Research |
Chromatographic and spectrometric analyses of lipids are performed, mostly of fatty acids, acylglycerols and sterols in eddible fats and oils, food additives, pharmaceutical and cosmetic products.
Original studies of the mechanism of the chromatographic process in systems in silver ion or reversed phase modes are conducted with the aim to solve contemporary lipid chemistry problems such as analysis of structured lipids in functional foods, characterisation of the origin of edible fats and oils and assessment of their quality, including detection of adulteration and low quality or illegal edible oils production.
The dependencies of the activity of different natural antioxidants on their structure, on the type of the lipid system, on the presence of biologically important microcomponents and on temperature are elucidated. Computer modelling of the kinetics of lipid oxidation in the presence of various antioxidants is performed.
Oxidative changes in different types of oils at different temperature conditions are investigated. The possibilities for increasing the oxidation stability of lipids by using natural antioxidants and their mixtures, spices and plant extracts are studied.
The effect of the environmental stress (heavy metal pollution, high temperature, water stress, herbicides) on the lipid composition of higher plants is studied.
|
