{"id":17450,"date":"2018-03-09T09:05:32","date_gmt":"2018-03-09T09:05:32","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-de-componentes-fenolicos-del-aceite-de-oliva-y-su-relacion-con-la-estabilidad-oxidativa-y-el-amargor\/"},"modified":"2018-03-09T09:05:32","modified_gmt":"2018-03-09T09:05:32","slug":"caracterizacion-de-componentes-fenolicos-del-aceite-de-oliva-y-su-relacion-con-la-estabilidad-oxidativa-y-el-amargor","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/caracterizacion-de-componentes-fenolicos-del-aceite-de-oliva-y-su-relacion-con-la-estabilidad-oxidativa-y-el-amargor\/","title":{"rendered":"Caracterizaci\u00f3n de componentes fenolicos del aceite de oliva y su relaci\u00f3n con la estabilidad oxidativa y el amargor"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Raquel Mateos Briz <\/strong><\/h2>\n<p>Se h puesto a punto un m\u00e9todo simple y sencillo para la determinaci\u00f3n cualitativa y cuantitativa de los compuestos fenolicos presentes en el aceite de oliva virgen extra, consistente  en una extracci\u00f3n de fase s\u00f3lida y an\u00e1lisis por cromatograf\u00eda l\u00edquida de alta eficacia con detecci\u00f3n uv-vis diode array.  se ha estudiado la influencia que ejercen diversos componentes menores del aceite de oliva sobre la estabilidad rancimat de matrices l\u00edpidicas observando como los compuestos o-difenoles presentan similar actividad antioxidante para iguales concentraciones molares y mayor que la del l-tocoferol.  por \u00faltimo, se han obtenido algoritmos matem\u00e1ticos que relacionan el per\u00edodo de inducci\u00f3n (p.I.) Rancimat con la susceptibilidad oxidativa y la concentraci\u00f3n de o-difenoles y l-tocoferol<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n de componentes fenolicos del aceite de oliva y su relaci\u00f3n con la estabilidad oxidativa y el amargor<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n de componentes fenolicos del aceite de oliva y su relaci\u00f3n con la estabilidad oxidativa y el amargor <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Raquel Mateos Briz <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 14\/06\/2002<\/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>Arturo Cert Ventrua<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: julio Casado linarejos <\/li>\n<li>Mar\u00eda del carmen Dobarganes Garc\u00eda (vocal)<\/li>\n<li>felipe Alcudia gonzalez (vocal)<\/li>\n<li>domingo Gonz\u00e1lez arsona (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Raquel Mateos Briz Se h puesto a punto un m\u00e9todo simple y sencillo para la determinaci\u00f3n [&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 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