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Characterisation of chokeberry and saskatoon berry fruits
Burdějová, Lenka ; Omelka, Ladislav (referee) ; Vítová, Eva (advisor)
Diploma thesis deals with the characterization of chokeberry (Aronia melanocarpa) and saskatoon berry (Amelanchier alnifolia) fruits. The theoretical part focuses on the botanical classification, chemical composition, curative effects and the use of chokeberry and saskatoon berry in the food industry. Further, the attention is also devoted to a review of methods for the determination of important antioxidants, specialized on the determination of polyphenols, anthocyanins, ascorbic acid and total antioxidant activity. The experimental part of the work deals with the determination of selected parameters in different varieties of chokeberry and serviceberry, harvested in 2012 and 2013 using spectroscopic and chromatographic techniques with an emphasis on effect of solvent (50% ethanol, destilled water, DMSO). Specifically total content of polyphenols and anthocyanins, color characteristics using the CIE L*a*b* system and the ability of the sample to reduce the iron are determined using the UV-VIS-NIR spectroscopy. Further ascorbic acid concentration in individual extracts is quantified by High performance liquid chromatography coupled with a diode array detector and the total antioxidant activity is characterized by electron paramagnetic resonance involving •DPPH and ABTS•+ assays.
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Sensory evaluation of sweets
Boboková, Alexandra ; Burdějová, Lenka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with a sensory analysis of a selected type of non-chocolate sweets – gummy jellies with sour coating. The theoretical part describes raw materials needed for the production of non-chocolate sweets, a list of non-chocolate sweets and their technological production are also mentioned. Sensory analysis and sensory evaluation methods are briefly described. The experimental part is focused on sensory analysis of selected yellow-coloured/lemon flavoured samples from five different producers. The samples were evaluated using a scale based on their appearance, colour, flavour, aroma and texture. Furthermore, the sensory profile and evaluation of aftertaste using time intensity methods were applied. Common consumers were represented by 20 untrained assessors from the Faculty of Chemistry of BUT. Bright colour contributed positively, while hard texture negatively to the overall evaluation of samples.
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Characterization of goat milk
Pospíchalová, Alžběta ; Burdějová, Lenka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of goat milk. The differences in the sensory properties of goat and cow milk samples were followed. In the theoretical part goat milk is characterized, its composition, physical and chemical properties as well as its sensory properties are described. After that the methods of sensory evaluation are described. In the experimental part three samples were subjected to sensory evaluation, two samples of goat milk and one sample of cow milk, by the untrained assessors, which means common consumers. The observed properties, evaluated using a seven-point scale, were appearance, colour, texture, odour, flavour, off-flavour and the overall acceptability of samples. The results were graphically and statistically processed. The sample of cow milk was evaluated as the best; the acceptability of goat milk was negatively influenced by bitterish taste with the goat off-flavour.
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Complex characterisation of medical herbs and study of their utilization in food industry as a source of functional components
Burdějová, Lenka ; Kráčmar, Stanislav (referee) ; Šilhár, Stanislav (referee) ; Polovka, Martin (advisor)
Presented thesis deals with the complex characterization of extracts from medical plants using spectroscopic and chromatographic techniques, with emphasis on the influence of solvent, post-harvest treatment of the sample, location and year of production on selected parameters. Part of the work is devoted to application of selected extracts from medical plants in suitable form into beverages. The thesis is divided into two parts. At the first part of the work combination of electron paramagnetic resonance, ultraviolet visible spectroscopy, liquid chromatography and inductively coupled plasma optical emission spectrometry was applied for characterization of aqueous, ethanol and dimethylsulfoxide extracts from 10 selected medical plants, which were collected from two different locations during two years (2015, 2016) and post-harvestly treated by two ways (freezing, drying). In total, 39 parameters were determinated: namely total phenolic compounds content, total flavonoids content, 14 specific phenolic compounds, colour characteristics in the CIE L*a*b* system (L *, a*, b *, C*, h°, BI), radical-quenching activity using the cation radical of the 2,2'-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid), antioxidant/pro-oxidant activity using the spin trapping technique in the presence of 5,5-dimethyl-1-pyrrolin-N-oxide (DMPO)/potassium peroxodisulphate and content of 15 minerals (Al, As, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, P, Pb, Zn). The results confirmed that the studied parameters of medical plants are influenced by the extraction system, post-harvest treatment of samples, year of production, origin of samples (locality) and species composition. It has been shown that the type of extraction solvent significantly affects the composition of the extracts. On the basis of these analyzes, for food application – the isolation of the main functional components (phenolic compounds, flavonoids) –50% ethanol, post harvest treatment by drying and samples of Mentha piperita, Melissa officinalis, Hypericum perforatum and Salvia officinalis were selected. The second part of the thesis was focused on the application of selected extracts of medical plants to beverages (syrups). The above mentioned plants, 25% ethanol instead of 50% ethanol (due to the limitation of the ethanol content in final raw material), were selected for the application. At first, extraction of medical plants was optimized. Suitable ratio of material and solvent (1:10), extraction time (8 h) and herb absorbency (50–62 %) were determined. The prepared extract after filtration was applied to the syrup concentrate in different ratios to produce one-species syrups and further sensorially tested to select the suitable recipe, the best flavour and basis for the production of two-species syrups. The mint syrup was the most tasty and generally the most acceptable one-species syrup, and sage syrup was selected as the basis for two-species syrups. Further, the most appropriate recipes of the two-species syrups were chosen, the most sensorially acceptable one was selected and further tested if it would be appropriate to colour them. Preferentially, it has been found that it is not necessary to colour two-species syrups. On the basis of the sensory analysis, it has been found that peppermint and sage-peppermint syrups were the most tasty and acceptable syrups, which could be, after further testing, produced industrially to enrich the food market.
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The chosen validation parameters of method for assessment of aroma compounds in processed cheese analogues
Burdějová, Lenka ; Horváthová, Viera (referee) ; Vítová, Eva (advisor)
This Bachelor‘s thesis deals with the issues of method validation for assessment of aroma compounds in processed cheese analogues. The method is based on the isolation of volatiles from the sample using Solid Phase Microextraction (SPME) and their subsequent determination by gas chromatography. The theoretical part focuses on general characteristics, classification and producing technology of processed cheese analogues. Further, aroma active substances contained in cheese analogues, differences from the classic processed cheese and processed cheese analogues occurring on the Czech market are mentioned. The methods for determination of aroma active compounds with a focus on Solid Phase Microextraction and gas chromatography are briefly mentioned. Within experimental part of the work the linearity and repeatability of the SPME-GC method were verified and detection limits and limits of quantification of selected standards were determined. Then the method was applied to chosen samples of processed cheese analogues with addition of different types of vegetable fats.
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Impact of post-harvest processing, geographical locality and production year on quality of selected medicinal plants
Burdějová, Lenka ; Polovka, M. ; Pořízka, J.
This study deals with the assessment of the impact of post-harvest treatment, geographical location and production years on 32 selected characteristics of medicinal plants grown in the Czech Republic. Dimethyl sulfoxide herbal extracts characteristics were evaluated by spectroscopic and chromatographic techniques. The results were processed by analysis of variance and multivariate statistical tools. Obtained results clearly proved the successful differentiation of herbal samples by means of canonical discrimination analysis according to post-harvest treatment (100%), geographical origin (82.9%) and production year (96.1%) confirming that studied factors may have significant effect on quality of medicinal plants.
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Complex characterisation of medical herbs and study of their utilization in food industry as a source of functional components
Burdějová, Lenka ; Kráčmar, Stanislav (referee) ; Šilhár, Stanislav (referee) ; Polovka, Martin (advisor)
Presented thesis deals with the complex characterization of extracts from medical plants using spectroscopic and chromatographic techniques, with emphasis on the influence of solvent, post-harvest treatment of the sample, location and year of production on selected parameters. Part of the work is devoted to application of selected extracts from medical plants in suitable form into beverages. The thesis is divided into two parts. At the first part of the work combination of electron paramagnetic resonance, ultraviolet visible spectroscopy, liquid chromatography and inductively coupled plasma optical emission spectrometry was applied for characterization of aqueous, ethanol and dimethylsulfoxide extracts from 10 selected medical plants, which were collected from two different locations during two years (2015, 2016) and post-harvestly treated by two ways (freezing, drying). In total, 39 parameters were determinated: namely total phenolic compounds content, total flavonoids content, 14 specific phenolic compounds, colour characteristics in the CIE L*a*b* system (L *, a*, b *, C*, h°, BI), radical-quenching activity using the cation radical of the 2,2'-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid), antioxidant/pro-oxidant activity using the spin trapping technique in the presence of 5,5-dimethyl-1-pyrrolin-N-oxide (DMPO)/potassium peroxodisulphate and content of 15 minerals (Al, As, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, P, Pb, Zn). The results confirmed that the studied parameters of medical plants are influenced by the extraction system, post-harvest treatment of samples, year of production, origin of samples (locality) and species composition. It has been shown that the type of extraction solvent significantly affects the composition of the extracts. On the basis of these analyzes, for food application – the isolation of the main functional components (phenolic compounds, flavonoids) –50% ethanol, post harvest treatment by drying and samples of Mentha piperita, Melissa officinalis, Hypericum perforatum and Salvia officinalis were selected. The second part of the thesis was focused on the application of selected extracts of medical plants to beverages (syrups). The above mentioned plants, 25% ethanol instead of 50% ethanol (due to the limitation of the ethanol content in final raw material), were selected for the application. At first, extraction of medical plants was optimized. Suitable ratio of material and solvent (1:10), extraction time (8 h) and herb absorbency (50–62 %) were determined. The prepared extract after filtration was applied to the syrup concentrate in different ratios to produce one-species syrups and further sensorially tested to select the suitable recipe, the best flavour and basis for the production of two-species syrups. The mint syrup was the most tasty and generally the most acceptable one-species syrup, and sage syrup was selected as the basis for two-species syrups. Further, the most appropriate recipes of the two-species syrups were chosen, the most sensorially acceptable one was selected and further tested if it would be appropriate to colour them. Preferentially, it has been found that it is not necessary to colour two-species syrups. On the basis of the sensory analysis, it has been found that peppermint and sage-peppermint syrups were the most tasty and acceptable syrups, which could be, after further testing, produced industrially to enrich the food market.
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Sensory evaluation of sweets
Boboková, Alexandra ; Burdějová, Lenka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with a sensory analysis of a selected type of non-chocolate sweets – gummy jellies with sour coating. The theoretical part describes raw materials needed for the production of non-chocolate sweets, a list of non-chocolate sweets and their technological production are also mentioned. Sensory analysis and sensory evaluation methods are briefly described. The experimental part is focused on sensory analysis of selected yellow-coloured/lemon flavoured samples from five different producers. The samples were evaluated using a scale based on their appearance, colour, flavour, aroma and texture. Furthermore, the sensory profile and evaluation of aftertaste using time intensity methods were applied. Common consumers were represented by 20 untrained assessors from the Faculty of Chemistry of BUT. Bright colour contributed positively, while hard texture negatively to the overall evaluation of samples.
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Characterization of goat milk
Pospíchalová, Alžběta ; Burdějová, Lenka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of goat milk. The differences in the sensory properties of goat and cow milk samples were followed. In the theoretical part goat milk is characterized, its composition, physical and chemical properties as well as its sensory properties are described. After that the methods of sensory evaluation are described. In the experimental part three samples were subjected to sensory evaluation, two samples of goat milk and one sample of cow milk, by the untrained assessors, which means common consumers. The observed properties, evaluated using a seven-point scale, were appearance, colour, texture, odour, flavour, off-flavour and the overall acceptability of samples. The results were graphically and statistically processed. The sample of cow milk was evaluated as the best; the acceptability of goat milk was negatively influenced by bitterish taste with the goat off-flavour.
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Characterisation of chokeberry and saskatoon berry fruits
Burdějová, Lenka ; Omelka, Ladislav (referee) ; Vítová, Eva (advisor)
Diploma thesis deals with the characterization of chokeberry (Aronia melanocarpa) and saskatoon berry (Amelanchier alnifolia) fruits. The theoretical part focuses on the botanical classification, chemical composition, curative effects and the use of chokeberry and saskatoon berry in the food industry. Further, the attention is also devoted to a review of methods for the determination of important antioxidants, specialized on the determination of polyphenols, anthocyanins, ascorbic acid and total antioxidant activity. The experimental part of the work deals with the determination of selected parameters in different varieties of chokeberry and serviceberry, harvested in 2012 and 2013 using spectroscopic and chromatographic techniques with an emphasis on effect of solvent (50% ethanol, destilled water, DMSO). Specifically total content of polyphenols and anthocyanins, color characteristics using the CIE L*a*b* system and the ability of the sample to reduce the iron are determined using the UV-VIS-NIR spectroscopy. Further ascorbic acid concentration in individual extracts is quantified by High performance liquid chromatography coupled with a diode array detector and the total antioxidant activity is characterized by electron paramagnetic resonance involving •DPPH and ABTS•+ assays.
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