{"id":113832,"date":"2018-03-11T10:41:31","date_gmt":"2018-03-11T10:41:31","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/optimizacion-del-contenido-y-biodisponibilidad-del-licopeno-y-otros-compuestos-bioactivos-en-tomate-y-productos-elaborados-con-tomate\/"},"modified":"2018-03-11T10:41:31","modified_gmt":"2018-03-11T10:41:31","slug":"optimizacion-del-contenido-y-biodisponibilidad-del-licopeno-y-otros-compuestos-bioactivos-en-tomate-y-productos-elaborados-con-tomate","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-nutricion\/optimizacion-del-contenido-y-biodisponibilidad-del-licopeno-y-otros-compuestos-bioactivos-en-tomate-y-productos-elaborados-con-tomate\/","title":{"rendered":"Optimizaci\u00f3n del contenido y biodisponibilidad del licopeno y otros compuestos bioactivos en tomate y productos elaborados con tomate."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Sergio Bravo Lozar <\/strong><\/h2>\n<p>Resumen   \tel tomate (solanum lycopersicum l.) Es uno de los vegetales m\u00e1s consumidos en el mundo y por lo tanto contribuye a la ingesta de compuestos bioactivos espec\u00edficos que son importantes para la salud humana. Con independencia de su contenido en potasio o en vitaminas antioxidantes como las vitaminas c o e, el tomate destaca por su contenido en carotenoides, como el licopeno o ?-Caroteno, y una amplia variedad de compuestos fen\u00f3licos, que por su marcado car\u00e1cter antioxidante hacen de este fruto y de sus productos derivados un alimento importante dentro de la saludable dieta mediterr\u00e1nea.  el objetivo de la presente tesis doctoral ha sido el estudio de la optimizaci\u00f3n del contenido en licopeno y otros compuestos bioactivos en zumo de tomate mediante tratamientos y procedimientos post-cosecha de producto fresco (conservaci\u00f3n y radiaci\u00f3n ultravioleta), control del almacenamiento de distintos tipos de zumo y la posterior evaluaci\u00f3n de los principales factores que afectan a la disponibilidad in vitro.  en la primera experiencia se ha estudiado el efecto de la aplicaci\u00f3n del tratamiento post-cosecha con radiaci\u00f3n uv-c en el contenido de compuestos bioactivos y especialmente en el licopeno, sus is\u00f3meros y los compuestos fen\u00f3licos individuales, de los tomates verdes maduros y los tomates rojos. La exposici\u00f3n de los tomates a diferentes dosis de radiaci\u00f3n uv-c (1, 3 y 12 kj\/m2) tiene un efecto positivo en la formaci\u00f3n de licopeno total, en sus is\u00f3meros cis y en el contenido total de compuestos fen\u00f3licos por los que puede considerarse como un tratamiento para incrementar las propiedades funcionales del tomate antes de su procesado.  en la experiencia del almacenamiento se ha evaluado la evoluci\u00f3n del licopeno, compuestos fen\u00f3licos totales, flavonoides y vitamina c en el zumo de tomate envasado en botella de cristal y tetrabrik, a lo largo de los 12 meses de vida comercial y almacenado a diferentes temperaturas (8, 22 y 37\u00c2\u00bac). En general, todos los compuestos bioactivos antioxidantes se mantienen relativamente constantes durante el periodo de almacenamiento a excepci\u00f3n de la vitamina c que disminuye en los zumos en tetrabrik (con vitamina c a\u00f1adida) de forma proporcional al tiempo y temperatura de almacenamiento. Igualmente, se observa una correlaci\u00f3n entre la actividad antioxidante y la presencia de compuestos bioactivos hidrof\u00edlicos. Adem\u00e1s, en zumo de tomate refrigerado hemos estudiado la degradaci\u00f3n de licopeno durante la vida comercial (45 d\u00edas) y su relaci\u00f3n con el perfil de compuestos vol\u00e1tiles y las p\u00e9rdidas de hexanal y el (z)-3-hexenal que proporcionan las caracter\u00edsticas de producto fresco. \ten la \u00faltima experiencia se han identificado los factores determinantes en la disponibilidad in vitro del licopeno y su relaci\u00f3n con el grado de isomerizaci\u00f3n. Los principales factores que afectan a la isomerizaci\u00f3n del licopeno, hecho que facilita su absorci\u00f3n, est\u00e1n relacionados con la presencia de aceite, el ph g\u00e1strico y el proceso de digesti\u00f3n intestinal facilitando as\u00ed los efectos beneficiosos que tiene el licopeno para la salud.      summary   \tthe tomato (solanum lycopersicum l.) Is one of the most consumed vegetables in the world and therefore contributes to intake of specific bioactive compounds that are important to human health. Regardless of its potassium content or antioxidant vitamins such as vitamins c and e, tomato is known for its content of carotenoids, such as lycopene or ?-Carotene, and a wide variety of phenolic compounds. The antioxidant activity of these compounds provokes tomato and tomato products are considered as an important food in the healthy mediterranean diet. the aim of this phd thesis has been the study of the optimization of lycopene content and other bioactive compounds in tomato juice by postharvest treatments of fresh tomato (conservation and ultraviolet radiation), controlled storage of different types of juice and the subsequent evaluation of the main factors affecting the in vitro availability.  in the first experiment we studied the effect of the application of post-harvest treatment with uv-c radiation on the content of bioactive compounds and especially lycopene isomers and individual phenolic compounds, using mature green and red tomatoes. Tomatoes exposed to different doses of uv-c radiation (1, 3 and 12 kj\/m2) has a positive effect on the overall formation of lycopene in their cis isomers and the total content of phenolic compounds which can by considered as a treatment to increase the functional properties of tomato before processing.  in the experience of storage was evaluated the evolution of lycopene, total phenolic compounds, flavonoids and vitamin c in the packaged tomato juice, using tetrabrik and glass bottle, over the commercial life of 12 months and stored at different temperatures (8, 22 and 37\u00c2\u00b0c). In general, all antioxidants bioactive compounds remain relatively constant during the period of storage with the exception of vitamin c, which decreases in fruit juices storaged in tetrabrik (with vitamin c added) according to the storage time and temperature. Likewise, there is a correlation between antioxidant activity and the presence of hydrophilic bioactive compounds. Furthermore, we have studied lycopene degradation during the shelf life (45 days) in refrigerated tomato juice and its relation with the volatile compounds losses, mainly those that confer fresh characteristics, such a hexanal and the (z)-3-hexenal. in the last experience we have identified the factors affecting the in vitro availability of lycopene and its relationship with the degree of isomerization. The main factors affecting the isomerization of lycopene, which facilitates their absorption, is related to the presence of oil, the ph of gastric and intestinal digestion process, thereby facilitating the beneficial effects of lycopene for health.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Optimizaci\u00f3n del contenido y biodisponibilidad del licopeno y otros compuestos bioactivos en tomate y productos elaborados con tomate.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Optimizaci\u00f3n del contenido y biodisponibilidad del licopeno y otros compuestos bioactivos en tomate y productos elaborados con tomate. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Sergio Bravo Lozar <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/02\/2013<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Mar\u00eda  Jes\u00fas Periago Caston<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Carlos D\u00edaz romero <\/li>\n<li>monta\u00f1a C\u00e1mara hurtado (vocal)<\/li>\n<li>gaspar Francisco Ros berruezo (vocal)<\/li>\n<li>Jos\u00e9 vicente Gil ponce (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sergio Bravo Lozar Resumen el tomate (solanum lycopersicum l.) Es uno de los vegetales m\u00e1s consumidos en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[34275,467,8235,1594],"tags":[51913,25090,148529,25091,225901,225900],"class_list":["post-113832","post","type-post","status-publish","format-standard","hentry","category-antioxidantes-en-los-alimentos","category-ciencias-de-la-nutricion","category-murcia","category-tecnologia-de-los-alimentos","tag-carlos-diaz-romero","tag-gaspar-francisco-ros-berruezo","tag-jose-vicente-gil-ponce","tag-maria-jesus-periago-caston","tag-montana-camara-hurtado","tag-sergio-bravo-lozar"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/113832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=113832"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/113832\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=113832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=113832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=113832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}