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Stephen Talcott

Talcott , Stephen
Stephen Talcott
Associate Department Head, Professor
Centeq, Rm 220F
Undergraduate Education
B.S. in Food Science and Technology, Texas A&M University, College Station, 1994
Graduate Education
M.S. in Food Science and Technology, Texas A&M University, College Station, 1997
Ph.D. in Food Science and Technology, University of Arkansas, Fayetteville, 2000
Courses Taught
FSTC 312: Food Chemistry
FSTC 313: Food Chemistry Laboratory
FSTC 314: Food Analysis
FTSC 605: Graduate Food Chemistry
NUTR/FSTC 489: Study Abroad in Brazil


Dr. Talcott’s research is focused on phytochemicals in fruits and vegetables, antioxidant stability and assessment, postharvest retention, beverage processing and value-added products. Intake of compounds such as phenolic acids, flavonoids, anthocyanins, procyanidins, carotenoids, tocopherols and ascorbic acid are suggested to have an inverse association with the risk of certain cancers and diseases. These compounds are investigated as antioxidants, enzyme inhibitors, and bioactive agents and changes in their concentration and activity are investigated following postharvest handling and processing. Current investigations include phytochemical identification, quantification and stability in tropical and subtropical fruits and vegetables including acai, mango, guava, passion fruit, grapes. As well as peanuts, strawberries, bell peppers and food-grade botanicals.

Dr. Talcott is a former Supervisor of Chemistry at Silliker Laboratories of Texas, Grand Prairie, TX and was an Associate Professor of Food Chemistry with the University of Florida’s Food Science and Human Nutrition Department, Gainesville, FL. Dr. Talcott returned to Texas A&M University in the Fall of 2006 as an Assistant Professor.


Research Area

Assessing the beneficial effects of phytochemicals in fruits and vegetables and their contribution to antioxidant activity/stability during processing and storage of beverages and other food products


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  1. Kim, H, Venancio, VP, Fang, C, Dupont, AW, Talcott, ST, Mertens-Talcott, SU et al.. Mango (Mangifera indica L.) polyphenols reduce IL-8, GRO, and GM-SCF plasma levels and increase Lactobacillus species in a pilot study in patients with inflammatory bowel disease. Nutr Res. 2020;75 :85-94. doi: 10.1016/j.nutres.2020.01.002. PubMed PMID:32109839 .
  2. Barnes, RC, Kim, H, Mertens-Talcott, SU, Talcott, ST. Improved recovery of galloyl metabolites from mango (Mangifera indica L.) in human plasma using protein precipitation with sodium dodecyl sulfate and methanol. Food Res. Int. 2020;129 :108812. doi: 10.1016/j.foodres.2019.108812. PubMed PMID:32036936 .
  3. Ferreira, LT, Venancio, VP, Kawano, T, Abrão, LCC, Tavella, TA, Almeida, LD et al.. Chemical Genomic Profiling Unveils the in Vitro and in Vivo Antiplasmodial Mechanism of Açaí (Euterpe oleracea Mart.) Polyphenols. ACS Omega. 2019;4 (13):15628-15635. doi: 10.1021/acsomega.9b02127. PubMed PMID:31572864 PubMed Central PMC6761757.
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