{"id":22578,"date":"2003-11-04T00:00:00","date_gmt":"2003-11-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-cuantificacion-y-transformaciones-de-los-compuestos-fenolicos-en-aceite-de-oliva-virgen\/"},"modified":"2003-11-04T00:00:00","modified_gmt":"2003-11-04T00:00:00","slug":"caracterizacion-cuantificacion-y-transformaciones-de-los-compuestos-fenolicos-en-aceite-de-oliva-virgen","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/sevilla\/caracterizacion-cuantificacion-y-transformaciones-de-los-compuestos-fenolicos-en-aceite-de-oliva-virgen\/","title":{"rendered":"Caracterizaci\u00f3n cuantificaci\u00f3n y transformaciones de los compuestos fen\u00f3licos en aceite de oliva virgen"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Aranzazu Garc\u00eda Borrego <\/strong><\/h2>\n<p>El aceite de oliva virgen se compone de dos fracciones qu\u00edmicamente diferenciadas, saponificable e insaponificable a esta \u00faltima pertenecen los compuestos fen\u00f3licos que inciden sobre la calidad y caracter\u00edsticas sensoriales de los aceites, as\u00ed como sobre sus propiedades nutricionales.  antes de la realizaci\u00f3n de esta tesis, se conoc\u00edan los fenoles simples hidroxitirosol y tirosol, \u00e1cidos van\u00edlicos y p-cum\u00e1rico, las flavonas luteolina y apigenina, se sab\u00eda que la aglucona de oleurope\u00edna (hy-ea) y la forma dialdeh\u00eddica de \u00e1cido elen\u00f3lico decarboximetilada eran los compuestos fen\u00f3licos principales del aceite de oliva y se hab\u00edan detectado tambi\u00e9n la aglucona de lingustr\u00f3sido (ty-ea) y la forma dialdeh\u00eddica de \u00e1cido elen\u00f3lico decarboximetilada (ty-eda). Las ubicaciones cromatogr\u00e1ficas de muchos de estos compuestos eran imprecisas y no se conoc\u00edan datos fiables sobre la concentraci\u00f3n de cada uno de los polifenoles en el aceite, adem\u00e1s pemanec\u00edan sin identificar compuestos de gran importancia en aceites de olva virgen monovarietales espa\u00f1oles.  el objetivo general de esta tesis es conocer los compuestos fen\u00f3licos presentes en el, aceite de oliva virgen procedentes de las principales variedades de aceituna espa\u00f1olas, disponer de un m\u00e9todo anal\u00edtico adecuado para la cuantificaci\u00f3n de los mismos y para la determinaci\u00f3n de nuevos compuestos, conocerlas transformaciones qu\u00edmicasque se originan en estas sustancias desde su extracci\u00f3n del fruto, la aceituna (en cada una de las etapas de la elaboraci\u00f3n y conservaci\u00f3n del aceite), hasta su consumo y preparaci\u00f3n para la ingesta.  se ha desarrollado un nuevo m\u00e9todo de extracci\u00f3n con el disolvente n,n-dimetilformamida y un sistema de separaci\u00f3n cromatogr\u00e1fica asociada a detecci\u00f3n electroqu\u00edmica o por fluorescencia que permite la identificaci\u00f3n y cuantificaci\u00f3n exhaustiva de cada uno de los compuestos fen\u00f3licos del aceite de oliva.  por primera vez se han i<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n cuantificaci\u00f3n y transformaciones de los compuestos fen\u00f3licos en aceite de oliva virgen<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n cuantificaci\u00f3n y transformaciones de los compuestos fen\u00f3licos en aceite de oliva virgen <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Aranzazu Garc\u00eda Borrego <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 11\/04\/2003<\/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>Manuel Brenes Balbuena<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan Pereda mar\u00edn <\/li>\n<li>Jos\u00e9 Alba mendoza (vocal)<\/li>\n<li>Mar\u00eda del carmen Dobarganes Garc\u00eda (vocal)<\/li>\n<li>Manuel May\u00e9n riego (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Aranzazu Garc\u00eda Borrego El aceite de oliva virgen se compone de dos fracciones qu\u00edmicamente diferenciadas, saponificable e [&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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