio University, Greece (nickal@hua.gr) Τµήµα Επιστήµης ιαιτολογίας- ιατροφής, Χαροκόπειο Πανεπιστήµιο, Ελλάδα 3 Institute of Materials Science, N.C.S.R. Demokritos, Greece (kilikog@ims.demokritos.gr) Ινστιτούτο Επιστήµης Υλικών, Ε.Κ.Ε.Φ.Ε. «ΗΜΟΚΡΙΤΟΣ», Ελλάδα Ceramic vessels are considered as a valuable source of information for archaeological studies; they were used in daily activities, were commonly produced and are frequently well preserved within the archaeological context. Chemical analysis of organic residues preserved in ancient ceramic vessels can play an important role towards the reconstruction of past culinary practices and enable further understanding of socioeconomic practices. Analytical studies to date have focused primarily on the solvent extractable lipid components of visible surface residues and of residues absorbed within the ceramic matrix. The development of analytical techniques that can provide adequate separation and detection of organic substances has enhanced analyses of organic remains in clay vessels during the past two decades. Akrotiri, which is the focus of our present study, is one of the most important prehistoric settlements of the Aegean. The preservation of the material is excellent due to the pumice that covered the island, after the volcanic eruption. The Akrotiri ceramic cooking vessel assemblage is well-represented in a variety of successive phases (Early, Middle and early Late Bronze Age). Changes in cooking pot morphology can clearly be seen within the archaeological record. Molecular analyses in cooking vessels from Akrotiri are undertaken as another means to determine the relationship between form, production technology and function. Therefore, 37 sherds representing the main shapes of cooking pottery dated from the Middle Bronze Age to the early Late Bronze Age have been sampled and analysed by Gas Chromatography Mass Spectrometry (GC/MS). The results obtained to date show good preservation of residues of lipid origin, consisting of: a) aliphatic compounds, which possibly derive from beeswax, and b) fatty acids, acylglycerols and sterols that derive from plant and/or animal lipids. Although this study is still ongoing, it is anticipated to shed light on issues related to culinary practices and palaeodiet in the Aegean, due to the nature of the material and the particularity of such a deposit. Ο-5
Ταυτοποίηση Ελαιολάδου σε εµπλουτισµένη ζωοτροφή µε Μοριακές Τεχνικές Γ. Περράκης, E. Πολίτης,.Κίζης, Γ. Σειραγάκης Food Allergens Laboratory, Ρέθυµνο, Κρήτη Indentification of olive oil in olive oil added-feed by Molecular Techniques George Perrakis, Emanuel Politis, Dimosthenis Kizis and George Siragakis Food Allergens Laboratory, Rethimno, www.foodallergenslab.com The aim of this study was to establish a sensitive DNA-based analytical assay for the detection of olive oil in animal feed. The need of this was occured after new products in the food market using chicken fed with feed enriched with olive oil. For the isolation of DNA fodder samples were used as oil content after soxhlet extraction. In addition, pure olive oil in different quantities (corresponding to 100%, 20%, 10%, 5% and 1% of olive oil in animal feed) was applied in order to determine this technique s limit of detection. The assay was further tested on animal feed after enrichment with 20% and 10% of olive oil. A comparative study was made of two different commercial kits (Quiagen and r- Biopharm) for the recovery of high quality olive tree DNA. Subsequent polymerase chain reaction (PCR) was designed by using universal DNA primers amplifying the chloroplast trnl (UAA) intron. Olive oil traceability could be based on this intron s polymorphism. For Olea europaea it has a size of 548 bp. Other plant species result in PCR products of different DNA size. PCR was carried out and PCR amplicons were made visible on agarose gel after electrophoresis. Olive oil was detected at a percentage as low as 20%. Smaller amounts could not be recovered and amplified by PCR. Except from DNA corresponding to olive tree, other amplicons were also visible (originating from other plants such as soy). Variations and modifications on DNA extraction and PCR protocols did not result in higher sensitivity. Therefore the limit of detection was determined as 20%. Ο-6
Το τηγάνισµα µε ελαιόλαδο στα εστιατόρια Goody s: Υλοποιώντας µια καινοτοµία Θ. Καλλίτσης 1, Ν. Βαλέτ 2 1 VIVARTIA ΑΒΕΕ, Κλάδος Υπηρεσιών Εστίασης και Ψυχαγωγίας, Goody s / Hellenic Catering, 1 η Οδός, ΒΙΠΕΘ, 570 22, Σίνδος, Θεσσαλονίκη, thekal@vivartia.com 2 VIVARTIA ΑΒΕΕ, Κλάδος Αρτοποιίας και Ζαχαρωδών, Chipita, 12 ο χλµ. Αθηνών Λαµίας, Μεταµόρφωση, 144 52, nvalet@vivartia.com Frying with olive oil in Goody s restaurants: Implementing a novelty T.Kallitsis 1, N. Valet 2 1 VIVARTIA ΑΒΕΕ, Goody s / Hellenic Catering 2 VIVARTIA ΑΒΕΕ, Chipita Olive oil consumption should be preferred over other lipids according to the Dietary Guidelines for Adults in Greece, published by the Supreme Scientific Health Council of the Hellenic Ministry of Health. Additionally, high consumption of olive oil among Greek population is portrayed as an opportunity according to the National Action Plan for Public Health published by the Unit of Health Policies and Strategies of that Ministry. In order to evaluate and possibly establish olive oil as a healthier, novel, and consumer friendly frying oil, a process of frying potatoes ( French fries ) was utilized as a model food system for monitoring oil changes during frying. Rate of oil deterioration during frying allowed appreciation of olive oil stability, regardless values of specific parameters, such as the smoke point. It was assumed that structural characteristics of olive oil, i.e. high oleate content is involved in stability, whereas state of frying oil, i.e. acidity, peroxide value, etc., are involved in deep frying deficiencies. An effort to increase suitability of olive oil for deep frying process, lead in establishing special quality characteristics for olive oil. Such special quality characteristics of olive oil intended to be used as a deep frying medium are discussed in comparison to respective legislative standards. In this presentation, it is reported that special olive oil quality characteristics, together with good operation and handling practices for deep frying allow sufficient olive oil utilization at a restaurant level. This is shown by comparing to legislative frying oil end-point values, where those apply (since currently there are no such standards established by E.U. or Hellenic legislation, requirements of specific European countries were used). Comparative effect on saturated fatty acid content of selected restaurant menu items is presented, by using olive oil for versus previous deep frying practices. Ο-7
Επίπτωση από την κατανάλωση βουτύρου στον αθηρωµατικό δείκτη LDL/HDL Β.Φρατζολάς FOOD POLICY CONSULTANT, BAΣ. ΑΜΑΛΙΑΣ, 614561 ΚΗΦΙΣΙΑ, vfrantzolas@gmail.com Effect of Butter Consumption on Atherogenic Risk Ratio LDL/HDL V.Frantzolas FOOD POLICY CONSULTANT Dietary fat in bovine butter is made up of different classes of fatty acids. Saturated fatty acid consumption is associated in humans with a positive risk of cardiovascular disease (CVD) while increased consumption results in an increase of LDL cholesterol levels. Butter has been almost excluded from the diet of Greeks, due to numerous suggestions to replace it by margarines consisting mainly of PUFAs. Recently there is a tendency to produce drugs or to market functional foods that help raise plasma HDL cholesterol. It is important to review how fatty acids, commonly found on butter, affect plasma HDL since an increase in HDL is associated with a decreased risk of CVD due to its role in the removal of cholesterol from the periphery transporting it back to the liver. Among the 12 major milk fatty acids, only three (lauric, myristic, and palmitic) have been associated with raising total cholesterol levels (TC) and LDL in plasma, but their individual effects are variable-both towards raising low-density lipoproteins (LDL) and raising simultaneously the level of beneficial high-density lipoproteins (HDL). By listing all major fatty acids usually found in bovine butter, an excel table is being formed calculating each fatty acid's raising or lowering effect on LDL and/or HDL cholesterol (in mg/dl). Then, these values, multiplied by their participation percentage are providing their influence on LDL and HDL for every 1% of energy increase. The sum of the resulting changes on LDL and HDL indicates that the LDL/HDL atherogenic ratio is being clearly improved. This positive outcome, combined with recent findings that butter results in lower postprandial lipemia (presence of excess lipids in the blood) and chylomicron accumulation in the circulation of young men than MUFAs (olive oil) or PUFAs (sunflower oils), may lead us towards reconsidering the introduction of this kind of traditional fat in our daily diet, always in moderate use due to its high caloric value. Ο-8
Μελέτη της δράσης φλεγµονωδών µεσολαβητών στην έκκριση του MCP-1 από U- 937 µονοκύτταρα. Επίδραση πολικών εκχυλισµάτων από ελαιόλαδο Σ. Βερούτη, E. Φραγκοπούλου, Χ. Καραντώνης, T. Νοµικός, Κ. ηµόπουλος Effect of inflammatory mediators on MCP-1 secretion by U-937 monocytes. Effect of olive oil polar extract. S.Verouti 1, E.Fragopoulou 2, H. Karantonis 2, T.Nomikos 2, C.Demopoulos 1 1 Faculty of Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis, 15771 Athens, Greece 2 Department of Science Nutrition-Dietetics, Harokopio University, 176 71 Athens, Greece. Inflammation and oxidative stress play a crucial role in the development of atherosclerosis. Several studies have revealed that the consumption of olive oil could be beneficial for human health. Aim of this study was to examine the effect of inflammatory mediators on MCP-1 secretion in monocytes cells (U-937) and to study the effect of olive oil polar lipid extract on these actions. For this purpose U-937 were incubated with several concentrations of IL-1β, PAF and OxLDL and the MCP-1 production was measured in several time points. IL-1β (1-5ng/mL) induced an increase of MCP-1 secretion that was peaked at 24h (p<0,005) while PAF (10-6 and 10-7 M) and OxLDL (10-30 µg/ml) induced an increase of MCP-1 secretion that was peaked at 3h and 6hrespectively (p<0,005). In order to investigate the mechanisms of their action the mrna levels of MCP-1 and the intracellular GSH levels were measured. In addition several signal transduction inhibitors were used. IL-1β (5 ng/ml), PAF (10-7 M) and OxLDL (10 µg/ml) increased MCP-1 mrna levels at 6, 3 and 6h respectively. Moreover IL-1β and PAF reduced the GSH levels at 3h followed by an increase up to 24h while OxLDL caused increase from the 3h through 48h, compared with the basic levels. All mediators seem to act through G ia proteins, tyrosine kinases, serine/threonine kinases and partly through activation of NFκB. Moreover BN52021 block PAF action and partly inhibited the action of IL-1β and OxLDL. Finally, the olive oil polar lipid extract (22,4 ng/ml) reduced the basal levels and the IL-1β-, PAF- and OxLDL- induced MCP-1 secretion of U-937. In summary, IL-1β, PAF and OxLDL induce the secretion of MCP-1 by U-937 cells partly through increase of oxidative stress and activation of NF-κB. Olive oil extract could reduce the above effects and protect against inflammation. Ο-9
Μελέτη ρύθµισης γονιδίων ανταποκρινόµενων στο στρες, από χαµηλές θερµοκρασίες. Αποµόνωση, χαρακτηρισµός και ανάλυση έκφρασης γονιδίων τα οποία κωδικοποιούν ένζυµα τροποποίησης λιπιδίων στο βαµβάκι. Α. Καρυωτίδου,. ελή, Η. Κάππας, Α. Τσαυτάρης, Ν. Γαλανοπούλου, Θ. Φαρµάκη ΕΚΕΤΑ-ΙΝΑ, 6 ο Χλµ. Χαριλάου-Θέρµης, 570 01, ΘΕΣΣΑΛΟΝΙΚΗ, mfarmaki@certh.gr Low temperature regulation of stress responsive genes. Isolation, characterization and expression study of lipid modifying enzymes from cotton. A.Kargiotidou, D.Deli, I.Kappas, A.Tsaftaris, D.Galanopoulou, T.Farmaki CERTH-INA Adaptation of plants to low temperature is known as cold acclimation and results into the plant ability to recover from adverse temperature conditions such as freezing, when temperature rises to normal. Cold and freezing temperatures are defined depending on the plant species on which they are exerted. Lipid modifying enzymes are key regulators in the development of cold stress tolerance in plants. However, their involvement in the cold stress response of sensitive species has been investigated to a lesser extent. The response of G. hirsutum to cold stress was investigated through expression analysis of genes known to participate in cold sensing and adaptation to low temperatures. Phospholipase Dalpha (PLDα) was isolated from cultivated cotton (Gossypium hirsutum) and characterized. Two copies of the gene were identified in the allotetraploid genome of G.hirsutum and a single copy in the genomes of its diploid progenitors, G.arboreum and G.raimondii. Quantitative PCR showd that the PLD isoforms were induced by cold stress. However, an alternative spliced isoform found in both G.arboreum and G.raimondii was differentially regulated by light under cold stress (Kargiotidou et al., submitted manuscript). PLD was used in an expression study along with previously isolated desaturase isoforms (FAD2). The induction of microsomal delta12 fatty acid desaturases at an mrna level by cold stress was shown for the first time in plants (Kargiotidou et al., 2008). Quantitative PCR showed that though both delta 12 omega 6 fatty acid desaturase genes FAD2-3 and FAD2-4 were induced under cold stress, FAD2-4 induction was significantly higher than FAD2-3. The induction of both isoforms was light regulated, in contrast a third isoform FAD2-2 was not affected either by cold or light. Expression analysis patterns were correlated with the observed increase in total and microsomal fatty acid unsaturation levels suggesting the direct role of the FAD2 genes in membrane adaptation to cold stress. Ο-10
Ταυτοποίηση των ενδοκανναβινοειδών και ανάλογων Ν-ακυλοαιθανολαµινών στην Tetrahymena. Οι Ν-ακυλοαιθανολαµίνες αποτελούν νέα τάξη λιπιδικών µορίων για το πρωτόζωο.. Aναγνωστόπουλος, C. Rakiec, J.Wood, A. Eυαγόρου, L. Pandarinathan, N. Zvonok, A.Mακρυγιάννης, A.Σιαφάκα-Καπάδαη Identification of endocannabinoids and related Ν-acylethanolamines in Tetrahymena. Ν-acylethanolamines consist a new class of compounds for the protist. D. Anagnostopoulos 1, C. Rakiec 2, J. Wood 2, A. Evagorou 1, L. Pandarinathan 2, N. Zvonok 2, A. Makriyannis 2, and A.Siafaka-Kapadai 1 1 Department of Chemistry, University of Athens, Panepistimioupolis, Athens, 15771 2 Center for Drug Discovery, Northeastern University, Boston, Massachusetts U.S. 02115. The endocannabinoid system is a lipid signaling system characterized in a number of mammalian cells. In previous studies, we reported that major components of the endocannabinoid system (ECS) such as Fatty Acid Amide Hydrolase (FAAH) and Monoacyl Glycerol Lipase (MAGL) are present in the unicellular eukaryote Tetrahymena pyriformis, with characteristics similar to the mammalian ones. The ciliate Tetrahymena is a model organism for molecular and cellular biology studies and its genome sequence is available. In the present study we report the identification and quantification of N- acylethanolamines (NAcEs) and 2-monoacylglycerols (2-AcGs) of Tetrahymena pyriformis and Tetrahymena thermophila using liquid-chromatographic-atmospheric pressure chemical ionization-mass spectrometry. N-gamma-linolenoyl, N-eicosenoyl, N- linoleoyl, N-palmitoyl, N-steroyl and N-oleoyl ethanolamines as well as the corresponding monoacylglycerols were identified. NAcEs were found for the first time in Tetrahymena. The levels of monoacylglycerols were more than a hundred times higher than the corresponding N-acylethanolamines as reported for higher organisms. The major Tetrahymena s NAcE and 2-AcG were the corresponding derivatives of γ-linolenic acid. Anandamide (N-arachidonoylethanolamine) and 2-AG (2-arachidonoylglycerol) were also present but in trace amounts. Detected NAcEs and AcGs, were substrates of Tetrahymena s FAAH and MAGL respectively. Those enzymatic activities were also studied in the presence of the specific FAAH inhibitors AM374 or URB597. In conclusion, the presence of a new class of compounds, namely N-acylethanolamines was clearly shown in Tetrahymena and a number of molecular species including anandamide were identified. The respective monoacyl derivatives were also identified. The presence of major components of the ECS (including endocannabinoids) in a lower organism, indicates its importance throughout evolution and suggest that Tetrahymena could be used as a model organism for the study of the ECS and drugs targeting enzymes involved in the system. Acknowledgements: This research project (PENED) is co-financed by E.U.- European Social Fund (75%) and the Greek Ministry of Development-GSRT (25%). Ο-11
Μεταβολές στο προφίλ λιπαρών οξέων της Tetrahymena thermophila µετά από έκθεση σε H 2 O 2 Β.Θωµά,. Aναγνωστόπουλος, C. Ferreri, Χ.Χατζηλιαλόγλου, A.Σιαφάκα-Καπάδαη Εθνικό και Καποδιστριακό Πανεπιστήµιο Αθηνών, 15772, Αθήνα, thoma_vlad@hotmail.com Fatty Acid Profile Modulation under Exposure to H 2 O 2 in Tetrahymena thermophila V.Thoma, D.Anagnostopoulos, C. Ferreri, C.Chatgilialoglu, A.Siafaka-Kapadai National and Kapodistrian University of Athens The effect of exposure to H 2 O 2 was evaluated on the fatty acid profile of the esterified lipids of Tetrahymena thermophila. Various concentrations of H 2 O 2 were used, ranging from 0.1 to 1.2 mm and they were non-lethal. Under conditions of mild oxidative stress ([H 2 O 2 ] 0.4 mm), the polyunsaturated fatty acid content and unsaturation index were increased, while under higher concentrations ([H 2 O 2 ] 0.5 mm) the opposite trend was observed. Moreover, variations in sense of decrement of even-numbered fatty acids and increment of odd-numbered fatty acids were observed. This behavior suggests that such stress conditions do not indiscriminately cause degradation, but can induce transformation of lipid synthesis in order to acquire more resistance. The response observed under high H 2 O 2 exposure underlines the importance of the balance between saturated and monounsaturated fatty acid components, for a positive influence on the membrane properties which, despite the decrement of polyunsaturated components, allows cell cultures to survive. The geometry of fatty acids is not involved in the stress response and, in contrast to previous studies, trans fatty acids were not found in T. thermophila under normal conditions neither formed under H 2 O 2 exposure. Ο-12
Επιλογή χηµικών ενώσεων για τη ρύθµιση της συσσώρευσης λυκοπενίου στα κύτταρα του Blakeslea trispora. Σχέση δοµής-δραστικότητας. Φ.Μαντζουρίδου, Μ.Τσιµίδου Εργαστήριο Χηµείας και Τεχνολογίας Τροφίµων, Τµήµα Χηµείας, Αριστοτέλειο Πανεπιστήµιο Θεσσαλονίκης, 54124, Θεσσαλονίκη, tsimidou@chem.auth.gr Selection of chemical compounds for the regulation of lycopene formation in Blakeslea trispora. Structure-activity relationships. F. Matzouridou, M. Tsimidou Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki The fungus Blakeslea trispora takes a prominent place among microbial producers of β- carotene, and more recently, lycopene due to its legal status and the ability to synthesize excess amounts of carotenoids. The accumulation of carotenoids is associated with sexual interaction of its two opposite forms in a special fatty medium. The biosynthetic pathway for carotenoids contains three enzymatic activities: (i) phytoene synthase, which links two molecules of geranylgeranyl pyrophosphate to form phytoene; (ii) phytoene dehydrogenase, which introduces four double bonds in the phytoene molecule to yield lycopene; and (iii) lycopene cyclase, which sequentially converts the ψ acyclic ends of lycopene to β-rings to form γ-carotene and β-carotene. The use of special compounds commonly named bioregulators, stimulants, inducers, or inhibitors is an efficient approach for the regulation of carotenoid formation used for many decades by different workers. This study is focused on the mode of action of bioregulators with regard to essential structural characteristics of various nitrogenous compounds (amines, pyridine derivatives, imidazole derivatives and other azines) that can not only enhance the biosynthesis of carotenoids but also regulate it towards lycopene accumulation. The basic character of the inhibitors and conformation seem to be critical. Still, increased basicity does not always coincide with increased stimulatory effect. Moreover, due to current legislative demands on food safety precautions, apart from the structural features necessary for inducer activity, the toxic character of the examined stimulants should not be overlooked when a chemical compound is selected for trial. The above are discussed by exemplifying the case of the use of 2-methyl imidazole instead of imidazole. The latter appears to be the chemical inhibitor employed in the formulation currently available as a novel food in the EU. Ο-13
Επίδραση της χρήσης εξαιρετικά παρθένου ελαιολάδου κατά την παρασκευή κέικ στα ποιοτικά χαρακτηριστικά και το άρωµα του προϊόντος Α. Ματσακίδου, Α. Μυλοπούλου, Γ. Μπλέκας, Α. Παρασκευοπούλου Εργαστήριο Χηµείας και Τεχνολογίας Τροφίµων, Τµήµα Χηµείας, Αριστοτέλειο Πανεπιστήµιο Θεσσαλονίκης, 54124, Θεσσαλονίκη, adparask@chem.auth.gr Aroma and quality characteristics of cakes prepared by replacing margarine with extra virgin olive oil A.Matsakidou, A.Mylopoulou, G.Blekas, A.Paraskevopoulou Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki The objective of this study was to evaluate the effect of margarine substitution by extra virgin olive oil on the overall perceived flavour and texture of Madeira-type cakes. For that purpose, three cakes containing either extra virgin olive oil or extra virgin olive oil/margarine mixture or margarine were prepared and both instrumental and sensory analyses were carried out. Margarine substitution by extra virgin olive oil produced cakes that exhibited higher volume and lower baking loss compared with the control. Texture profile analysis revealed that the replacement of margarine by extra virgin olive oil affected significantly hardness and cohesiveness of the cakes. The volatile compound composition as well a screen of the odour, followed by means of headspace solid phase microextraction (HS-SPME) technique coupled to gas chromatography/mass spectrometry (GC/MS) analysis and gas chromatography/olfactometry (GCO), showed that the addition of extra virgin olive oil produced a wide range of volatile compounds, originated either from extra virgin olive oil or produced during the baking process. Aldehydes (hexanal, benzaldehyde, octanal, phenylacetaldehyde and Ε,Ε-2,4-decadienal), furan derivatives (2-pentyl-furan and 2,5- dimethyl-4-hydroxy-3(2η)-furanone), pyrazines (2,6-dimethylpyrazine, 2-ethyl-6- methylpyrazine and trimethylpyrazine), the ester (Z)-3-hexenyl acetate, the alcohol (Ζ)-2- pentenol, maltol, Ν-acetyl-4(Η)-pyridine and 2-acetyl-thiazole were found to be responsible for the aroma of the studied cakes. The most prevailing descriptors of them were roasted, walnut, hazelnut, green, citrus, fruity, fatty, herbal, sweet and caramel. A hedonic sensory test of appearance, odour, taste, texture and overall liking was also performed revealing that the cake prepared with extra virgin olive oil/margarine mixture was highly appreciated by the consumers as it got scores similar to control. Ο-14
Αντιοξειδωτική δράση καροτενοειδών έναντι της οξειδωτικής υποβάθµισης γαλακτωµάτων τύπου ηλιέλαιου σε νερό. X. ηµάκου, Σ.Κιόκιας, Β.Ωραιοπούλου Εργαστήριο Χηµείας και Τεχνολογίας Τροφίµων, Σχολή Χηµικών Μηχανικών, ΕΜΠ, Ηρώων Πολυτεχνείου 9, 15780, Πολυτεχνειούπολη Ζωγράφου, Αθήνα, dimakou@central.ntua.gr Antioxidant activity of carotenoids against the oxidative destabilization of sunflower oil-in-water emulsions. C. Dimakou, S. Kiokias, V. Oreopoulou Laboratory of food Chemistry and Technology, School of Chemical Engineering, NTUA Lipid oxidation in foods is a serious problem that leads to loss of shelf life, palatability, functionality and nutritional quality, related at the same time to high economic loss for food industry. The use of synthetic antioxidants has been doubted recently because of consumers awareness for the use of antioxidants from natural sources such as plants. Therefore, this study focused on the effect of carotenoids, which are nature s most widespread pigments, in dispersed systems. The antioxidant activity of carotenoids (β-carotene, lycopene, paprika, marigold, bixinand norbixin - rich annatto extracts) was estimated in sunflower oil-in-water emulsions stabilised either by Tween 20 or by a mixture of Tween 20 and sodium caseinate at equal concentrations. Both polar (paprika, lutein, bixin, norbixin) and hydrophobic (β-carotene, lycopene) carotenoids exerted a clear antioxidant effect during thermal accelerated autoxidation (60 C) of o/w emulsions stabilised by Tween 20, while in the protein-based emulsions only polar carotenoids acted as antioxidants against the production of primary (conjugated diene hydroperoxides) and secondary (thiobarbitouric acid related substances) oxidation products. Furthermore, the most effective carotenoids, namely paprika extract and bixin - rich annatto extract, were examined in various concentrations. Emulsions, containing different concentration of paprika and bixin (0.25-1.5 g L -1 ) in the lipid phase oxidised slower than the control emulsions. Meanwhile, the rate of carotenoids degradation was tested by measuring the loss of absorbance of each carotenoid at its maximum wavelength. Polar carotenoids, which presented antioxidant effect in both protein and Tween 20 stabilised emulsions, presented a higher rate of degradation than the hydrophobic carotenoids. Ο-15
Mαριτιµετίνη και συγγενείς αουρόνες: DFT µελέτη της σχέσης δοµής-ικανότητας δέσµευσης ελευθέρων ριζών Ν.Nενάδης, Μ.Σιγάλας Εργαστήριο Χηµείας και Τεχνολογίας Τροφίµων, Τµήµα Χηµείας, Αριστοτέλειο Πανεπιστήµιο Θεσσαλονίκης, 54124, Θεσσαλονίκη Maritimetin and related aurones: Α DFT study on the structure radical scavenging activity relationship N. Nenadis, M. Sigalas Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki Μaritimetin and a series of synthetic aurones have been investigated theoretically with regards to their radical scavenging activity. The study was carried out using the density functional theory (DFT) with the B3LYP exchange correlation functional at the B3LYP/6-311++G(2d,2p)//B3LYP/6-31G level. At this level various molecular descriptors that could predict the hydrogen atom or the electron donating ability of the selected compounds were computed. The calculations were employed in the gas, as well as the liquid phase (methanol, water), with the aid of IEF-PCM. For reasons of comparison a series of simple phenols and of known activity were also included in the study. The results are discussed with regards to the structure activity relationship principles of flavonoids. On the basis of the computed O H bond dissociation enthalpy (BDE) values the particular compounds are expected to be efficient antioxidants, whereas in terms of ionization potential (IP) values rather poor electron donors. Furthermore, an effort was made to shed light on experimental findings reported in literature concerning the capacity of the selected aurones to scavenge the 1,1-diphenyl-2-picrylhydrazyl (DPPH ) and superoxide anion (O 2 ) radicals.the O H BDE value was found to be the most proper parameter to characterize the DPPH and the O 2 scavenging ability. The hydroxylation pattern in ring B is expected to define the order of activity, while the extended conjugation and especially the presence of a catechol moiety in ring A are likely to contribute to the high activity observed experimentally for the compounds under study. Ο-16
Φύλλα ελιάς, µια εξαιρετική σταθερή πηγή φαινολικών αντιοξειδωτικών Β. Παπώτη, Μ. Τσιµίδου Εργαστήριο Χηµείας και Τεχνολογίας Τροφίµων, Τµήµα Χηµείας, Αριστοτέλειο Πανεπιστήµιο Θεσσαλονίκης, 54124, Θεσσαλονίκη, vpapoti@chem.auth.gr Olive leaf, an exceptional stable source of phenolic antioxidants V.T.Papoti, Μ.Tsimidou Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki Among the numerous natural products being nowadays examined in view of bioactivity exploitation, olive leaf is known to posses an outstanding place. The interest in its bioactive content is continuously rising and thus, clarification of matters, such as, whether sampling parameters influence composition and levels of phenolic constituents and overall antioxidant potency of corresponding extracts are considered important. Leaf extracts, prepared from a great number of systematically collected samples varying in cultivar, age or sampling date, were examined in terms of their total polar phenol (TPP) content, flavonoid content and radical scavenging potential. RP HPLC analysis of the extracts allowed critical deductions about the impact of sampling parameters on phenolics composition. Oleuropein, considered to be the key leaf component, was not always the major constituent. Other related secoiridoids, along with verbascoside and flavonoids dominated in certain phenological stages. Differentiation in the levels of individual components seemed to be depended rather on sampling period, than on cultivar or leaf age. Despite the significant differences noted among samples in individual phenol levels (hydroxytyrosol, oleuropein and other secoiridoids, verbascoside, and flavonoids), leaf was found a rather robust source of antioxidants, concerning TPP content, flavonoid content and antiradical potency. Therefore, it can be suggested that exploitation of all leaves expected in any olive tree shoot, irrespectively of season, is meaningful. Olive leaf can be regarded as an exceptional, among other botanicals, source of phenolic antioxidants, as far as its composition, potency and availability throughout the year is concerned. Ο-17
Η επίδραση των παραµέτρων εκχύλισης στην ανάκτηση των καροτενοιδών από βιοµηχανικά απόβλητα τοµάτας Ε. Στρατή, Β. Ωραιοπούλου Εργαστήριο Χηµείας και Τεχνολογίας Τροφίµων, Σχολή Χηµικών Μηχανικών, ΕΜΠ, Ηρώων Πολυτεχνείου 9, 15780, Πολυτεχνειούπολη Ζωγράφου, Αθήνα, strati@chemeng.ntua.gr Effect of extraction parameters on the carotenoid recovery from tomatowaste E.Strati, V. Oreopoulou Laboratory of food Chemistry and Technology, School of Chemical Engineering, NTUA Food industries generate large amounts of wastes and by-products that contain highly valuable biologically active compounds.carotenoids are a group of mainly lipid-soluble compounds responsible for many of the yellow, orange and red colors of plant and animal products. They are used extensively as nontoxic natural or nature-identical colorants in foodstuffs. Yet carotenoid extracts are desirable for use in dietary supplements and as additives to enhance the health benefits of processed foods. Carotenoids are generally extracted from plant material, using polar or non-polar organic solvents or by use of supercritical fluid extraction. Extraction efficiency is determined by the structure of the individual carotenoids present. The C40 carotenoids are divided into carotenes, which are hydrocarbons (e.g. b-carotene, lycopene) and their oxygenated derivatives, the xanthophylls (e.g. zeaxanthin, lutein). In this study, tomato processing waste, composed of tomato skin and seeds, was used as a source for recovering carotenoids. In order to evaluate the extraction procedure in terms of solvent used, temperature, time and successive extraction steps, we applied five solvents (hexane, acetone, ethanol, ethyl acetate and ethyl lactate) at three different temperatures and three successive extraction steps. We concluded that the optimum extraction time was 30 min and we considered ethyl lactate as a possible solvent for a diverse range of carotenoids and their stereoisomeric forms, because it is environmentally friendly, it has been approved for use in food products and it is completely biodegradable into CO 2 and water. Total carotenoid recovery in solvent extracts, expressed as mg of lycopene / kg dry tomatowaste, was determined spectrophotometrically by recording the maximum absorbance of lycopene at each extract. Ο-18