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AVALUACIÓ DE COMPOSTOS FENÒLICS EN ALIMENTS MITJANÇANT TÈCNIQUES HPLC-DAD I UHPLC-DAD-Msn

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AVALUACIÓ DE COMPOSTOS FENÒLICS EN ALIMENTS MITJANÇANT TÈCNIQUES HPLC-DAD I UHPLC-DAD-Msn AVALUACIÓ DE COMPOSTOS FENÒLICS EN ALIMENTS MITJANÇANT TÈCNIQUES HPLC-DAD I UHPLC-DAD-MSn Albert RIBAS AGUSTÍ Dipòsit legal: Gi. 955-2013 http://hdl.handle.net/10803/116771 ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral. No se autoriza su reproducción u otras formas de explotación efectuadas con fines lucrativos ni su comunicación pública desde un sitio ajeno al servicio TDR. Tampoco se autoriza la presentación de su contenido en una ventana o marco ajeno a TDR (framing). Esta reserva de derechos afecta tanto al contenido de la tesis como a sus resúmenes e índices. WARNING. Access to the contents of this doctoral thesis and its use must respect the rights of the author. It can be used for reference or private study, as well as research and learning activities or materials in the terms established by the 32nd article of the Spanish Consolidated Copyright Act (RDL 1/1996). Express and previous authorization of the author is required for any other uses. In any case, when using its content, full name of the author and title of the thesis must be clearly indicated. Reproduction or other forms of for profit use or public communication from outside TDX service is not allowed. Presentation of its content in a window or frame external to TDX (framing) is not authorized either. These rights affect both the content of the thesis and its abstracts and indexes. TESI DOCTORAL Avaluació de Compostos Fenòlics en Aliments Mitjançant Tècniques HPLC-DAD i UHPLC-DAD-MSn Albert Ribas i Agustí 2013 Programa de doctorat de Tecnologia Tesi dirigida pel Dr. Massimo Castellari i tutelada a la UdG per la Dra. Elena Saguer i Hom Memòria presentada per optar al títol de doctor per la Universitat de Girona El director La tutora Dr. Massimo Castellari Dra. Elena Saguer i Hom Aquest treball ha estat possible gràcies als projectes finançats per la Unió Europea TRUEFOOD ‒FOOD-CT-2006-016264‒ i Q-Pork Chains ‒FOOD-CT-2007-036245‒, ambdós dins el Sisè Programa Marc, i ha comptat amb el suport del Comissionat per a Universitats i Recerca del Departament d’Innovació, Universitats i Empresa de la Generalitat de Catalunya i del Fons Social Europeu. iv ”Però hem viscut per salvar-vos els mots, per retornar-vos el nom de cada cosa, perquè seguíssiu el recte camí d'accés al ple domini de la terra” ― SALVADOR ESPRIU, Inici de càntic en el temple Als meus pares Enric i Dolors, als meus germans Eva i Jordi, i a la Montse. v Agraïments Tot va començar l'any 2007, quan en Massimo em va proposar que demanés una beca a l'AGAUR i comencés així la carrera de doctorat a la Unitat de Química Alimentària ‒que més endavant va passar a dir-se Funcionalitat i Nutrició‒ a l'IRTA de Monells. Tot just estava acabant la llicenciatura de Ciència i Tecnologia dels Aliments, fent una estada al celler Mas Oller de Torrent. Llavors, immers en el món del vi, vaig pensar que treballar en polifenols havia de ser prou interessant. A més a l'IRTA, prop de casa ‒avui per mi això té més valor que mai‒, un centre que ja coneixia prou bé d'ençà d'una estada durant la carrera de biologia. Ja estava avisat que el camí no seria flors i violes, tinc uns quants amics que llavors ja havien iniciat el llarg i sovint penós camí del doctorat. Però tot i així em vaig decidir a començar. Què coi, en tenia ganes. A aquests amics, en Ferran Prados, en Pere Tubert, en Paco Ortega, en José Moreno i en Miquel Ribot, avui la majoria d'ells ja doctors ‒Miquel! t'esperem!‒, gràcies. Amb vosaltres he compartit penes i alegries. Els vostres consells i experiències m'han estat de gran ajuda! Ho anirem a celebrar com cal, no? Per cert, la portada d'aquesta tesi ha estat concebuda i realitzada per en Pere Tubert, gràcies Pere! ‒espero que no hi hagi cap “cosa” camuflada...‒. Agraeixo el suport del cap de la Unitat, el Dr. José Antonio García. També als meus companys i amics de Monells, en Mariano Bellelli, l'Elena Viñas, la Dra. Carmen Sárraga, l'Eugeni Anselmet, l'Eva Roldós, la Dra. Marta Gratacós, la Dra. Maria Clariana, la Dra. Maria Hortós, la Dra. Isabel Díaz i als altres que indubtablement em deixo, la vostra aportació, científica o no, ha permès formar-me com a investigador i com a persona, us estic molt agraït! M'agrada la ciència, m'agrada l'esperit científic i provar coses noves, a vegades estranyes, encara que moltes d'elles acabin en no res. Però si almenys una d'aquestes proves serveix per descobrir alguna cosa, val la pena provar-ho, no? He tingut la sort d'haver estat supervisat per una persona a qui vull agrair sincerament, ja que he pogut fer els experiments amb molta llibertat, però sempre comptant amb el seu assessorament i experiència, més que valuosos per a mi. Dr. Massimo Castellari, grazie per aver creduto in me e per avermi sostenuto in questi anni! También quiero agradecer al doctor Juan Valverde la oportunidad de hacer una estancia en el centro Teagasc de Ashtown en Dublín. Con él compartí interesantes y muy estimulantes charlas científicas y no tan científicas. Aprendí mucho en Dublín, ¡muchas gracias Juan! vi In science, you always feel as if you do not know it all. In my case, today I know much more than in 2011, thanks to Dr. Sandy Van Buggenhout, Professor Ann Van Loey and Professor Marc Hendrickx; however, I am also aware that there is still a lot to learn. Thanks also to all my colleagues and friends of the Laboratory of Food Technology of the faculty of Bioscience Engineering at KU Leuven, this year has been awesome with all of you, dank u wel! Sense el recolzament dels meus pares Dolors i Enric, i els meus germans, Eva i Jordi, aquesta tesi que teniu entre mans no hagués estat possible. Sentir-se a prop de la família, encara que sovint sigui a través de l'Skype, ajuda a continuar endavant. Moltes gràcies, us dec molt! Això que escric ara pot semblar una mica estrany, però he d'agrair molt sincerament a la meva carrera de doctorat. Treballant a l'IRTA vaig conèixer a la Montse. Era l'estiu de 2008, jo estava immers i capficat en els meus tomàquets ‒no us podeu imaginar com en són de durs, els tomàquets a -80°C‒, i ella feia una estada curta a l'IRTA, aïllada en una sala que anomenen la nevera, no en va. Qui ens hauria dit llavors que al cap d'un temps estaríem tant units, oi? Gràcies tesi per haver permès que conegui la Montse, i gràcies Montse per aguantar-me! Desitjo que sigui per moooolts anys! A tots vosaltres, moltes gràcies! vii Presentació dels treballs publicats Aquesta tesi està conformada per un compendi de quatre articles científics, els quals, han estat escrits pel doctorand i el mateix hi figura com a autor principal: Analysis of eleven phenolic compounds including novel p-coumaroyl derivatives in lettuce ‒Lactuca sativa L.‒ by ultra high performance liquid chromatography with photodiode array and mass spectrometry detection. Autors: Albert Ribas Agustí, Marta Gratacós Cubarsí, Carmen Sárraga, José Antonio García Regueiro i Massimo Castellari. Article original publicat a la revista Phytochemical Analysis, número 22 (2011), pàgs. 555-563. Aquest treball dóna lloc al capítol 2 d’aquesta tesi. Phytochemical analysis (Wiley-Blackwell) té un factor d'impacte de 2,633 (primera meitat de la categoria "Química Analítica"), segons publica Journal Citation Reports (Thomson Reuters, 2013). A validated HPLC-DAD method for routine determination of ten phenolic compounds in tomato fruits. Autors: Albert Ribas Agustí, Rafaela Cáceres, Marta Gratacós Cubarsí, Carmen Sárraga i Massimo Castellari. Article original publicat a la revista Food Analytical Methods, número 5 (2012), pàgs. 1137-1144. Aquest treball conforma el capítol 3 d’aquesta tesi. Food Analytical Methods (Springer) té un factor d'impacte de 1,943 (primera meitat de la categoria "Ciència i Tecnologia dels Aliments"), segons publica Journal Citation Reports (Thomson Reuters, 2013).
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