Chlorophylls and Carotenoids in Foods

The Group focus the research activities on coloured foods, ingredients and additives. In line with food quality and safety area, the chemical and biochemical basis responsible for the presence and modifications of chlorophyll and carotenoid pigments are studied. A wide range of aspects are covered: the properties and suitability of the raw material, the processing and preservation of food, and the health benefits derived from their consumption. Group members have been trained in different disciplines such as Chemistry, Biology and Pharmacy, and have gained over the years a high degree of specialization in food matrices with high lipid content. Transfer activities are directed to the agri-food sector, particularly to companies producing table olives and olive oil, oleoresins, paprika, quinoa, blueberries and tomato concentrates, among others, and it is worth highlighting six patents for invention granted, two of them under exploitation.