Our Organisation Search
Quick Links
Toggle: Topics

Dilip Rai

Research Officer

Research Interests

Phytochemicals: monitoring the levels of health-beneficial phytochemicals in fruits and vegetables at various stages of development from ‘farm-to-fork’ model.

Waste Valorisation: Recovery of high value ingredients with pharma- and nutra-ceutical applications from food processing by-products and waste-streams


2003: PhD in Biochemistry, Karolinska Institute, Stockholm, Sweden.
1998: BSc in Applied Science (Hons), Trinity College Dublin, Ireland.
Diploma in Biomedical Sciences, Dublin Institute of Technology, Kevin Street, Dublin.

  1. Aguiló-Aguayo, I., Brunton, N., Rai, D.K., Balagueró, E., Hossain, M.B., and Valverde, J. (2014). ‘Polyacetylene levels in carrot juice, effect of pH and thermal processing’. Food Chemistry, 152: 370-377.
  2. Reilly, K., Valverde, K., Finn, L., Rai, D.K., Brunton, N.P., Sorensen, J.C., Sorensen, H., and Gaffney, M. (2014). ‘Potential of cultivar and crop management to optimise phytochemical content in winter-grown sprouting broccoli (Brassica oleracea L. var. italica)’. Journal of the Science of Food and Agriculture, 94(2): 322-330.
  3. Kenny, O.M., Brunton, N.P. Rai, D.K., Collins, S.G., Jones, P.W., Maguire, A.R., and O’Brien, N.M. (2013). ‘Cytotoxic and apoptotic potential of potato glycoalkaloids in a number of cancer cell lines’. Journal of Agricultural Science and Applications, 2(4): 184-192.
  4. Russo, D., Kenny, O, Smyth, T.J., Milella, L., Hossain, M.B., Diop, M.S., Rai, D.K. and Brunton, N.P. (2013). ‘Profiling of phytochemicals in tissues from Sclerocarya birrea by HPLC-MS and their link with antioxidant activity’. ISRN Chromatography, 1-11.
  5. Kenny, A., McCarthy, C., Brunton N., Hossain, M., Rai, D.K., Collins, S., Jones, P., Maguire, A.R., and O’Brien, N.M. (2013). ‘Anti-inflammatory properties of potato glycoalkaloids in stimulated Jurkat and Raw 264.7 mouse macrophages’. Life Sciences, 92 (13): 775-782.
  6. Rawson, A., Brunton, N.P., Rai, D.K., McLoughlin, P., Tiwari, B.K., and Touhy, M.N. (2013). ‘Stability of falcarinol type polyacetylenes during processing of Apiaceae vegetables’. Trends in Food Science & Technology, 30(2): 133-141.
  7. Tierney, M.S., Smyth, T.J., Rai, D.K., Soler-Vila, A., Croft, A.K. and Brunton, N.P. (2013). ‘Enrichment of polyphenol contents and antioxidant activities of Irish brown macroalgae using food-friendly techniques based on polarity and molecular size’. Food Chemistry, 139(1-4): 753-761.
  8. Jiang, Z., Rai, D.K., O’Connor, P.M. and Brodkorb, A. (2013). ‘Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity’. Food Research International, 50(1): 266-274.
  9. Reis, S.F., Rai, D.K. and Abu-Ghannam, N. (2012). ‘Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds’. Food Chemistry, 135(3): 1991-1998.
  10. Wijngaard, H., Hossain, M. B., Rai, D. K., and Brunton, N. (2012). ‘Techniques to extract bioactive compounds from food by-products of plant origin’. Food Research International, 46: 505-513.
  11. Rai, D.K., Brunton, N.P., Koidis, A., Rawson, A., McLoughlin, P. and Griffiths, W.J. (2011). ‘Characterisation of polyacetylenes isolated from carrot (Daucus carota extracts by negative ion tandem mass spectrometry’. Rapid Communications in Mass Spectrometry, 25 (15): 2231-2239.
  12. Desgranges, S., Le Prieult, F., Daly, A., Lydon, J., Brennan, M., Rai D.K., Subasinghage, A.P., Hewage, C.M., Cryan, S.A., Greene, C., McElvaney, N.G., Smyth, T.P., Fitzgerald-Hughes, D., Humphreys, H., and Devocelle, M. (2011). ‘In vitro activities of synthetic host defense propeptides processed by neutrophil elastase against cystic fibrosis pathogens’.Antimicrobial Agents and Chemotherapy, 55(5): 2487-2489.
  13. Di Bernardini, R., Rai, D.K., Bolton, D., Kerry, J., O'Neill, E., Mullen, A.M., Harnedy, P., and Hayes, M. (2011). ‘Isolation, purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolyzate’. Peptides, 32(2):388-400.
  14. Hossain, M.B., Rai, D.K., Brunton, N.P., Martin-Diana, A.B. and Barry-Ryan, C. (2010). ‘Characterization of phenolic composition in Lamiaceae spices by LC-ESI-MS/MS’. Journal of Agriculture and Food Chemistry, 58: 10576-10581.
  15. Moran, S., Robertson, K., Paradisi, F.P., Rai, D.K., and Murphy, C.D. (2010). ‘Production of lipopeptides in Bacillus sp. CS93 isolated from pozol’. FEMS Microbiology Letters, 304: 69-73.