Avaluació de compostos fenòlics en aliments mitjançant tècniques HPLC-DAD i UHPLC-DAD-MSn

• Autores: Albert Ribas Agustí
• Directores de la Tesis: Elena Saguer Hom (dir. tes.), M. Castellari (dir. tes.)
• Lectura: En la Universitat de Girona ( España ) en 2013
• Idioma: catalán
• Tribunal Calificador de la Tesis: Rosa María Lamuela Raventós (presid.), Pere Muñoz Odina (secret.), Juan Miguel Valverde Varacruz (voc.)
• Materias:
  • Química
    • Química analítica
      • Análisis cromatográfico
  • Ciencias tecnológicas
    • Tecnología de los alimentos
      • Antioxidantes en los alimentos
• Enlaces
  • Tesis en acceso abierto en: TDX
• Resumen

  • The doctoral thesis has developed new methods for the analysis of phenolic compounds in tomato, lettuce and dry-cured sausages with vegetable extracts. The new-developed chromatographic methods are simplified and validated, allowing the quantification of the main phenolic compounds in these foods. The objective of this thesis has been to develop both simplified and validated chromatographic methods, allowing the quantification of the most representative phenolic compounds in samples. The methods have been developed in typical foods of the Catalan diet: tomato, lettuce and dry-cured sausage (fuet and llonganissa), the latter, added with vegetable extracts rich in phenolic compounds, aiming to improve their nutritional value