Food Chemistry

At the Institute of Public Health laboratories we are conducting researches about food chemistry. Macronutrient components of commonly used vegetables are determined as well as micronutrients components. Since, antioxidant components are very popular in a present time among food and nutrition chemistry, we have been developing strategies of different sample preparation for antioxidant analysis. From literature we get methods for antioxidant analysis using spectrofotometric and HPLC (MS) techniques (available equipment from IPH).  Also, currently we are trying to activate sulforafan from fresh, frozen and lyophilized collard green samples in order to provide a process that produces a collard greens supplement or concentrate with high levels of sulforafan.