D.A. Minott B.Sc, Ph.D., U.W.I. Lecturer (Applied/Food) dminott@uwimona.edu.jm

Research Interests:

1. Chemistry of Jamaican spices (pimento, Scotch bonnet peppers). Investigation of the constituents of their essential oils and oleoresins with emphasis on the flavour components. Changes in metabolite profile with spice variety and with geographical locations. Biological activities of spices.

2. Investigation of the ackee plant and its toxin hypoglycin. Metabolism of hypoglycin. Biological activity/toxicity of hypoglycin. Search for low hypoglycin or hypoglycin-free strain. Influence of climate on hypoglycin content. Importance of hypoglycin in processed ackee.

Selected Publications:

• D.A. Minott, K.O. Pascoe, M.R. Brennan and K.L. Erickson, "Chamigrane metabolites from a Jamaican variety of Laurentcia obtusa." Phytochemistry, 26, 1053, 1987.

• D.A. Minott, S.J. Gould, Biosynthesis of capreomycin. 1. Incorporation of Arginine. J. Org. Chem., 57, 5214, 1992.