Charles Sturt University
Graham Centre for Agricultural Innovation

Associate Professor Paul Prenzler

Associate Professor Paul Prenzler

BSc(Hons), PhD, FRACI

Associate Professor Prenzler completed a BSc(Hons) in Chemistry at University of Queensland (UQ) before undertaking a PhD, also in Chemistry at UQ, which investigated the reactions of platinum(II) amine complexes with amino acids and peptides.

On completion of his postgraduate studies Professor Prenzler took up the position of Visiting Research Scientist at the Advanced Research Laboratory, Hitachi Limited, Hatoyama, Japan, researching octopus rhodopsin with potential application to light-activated switches.

Professor Prenzler then received a postdoctoral fellowship with the Research School of Chemistry at Australian National University, where he researched areas in synthesis and electrochemistry of platinum, rhodium and ruthenium compounds, before taking up a position as Research Fellow in the School of Chemistry, University of Melbourne investigating the synthesis and electrochemistry of polyoxometallates, and potential applications as "green" catalysts.

Professor Prenzler commenced duties as Lecturer in the School of Science and Technology at Charles Sturt University (CSU) in 1997. He was promoted to the position of Senior Lecturer in 2001 and Associate Professor in 2012. His main areas of research at CSU have been the application of analytical chemistry to the study of wine oxidation, wine flavour and aroma, olive oil, wheat, the ecology of dissolved carbon in rivers, and antioxidants and health.

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  • Antioxidants and  other bioactive compounds from olives, wine, canola, and medicinal plants
  • The role of  antioxidants in the diet using a metabolomics approach
  • Quality and  nutritional properties of Camellia oil


Subject areas Associate Professor Prenzler teaches include Chemistry 1B, Organic and Physical Chemistry, Organic Chemistry and Instrumental Methods.

Professor Prenzler has an active interest in the supervision of Honours, Masters and PhD students.

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  • Application of fundamental chemical principles to solving real world problems
  • Relationship between food or beverage quality and chemical constituents
  • Role of antioxidants in diet and health

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Read more on CSU Research Output (CRO)

Hanafy DM, Prenzler PD, Burrows GE, Ryan D, Nielsen S, El Sawi SA, El Alfy TS, Abdelrahman EH, Obied HK (2017) Biophenols of mints: antioxidant, acetylcholinesterase, butyrylcholinesterase and histone deacetylase inhibition activities targeting Alzheimer’s disease treatment. Journal of Functional Foods, 33, 345–362.

Ghani MAG, Barril CB, Bedgood Jr. DR, Prenzler PD (2017) Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay. Food Chemistry, 230, 195–207.

Flakelar CL, Prenzler PD, Luckett DJ, Howitt JA, Doran G (2017) A rapid normal phase HPLC method for the simultaneous quantification of tocopherols, carotenoids, free and esterified sterols in vegetable oil. Food Chemistry, 214, 147–155.

Paul Mukopadhyay S, Wood J, Saliba A, Blanchard CL, Carr BT, Prenzler PD (2015) Evaluation of puffing quality of Australian desi chickpeas by different physical attributes. LWT-Food Science and Technology, 64, 959-965.

Ryan D, Newnham ED, Prenzler PD, Gibson PR (2015) Metabolomics as a tool for diagnosis and monitoring in Coeliac disease. Metabolomics, 11, 980-990.

van Leeuwen KA, Prenzler PD, Ryan D, Camin, F (2014) Gas chromatography-combustion-isotope ratio mass spectrometry for traceability and authenticity in foods and beverages. Comprehensive Reviews in Food Science and Food Safety, 13, 814-837.

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