Nutritionally Relevant Food Components and Food Additives

Vitamins

The research group focuses on developing and applying modern analytical methods for determining vitamins in foods, dietary supplements, and biological samples, particularly blood plasma and breast milk. These methods monitor the content and distribution of individual vitamins, assess the nutritional quality of foods, and evaluate changes in vitamin levels in the human body in relation to dietary intake or supplementation. The research also includes human intervention studies that monitor vitamin bioavailability and their interactions. We also examine vitamin stability and changes in vitamin content during food processing and culinary preparation. The results contribute to a better understanding of vitamins' role in nutrition and provide a basis for assessing the nutritional quality of foods and formulating dietary recommendations.

Development and Validation of Analytical Methods for Vitamin Determination

Development, optimisation, and validation of sensitive and selective analytical methods for determining vitamins in complex matrices. Particular attention is paid to simultaneously determining multiple vitamins and their individual forms, as well as ensuring reliable results.

Vitamins in Foods and Dietary Supplements

Determination of vitamin content in various types of foods and dietary supplements and monitoring of their distribution depending on origin, composition, and processing method. The results are used to assess nutritional quality and actual vitamin intake from foods and supplements.

Vitamins in Biological Samples and Human Intervention Studies

Analysis of vitamins in biological samples, particularly blood plasma and breast milk. The developed methods are also used in human intervention studies to monitor changes in vitamin levels in the body in response to specific foods or supplementation.

Bioavailability and Metabolism of Vitamins

Monitoring changes in vitamin levels after consuming foods or dietary supplements, and evaluating their bioavailability. The research also focuses on the relationships between individual vitamins and factors affecting their metabolism.

Vitamin Stability during Food Processing and Culinary Preparation

Study of changes in vitamin content and stability during the technological and culinary processing of foods. We monitor how processing and storage conditions affect the preservation of nutritionally significant vitamin levels.

Interrelationships between Vitamins and the Effect of Supplementation on Their Levels

Study of interactions between vitamins and changes in their levels in the body in connection with supplementation. Particular attention is paid to how increased intake of one vitamin affects the availability or levels of other vitamins.

Bioactive Compounds, Nutritional Quality Assessment of Foods

Bioactive compounds may exhibit both positive and negative biological effects. Their content depends on the plant species or growing conditions, and is also influenced by storage and processing conditions. Modern analytical methods, primarily liquid chromatography coupled with conventional detection and mass spectrometry, are used to monitor bioactive compound levels and assess their stability. The research group determines levels of carotenoids, tocopherols, chlorophylls, cyanogenic glycosides, polyphenols, flavonoids, phytoestrogens, galactolipids, glycoalkaloids, and many other compound groups in foods and food raw materials, feed, microalgae, and dietary supplements.

As a member of the Czech Technology Platform for Organic Agriculture, we study the quality of organic farming products and organic foods.

Food Additives

Food additives, whether natural or synthetic, are intentionally added to food for technological purposes, such as improving or preserving shelf life, appearance, texture, taste, or aroma. They form a diverse group of substances, mainly from the categories of organic and inorganic colourants, sweeteners, flavour enhancers, preservatives, antioxidants, emulsifiers, and others, differing in chemical structure and properties, and their use is regulated by legislation. The research group develops and implements modern analytical strategies that offer new possibilities for controlling food safety and authenticity. The group focuses on developing multi-detection methods, primarily using liquid chromatography coupled with high-resolution mass spectrometry, to monitor levels of food additives defined under Regulation (EC) No 1333/2008, including sweeteners, preservatives, and synthetic colourants. The research group also plays a significant role in detecting the addition of unauthorised synthetic substances, particularly colourants, to food.