AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Petros A. Tarantilis

Brief Curriculum Vitae

Professor on Instrumental Chemical Analysis of Natural Products.

Research Interests:
• Isolation, purification and structure determination of natural products using chromatographic (GC-MS/MS, LC-UV/Vis-MS/MS) and spectroscopic techniques (UV-Vis, FT-IR, FT-Raman, NMR).
• Development of new techniques for separation, evaluation and analysis of main compounds of plants cultivated in Greece as Medicinal and Aromatic Plants (MAPs), Saffron (Crocus sativus L.) etc.
• Study of Biological Activity of Natural Products (Antioxidant, Antimicrobial, Toxicity etc.)
• Instrumental analysis methods of plants and food analysis.
• FT-IR & Raman Spectroscopic study of microorganisms.
• Development methods for quality determination, adulteration and authenticity (botanical and geographical origin) of food (honey, olive oil etc).

Publications in International Journals (Scopus 2024.06.01): 182, 2020-2024: 49
(Articles: 155; Reviews: 14; Conference Papers: 10; Editorial: 2; Erratum 1.
Citations (Exclude self-citations of all authors): 8340; Subtotal 2020-2024: 3327.
h-index: 52

Courses

Instrumental Chemical Analysis

Hours per week: 5
Credits: 5
The objective of the Instrumental Analysis course is to acquaint the students with the […]

Natural Products: Chemistry and Bioactivity

Course of Natural Products: Chemistry and Bioactivity is the study and deepening of students […]

Organic Chemistry

Hours per week: 5
Credits: 5
ORGANIC CHEMISTRY is the basic background course for understanding the structure and reactions of […]

Research Programs

Publications

Determination of saffron (Crocus sativus L.) components in crude plant extract using high-performance liquid chromatography-UV-visible photodiode-array detection-mass spectrometry

Journal of Chromatography A
Tarantilis, P.A., Tsoupras, G., Polissiou, M.
Laboratory: 

SPME-GC-MS and FTIR-ATR spectroscopic study as a tool for unifloral common greek honeys’ botanical origin identification

Applied Sciences (Switzerland)
Xagoraris, M., Revelou, P.-K., Dedegkika, S., Kanakis, C.D., Papadopoulos, G.K., Pappas, C.S., Tarantilis, P.A.
Laboratory: 

Botanical origin discrimination of Greek honeys: Physicochemical parameters vs Raman spectroscopy

Journal of the Science of Food and Agriculture
Xagoraris M., Lazarou E., Kaparakou E.H., Alissandrakis E., Papadopoulos G.K., Tarantilis P.A., Pappas C.S.
Laboratory: 
Petros A. Tarantilis
ptara@aua.gr
(+30) 210 529 4262
6604097196
6604097196

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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