Ronald B. Pegg
B.A.Sc., University of Toronto
Ph.D., Memorial University of Newfoundland
Department of Food Science & Technology
University of Georgia
Office #302, Lab #320
Athens, GA 30602-2610
Office Phone: (706) 542-1099
Lab Phone: (706) 583-8913
Description of Research Interests
Functional foods and nutraceuticals; bioactive properties of phytochemicals; separation and identification of bioactives; analysis of nutrients; shelf-life extension strategies; lipid oxidation; meat science/meat chemistry; development of analytical assays for foods.
FYOS 1001: First Year Odyssey Seminar: Coffee Technology
FDST 3000: Introduction to Food Science & Technology
FDST 4080/4080L – 6080/6080L: Instrumental Methods of Food Analysis
FDST 4150/6150: Study Abroad Program for Fall 2012 during the Thanksgiving Break @ UGA Costa Rica – Coffee (El Grano de Oro): From Bean to Cup. For more information about this Study Abroad Program: click here
FDST 8410: Functional Foods and Nutraceuticals
FDST 4800/8800: Special Problems in Food Science
Selected Recent Publications (listed chronologically)
Craft BD, Kerrihard AL, Amarowicz R & Pegg RB. 2012. Phenol-based antioxidants and the in vitro methods used for their assessment. Comprehensive Reviews in Food Science and Food Safety, 11, 148-173.
Naczk M, Pegg RB & Amarowicz R. 2011. Protein-precipitating capacity of bearberry-leaf (Arctostaphylos uva-ursi L. Sprengel) polyphenolics. Food Chemistry, 124, 1507-1513.
Robbins KS, Shin E-C, Shewfelt RL, Eitenmiller RR & Pegg RB. 2011. Update on the healthful lipid constituents of commercially important tree nuts. Journal of Agricultural and Food Chemistry, 59, 12083-12092.
Troszynska A, Estrella I, Lamparski G, Hernández T, Amarowicz R & Pegg RB. 2011. Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constitutents. Food Research International, 44, 3195-3201.
Vashisth T, Singh RK & Pegg RB. 2011. Effects of drying on the phenolics content and antioxidant activity of muscadine pomace. LWT – Food Science and Technology, 44, 1649-1657.
Amarowicz R, Estrella I, Hernández T, Robredo S, Troszynska A, Kosinska A & Pegg RB 2010. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris). Food Chemistry, 121, 705-711.
Craft BD, Hargrove JL, Greenspan P, Hartle DK, Amarowicz R & Pegg RB. 2010. LC characterisation of peanut skin phytonutrients: Antioxidant, radical-scavenging, and biological activities. In: Ho C-T, Mussinan C, Shahidi F & Tratras Contis E. (eds.), Recent Advances in Food and Flavor Chemistry. Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods, 283-296. Cambridge, UK: Royal Society of Chemistry.
Craft BD, Kosinska A, Amarowicz R & Pegg RB. 2010. Antioxidant properties of extracts obtained from raw, dry-roasted, and oil-roasted US peanuts of commercial importance. Plant Foods in Human Nutrition, 65, 311-318.
Pegg RB, Landen WO Jr & Eitenmiller RR. 2010. Vitamin analysis. In: Nielsen SS (ed.), Food Analysis. 4th Ed., 179-200. New York, NY: Springer Science+Business Media, Inc.
Shin E-C, Craft BD, Pegg RB, Phillips RD & Eitenmiller RR. 2010. Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA). Food Chemistry, 119, 1262-1270.
Shin E-C, Pegg RB, Phillips RD & Eitenmiller RR. 2010. Interrelationships among tocopherols of commercial Runner market type peanuts grown in the United States. International Journal of Food Science and Technology, 45, 2622-2628.
Shin E-C, Pegg RB, Phillips RD & Eitenmiller RR. 2010. Commercial Runner peanut cultivars in the USA: Fatty acid composition. European Journal of Lipid Science and Technology, 112, 195-207.
Shin E-C, Pegg RB, Phillips RD & Eitenmiller RR. 2010. Commercial peanut (Arachis hypogaea L.) cultivars in the United States: Phytosterol composition. Journal of Agricultural and Food Chemistry, 58, 9137-9146.
Srivastava A, Greenspan P, Hartle DK, Hargrove JL, Amarowicz R & Pegg RB. 2010. Antioxidant and anti-inflammatory activities of polyphenolics from southeastern U.S. range blackberry cultivars. Journal of Agricultural and Food Chemistry, 58, 6102-6109.
Amarowicz R, Estrella I, Hernández T, Dueñas M, Troszynska A, Kosinska A & Pegg RB. 2009. Antioxidant activity of a red lentil extract and its fractions. International Journal of Molecular Sciences, 10, 5513-5527.
Amarowicz R, Pegg RB & Kosinska A. 2009. SE-HPLC separation of myosin complex with tannins of bearberry (Arctostaphylos uva-ursi L. Sprengel) leaves. Czech Journal of Food Sciences, 27, 386-391.
Amarowicz R, Zegarska Z, Rafalowski R, Pegg RB, Karamac M & Kosinska A. 2009. Antioxidant activity and free radical-scavenging capacity of ethanolic extracts of thyme, oregano, and marjoram. European Journal of Lipid Science and Technology, 111, 1111-1117.
Eitenmiller RR & Pegg RB. 2009. Compositional characteristics and health effects of pecan [Carya illinoinensis (Wangenh.) K. Koch]. In: Alasalvar C & Shahidi F (eds.), Tree Nuts: Composition, Phytochemicals, and Health Effects, 259-283. Boca Raton, FL: CRC Press, Taylor & Francis Group, LLC.
Hassas-Roudsari M, Chang PR, Pegg RB & Tyler RT. 2009. Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction. Food Chemistry, 114, 717-726.
Karamac M & Pegg RB. 2009. Limitations of the tetramethylmurexide assay for investigating the Fe(II) chelation activity of phenolic compounds. Journal of Agricultural and Food Chemistry, 57, 6425-6431.
Kobus J, Flaczyk E, Siger A, Nogala-Kalucka M, Korczak J & Pegg RB. 2009. Phenolic compounds and antioxidant activity of extracts of Ginkgo leaves. European Journal of Lipid Science and Technology, 111, 1150-1160.
Pegg RB & Amarowicz R. 2009. Content of tocopherol isomers in oilseed radish cultivars. Polish Journal of Food and Nutrition Sciences, 59, 129-133.
Shin E-C, Huang Y-Z, Pegg RB, Phillips RD & Eitenmiller RR. 2009. Commercial Runner peanut cultivars produced in the United States: Tocopherol composition. Journal of Agricultural and Food Chemistry, 57, 10289-10295.