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Stanovení základních nutričních parametrů v jedlém hmyzu
Korček, Jakub ; Štursa, Václav (oponent) ; Diviš, Pavel (vedoucí práce)
V tejto bakalárskej práci je diskutovaný nutričný význam vybraných druhov hmyzu. Analyzované vzorky boli červy, cvrčkovia a kobylky. Analyzované parametre boli: celkový dusík, hrubá bielkovina, celkové lipidy a obsah vybraných prvkov. Celkové tuky boli po homogenizácii stanovené metódou podľa Soxhleta, s použitím diethyléteru ako rozpúšťadla. Na stanovenie bielkovín a prvkovú analýzu boli vzorky po homogenizácii mineralizované podľa Kjeldahla s použitím koncentrovanej kyseliny sírovej. Weinigerov katalyzátor bol pridaný len do vzoriek na analýzu bielkovín. Prvková analýza bola prevedená metódou optickej emisnej spektroskopie s indukčne viazaným plazmatom (ICP-OES). Hrubá bielkovina bola stanovená Kjeldahlovou metódou, pričom najvyšší podiel obsahovali cvrčkovia a to (75 ± 5) %. Najvyšší obsah tukov obsahovali kobylky a to (33 ± 2) %. Bolo tiež zistené, že vzorky sú bohaté na vápnik, draslík, mangán a zinok, čo sú všetko prvky dôležité pre správne fungovanie nášho tela. Výsledky tejto práce dokazujú, že hmyz môže predstavovať nutrične významnú potravinu.
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Analysis of onion and garlic samples of different geographical origin
Korček, Jakub ; Mikulíková, Renata (oponent) ; Diviš, Pavel (vedoucí práce)
Presented master thesis dealt with the analysis of garlic and onion samples and tried to find correlations between chemical composition and country of origin. The parameters examined were dry content, crude protein content, concentration of phenolic compunds, carbohydrate content (fructose, glucose), alliin content and concentration of selected elements (P, Mg, Ca, Na, K, Fe, Zn). Average content of dry matter of fresh samples was 35,84 ±2,12 g/100 g and of dehydrated samples was 90,61 ±2,90 g/100 g. Concentration of phenolic compounds was measured spectrophotometrically with Folin-Ciocault reagent. Average phenolic compounds content of samples was 0,1840 ±0,1286 GAE g/100 g. Crude protein content was measured by Kjeldahl method, and calculated from total nitrogen content. Carbohydrates were measured by HPLC-ELSD after hydrolysis of fructans. Average content of fructose of garlic samples was 57,014 ±0,863 g/100 g, of onion samples was 33,718 ±1,168 g/100 g. Average content of glucose of onion samples was 22,633 ±0,405 g/100 g. Alliin content was measured by HPLC-DAD method. Average alliin content of fresh samples was 4,644 ±0,446 g/100 g and of dehydrated samples was 1,962 ±0,180 g/100 g. Elemental analysis was conducted by ICP-OES method. Average concentration of selected elements was: P 2,15 ±0,11 mg/g, Mg 0,638 ±0,03 mg/g, Ca 1,246 ±0,05 mg/g, Na 0,550 ±0,08 mg/g, K 7,49 ±0,41 mg/g, Fe 79,3 ±6,16 mg/kg, Zn 11,4 ±3,33 mg/kg. Obtained data were statistically processed on significance level 0,05. Based on the principal components analysis, it was found, that the best parameters to differentiate samples from Czechia, Poland and Ukraine from other countries were content of nitrogen, phosphorus, magnesium, sodium and calcium. It was also discovered, that genus differences between onion and garlic have greater significance than geographical differences.
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Analysis of onion and garlic samples of different geographical origin
Korček, Jakub ; Mikulíková, Renata (oponent) ; Diviš, Pavel (vedoucí práce)
Presented master thesis dealt with the analysis of garlic and onion samples and tried to find correlations between chemical composition and country of origin. The parameters examined were dry content, crude protein content, concentration of phenolic compunds, carbohydrate content (fructose, glucose), alliin content and concentration of selected elements (P, Mg, Ca, Na, K, Fe, Zn). Average content of dry matter of fresh samples was 35,84 ±2,12 g/100 g and of dehydrated samples was 90,61 ±2,90 g/100 g. Concentration of phenolic compounds was measured spectrophotometrically with Folin-Ciocault reagent. Average phenolic compounds content of samples was 0,1840 ±0,1286 GAE g/100 g. Crude protein content was measured by Kjeldahl method, and calculated from total nitrogen content. Carbohydrates were measured by HPLC-ELSD after hydrolysis of fructans. Average content of fructose of garlic samples was 57,014 ±0,863 g/100 g, of onion samples was 33,718 ±1,168 g/100 g. Average content of glucose of onion samples was 22,633 ±0,405 g/100 g. Alliin content was measured by HPLC-DAD method. Average alliin content of fresh samples was 4,644 ±0,446 g/100 g and of dehydrated samples was 1,962 ±0,180 g/100 g. Elemental analysis was conducted by ICP-OES method. Average concentration of selected elements was: P 2,15 ±0,11 mg/g, Mg 0,638 ±0,03 mg/g, Ca 1,246 ±0,05 mg/g, Na 0,550 ±0,08 mg/g, K 7,49 ±0,41 mg/g, Fe 79,3 ±6,16 mg/kg, Zn 11,4 ±3,33 mg/kg. Obtained data were statistically processed on significance level 0,05. Based on the principal components analysis, it was found, that the best parameters to differentiate samples from Czechia, Poland and Ukraine from other countries were content of nitrogen, phosphorus, magnesium, sodium and calcium. It was also discovered, that genus differences between onion and garlic have greater significance than geographical differences.
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Stanovení základních nutričních parametrů v jedlém hmyzu
Korček, Jakub ; Štursa, Václav (oponent) ; Diviš, Pavel (vedoucí práce)
V tejto bakalárskej práci je diskutovaný nutričný význam vybraných druhov hmyzu. Analyzované vzorky boli červy, cvrčkovia a kobylky. Analyzované parametre boli: celkový dusík, hrubá bielkovina, celkové lipidy a obsah vybraných prvkov. Celkové tuky boli po homogenizácii stanovené metódou podľa Soxhleta, s použitím diethyléteru ako rozpúšťadla. Na stanovenie bielkovín a prvkovú analýzu boli vzorky po homogenizácii mineralizované podľa Kjeldahla s použitím koncentrovanej kyseliny sírovej. Weinigerov katalyzátor bol pridaný len do vzoriek na analýzu bielkovín. Prvková analýza bola prevedená metódou optickej emisnej spektroskopie s indukčne viazaným plazmatom (ICP-OES). Hrubá bielkovina bola stanovená Kjeldahlovou metódou, pričom najvyšší podiel obsahovali cvrčkovia a to (75 ± 5) %. Najvyšší obsah tukov obsahovali kobylky a to (33 ± 2) %. Bolo tiež zistené, že vzorky sú bohaté na vápnik, draslík, mangán a zinok, čo sú všetko prvky dôležité pre správne fungovanie nášho tela. Výsledky tejto práce dokazujú, že hmyz môže predstavovať nutrične významnú potravinu.
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