title: Evaluation of sensory andin vitroanti-thrombotic properties of traditional Greek yogurts derived from different types of milk.
abstract: Given that fermented dairy products exhibit high bioactivities against cardiovascular diseases (CVDs), the anti-thrombotic properties, fatty acid profiles and sensory properties of cow, goat and ewe derived Greek yogurts have been assessed and compared. The total lipids (TL), total polar lipids (TPL), total neutral lipids (TNL) were obtained and the polar lipid fractions were further separated by thin layer chromatography (TLC). These lipid samples (TL, TPL and TLC fractions) were subsequently assessed for their biological activity against atherosclerosis based on thein vitroinhibition of Platelet Activating Factor (PAF)-induced platelet aggregation. The fatty acid compositions of all yogurts were analyzed by Gas Chromatography with flame ionization detector (GC-FID). Goat yogurt lipids have been found to exert more potent inhibitory activity (i.e. lower IC50values in both TL and TPL samples) in contrast to the corresponding fractions of cow and ewe yogurts. The observed sensory data indicates that ewe yogurt was the most palatable of all three Greek yogurts.
authors.affiliation: Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece.
authors.forename: Kalliopi
authors.initials: K
authors.lastname: Megalemou
authors.affiliation: Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece.
authors.forename: Eleni
authors.initials: E
authors.lastname: Sioriki
authors.affiliation: Department of Biological Sciences, University of Limerick, Limerick, Ireland.
authors.forename: Ronan
authors.initials: R
authors.lastname: Lordan
authors.affiliation: Department of Biological Sciences, University of Limerick, Limerick, Ireland.
authors.forename: Maria
authors.initials: M
authors.lastname: Dermiki
authors.affiliation: Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina Lemnos 81400, Greece.
authors.forename: Constantina
authors.initials: C
authors.lastname: Nasopoulou
authors.affiliation: Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece; Department of Biological Sciences, University of Limerick, Limerick, Ireland.
authors.forename: Ioannis
authors.initials: I
authors.lastname: Zabetakis
keywords: Food Science