Tesis doctoral de Luz Stella Artajo Medina
Abstract biophenols encompass a major group of secondary plant metabolites that display a wealth of structural variety and a large diversity of significant biological activities. An area of special interest concerning olive and flaxseed is their phenolic profile and its direct influence on the quality of derived-products and the production of potential functional foods. in response to this opportunity, the role of phenolic compounds during olive oil extraction process and their presence in flaxseed was the basis of the doctoral investigation. two important areas: transfer and antioxidant function of phenolics during olive oil extraction were investigated. The influence of irrigation treatments, ripening index of olive fruit and different technological aspects in the production of olive oil allowed having a better understanding of the transference and transformations of the phenolic compounds. Quantitative data, in terms of transfer, were established for concentrations of phenolics in olive paste, pomace, wastewater and olive oil phases. Some of these products and by-products have been studied and proven to be effective source of phenolic antioxidants. Therefore, isolation and purification of particular phenolics were performed to evaluate their individual antioxidant activity through the oxidative stability parameter. The bitter index, a sensorial attribute, was also evaluated as function of the addition of phenolic compounds. Simple alcohols, phenolic acids, secoiridoids, secoiridoid derivatives, flavonoids and lignans were studied. The addition of the mentioned phenolic compounds on refined and extra virgin olive oil had a remarkable effect on the oxidative stability of the oils. Gallic acid, hydroxytyrosol (3,4-dhpea), caffeic acid, luteolin and the dialdehydic form of elenolic acid linked to hydroxytyrosol (3,4-dhpea-eda) were found to be effective antioxidants. flaxseed phenolic fraction vas also studied.Diverse studies on the extraction of phenolics pro
Datos académicos de la tesis doctoral «Phenolic compounds: their role during olive oil extraction and in flaxseed – transfer and antioxidant function«
- Título de la tesis: Phenolic compounds: their role during olive oil extraction and in flaxseed – transfer and antioxidant function
- Autor: Luz Stella Artajo Medina
- Universidad: Lleida
- Fecha de lectura de la tesis: 12/12/2006
Dirección y tribunal
- Director de la tesis
- Motilva Casado María José
- Tribunal
- Presidente del tribunal: albert Ibarz ribas
- jordi Reguart miranda (vocal)
- Manuel Brenes balbuena (vocal)
- José Luis Peñalvo garcia (vocal)