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Mohammad Hossain

Research Officer

Research Interests

Mr. Hossain has particular interest on extraction and characterisation of phytochemicals from herbs, spices, fruits and vegetables. Mr. Hossain investigated the antioxidant properties of a range of herbs and spices commonly used in ready meals. Mr. Hossain has also characterised the polyphenols of selected Lamiaceae spices using LC-ESI-MS/MS. Mr. Hossain has extensive experience in optimising pressurized liquid extraction of antioxidant compounds from a number of spices using response surface methodology. In addition, Mr. Hossain has worked on the effect of drying on the antioxidant activity of Lamiaceae herbs. Mr. Hossain is keen on enhancement of nutritional status of foods through inclusion of plant based ingredients containing bioactive compounds.


Mohammad Billal Hossain holds the B.Sc. (Hons.) degree in Plant Science from University of Dhaka, Bangladesh. Mr. Hossain has also received a master’s degree in Plant Biotechnology from Leibniz University of Hannover, Germany. He is expected to submit his PhD thesis in early 2011.

Hossain, M. B., Rai, D. K., & Brunton, N. P. (2015). Optimisation and validation of ultra-high performance liquid chromatographic-tandem mass spectrometry method for qualitative and quantitative analysis of potato steroidal alkaloids. Journal of Chromatography B, 997, 110–115.

Hossain, M. B., Aguiló-Aguayo, I., Lyng, J. G., Brunton, N. P., and Rai, D. K. (2015). Effect of pulsed electric field and pulsed light pre-treatment on the extraction of steroidal alkaloids from potato peels. Innovative Food Science & Emerging Technologies, 29, 9–14.

Hossain, M. B., Camphuis, G., Aguiló-Aguayo, I., Gangopadhyay, N., and Rai, D. K. (2014). Antioxidant activity guided separation of major olyphenols of marjoram (Origanum majorana L.) using flash chromatography and their identification by liquid chromatography coupled with electrospray ionization tandem mass spectrometry†. Journal of Separation Science, 37(22), 3205–3213.

Hossain. M.B., Patras, A., Barry-Ryan. C., Martin-Diana. A.B. and Brunton. N.P. (2011). Application of principal component and hierarchical cluster analysis to classify different spices based on in-vitro antioxidant activity and individual polyphenolic antioxidant compounds. Journal of Functional Foods, 3, 179–189.

Hossain. M.B., Barry-Ryan. C., Martin-Diana. A.B. and Brunton. N.P. (2010). Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology.
Food Chemistry, 126, 339–346.

Hossain. M.B., Rai, D.K., Brunton. N.P., Martin-Diana. A.B. and Barry-Ryan. C. (2010). Characterization of phenolics composition in Lamiaceae spices by LC-ESI-MS/MS. Journal of Agricultural and Food Chemistry, 58, 10576–10581.

Kenny, O. M., McCarthy, C. M., Brunton, N. P., Hossain, M. B., Rai, D. K., Collins, S. G., Jones, P. W., Maguire, A. R., & O’Brien, N. M. (2013). Antiinflammatory properties of potato glycoalkaloids in stimulated Jurkat and Raw 264.7 mousemacrophages. Life Sci, 92(13), 775–782