Chatzilazarou Archontoula, PhD

1988: Bachelor in Chemistry, Diploma from University of Essen, Department of Physic Chemistry, Germany

1994: Ph.D. in Physicochemistry ”Continuous Determination of the Concentration of Halogen-Compounds in Gases and Solutions in Water”, University of Essen, Germany.

Dr. Chatzilazarou Arhontoula is specialized in Instrumental Chemical Analysis of viti-vinicultural product and products from other food industries. She has participated in more than 10 research project. Webpage: http://users.uniwa.gr/arhchatz/

Physicochemical properties of food (olive oil and wine) and essential oils via spectroscopic techniques

Functional Foods, wine antioxidant polyphenols, GC, HPLC, FTIR, UV VIS

physicochemical characteristics, antioxidant profile of olive oil and wine

natural antioxidants

Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis

Utilization of the by-products of the wine sector and those of the production of beer and alcoholic beverages.

Antioxidant activity of Aromatic plants, determination of antioxidant activity by HPLC Chromatography and Rancimat. Wastewater treatment

Qualitative characterization of waste (winery and olive mill) and their products (phenolics and fertilizer) with a series of physicochemical analyses. Determination of antioxidant activity of natural antioxidants (phenolics and tocopherols) for process design and evaluation of results and yields

Treatment of plant material and isolation, separation and identification of pure substances and control of antioxidant activity by various methods.

Identification, isolation, control of substances and monitoring of their biological action using various methods of Instrumental Analysis. Use of appropriate physicochemical transformations to make entrapped substances more active