Innovative Technologies for the Study of Food Bioactive Compounds

Home » Research Teams » Innovative Technologies for the Study of Food Bioactive Compounds (ENANTIOMET)


  • Study and identification of bioactive compounds in foods and their relationship with health.
  • Improvement of food quality and safety and isolation of functional ingredients.
  • Contribution to sustainable foods by means of the use of native sources guaranteeing health and respecting bioavailability.

Research Lines

  • Elaboration and study of plant-based foods enriched in bioactive compounds.
  • Development of supercritical fluid extraction processes.
  • Study of the influence of processing on the composition of bioactive compounds in plant-based foods.


  • Experience in:
  • Environmentally friendly extraction techniques such as Supercritical Fluid Extraction (SFE, equipment Iberfluid).
  • Analysis of food constituents (aroma, amino acids, polyphenols and fatty acids).
  • Study of the antioxidant activity.
  • Evaluation of quality and authenticity of foods by means of the development of methods based on advanced analytical techniques.
  • Determination of the enantiomeric composition of chiral bioactive  compounds.


  • Procedimiento para incrementar el contenido de fenoles con actividad biológica en uvas tintas que comprende un tratamiento exógeno con un enantiómero diluido en etanol.
  • Author(s): G. Flores, G.P. Blanch, M.L.Ruiz del Castillo
  • Date: 2014
  • Number: P201430520
  • Licensed: No Licensed
Grupo de Investigación ENANTIOMET


Scientific Personnel:



  • G.P. Blanch, María C. Gómez-Jiménez, M.L. Ruiz del Castillo (2020) Enrichment of olive fruits in antioxidant content by pre-harvest salicylic acid treatment. Foods, 9, 1513-1524.
  • G.P. Blanch and M.L. Ruiz del Castillo (2021) Effect of baking temperature on antioxidant content of black corn (Zea mays L.) bread. Foods, 10, 1202-1210.
  • M. D. Rodríguez, J. García-Cordero, D. Suárez-Coca, M.L Ruiz del Castillo, G.P. Blanch, S. de Pascual-Teresa (2022) Varietal effect on seedless table grapes (Vitis vinifera L.) composition and digestibility in in vitro conditions. Foods, 11, 3984-3995.
  • G.P. Blanch, D. Suárez-Coca, S. de Pascual-Teresa, M.L Ruiz del Castillo (2023).Antioxidant content and volatile composition of seedless table grape (Vitis vinifera L.) varieties. European Food Research & Technology, 249, 985-991.
  • L. Saéz-Escudero, G. P. Blanch, M.L.Ruiz del Castillo (2023) Effect of cooking methods on bioactive pigments in purple carrots (Daucus carota L.). Applied Science (Special issue: Bioactive compounds from natural sources. Volume II), 13, 4073-4085.
  • G.P. Blanch, S. de Pascual-Teresa, M.L Ruiz del Castillo (2023) Study on the phenolic composition and antioxidant properties of white, yellow and black corn (Zea mays L.) foodstuffs. Journal of the Science of Food and Agriculture, 103, 6263-6271.

Projects, Contracts, Agreements