October 2013-Quarter 2

 


 

Michael Renfroe

JMU Michael RenfroeTitle:

Quantitative Analysis of Antioxidants in Fresh and Dried Herbs and Spices

 

Principal Investigator:

PI: Dr. Michael H.Renfroe, Dept. of Biology, JMU

Co-PI: 

Dr. Sean F. O'Keefe, Dept. of Food and Science Technology, VT

Dr. Bernard F. Castillo, II, College of Science and Mathematics, UVA 

Summary:

This interdisciplinary research project will combine the expertise of researchers in several laboratories to analyze the antioxidants in fresh and dried herbs and spices. In this project, we combine the talents of a biologist, a food scientist, and a chemist to analyze antioxidants in herbs and spices grown in temperate and tropicallocations. Prior research has shown that enviornmental effects are profoundly influential upon antioxidant concentrations in plants. By understanding the variations that occur in antioxidant concentrations as influenced by their enviornment, we can better inform the consumer as to the potential variation in dietary intake of antioxidants. 

 

Awarded Funding:

$4,975 JMU

$4,450 VT

 

Deliverables: