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Imprint
Characterization of the composition of plant-based Foods (macronutrients, vitamines, phytochemicals)
Project
Project code: MRI-OG-02-07
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Basic research
The quality of plant products is based on the content of value adding compounds. In addition to the main nutrients, vitamins and phytochemicals are ? among others ? such compounds and they are considered to be health beneficial compounds. The analysis of these compounds is done by analytical methods, such as high performance liquid chromatography with UV/Vis detection or mass spectrometric detection. Besides fruit and vegetables, also coffee, cocoa, tea, spices, herbs, nuts, and mushrooms are object of the investigations. Aim of our research activities is the analysis of the above mentioned compounds in the basic foods and in corresponding processed products, e.g. juices, preserved foods, convenience products, as well as after production of consumption ready products in the household (e.g. apple cake). These results will provide data for nutrient databases.
BLS-Version II.4 / BLS-Kooperationsplattform (www.bls.nvs2.de);
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Rüfer, CE, Bub, A, Möseneder, J, Winterhalter, P, Stürtz, M, Kulling, SE, Pharmacokinetics of the soybean isoflavone daidzein in its aglycone and glucoside form: a randomized, double-blind, crossover study, American Journal of Clinicial Nutrition, 2008, 87:1314-23;
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Section overview
Subjects
- Food Chemistry
- Biotechnology
Framework programme
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Fruit and Vegetables (MRI-OG)
