- Proximate composition analysis of natural products and foods
Moisture, ash, fat content, protein content, carbohydrate content, titratable acidity
- Food quality attributes
Color, texture (penetrometer tests, texture profile analysis, viscosity)
HPLC analysis of sugars and organic acids
- Bioactive composition of natural products and foods with the employment of spectrometric assays
Total phenolics, total flavonoids, total hydroxycinnamates, total flavonols, total anthocyanins, total tannins, total carotenoids
- Bioactive composition of natural products and foods with the employment of chromatographic techniques
Phenolic acids, flavonoids, anthocyanins, triterpenes, tocopherols
- Evaluation of bioactivity of natural products and foods using hyphenated chromatographic techniques and TLC chromatography
HPLC-Bioassays
TLC-autobiography
- In vitro antioxidant activity assays
DPPH, FRAP, ABTS, phosphopolybdenum, β-carotene linoleic model system, lipid oxidation inhibition (vegetable oils, oil in water emulsions, cooked comminuted pork model system), lecithin liposome system
- Bioactivity linked to hyperglycemia
alpha-amylase & alpha glycosidase assays, antiglycation activity (BSA-glucose) assay
- Bioactivity linked to antioxidant activity
15-Lipoxygenase activity & xanthine oxidase assays
- Bioactivity linked to cardiovascular diseases
Angiotensin-I-converting enzyme assay
- Extraction, fractionation and purification techniques
Solid- liquid extraction, soxhlet extraction, ultrasound assisted extraction, dispersive liquid-liquid microextraction, solid phase extraction (SPE)
- In vitro triple-step digestion