Dr. Nigel Brunton
IPFN Tasks
Dr. Brunton is coordinator researcher of the network. In addition, Dr. Brunton and his research team will be responsible for developing methods for the purification and analysis of phytochemicals and for determining the effect of full scale processing on the retention of the phytochemicals
Qualifications
BSc. Chemistry MSc. (appl) in Food Science PhD. Food Science
Contact Details
+353 (0) 12 01 80 51
nigel.brunton@teagasc.ie
http://www.teagasc.ie/ashtown
Expertise
Extraction, isolation of bioactive compounds from plants. Preparative HPLC, ASE.
Identification and quantification of plant bio-actives through spectroscopic (1H-NMR, UV-Vis) and chromatographic (HPLC, LC-MS, GC) techniques.
Determination of Anti-oxidant properties of foodstuff (ORAC, DPPH, TEAC, FRAP, Microsomal peroxidation....)
Recent Publications
Brunton NP, Gormley R, Sinn M, Butler F, Cummins E, O'Keeffe M (2008) Effect of Pre-Treatments, Frying Temperature and Oven Re-Heating on the Acrylamide Content and Quality Characteristics of French Fries from 'Rooster' Potato Tubers. Accepted for publication in Special issue on Potato for Fruit, Vegetable and Cereal Science and Biotechnology and FOOD
Brunton NP, Gormley R, Butler F, Cummins E, Danaher M, Minihan M, Okeeffe M (2007) A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in French fries. LWT - Food Science and Technology 40, 1601-1609
Brunton NP, Gormley TR, Murray B (2007) Use of the alditol acetate derivatisation for the analysis of reducing sugars in potato tubers. Food Chemistry 104, 398-402
Brunton NP, Lyng JG, Zhang L, Jacquier JC (2006) The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 degrees C. Meat Science 72, 236-244
Brunton NP, Lyng JG, Zhang L, Jacquier JC (2006) The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 degrees C. Meat Science 72, 236-244
Brunton NP, Lyng JG, Li W, Cronin DA, Morgan D, McKenna B (2005) Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product. Food Research International 38, 337-344
Brunton NP, Lyng JG, Li W, Cronin DA, Morgan D, McKenna B (2005) Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product. Food Research International 38, 337-344
Brunton NP, Cronin DA, Monahan FJ. (2002). Volatile components associated with freshly cooked and oxidized off- flavours in turkey breast meat. Flavour and Fragrance Journal 17(5), 327-334
Brunton NP, Cronin DA, Monahan FJ. (2002). The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product. Journal of the Science of Food and Agriculture 82(9), 1044-1049
Brunton NP, Cronin, DA, Monahan FJ. (2001). The effects of temperature and pressure on the performance of Carboxen /PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast. Flavour and Fragrance Journal 16(4), 294-302
Brunton NP, Cronin DA, Monahan FJ, Durcan R (2000) A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey. Food Chemistry 68, 339-345
