We specialize in the study of biologically active compounds in plant raw materials and plant-based food, analyzing their properties and impact on health.
Our research is centered around the analysis of the chemical and biological activity of biologically active compounds (such as phenolic acids, flavonoids, condensed tannins, lignans, saponins, oligosaccharides, tocopherols, and carotenoids) in plant raw materials (mainly seeds of legumes and oilseeds) and plant-based foods. An HPLC method with different detectors is used for quantitative analysis.
We also investigate enzymatic hydrolysis of food proteins and the properties of protein hydrolysates, as well as the interactions of phenolic compounds with proteins. For protein hydrolysis we use the pH-stat method with various proteolytic enzymes. The interactions are investigated using protein precipitation models, chromatographic analysis, and spectrofluorimetry.
An important goal of our research is to analyze the effect of high pressure on biologically active compounds and their properties. This research area also includes antibacterial activity, sensory properties, and the inhibition of enzymes that are physiologically important: acetylcholinesterase (AChE) and angiotensin-converting enzyme (ACE).
Additionally, our analyses include antioxidant and antidiabetic activity (the ability to inhibit the activity of alpha-amylase and alpha-glucosidase).
We also collaborate with the business environment, including the biotechnology sector and plant breeders, supporting them with our expertise and analytical capabilities.
