A multidisciplinary approach is followed to investigate the chemical composition and the role of processing on composition, as well as the health-promoting properties of herbal plants and indigenous teas.

A strong foundation in analytical chemistry combined with food chemistry and biochemistry have established this group as a prime collaborator with industry, universities and other research councils.

Emphasis is placed on chromatography, i.e. high performance liquid chromatography and high speed countercurrent chromatography, and high throughput biochemical techniques, i.e. micro-plate based antioxidant and enzymatic assays.

Current projects focus on agro-processing, sensory analysis, chemometric analysis and phenolic characterisation of South African herbal teas.

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POST HARVEST AND AGRO-PROCESSING TECHNOLOGIES (PHATs)​​

AGRO-PROCESSING FRUIT

POST-HARVEST TECHNOLOGY: FRESH PRODUCE

WINE CHEMISTRY

WINE MICROBIOLOGY

WINE CELLAR AND CELLAR TECHNOLOGY


Plant Bio-Actives Group.jpg 

Researchers/Project LeadersField of ExpertiseE-mail addressTelephone numberFax number
Prof. Lizette JoubertFood Science & Technology-Phytochemicals/Bioactive compounds/Indigenous tea

JoubertL@arc.agric.za

+27 (0)21 809 3444+27 (0)21 809 3430
Prof. Dalene de Beer

Food science & Technology-Phytochemicals/Bioactive compounds/Indigenous teas

Dbeerd@arc.agric.za+27 (0)21 809 3449+27 (0)21 809 3430
Dr. Christiaan Malherbe

Biochemistry, Phytochemicals/Bioactive compounds/Indigenous teas

Malherbech@arc.agric.za+27 (0)21 809 3416+27 (0)21 809 3430
​Louise Robertson
​Food Science-Fruit
Processing Technology
RobertsonL@arc.agric.za​+27 (0)21 809 3158​+27 (0)21 809 3430