Chair of Analytical Chemistry and Applied Spectroscopy

The research of the Department is focused on both analytical and coordination chemistry. The analytical chemistry oriented on the new methods of food analysis and food safety assessment using spectroscopic and separation techniques. Antioxidant activity of various food products such as edible fats, fruits and meats is studied. The second area is analysis of the Asian herbal dietary supplements and evaluation of their quality and safety.
The coordination chemistry research is concentrated on the synthesis and spectroscopic characterization (¹H, ¹³C, ¹⁵N, ¹⁹⁵Pt NMR, IR, EPR, X-ray crystallography, MS, UV-Vis, XRF, XRD, XPS) of new Cu Ag and Pt, Rh and other transition metal compounds. In this area three main fields are studied. The first is in vitro or in vivo cytotoxic studies of new inorganic platinum(II/IV) and ruthenium(II/III) chemotherapeutic agents and their interaction with biomolecules are also performed. The second field is focused on new complexes based on Cu, Ag, Co, Ni with optically active Schiff bases which are used as precursors for luminescence hybrid layers with ZnO or Cu₃N fabricated by spin coating. The third field is on synthesis and application of the volatile Cu, Ag, Au precursors for CVD, ALD and FEBIP. The latest subject is on search for the precursors of hard materials -ReB₂ preparation in CVD. The materials are characterized by surface analysis methods (AFM, SEM-EDX, HRTEM), XRF, XRD, XPS, Raman and fluorescence spectroscopy.