Avaluació de compostos fenòlics en aliments mitjançant tècniques HPLC-DAD i UHPLC-DAD-MSn
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. T...
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| Formato: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2013 |
| País: | España |
| Recursos: | CBUC, CESCA |
| Repositorio: | TDR. Tesis Doctorales en Red |
| OAI Identifier: | oai:www.tdx.cat:10803/116771 |
| Acesso em linha: | http://hdl.handle.net/10803/116771 |
| Access Level: | acceso abierto |
| Palavra-chave: | Phenolic compounds HPLC-DAD-MS Lettuce Cacao Tomato Grape seed Compostos fenòlics Enciam Cacau Tomàquet Llavor de raïm Compuestos fenólicos Lechuga Tomate Semilla de uva 547 663/664 |
| Resumo: | 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 |
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