Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk

Kalliopi Megalemou; Eleni Sioriki; Ronan Lordan; Maria Dermiki; Constantina Nasopoulou; Ioannis Zabetakis

doi:10.1016/j.heliyon.2016.e00227

Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk

Heliyon. 2017 Jan 9;3(1):e00227. doi: 10.1016/j.heliyon.2016.e00227. eCollection 2017 Jan.

Authors

Kalliopi Megalemou¹, Eleni Sioriki¹, Ronan Lordan², Maria Dermiki², Constantina Nasopoulou³, Ioannis Zabetakis⁴

Affiliations

¹ Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece.
² Department of Biological Sciences, University of Limerick, Limerick, Ireland.
³ Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina Lemnos 81400, Greece.
⁴ 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.

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 the in vitro inhibition 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 IC₅₀ values 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.

Keywords: Food Science.