Dissertations / Theses on the topic 'Phenols'
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Rubió, Piqué Laura. "Phenol-enriched olive oil with its own phenolic compounds and complemented with phenols from thyme: a functional food development model." Doctoral thesis, Universitat de Lleida, 2014. http://hdl.handle.net/10803/146133.
Full textEl enriquecimiento de aceite de oliva con sus propios fenoles se convierte en una estrategia interesante para aumentar y normalizar la ingesta diaria de hidroxitirosol sin aumentar el consumo calórico. Sin embargo, aceites con alto contenido fenólico tienen un sabor amargo que podría provocar rechazo entre los consumidores, y además sus altas dosis de hidroxitirosol podría tener una acción pro-oxidante. En esta tesis se planteó la estrategia de enriquecimiento de aceite de oliva no sólo con sus propios fenoles, sino con fenoles complementarios de hierbas aromáticas, concretamente tomillo, con la hipótesis de que no sólo podría proporcionar mejoras en la estabilidad del aceite y la aceptación de los consumidores, sino que podría aportar beneficios adicionales para la salud. Una vez desarrollado el aceite de oliva enriquecido se evaluó la biodisponibilidad de los fenoles mediante métodos in vitro e in vivo, evaluando posibles interacciones o sinergias entre ambas fuentes fenólicas.
The enrichment of olive oil with its own phenolic compounds becomes an interesting strategy to increase and standardize the daily intake of hydroxytyrosol without increasing the caloric intake. Concerning olive oils with high phenolic content, however, they have a bitter taste, which could promote a refusal among consumers, and contain high doses of hydroxytyrosol that could have a pro-oxidant action. In this context, the strategy of enriching olive oil not only with its own phenolics but also with complementary phenols from aromatic herbs was outlined in this thesis with the hypothesis that it could not only improve olive oil stability and consumers’ acceptation but also provide additional health benefits. In this thesis a phenol-enriched olive oil was developed using the aromatic herb of thyme, and the bioavailability of the phenolic compounds was assessed, evaluating possible interactions or synergies between both sources through in vitro and in vivo approaches.
Lucach, Sandra Ortega. "Phenols in petroleum systems." Thesis, University of Newcastle Upon Tyne, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.273711.
Full textGoss, Ben. "Novel phenolic composites." Thesis, Queensland University of Technology, 1997. https://eprints.qut.edu.au/36933/1/36933_Goss_1997.pdf.
Full textFimbres, Michael. "Competitive sulfonimidate alkylations of phenols." Thesis, California State University, Long Beach, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=1526904.
Full textEthyl N-tert-butyl-4-nitrobenzenesulfonimidate and isopropyl N-(1-adamantyl)-4-nitrobenzenesulfonimidate have been shown to alkylate a variety of different phenols, along with thiophenol and selenophenol. It was shown that ethylation and isopropylation can be successfully carried out using these sulfonimidates with the help of an acid catalyst, tetrafluoroboric acid dimethyl ether complex. Their ability to alkylate selectively on functionally similar groups resulted in the formation of ethers, sulfides, and selenides. Competitive reactions with sterically hindered phenols formed the less sterically hindered ethers in greater amounts. Electronic substituent effects in para-substituted phenols favored alkylation on the more electron rich phenols. Hammett sigma para-substituent constants correlated with relative rates of phenol alkylations to give negative reaction constant (p) values for each alkyl sulfonimidate reagent. Thus, the major goal of this project was accomplished in finding general trends in functional groups, steric hindrance, and substituent effects to make reasonable predictions for sulfonimidate reactions in the future.
Johns, Stephen Christopher. "De Novo Synthesis of Phenols." Thesis, Imperial College London, 2008. http://hdl.handle.net/10044/1/4646.
Full textBalasainath, Ravindra Kotha. "Regiospecific Synthesis of Ortho Substituted Phenols." TopSCHOLAR®, 2011. http://digitalcommons.wku.edu/theses/1084.
Full textIzimas, M. "Selective control of chlorination of phenols." Thesis, Swansea University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.637380.
Full textAmiri, Fariba. "Influence of pH and NOM on Sorption of Phenols onto Aquifer Material." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2005. http://nbn-resolving.de/urn:nbn:de:swb:14-1112166354807-33548.
Full textBassey, E. N. "The extraction of phenols from ammoniacal liquors." Thesis, University of Bradford, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.372179.
Full textMessenger, Beatrice. "Salivary gland peptide hormones and dietary phenols." Thesis, University of Surrey, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.326511.
Full textMitchell, Lindsay. "Phenols and tannins of apples and ciders." Thesis, University of Surrey, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.322461.
Full textMordacque, Olivier Michel André. "Selective alkylation of phenols using solid catalysts." Thesis, University of York, 2003. http://etheses.whiterose.ac.uk/14186/.
Full textAkgul, Yucel. "Effects of the common pesticide methoxychlor on ovarian steroidogenesis." Morgantown, W. Va. : [West Virginia University Libraries], 2007. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=5391.
Full textSmall, Pamela Beth. "Development of a Soy-blueberry Burger and the Changes in Anthocyanins and Phenolics During Storage and Broiling." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/SmallPB2007.pdf.
Full textKoopmann, Ricarda. "Allelopathic effects of bark phenols on epiphytic lichens." [S.l.] : [s.n.], 2005. http://deposit.ddb.de/cgi-bin/dokserv?idn=977662861.
Full textIrebo, Tania. "Proton-Coupled Electron Transfer from Hydrogen-Bonded Phenols." Doctoral thesis, Uppsala universitet, Kemisk fysik, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-112060.
Full textYang, Yun. "Temperature dependent PCDD/PCDF product distributions from phenols." Diss., Georgia Institute of Technology, 1999. http://hdl.handle.net/1853/20182.
Full textSemple, Kirk Taylor. "The biodegradation of phenols by a eukaryotic alga." Thesis, University of Newcastle Upon Tyne, 1994. http://hdl.handle.net/10443/374.
Full textWells, Geoffrey. "Chemical diversity from the oxidation of bioactive phenols." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324523.
Full textNelson, Lisha. "The production of volatile phenols by wine microorganisms." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/3101.
Full textThe production of good quality wine is essential to ensure competitiveness on an international level. Wine quality is usually evaluated for the visual, olfactory and taste characteristics of that specific wine. The winemaking process starts with the grapes in the vineyard followed by oenological practises in the winery until the final wine is bottled. Factors that could influence wine quality include the grape quality from which the wine is made and different techniques used during wine production. Other factors include the presence as well as the interaction between microorganisms found in the grape juice and wine, and the biochemical effect these microorganisms have on certain chemical compounds in the wine. The different microorganisms found in grape juice and wine can either have a negative or positive contribution to the final quality of the wine. During certain stages of the winemaking process the growth and metabolic activity of certain microorganisms is a necessity to produce good wine. During other stages the presence of certain microorganisms can lead to the development of compounds that is regarded as off-flavours and therefore lead to unpalatable wines of low quality. Yeast strains that naturally present on the grapes and in the winery can also contribute to the final quality of the wine. Brettanomyces yeasts are part of the natural flora of winemaking and can drastically influence the aroma characters of a wine through the production of volatile phenols. The general aroma descriptions of volatile phenols include "smoky", "spicy", "barnyard", "animal" and "medicinal". Although some wine drinkers believe that these characters can add to the complexity of a wine, high levels of volatile phenols is mostly regarded as off-flavours and mask the natural fruity flavours of a wine. With this study we wanted to generate a better understanding of the effect of different winemaking practises on the production of volatile phenols by B. bruxellensis. We evaluated the difference in volatile phenol production when B. bruxellensis was introduced before or after alcoholic fermentation. We have shown that B. bruxellensis could grow and produce volatile phenols during alcoholic fermentation. Results obtained also showed that commercial wine yeast strains could produce the vinyl derivatives that serve as precursors for Brettanomyces yeast to produce the ethyl derivatives. The commercial yeast strains differed in their ability to produce vinyl derivatives. Different malolactic fermentation scenarios were evaluated, namely spontaneous versus inoculated, and with or without yeast lees. Results showed that spontaneous malolactic fermentation had higher volatile phenol levels in the wine than inoculated malolactic fermentation. The treatment with lees reduced the level of volatile phenols, probably due to absorption by yeast cells. The presence of the phenyl acrylic decarboxylase (PAD1) gene and the production of volatile phenols by S. cerevisiae commercial yeast strains were evaluated in Shiraz grape juice and in synthetic grape juice. The results indicated that the yeast strains differ in their ability to produce 4-vinylphenol and 4-vinylguaiacol. All the yeast strains tested had the PAD1 gene. We also evaluated the presence of the phenolic acid decarboxylase (padA) gene and the ability of different lactic acid bacteria strains to produce volatile phenols in synthetic wine media. Although some of these strains tested positive for the phenolic acid decarboxylase gene most of them only produced very low levels of volatile phenols. This study made a valuable contribution on the knowledge about the effect of Brettanomyces yeast on the volatile phenol content of red wines during different stages of the winemaking process and when applying different winemaking practices. It also showed the effect between Brettanomyces yeast and other wine microorganisms and the possible influence it could have on the final quality of wine. Research such as this can therefore aid the winemaker in making certain decisions when trying to manage Brettanomyces yeast spoilage of wines.
Allott, Philip Hugh. "The thermochemistry of bromination of phenols and anilines." Thesis, Royal Holloway, University of London, 1986. http://repository.royalholloway.ac.uk/items/45ee4bfb-9be1-4500-9d03-2b883899c5cb/1/.
Full textAmiri, Fariba. "Influence of pH and NOM on Sorption of Phenols onto Aquifer Material." Doctoral thesis, Technische Universität Dresden, 2004. https://tud.qucosa.de/id/qucosa%3A24473.
Full textKalili, Kathithileni Martha. "Application of comprehensive 2-dimensional liquid chromatography for the analysis of complex phenolic fractions." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2420.
Full textENGLISH ABSTRACT: The separation of apple, cocoa and green tea phenolic compounds by comprehensive 2-dimensional liquid chromatography (2-D-LC) has been studied. In the first dimension, phenolic compounds were separated according to polarity by hydrophilic interaction chromatography (HILIC) on a diol stationary phase with a mobile phase containing acetonitrile, methanol, acetic acid and water. Gradient reversed-phase (RP) LC using a C18 column with fluorescence detection was employed in the second dimension to separate compounds according to hydrophobicity. Compounds were identified using negative electrospray ionisation mass spectrometry (ESI-MS) coupled to both HILIC and RP separations. The coupling of HILIC and RP separations proved to be especially beneficial since this provided simultaneous information on both the polarity and hydrophobicity of phenolics. The low degree of correlation (r2 < 0.21) between the two LC modes afforded peak capacities in excess of 3000 for the off-line method. An on-line method was also developed utilizing a short, small particle-packed column to provide fast separation in the second dimension. A 1 mm i.d. column was used in the first dimension for the on-line system to reduce injection volumes onto the second dimension column. A significantly lower practical peak capacity was measured for the on-line system, due largely to the reduction in second dimension peak capacity. On the other hand, analysis could be performed in an automated fashion using the online system reducing the risk of sample alteration and guaranteeing better operation reliability and reproducibility. Especially the off-line comprehensive HILIC × RP-LC method developed demonstrated its utility in the analysis of various groups of phenolic compounds including proanthocyanidins, phenolic acids, flavonols and flavonol conjugates in a variety of natural products.
AFRIKAANSE OPSOMMING: Die skeiding van fenoliese komponente in appel, kakao en groen tee is deur middel van ‘comprehensive’ 2-dimensionele vloeistof chromatografie (2-D-LC) bestudeer. Hidrofiliese interaksie chromatografie (HILIC) is gebruik om die fenoliese komponente in die eerste dimensie te skei op grond van polariteit, deur gebruik te maak van ‘n diol stationêre fase en mobiele fase bestaande uit asetonitriel, metanol, asynsuur en water. ‘n Gradiënt omgekeerde fase (RP) LC analisie op ‘n C18 kolom met fluorosensie deteksie is in die tweede dimensie gebruik om fenole volgens hidrofobisiteit te skei. Negatiewe elektrosproei-ionisasie massa spektometrie (ESIMS) gekoppel aan HILIC en RP skeidings is gebruik vir identifikasie van fenole. Die koppeling van HILIC en RP skeidings veral voordelig deurdat dit gelyktydige informasie verskaf het oor die polariteit sowel as die hidrofobisiteit van die fenoliese komponente. Die lae graad van korrelasie (r2 < 0.21) tussen die twee LC metodes was verantwoordelik vir piek kapasiteite bo 3000 vir die af-lyn metode. ‘n Aanlyn metode was ontwikkel deur gebruik te maak van ‘n kort, klein partikel gepakte kolom om vinnige skeiding in die tweede dimensie te verseker. 1 mm i.d. kolom was gebruik in die eerste dimensie vir die aanlyn sisteem om die inspuit volume op die tweede dimensie kolom te verminder. Aansienlike laer praktiese piek kapasiteit was gemeet vir die aanlyn sisteem, grootliks toegeskryf aan die reduksie in die tweede dimensie piek kapasitiet. Aan die ander kant, analise kan geoutomatiseerd uitgevoer word deur gebruik te maak van die aanlyn sisteem, wat monster alterasie, beter betroubaarheid en reproduseerbaarhied verseker. Veral die ontwikkelde af-lyn ‘comprehensive’ HILIC × RP-LC metode toon demonstreerbare voordele vir die analiese van verskeie groepe fenoliese komponente, insluitende proantosianiede, fenoliese sure, flavonole en gekonjugeerde flavonole in ‘n verskeidenheid natuurlike produkte.
Marshall, Laura. "Novel methodology for the synthesis of ¹³C-labelled phenols and its application to the total synthesis of polyphenols /." St Andrews, 2010. http://hdl.handle.net/10023/875.
Full textHoffmann, Petra. "The development and evaluation of procedures for the synthesis of phenolic ethers by Baeyer-Villiger oxidation." Thesis, Port Elizabeth Technikon, 2001. http://hdl.handle.net/10948/51.
Full textMitchell, Anthony Stewart, and mikewood@deakin edu au. "Synthetic studies towards anthraquinones." Deakin University. School of Biological and Chemical Sciences, 1994. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051017.151445.
Full textZhu, Fan, and 朱帆. "Interactions of carbohydrates with phenolic compounds." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B45584710.
Full textBifulco, Laura. "Development of electrochemical and microbial sensing systems for detection of phenolic compounds." Thesis, Cranfield University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269525.
Full textSetälä, Harri. "Regio- and stereoselectivity of oxidative coupling reaction of phenols : spirodienones as construction units in ligin /." [Espoo, Finland] : VTT, 2008. http://www.vtt.fi/inf/pdf/publications/2008/P689.pdf.
Full textChan, On-chim. "Toxicity of phenol to anaerobic biogranules in shock and in continuous loading conditions /." Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B18037951.
Full textMordocco, Angela Maria. "Continuous degradation of phenol at low levels using Pseudomonas putida immobilised in calcium alginate /." [Campbelltown, N.S.W. : The Author], 1996. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030710.134758/index.html.
Full textHoffmann, Eric. "The oxidative coupling of phenols using stoichiometric metal oxidants." Thesis, Nelson Mandela Metropolitan University, 2005. http://hdl.handle.net/10948/180.
Full textIkehata, Keisuke. "Characterisation of tyrosinase for the treatment of aqueous phenols." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0027/MQ50624.pdf.
Full textWagner, Monika. "Horseradish peroxidase-catalyzed removal of phenols from industrial wastewaters." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=38095.
Full textExperiments with synthetic phenol solutions revealed that the toxicity of HRP-treated phenol solutions declines with time and is dependent on the presence of protective additives, the mode of reagent addition, and the presence of wastewater constituents. Also, many phenolic solutions can be completely detoxified by providing an additional dose of hydrogen peroxide after the completion of the enzymatic reaction. Chitosan was found to be an effective additive for reducing the amount of enzyme required to accomplish phenol transformation in synthetic and actual wastewaters.
HRP was able to accomplish the treatment of phenols in the presence of a wide range of concentrations of suspended solids, salts, metals, and other inorganic and organic species that are frequently present in industrial wastewaters. In certain instances, treatment was more effective in a real waste matrix as compared to the treatment of pure solutions of phenol due to the presence of particular waste components. However, sulfide, manganese(II) and low quantities of cyanide negatively impacted upon the enzymatic transformation of phenol.
It was demonstrated that actual industrial wastewaters collected from pulp and paper production and petroleum refining operations could be treated with HRP and H2O2 to meet regulatory discharge limits for phenol. The enzymatic process can selectively target phenols, which are a major source of toxicity in the wastes, for treatment. Treatment of real wastewaters may require higher than stoichiometric doses of hydrogen peroxide due to the inherent peroxide demand of reduced wastewater constituents or catalytic decomposition of peroxide. HRP-treatment improved wastewater quality as reflected in a significant toxicity reduction. It can also result in a substantial decrease in the biochemical and chemical oxygen demands.
Long, Philip. "Rhodium-phosphinite catalysts for the ortho-arylation of phenols." Thesis, University of Bristol, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.529840.
Full textBollard, Mary Elizabeth. "NMR spectroscopic investigations into the metabolism of substituted phenols." Thesis, Birkbeck (University of London), 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264929.
Full textAl-Obaidi, U. "Nitrous acid catalysed nitration of phenols in sulphuric acid." Thesis, University of Exeter, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.373818.
Full textOwen, Nicholas D. S. "The H-bonding activity of F'- with some phenols." Thesis, University of York, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280440.
Full textNewby, Craig Sinclair. "The pro-inflammatory effects of phenols on the skin." Thesis, King's College London (University of London), 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314177.
Full textOble, Julie. "Nouvelles réactions multicomposant avec des phenols et des isonitriles." Palaiseau, Ecole polytechnique, 2007. http://www.theses.fr/2007EPXX0017.
Full textWisniewski-Dyé, Florence. "Induction des genes de virulence chez agrobacterium tumefaciens : activite de phenyl-glycosides et purification d'une proteine affine de phenols." Orléans, 1995. http://www.theses.fr/1995ORLE2044.
Full textAli, Haroon. "Protein-phenolic interactions in food." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32748.
Full textYiannakakis, Alexandros Emmanuel 1959. "Adsorption/desorption of phenols on the Pima clay loam soil." Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/276709.
Full textFogel, Ronen. "Fundamental investigations into the factors affecting the response of laccase-based electrochemical biosensors." Thesis, Rhodes University, 2011. http://hdl.handle.net/10962/d1007166.
Full textCakir, Esra. "Varietal differences in antioxidant activity and phenolic composition of asparagus." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Thesis/Summer2007/e_cakir_062107.pdf.
Full textBourne, Thomas Franklin. "Biodegradation of keratins and phenolic compounds." Diss., Georgia Institute of Technology, 1993. http://hdl.handle.net/1853/25403.
Full textAlu'datt, Muhammad Hussein. "Phenolic compounds in oil-bearing plants and their interactions with oilseed protein isolates." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=102950.
Full textCheng, Ka-wing. "Preventive potential and mechanism of dietary phenolics on the formation of mutagenic heterocyclic amines." Click to view the E-thesis via HKUTO, 2009. http://sunzi.lib.hku.hk/hkuto/record/B4284177X.
Full textHensler, Sven. "Distribution Coefficients of Ionized and Un-ionized Halogenated Phenols in an Octanol-water System and their Relationship to Molecular Structure." PDXScholar, 1996. https://pdxscholar.library.pdx.edu/open_access_etds/5169.
Full textWord, Robert. "Distribution of Ionized and Neutral Halogenated Phenols in an Octanol-water Membrane Model System." PDXScholar, 1996. https://pdxscholar.library.pdx.edu/open_access_etds/5207.
Full text