Area of Expertise
Assessing the beneficial effects of phytochemicals in fruits and vegetables and their contribution to antioxidant activity/stability during processing and storage of beverages and other food products
Food chemistry, quality, and metabolic fate of plant-based compounds

Research Focus
Dr. Talcott’s research is focused on phytochemicals in fruits and vegetables, antioxidant stability and assessment, postharvest retention, beverage processing and value-added products. Intake of compounds such as phenolic acids, flavonoids, anthocyanins, procyanidins, carotenoids, tocopherols and ascorbic acid are suggested to have an inverse association with the risk of certain cancers and diseases. These compounds are investigated as antioxidants, enzyme inhibitors, and bioactive agents and changes in their concentration and activity are investigated following postharvest handling and processing. Current investigations include phytochemical identification, quantification and stability in tropical and subtropical fruits and vegetables including acai, mango, guava, passion fruit, grapes. As well as peanuts, strawberries, bell peppers and food-grade botanicals.