“Novel wide-scope research for the promotion of N. Aegean olive oil and olive products through the designation of their unique characteristics and bioactive content”

The aim of the project is to highlight the nutritional value and uniqueness of the olive oil, edible olive and olive paste of Lesvos, based on their bioactive content and their high quality characteristics, through a systematic and multi-month specialized research. The analysis of a large and representative number of samples from the islands of the North Aegean (mainly from Lesvos and Samos), which is carried out with innovative and pioneering methodology, aims to show the biological value and authenticity of the olive products of the North Aegean Region. This effort will reinforce the limited international recognition of the North Aegean olive oils and will provide the necessary documentation to demonstrate their uniqueness and authenticity. This research documentation will form the basis for the development of new products with the ultimate aim of strengthening the Agri-Food Sector of the North Aegean Region.
For more information click here

«Emblematic Action – The Olive Roads»

Olive Roads is the promotion of the cooperation of the country’s human resources and infrastructures, in order to highlight the qualitative characteristics of Greek olive varieties and olive oil. Using genomic and advanced diagnostic technologies, it aims to trace, identify, and certify olive varieties and improve the processes of edible olive and olive oil production. In this way, unique national products, such as olive and olive oil, gain added value and a strategic competitive advantage that will help to enhance extroversion.
Our laboratory participates in Olive Roads through extensive characterization of the bioactive profile of different olive oil varieties. Furthermore, statistical models have been developed in order to discriminate olive oils from different regions of Greece like Messenia, Crete and Lesvos.
For more information click here

“Foodomics-GR- Molecular Characterization of Food”

The FoodOmicsGR research project aims to bring together actions and consolidate research teams from nine Greek Universities-Research Centers in a National Infrastructure and to lead to the development of methods for the molecular characterization of food. Our team participates in this project through HRMS analysis of different food samples, with the aim of acquiring information about the whole metabolome of these food samples. Afterwards, advanced statistical tools will be used in order to correlate the omics data retrieved from previous analysis.
For more information click here

“ “ELAION” – Study and exploitation of olive oil as innovative raw material for special industrial applications to baby food products”

ELAION project aims for the first time, to utilize olive oil in infant formulas in a pilot scale infant formula production unit in the Region of Western Greece. Exclusive breastfeeding is the first choice for feeding and nourishing the baby according to the World Health Organization. For a large number of infants who do not have access to breast milk, it is necessary to replace it in whole or in part with special infant formula and other baby foods. The content of fat of the infant’s food in the early stages of life provides the required energy for its growth and is also the carrier of the essential vitamins. The current practice of the food industry for the production of infant formula is the use of vegetable oils produced in tropical and B. European countries such as palm oil, coconut oil and rapeseed oil. Unlike other vegetable oils, olive oil has a high content of high-quality fatty acids suitable for the infant. This makes it ideal for use as a raw material in infant formula.The Coordinator of the project is YIOTIS S.A. The Analytical Chemistry Laboratory of NKUA and NHRF are participating in the consortium.
For more information click here

RI-Food Aegean
“Research Infrastructure for the development of innovative olive and grape products in North Aegean Region”

This Research Infrastructure is an Infrastructure of Excellence as will enable the advanced analysis and scientific documentation of the exceptional properties of local olive and grape products of the North Aegean Region. So far, due to the absence of molecular, phenotypic and chemical characterization of their bioactive content, North Aegean Region olive and grape products have been susceptible to adulteration with products from other regions. The detection and identification of the unique organoleptic characteristics of local olive oil and wine products will take place using highly sophisticated scientific equipment that will be obtained from the Research Infrastructure and will lead to a restriction of fraud and to an increase of their attractiveness by consumers. All North Aegean production units will now have access to sophisticated equipment and advanced research services which will ensure the high quality of their products.

In addition, the installation of innovative equipment for the genetic and chemical characterization for the olive and grape products will allow the North Aegean production units to acquire access in specialized research oriented by their needs. This will result in the intensification of the production of innovative and high quality standard products, with documented declaration of origin and indication of island production, and strengthening of business plans to promote these products.
This Research Infrastructure will be developed through four Working Packages aimed at

  • Establishment of instrumentation for the molecular (genetic) and chemical characterization of olive and grape products
  • Development of methods for the molecular (genetic) and chemical characterization of olive and grape products
  • Establishment of infrastructure for the recycle and reuse of grape and olive by-products
  • Development of methods for the recycle and reuse of grape and olive by-products under circular economy umbrella.

For more information about the project, click here

National Monitoring Program for coccidiostat determination in foodstuff in Greece

Since 2016, the Laboratory of Analytical Chemistry (L.A.C.) has been assigned as the National Reference Laboratory (NRL) for the determination of coccidiostats in animal tissue and egg samples. L.A.C. is an accredited laboratory by E.S.Y.D according to ISO 17025 for the determination of coccidiostats among other methods for the determination of veterinary drugs in food matrices (certification number 636). A comprehensive and sensitive HILIC–MS/MS methodology has been developed for the quantitative confirmatory analysis of coccidiostat residues in animal tissues and eggs, allowing the determination of both polyether ionophores and synthetic coccidiostats (non-polyether ionophores). This developed methodology has been used for the analysis of samples within the Greek National Residue Control Plan (NRCP) for coccidiostats in meat and eggs and has been proven extremely useful for high-throughput routine analysis. The results obtained from this study were the first data obtained in Greece regarding the occurrence of coccidiostat residues in food of animal origin.

“ALTRAF – “Development of an LC-MS/MS method for the detection of ALlergens in greek TRAditional Foods””

Food allergy is estimated to affect a significant part of the population. The consumption of specific foods by allergic people might cause severe clinical symptoms and, in some cases, might be fatal. There is no treatment for food allergies and the non-consumption of foods, which might cause allergy reaction, is the only way to be protected. It is noteworthy that even slight quantities of these allergens (ppm, parts per million) might cause anaphylactic shock to allergic people. In many cases, the European Union RASFF system has recalled food products contained not labeled allergens. The detection of these allergens was not feasible through the tests due to cross-contamination. Therefore, the development of sensitive and accurate analytical methods for the detection of potential allergens is required.

The analysis for the detection of allergens is conducted through immunochemical and molecular techniques by the majority of the laboratories in Greece. However, these techniques can detect only one allergen per analysis, whereas more analyses are required when multiple allergens exist. Furthermore, denaturized proteins of allergens cannot be detected using immunochemical techniques, while allergens originated from animals cannot be detected using molecular techniques. Therefore, to overcome these difficulties, the development and validation of an LC-MS/MS method for the detection of multiple allergens in Greek traditional products are required. The Laboratory of Analytical Chemistry cooperates with Food Allergens Laboratory in the project ALTRAF, for the detection of potential allergens in Greek products of animal and vegetable origin. The existence of multiple allergens in Greek products such as olives, tapenade, delights, ntakos, dairy products, rice pudding, etc. will be investigated.