This master‘s thesis deals with the analysis of 65 different beers, with a focus on finding differences between Czech tap ales, lagers Czech, Czech special beers and foreign beers. Czech beers were compared by the results of analysis among beers bearing the indication "Czech beer" and the group without this indication. The total amount of proteins, polyphenols and carbohydrates was determined using UV-VIS spectrometry. The history of brewing, the nature and types of Czech beers and protected geographical indication "Czech beer" were described. Raw materials for beer production and brewing technology have been listed and described. In the last part of the research, components of beer and the principle of the UV-VIS spectrometry have been specified. Th determination of total protein was performed using Hartree-Lowry method, which is based on two-component reagent. The first component is the biuret agent, the second component is the Folin-Ciocalteau reagent for phenols. Determination of the polyphenols has been carried out by the Folin-Ciocalteau reagent and total carbohydrates were determined spectrophotometrically according to the Analytica EBC using anthron agent. The results were statistically processed and evaluated in the final part.

In the last decades, there has been a trend towards bio-inspired approaches for the formation of nanocoatings as well as to accomplish energy-intensive industrial separations in a more sustainable fashion. Solvent Resistant Nanofiltration (SRNF) is a pressure driven technology where the operation conditions are moderate and additional waste streams are minimized, making this a favorable energy efficient approach for challenging molecular separations such as purification of active pharmaceutical ingredients, production of specialty chemicals and in the petrochemical industry just to mention a few examples, where this technology can be currently applied. The overall performance of SRNF membranes is determined by solute/solvent interactions with the membrane top layer. Therefore, the modification of the membrane surface becomes crucial to obtain high-performance SRNF membranes, as well as exploring novel and green approaches to improve the separation properties of SRNF membranes, without sacrificing their permeation properties. One alternative for the fabrication of the thin-films in SRNF membranes proposed in this work is the use of biopolyphenolic molecules. Among the many classes of phenolic biomolecules, plant phenols are capable of binding and cross-linking due to their strong interfacial activity. Here, the successful optimization of the interfacial polymerization reaction for the manufacture of SRNF membranes is demonstrated by replacing the common toxic amines used for this method with natural occurring bio-polyphenols such as dopamine, tannic acid, morin hydrate and catechin. These bio-polyphenols can be found in mussels, date fruits, guava fruits and green tea respectively and they were used to form a selective thin film on top of a crosslinked polyacrylonitrile or a cellulose support. These membranes have shown an exceptional performance and resistance towards harsh solvent environments. Due to the incorporation of natural compounds for the manufacture, they provide a cost-effective alternative for industrial separations due to the ease of chemical modification and preparation, which is potentially easy to scale up at low cost taking advantage of the natural compounds for their manufacture.

Resveratrol is a naturally occurring phytoalexin of the stilbene family produced by various plants in response to stress, UV radiation, and fungal attack. It is primarily found in peanuts, berries, grape skin, and red wine. Resveratrol has been found to exhibit anti-cancer, anti-inflammatory, anti-aging, and anti-oxidant properties. Research indicates that diets enriched with resveratrol containing substances result in less incidence of cancer. Unfortunately, the low bioavailability and solubility has been a huge setback for its potential prospects. As a result, efforts have been made to synthesize derivatives of resveratrol with increased solubility and bioavailability. Three triester novel resveratrol derivatives 3, 4’, 5-tri (benzoyloxy) stilbene, 3, 4’, 5-tri (toluyloxy) stilbene and 3, 4’, 5-tri (2”-butenoyloxy) stilbene have been synthesized by esterification process that can further be subjected for biological evaluation. Structures and purities of all newly synthesized derivatives were confirmed by 1H, 13C NMR spectroscopy and infrared spectroscopy.

Recently, the compound resveratrol has had media attention as an anti carcinogen. However, the bioavailability of resveratrol is low in the human system due to its hydrophobic nature. Therefore, it must be administered in high dosages to be effective. A plethora of derivatives have been synthesized that have the potential of resveratrol but sadly share low bioavailability. The first effort of this research was an attempt to produce a more hydrophilic ester of resveratrol. Failing this, the final product was synthesized using a glycine derivative to produce 4-[(1E)-2-(3,5-diacetyloxyphenyl)ethenyl]phenyl N-[(1,1-dimethylethoxy)carbonyl]-glycinate.

The ecology, species distribution, and population structure of Armillaria was investigated in the forests of Massachusetts. From 64 plots at 16 sites, 640 isolates of Armillaria were collected from six forest types (northern hardwoods, mixed oak, pitch pine, white pine, white pine/mixed oak, and eastern hemlock). Armillaria gallica proved to be the most abundant species, making up 316/640 (52%) of all isolations. This was followed by A. solidipes (219/640; 34%), A. mellea (46/640; 7%), A. calvescens (36/640; 6%), A. gemina (16/640; 3%), and A. sinapina (7/640; 1%). Armillaria gallica was routinely encountered causing significant decay of the lower bole on living hardwood hosts, especially oaks. The population structure of 153 isolates of A. gallica collected from mixed oak forests was investigated using amplified fragment length polymorphisms (AFLPs). From a total sampling area of 4.51 ha, 38 AFLP genotypes were discovered, yielding a figure of eight genets per hectare with the average A. gallica genet occupying 0.13 ha. When the effects of hydrolyzable tannins on in vitro growth were compared between A. calvescens and A. gallica, it was A. gallica that appeared better at oxidizing and metabolizing commercial tannins (tannic acid and gallic acid) along with black oak root bark extracts. This was determined through measurements of colony area and dry biomass, and suggests that A. gallica may be a better adapted pathogen of oak. In order to more accurately distinguish between isolates of A. calvescens and A. gallica, a three-gene phylogeny was reconstructed, using partial sequences of the elongation factor 1-alpha (tef1), RNA polymerase II (rpb2) and nuclear large subunit (nLSU) genes. After comparing 12 isolates each of A. calvescens and A. gallica that originated from across northeastern North America, only the tef1 gene could accurately distinguish these two species. Five single nucleotide polymorphisms were present between the two species and maximum likelihood and maximum parsimony methods grouped A. calvescens and A. gallica into monophyletic clades.

No description available.

The purported chemopreventive and chemotherapeutic properties of the dietary phytochemical resveratrol continue to undergo active investigations. Systemic pharmacokinetics of this compound revealed that it was rapidly and extensively metabolized into its sulfate and glucuronide conjugates. This extensive metabolism leads to high plasma levels of resveratrol sulfates and glucuronides and very low levels of the parent compound (low bioavailability). These observations raised many questions, some of which this body of work examined and has helped to explain. Chapter 1 presents a detailed introduction to resveratrol and its role in colorectal cancer chemoprevention. It also lays the foundation for the hypotheses generated and the studies presented in succeeding chapters. In chapter 2, we explored the possibility that resveratrol metabolites possess intrinsic activity and thus contribute to the observed effects of the parent. The mono-sulfated and glucuronidated conjugates of trans-resveratrol were synthesized and tested for antiproliferative activity in a panel of mammalian cell lines. Their activity was then compared with the parent compound. Resveratrol was shown to be antiproliferative in all cell lines studied while no discernible antiproliferative activity was observed for the metabolites. Chapter 3 details the results of the glucuronidation kinetics of cis and trans-resveratrol isomers across a wide concentration range chosen to mimic blood levels following high dose consumption. Human tissue microsomes and recombinant supersomes over-expressing the enzymes (UGTs) of interest were used for these studies. Our results show the presence of atypical kinetics for the formation of resveratrol glucuronides across most of the protein sources used. Prior to this study, the full glucuronidation kinetics of total resveratrol had not been conducted. In chapter 4, we examined the association between genetic polymorphisms in the major enzymes (UGT1A1 and UGT1A6) and rates of glucuronidation of trans and cis-resveratrol. We set out to correlate functional genetic variations in these UGTs with their catalytic rates and a positive association was made for cis-resveratrol and UGT1A6 where the UGT1A6 variants mediated higher glucuronidation rates compared to the reference genotype. Chapter 5 explored the inherent ability of resveratrol to induce its own glucuronidation upon chronic dosing. Enzyme induction has been proposed as a mechanism that may contribute to the low bioavailability of resveratrol. Since dietary polyphenols like resveratrol are not consumed in isolation, we also studied the effects of combining resveratrol with two dietary polyphenols (curcumin and chrysin) on two chemoprevention endpoints - i) antiproliferation and ii) UGT enzyme induction. Our results indicate that resveratrol is capable of inducing UGT1A1 expression and activity in a non-concentration dependent manner and this induction as well as its antiproliferative effects are enhanced by both curcumin and chrysin. In summary, en route to probing the activity of resveratrol metabolites, we optimized two synthetic routes and generated measurable quantities of these compounds for future use. While the in vitro kinetics of resveratrol did not allow for any in vivo predictions, we were able to show alterations in resveratrol metabolism with respect to genotypic differences and enzyme induction that may contribute to the observed low bioavailability profile. / Pharmaceutical Sciences

Cider production volume has increased over 800% in the past 5 years in North America. This rapid growth of the cider industry coupled with traditional craft approach to cider making necessitates increased research on apple chemistry, processing, and fermentation strategies for cider production. A common problem in cider is the sulfur off-aromas production by yeast during fermentation. Fermentation of cloudy juice is often associated with sulfur off-aromas in white wine production; therefore, pre-fermentation juice clarification is an important and routine step in white winemaking practice. However, cider makers are often reluctant to clarify juice pre-fermentation due to beliefs that pre-fermentation juice clarification will reduce the concentration of yeast assimilable nitrogen (YAN) and polyphenols; thus, negatively impacting cider quality. In this study, different clarification methods were applied on York apple juice, and both raw and clarified juices were fermented into cider. The impact of pre-fermentation juice clarification treatments on the juice and finished cider chemistry was assessed by comparing the primary juice and cider chemistry, YAN concentration and amino acid composition in juice, polyphenol concentration and composition in juice and cider. Different clarification treatments affected the YAN concentration and amino acid composition differently. Polyphenol concentration in juice was decreased and individual polyphenol composition was different after the clarification (p<0.05), but these changes did not persist into the finished cider. The effect of pre-fermentation juice clarification on sensory properties of cider warrants further investigation. Future research should also include the development of appropriate analysis for polyphenol measurement in apple juice and cider. / Master of Science in Life Sciences

Tesis por compendio / [ES] «Aplicación de nuevas tecnologías a la alcalinización de cacao» es una tesis doctoral centrada, por un lado, en el estudio de los cambios fisicoquímicos y funcionales causados por dos técnicas de alcalinización alternativas a la convencional y, por otro, en la comparación de dichas propiedades con las de muestras comerciales. En el capítulo I, se describe un sistema de alcalinización basado en extrusión. Esta tecnología se ha aplicado a la alcalinización de cacao dada su capacidad de tratar la materia prima de forma rápida y continúa, y su bajo consumo energético. En primer lugar, se estudiaron los efectos de diversas variables de proceso sobre las propiedades fisicoquímicas y funcionales de cacaos en polvo. En general, de todas las variables, el tipo y la concentración de álcali fueron las principales responsables del incremento de pH, del oscurecimiento de las muestras y de la reducción en el contenido de compuestos funcionales. En cuanto a la humedad, fueron la temperatura y el contenido en agua las que mostraron causar los mayores efectos, llegando a producir reducciones de casi un 50%. Además de evaluarse el efecto de las diferentes variables, en este capítulo también se compararon los cacaos producidos mediante extrusión con los alcalinizados por el método convencional. Los resultados mostraron que la extrusión, en menos de cinco minutos, fue capaz de oscurecer y de producir cacaos en polvo con un perfil sensorial, una capacidad antioxidante y un contenido en polifenoles totales relativamente similar al de los productos comerciales. En cuanto al capítulo II, en este se ha estudiado la técnica de calentamiento por microondas como una alternativa al tratamiento de alcalinización tradicional. La tecnología microondas ha demostrado ser rápida, versátil y capaz de preservar las características funcionales y sensoriales, lo que ha hecho interesante su aplicación a la alcalinización de cacao. En los trabajos que forman este segundo capítulo, se estudiaron los efectos de diversas variables de proceso sobre el producto. En general, el tipo y la concentración de álcali fueron las variables principalmente responsables del oscurecimiento del cacao, del incremento del pH y de la reducción de las concentraciones de catequina y epicatequina. Sin embargo, el álcali empleado no redujo la actividad antioxidante ni al contenido en fenoles totales, propiedades que se vieron incrementadas por la presión, la potencia y la duración del tratamiento. Estos incrementos se relacionaron con la capacidad de estas variables para liberar a los polifenoles no extractables y para promover determinadas reacciones químicas. Además, también se estudió el efecto de las diferentes variables sobre la humedad. La potencia y la duración del tratamiento fueron las que se mostraron esenciales para lograr el secado del producto, llegando a producir reducciones de hasta el 70%. Por otro lado, además de estudiarse el impacto de las diferentes variables, también se compararon cacaos producidos por microondas con muestras producidas por el método convencional para evaluar su similitud con los cacaos comerciales. Los resultados mostraron que el microondas, en solo cuatro minutos, fue capaz de oscurecer el cacao y de mantener un perfil sensorial similar al producido por el método tradicional, a la par que conducía a una mejora en sus propiedades funcionales. En resumen, los métodos para la alcalinización de cacao desarrollados en el marco de la presente tesis doctoral han demostrado ser unas alternativas muy prometedoras a la tecnología convencional. Ambas técnicas no solo han sido capaces de oscurecer el cacao tanto como el método comercial en un tiempo mucho menor, sino que también han conseguido el secado parcial de la muestra y unas características sensoriales y funcionales comparables o incluso mejores que las del método convencional. / [CA] «Aplicació de noves tecnologies a l'alcalinització de cacau» és una tesi doctoral centrada, d'una banda, en l'estudi dels canvis fisicoquímics i funcionals causats per dos tècniques d'alcalinització alternatives a la convencional i, d'altra banda, en la comparació d'aquestes propietats amb les de mostres comercials. En el capítol I, es descriu un sistema d'alcalinització similar al convencional però basat en extrusió. Aquesta tecnologia s'ha aplicat a l'alcalinització de cacau per la seua capacitat de tractar la matèria primera de forma ràpida i continua, i pel seu baix consum energètic. En primer lloc, es van estudiar els efectes de diverses variables de procés sobre les propietats fisicoquímiques i funcionals de cacaus en pols. En general, de totes les variables, el tipus i la concentració d'àlcali van ser les principals responsables de l'increment de pH, de l'enfosquiment de les mostres i de la reducció en el contingut de compostos funcionals. Pel que fa a la humitat, van ser la temperatura i el contingut en aigua les que van causar els majors efectes, arribant a produir reduccions d'un 50%. A més d'avaluar l'efecte de les diferents variables, en aquest capítol també es van comparar els cacaus produïts mitjançant extrusió amb els alcalinizats pel mètode convencional. Els resultats van mostrar que l'extrusió, en menys de cinc minuts, va a ser capaç d'enfosquir i de produir cacaus en pols amb un perfil sensorial, una capacitat antioxidant i un contingut en polifenols totals relativament similar al dels productes comercials. Pel que fa al capítol II, en aquest s'ha estudiat la tècnica de calfament per microones com una alternativa a l'alcalinització tradicional. La tecnologia microones ha demostrat ser ràpida, versàtil i capaç de preservar les característiques funcionals i sensorials, el que ha fet interessant la seua aplicació a l'alcalinització de cacau. En els treballs que formen aquest segon capítol, es van estudiar els efectes de diverses variables de procés sobre el producte. En general, el tipus i la concentració d'àlcali van ser les variables principalment responsables de l'enfosquiment del cacau, de l'increment del pH i de la reducció de les concentracions de catequina i epicatequina. No obstant això, l'àlcali empleat no va reduir l'activitat antioxidant ni al contingut en fenols totals, propietats que es van incrementar per la pressió, la potència i la duració del tractament. Aquests increments es van relacionar amb la capacitat d'aquestes variables per alliberar els polifenols no extractables i per promoure determinades reaccions químiques. A més, també es va estudiar l'efecte de les diferents variables sobre la humitat. La potència i la duració del tractament van ser les que es van mostrar essencials per aconseguir la deshidratació del producte, arribant a produir reduccions de fins al 70%. D'altra banda, a més d'estudiar-se l'impacte de les diferents variables, també es van comparar els cacaus produïts per microones amb mostres produïdes pel mètode convencional per tal d'avaluar la seua similitud amb els cacaus comercials. Els resultats van mostrar que el microones, en només quatre minuts, va ser capaç d'enfosquir el cacau i de mantenir un perfil sensorial similar al produït pel mètode tradicional, al mateix temps que conduïa a una millora en les seues propietats funcionals. En resum, els mètodes per a l'alcalinització de cacau desenvolupats en el marc de la present tesi doctoral han demostrat ser unes alternatives molt prometedores per a substituir la tecnologia convencional. Les dos tècniques no només han estat capaces d'enfosquir el cacau tant com el mètode comercial en un temps molt menor, sinó que també han aconseguit la deshidratació parcial de la mostra i unes característiques sensorials i funcionals comparables a les del mètode convencional. / [EN] "Application of new technologies to cocoa alkalization" is a PhD thesis that aims to study the effects of two alternative techniques on the physicochemical and functional features of alkalized cocoa, and to evaluate their suitability to replace the traditional treatment. In chapter I, the conventional system for alkalization in closed and pressurized vessels has been replaced by extrusion. This technique has been proved to be a fast, continuous and less energy-consuming method, characteristics that the traditional system lacks and that have promoted its application to cocoa alkalization. On the one hand, the effects produced by temperature, water content and alkali type and concentration were evaluated on the physicochemical and functional features of cocoa. In general, alkali type and concentration were the main variables increasing the pH, darkening the sample, but also reducing the functional content, while water content and temperature exerted minor effects. On the other hand, the temperature and the water content were the variables exhibiting the greatest effect on the moisture content, leading to reductions of almost 50%. Moreover, the extrusion alkalization products were compared to traditionally produced cocoa powders based on physicochemical, functional and sensory criteria. The results revealed that extrusion was faster and able to dark cocoa in a greater extent than the conventional treatment and to produce sensory acceptable powders. These results confirm that extrusion is a feasible and promising alternative method able to alkalize cocoa in a fast, continuous and less energy-consuming manner. In chapter II, microwave heating has been studied as a substitute of the traditional alkalization treatment. This heating method has proven to be fast, versatile and able to preserve functional and sensory features of the treated products, which has made interesting its application to cocoa alkalization. The effects of the microwave heating technique on water content, power, duration, pressure application and alkali type and concentration were analyzed. In general, alkali type and concentration were the main variables inducing the darkening of cocoa, increasing its pH and reducing the concentrations of catechin and epicatechin. However, these variables did not affect the antioxidant activity and the total phenol content of the treated cocoas in comparison to the untreated one. Treatment pressure, power and duration exerted positive effects on the antioxidant activity, the total phenol content or both. These changes were related to the capacity of these variables, in combination with the alkali agent, to release non-extractable polyphenols from the matrix and to the induction of different chemical reactions. Additionally, the effects of the different variables were studied on the moisture content. Power and duration of the microwave heating treatment were decisive in the reduction of the water content, which was significantly reduced up to 70%. In terms of the evaluation of the suitability of the developed microwave heating alkalization method, the produced cocoas were compared to the traditionally alkalized ones in their physicochemical, functional and sensory characteristics. The developed fast microwave heating treatment showed to be able to dark cocoa as much as the traditional method, to produce sensory equivalent powders and to lead to the obtaining of cocoas with higher antioxidant activity and phenol content. In conclusion, this PhD thesis has applied extrusion and microwave heating as promising alternatives to cocoa alkalization. These technologies have demonstrated to dark cocoa in a significantly faster fashion than the traditional alkalization treatment, while keeping similar sensory profile and functional features, and substantially drying the product. / The authors would like to acknowledge the financial support of the Spanish Government and European Regional Development Fund (Project RTC-2016-5241- 2) / Valverde García, D. (2020). Application of new technologies to cocoa alkalization [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/140311 / Compendio

Capparis spinosa is a wild and cultivated bush, which grows mainly in the Mediterranean Basin. Unopened flower buds, called capers are used in the Mediterranean cuisine as flavoring for meat, vegetable and other foods. Several studies evaluated bioactive component and antioxidant activity of Capparis spinosa, increasing the market demand and the economic importance of capers. The aim of this work was to evaluate the contents of bioactive compounds in floral buds fermented in salt of C. spinosa collected from different areas of Pantelleria Island (Italy), testing the effect on healthy function as total antioxidant compounds. Hydrophilic extracts of C. spinosa from Pantelleria Island were characterized by high-performance liquid chromatography-electrospray ionization/mass spectrometry. Among 24 compounds were detected and quantified by HPLC-MS technique: several Kaempherol and Quercetin derivate were characterized, based on UV spectra and MSn fragmentation pattern. The antioxidative activity of caper hydrophilic extracts was assessed in a number of chemical assays (ORAC, DPPH and ABTS). In order to determine the genetic diversity within and among populations of Capparis spinosa from Pantelleria Island, AFLPs (Amplified Fragment Length Polymorphism) markers were employed. Moreover, in the present study, a commercial model of an Electronic Nose (EN), EOS835 (Sacmi), was preliminarily used to investigate the flavor profile of capers. The EN technique was comparated with a classical techniques gas chromatography-mass spectrometry (GC-MS) analysis, using Head Space Solid-Phase Microextraction (HS-SPME) as a solvent-free sample preparation method. / Capparis spinosa es un arbusto silvestre y cultivado, que crece principalmente en la cuenca mediterránea. Cuando los botones de las flores aún no están abiertas reciben el nombre de alcaparras y se utilizan en la alimentación. Varios estudios han demostrado la presencia de un número de componentes bioactivos in C. spinosa y su actividad antioxidante, lo que ha provocado un aumento de su demanda y ha incrementado la importancia económica de las alcaparras. El propósito de este trabajo fue evaluar el contenido de compuestos bioactivos en el capullo de la flor de C. spinosa conservado en salmuera, procedente de diferentes zonas de la isla de Pantelleria (Italia). Los resultados se expresan como actividad antioxidante total. La actividad antioxidante de los extractos hidrófilos de alcaparra se evaluó mediante pruebas químicas (ORAC, DPPH, ABTS). Con el fin de determinar la diversidad genética dentro y entre poblaciones de C. Spinosa, se utilizaron marcadores moleculares del tipo AFLP (Amplified Fragment Length Polymorphism). Los extractos hidrófilos de C. spinosa se caracterizaron mediante cromatografía líquida de alta eficacia - ionización electrospray acoplada a espectrometría de masas. Se han identificado y cuantificado aproximadamente 24 compuestos con la técnica de HPLC-MS, y se han caracterizado varios derivados de kaempferol y quercetina, sobre la base de los espectros UV y con el modelo de fragmentación MSn. En el este estudio también se ha utilizado un modelo de nariz electrónica comercial (ES), EOS835 (Sacmi), para un estudio preliminar del perfil de aroma de las alcaparras. La técnica ES se ha comparado con una técnica de análisis clásicos tales como la cromatografía de gases acoplada a espectrometría de masas (GC-MS), utilizando como método de preparación de la muestra el espacio de cabeza de microextracción en fase sólida (HS-SPME) libre de disolventes. / Capparis spinosa és un arbust silvestre i conreat, que creix principalment a la conca mediterrània. Quan els botons de les flors encara no estan obertes reben el nom de tàperes i s'utilitzen en l'alimentació. Diversos estudis han demostrat la presència d'un nombre de components bioactius in C. spinosa i la seva activitat antioxidant, el que ha provocat un augment de la seva demanda i ha incrementat la importància econòmica de les tàperes. El propòsit d'aquest treball va ser avaluar el contingut de compostos bioactius en el capoll de la flor de C. spinosa conservat en salmorra, procedent de diferents zones de l'illa de Pantelleria (Itàlia). Els resultats s'expressen com a activitat antioxidant total. L'activitat antioxidant dels extractes hidròfils de tàperes es va avaluar mitjançant proves químiques (ORAC, DPPH, ABTS). Per tal de determinar la diversitat genètica dins i entre poblacions de C. Spinosa, es van utilitzar marcadors moleculars del tipus AFLP (Amplified Fragment Length Polymorphism). Els extractes hidròfils de C. spinosa es van caracteritzar mitjançant cromatografia líquida d'alta eficàcia - ionització electrospray acoblada a espectrometria de masses. S'han identificat i quantificat aproximadament 24 compostos amb la tècnica d'HPLC-MS, i s'han caracteritzat diversos derivats de kaempferol i quercetina, sobre la base dels espectres UV i amb el model de fragmentació MSN. Al aquest estudi també s'ha utilitzat un model de nas electrònic comercial (ES), EOS835 (Sacmi), per a un estudi preliminar del perfil d'aroma de les tàperes. La tècnica ÉS s'ha acoblat amb una tècnica d'anàlisi clàssics com ara la cromatografia de gasos acoblada a espectrometria de masses (GC-MS), utilitzant com a mètode de preparació de la mostra l'espai de cap de microextracció en fase sòlida (HS-SPME ) lliure de dissolvents. / Lo Bosco, F. (2017). Evaluation of antioxidant properties and assessment of genetic diversity of Capparis spinosa cultivated in Pantelleria Island [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/79872