FOODPHENOLAB

The research group of Applied Organic Chemistry (QUINOA) from the Green Chemistry Laboratory (LAQV) has been developing an independent area of research focused on POLYPHENOL properties in foods, and namely: a) characterization of the polyphenol composition of some foods and beverages (grapes, olives, red wine, red fruits, fruit juice, etc.); b) establish a relationship between the polyphenol composition and the organoleptic properties of these foods; c) understand the mechanisms involved in the color and flavor of these foods and their changes during storage and ageing; d) innovate in the technological process in order to improve wine and fruit juice quality in collaboration with the industry; e) study the health-promoting effects of polyphenols and the biological mechanisms involved.

VAT numbers: B/50006/2020