Dr Paul Prenzler
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Paul Prenzler

Qualifications
BSc(Hons), 1987; PhD, 1992; University of Queensland. MRACI CChem. 

Position
Senior Lecturer in Chemistry

Phone (02) 6933 2978 
Fax (02) 6933 2866
Email pprenzler@csu.edu.au

Research Interests

My main research interests lie with the application of fundamental chemical principles to practical problems in wine, food and health. A range of techniques may be applied to such studies, including:

    ballliquid chromatography;
    ballSPME gas chromatography
    ballelectrospray mass spectrometry;
    ballNMR spectroscopy;
Specific research projects include:
    ballthe analytical chemistry of antioxidant tests;
    ballspoilage of white wine (funded by GWRDC);
    ballrecovery of bioactive compounds from olive waste streams (funded by RIRDC);
    ballfingerprinting DOC to determine sources of DOC in Australian flood-plain rivers;
    ballquality and bioactive constituents of Camellia oil (funded by the Australia-China Special Fund);
    ballisolation of bioactive constituents in medicinal plants (funded by HEC Pakistan).
Click here for summaries of a selection of projects currently on offer.

These projects can be offered at the Honours or PhD level depending on the background of the student. Honours scholarship information can be found at http://www.csu.edu.au/student/scholarships/honours/. Information on PhD scholarships can be found at  http://www.csu.edu.au/research/higher_degrees/scholarships/

Teaching

    CHM107 Chemistry 1B
    CHM216 Organic Chemistry
    CHM219 Organic and Physical Chemistry for Pharmacy
    CHM320 Instrumental Analysis
Selected Publications
1. Kendall, M.; Batterham, M.; Prenzler, P.D.; Ryan, D.; Robards, K. Nutritional Methodologies and their use in Inter-Disciplinary Antioxidant Research. Food Chemistry, 2008, 108, 425438.
2. Kalua, C.M.; Bedgood Jr., D.R.; Bishop, A.G.; Prenzler, P.D. Changes in Virgin Olive Oil Quality during Low Temperature Fruit Storage. Journal of Agricultural and Food Chemistry, 2008, 56, 24152422.
3. Obied, H.K.; Prenzler, P.D.; Robards, K. Potent antioxidant biophenols from olive mill waste. Food Chemistry, 2008, 111, 171178
4. Ryan, D.; Prenzler, P.D.; Saliba, A.J.; Scollary, G.R. The significance of low impact odorants in global odour perception. Trends in Food Science and Technology, 2008, 19, 383389.
5. Qizhi, L.; Yonghui, H.; Haiyan, Z.; Bedgood Jr., D.R.; Prenzler, P.D.; Robards, K. The quality and volatile profile changes of camellia oil (Camellia oleifera Abel) following bleaching. European Journal of Lipid Science and Technology, 2008, 110, 768775.
6. Clark, A.C.; Pedretti, F.; Prenzler, P.D.; Scollary, G.R. The impact of ascorbic acid on the oxidative colouration and associated reactions of a model wine solution containing (+)-catechin, caffeic acid and iron. Australian Journal of Grape and Wine Research, 2008, 14, 238-249.
7. Obied, H.; Bedgood Jr., D.R.; Prenzler, P.D.; Robard, K. The effect of processing conditions, pre-storage treatment and storage conditions on the phenol content and antioxidant activity of olive mill waste. Journal of Agricultural and Food Chemistry, 2008, 56, 39253932.
8. Obied,H.K.; Prenzler, P.D.; Ryan, D.; Servili, M.; Taticchi, A.; Esposto, S.; Robards, K. Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L. Natural Product Reports, 2008, 25, 11671179.
9. Obied, H.K.; Bedgood Jr., D.R.; Mailer, R.; Prenzler, P.D.; Robards, K. Impact of cultivar, harvesting time and seasonal variation on content of biophenols in olive mill waste. Journal of Agricultural and Food Chemistry, 2008, 56, 88518858.
10. Haiyan, Z.; Yonghui, H.; Qizhi, L.; Zhonghai, L.; Prenzler P.; Robards, K. Effects of SPME Fibers on Volatile Extraction of Camellia Oil. Journal of the Chinese Cereals and Oils Association, 2008, 23, 143-148. 
11. Obied, H.K.; Prenzler, P.D.; Konczak, I.; Rehman, A.; Robards, K. Chemistry and Bioactivity of Olive Biophenols in some Antioxidant and Anti-proliferative in vitro Bioassays. Chemical Research in Toxicology 2009, 22, 227234.
12. Kendall, M.; Batterham, M.; Obied, H.; Prenzler, P.D.; Ryan, D.; Robards, K. Zero effect of multiple dosage of olive leaf supplements on urinary biomarkers of oxidative stress in healthy humans. Nutrition, 2009, 25, 270-280.
13. Qizhi, L.; Yonghui, H.; Haiyan, Z.; Zhonghai, L.; Prenzler, P.D.; Robards, K. The optimization of solid phase micro-extraction conditions for volatile compounds of Camellia oil. Journal of the Chinese Cereals and Oils Association, 2009, 24, 70-74.
14. Qizhi, L.; Huang, Y.; Zhong, H.; Li, Z.; Prenzler, P.; Robards, K. Analysis of Volatile Compounds in Hydraulic Pressed Camellia Oil by SPME-GC-MS Method. Journal of Chinese Institute of Food Science and Technology, 2009-03.
15. Barril, C.; Clark, A.C.; Prenzler, P.D.: Karuso, P.; Scollary, G.R. Formation of pigment precursor (+)-1-methylene-6-hydroxy-2H-furan-5-one-catechin isomers from (+)-catechin and a degradation product of ascorbic acid in a model wine system. Journal of Agricultural and Food Chemistry, 2009, 57, 9539-9546.
16. Kendall, M.; Batterham, M.; Prenzler, P.D.; Ryan, D.; Robards, Absorption, metabolism and excretion of phenols derived from olive products. Functional Plant Science and Biotechnology, 2009, 3 (Special Issue 1), 81-91.
17. Rebière, L.; Clark, A.C.; Schmidtke, L.M.; Prenzler, P.D.; Scollary, G.R. A robust method for quantification of volatile compounds within and between vintages using headspace solid phase micro-extraction coupled with GC-MS Application on Semillon wines. Analytica Chimica Acta, 2010, 660, 149157.
18. Clark, A.C.; Vestner, J.; Barril, C.; Maury, C.; Prenzler, P.D.; Scollary, G.R. The influence of stereochemistry of antioxidants and flavanols on oxidation processes in a model wine system: ascorbic acid, erythorbic acid, (+)-catechin and (-)-epicatechin. Journal of Agricultural and Food Chemistry, 2010, 58, 10041011.
19. Bradshaw, M.P.; Barril, C.; Clark, A.C.; Prenzler, P.D.; Scollary, G.R. Ascorbic acid: A review of its chemistry and reactivity in relation to a wine environment. Critical Reviews in Food Science and Nutrition. 2010. Accepted for publication 22/12/09.
20. Yoo, Y.; Saliba, A.J.; Prenzler, P.D. Should red wine be considered a functional food? Comprehensive Reviews in Food Science and Food Safety, 2010, 9, 530-551.
21. Ryan, D.; Prenzler, P.D.; Kendall, M.; Robards, K. Recent and potential developments in the analysis of urine. Analytica Chimica Acta. Accepted 27/11/10.
Full list of publications (updated 30/11/10)