The laboratory of phytochemistry R&D

The natural compound laboratory

With a special attention on plant phenolic compounds we also study other classes of natural compounds

Welcome to our laboratory

Quality of fruits, berries and vegetables

We follow and promote the quality of food within the horticultural production sections

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Innovations from nature

Small enterprises make benefits of research results or get own ideas tested

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Herbs – sources of bioactive compounds

At time being our lab perform extractions of herbs cultivated in Norway. This is part of a research project with several potential application areas. The project includes the following herbs:

  • Hops (Humulus lupulus)
  • Maral root (Leuzea carthamoides)
  • Oregano (Origanum vulgare)
  • Peppermint (Mentha pipperita)
  • Purslane (Portulaca oleracea)
  • Rosemary (Rosmarinus officinalis)
  • Roseroot (Rhodiola rosea)
  • Sweet wormwood (Artemisia annua)
  • Yarrow (Achillea millefolium)

Dried herbs are sequentially extracted by use of dichloromethan (DCM), ethanol and water. In addition, directly alcohol extraction are used for some few selected plants. Sonication has been included as a standard in the extraction method. We are also evaluating the effect of sonication versus that of Soxhlet with respect to DCM extraction. Some dried plants give best yields with sonication, while others have highest yields with Soxhlet extraction.

Colonic phenolics catabolites

Only minor amounts of the flavonoids and other phenolic compounds that are regularly part of our diet reach the circulation system. This doesn’t say that these compounds have no biological impact on our health. However, results obtained the last years point to catabolites from colonic microflora as potentially more important phenolic compounds with respect to the circulation system (blood and urine). Their origin is nevertheless flavonoids and other phenolics from fruits, vegetables and berries.