Agro-industrial by-products as a valuable source of hydrophilic and lipophilic bioactive compounds.
Unconventional sources of oil - rich in tocopherols, tocotrienols, carotenoids, phytosterols, squalene and essential fatty acids.
Impact of the plant cultivar/variety on composition and concentration of bioactive compounds.
Impact of processing on stability of bioactive compounds.
Development of alternative and simplified sample preparation, and rapid detection of bioactive compounds via HPLC.
Bioactive compounds of food as a potential quality and authenticity markers.