{"id":60171,"date":"2018-03-09T22:48:00","date_gmt":"2018-03-09T22:48:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/extraccion-analisis-estabilidad-y-sa%c2%adntesis-de-capsaicinoides\/"},"modified":"2018-03-09T22:48:00","modified_gmt":"2018-03-09T22:48:00","slug":"extraccion-analisis-estabilidad-y-sa%c2%adntesis-de-capsaicinoides","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/cadiz\/extraccion-analisis-estabilidad-y-sa%c2%adntesis-de-capsaicinoides\/","title":{"rendered":"Extracci\u00f3n, an\u00e1lisis, estabilidad  y s\u00edntesis de capsaicinoides."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Gerardo Fern\u00e1ndez Barbero <\/strong><\/h2>\n<p>La presente tesis doctoral ha tratado sobre el estudio de los capsaicinoides, compuestos que le dan el sabor picantes a los pimientos. Los temas que se han abordado en esta tesis doctoradl han sido:  1. Desarrollo de m\u00e9todos cromatogr\u00e1ficos mediante el empleo de la cromatograf\u00eda l\u00edquida de alta eficacia en fase inversa para la cuantificaci\u00f3n de los capsaicinoide mayoritarios resentes en los pimientos picantes, con el empleo de dos tipos de columnas (columana c-18\/ y columna monol\u00edtica).  2. Desarrollo de distintas metodolog\u00edas de extracci\u00f3n de capsaicinoides en pimientos, como la extraci\u00f3n asistida por ultrasonidos, la extraci\u00f3n mediante fluidos presurizados y la extracci\u00f3n asistida por microondas, adem\u00e1s del estudio de la estabilidad de capsaicinoides en estas condiciones.  3. Desarrollo de metodolog\u00edas de s\u00edntesis de capsaicinoides y de capsinoides. Con los capsaicinoides y capsinoides sintetizados, se ha abordado el estudio de su separaci\u00f3n cromatogr\u00e1fica as\u00ed como el estudio de la relaci\u00f3n cuantitativa estructura-actividad.  4. Estudios de la evoluci\u00f3n del contenido en capsaicinoides a lo largo de la maduraci\u00f3n del pimiento, estudiando tres variedades de pimientos, dos estados de maduraci\u00f3n y la placenta y el pericarpio del pimiento por separado.  5. Desarrollo de una metodolog\u00eda de an\u00e1lisis para la cuantificaci\u00f3n total de capsaicinoidespresentes en pimientos mediante el emploeo de la espectroscopia de reflectancia en el infrarrojo cercano (nirs).  6. Estudio del contenido en capsaicinoides de distintas variedades de pimientos cultivadas en espa\u00f1a para la evaluaci\u00f3n de variedades para su cultivo.  7. Estudio del contenido en capsaicinoides en alimentos elaborados a partir de pimientos picantes, evaluando adem\u00e1s la aplicabilidad de las t\u00e9cnicas cromatogr\u00e1ficas y de extracci\u00f3n desarrolladas a la hora de analizar distintas matrices, como pueden ser alimentos s\u00f3lidos, semi-s\u00f3lidos e incluso l\u00edquidos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Extracci\u00f3n, an\u00e1lisis, estabilidad  y s\u00edntesis de capsaicinoides.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Extracci\u00f3n, an\u00e1lisis, estabilidad  y s\u00edntesis de capsaicinoides. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Gerardo Fern\u00e1ndez Barbero <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00e1diz<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 20\/07\/2007<\/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>Carmelo Garc\u00eda Barroso<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: blanca Gallo hermosa <\/li>\n<li>Jos\u00e9 Mar\u00eda Gonz\u00e1lez molinillo (vocal)<\/li>\n<li>fuencisla Merino de caceres (vocal)<\/li>\n<li>Francisco abraham Tomas barberan (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Gerardo Fern\u00e1ndez Barbero La presente tesis doctoral ha tratado sobre el estudio de los capsaicinoides, compuestos que 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