Nutritional and Antioxidant Profiling of Plant-Derived Samples at the Laboratory of Food Science and Nutraceutical, University of Chittagong
At the Laboratory of Food Science and Nutraceutical, Department of Biochemistry and Molecular Biology, University of Chittagong, our work focuses on analyzing the nutritional composition and antioxidant properties of various plant samples, including seaweeds and dates. We assess proximate composition (carbohydrates, proteins, lipids, ash, moisture), elements (C, H, N, S, P), and minerals (K, Ca, Mg, Fe) to determine their nutritional value.
We also study bioactive compounds (phenolics, flavonoids, chlorophyll, carotenoids) and measure antioxidant activities through total antioxidant capacity, reducing power, and FRAP assays. This research supports the development of functional foods and nutraceuticals from locally available plant resources in Bangladesh.