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Assessment of rutin in elderberries
Kaňová, Kateřina ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
This work is focused on determination of the concentration of rutin in the fruits of elderberry (Sambucus nigra L.). The theoretical part provides an overview of the properties, occurrence and use of elderberry in natural healing, medicine and food industry. Furthermore, important substances contained in elderberry, especially flavonoids, including rutin, are mentioned. Properties, biological effects and the possibility of determination of rutin are briefly described. In the experimental part the optimization and validation of the method of high performance liquid chromatography (HPLC), which is used for identification and quantification of rutin in fruits of 18 elderberry species, was performed. The pressurized hot water extraction was used for the preparation and solid phase extraction (SPE) for purification of the sample. The largest amount of rutin was found in a variety of elderberry Albida, 6,70 mg per 1 g of dry matter. High concentrations of rutin included varieties Haschberg, Sambu, Pregarten, Sambo and Sampo. On the other hand, the lowest concentration was found in variety Aurea, 1,24 mg.g-1. Finally, rutin content in elderberries was compared with the content of rutin in elder leaves and branches andwith significant sources of rutin – buckwheat and rue.
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Assessment of aroma active compounds in elderberries
Kaňová, Kateřina ; Divišová, Radka (referee) ; Vítová, Eva (advisor)
This work is focused on determination of aroma compounds of elderberries (Sambucus nigra L.). The theoretical part provides an overview of the properties, occurrence, other varieties and composition of elder berries and their use particular in the production of juices. The possibilities of assessment of aroma compounds are also briefly discussed. In the experimental part, the identification and quantification of aroma compounds in samples of mixed juices (elder with grape) and comparison of the content of aroma compounds in different types of juices, was made. Solid Phase Microextraction in conjunction with gas chromatography (SPME-GC) was used for analysis. Totally 51 different volatile aroma compounds were identified. They were 19 alcohols, 10 aldehydes, 8 esters, 7 ketones, 6 fatty acids and an oxide. As expected, the largest amount of aroma compounds was found in sample of pure elderberry juice.
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Assessment of rutin in elderberries
Kaňová, Kateřina ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
This work is focused on determination of the concentration of rutin in the fruits of elderberry (Sambucus nigra L.). The theoretical part provides an overview of the properties, occurrence and use of elderberry in natural healing, medicine and food industry. Furthermore, important substances contained in elderberry, especially flavonoids, including rutin, are mentioned. Properties, biological effects and the possibility of determination of rutin are briefly described. In the experimental part the optimization and validation of the method of high performance liquid chromatography (HPLC), which is used for identification and quantification of rutin in fruits of 18 elderberry species, was performed. The pressurized hot water extraction was used for the preparation and solid phase extraction (SPE) for purification of the sample. The largest amount of rutin was found in a variety of elderberry Albida, 6,70 mg per 1 g of dry matter. High concentrations of rutin included varieties Haschberg, Sambu, Pregarten, Sambo and Sampo. On the other hand, the lowest concentration was found in variety Aurea, 1,24 mg.g-1. Finally, rutin content in elderberries was compared with the content of rutin in elder leaves and branches andwith significant sources of rutin – buckwheat and rue.
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Assessment of aroma active compounds in elderberries
Kaňová, Kateřina ; Divišová, Radka (referee) ; Vítová, Eva (advisor)
This work is focused on determination of aroma compounds of elderberries (Sambucus nigra L.). The theoretical part provides an overview of the properties, occurrence, other varieties and composition of elder berries and their use particular in the production of juices. The possibilities of assessment of aroma compounds are also briefly discussed. In the experimental part, the identification and quantification of aroma compounds in samples of mixed juices (elder with grape) and comparison of the content of aroma compounds in different types of juices, was made. Solid Phase Microextraction in conjunction with gas chromatography (SPME-GC) was used for analysis. Totally 51 different volatile aroma compounds were identified. They were 19 alcohols, 10 aldehydes, 8 esters, 7 ketones, 6 fatty acids and an oxide. As expected, the largest amount of aroma compounds was found in sample of pure elderberry juice.
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