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Analysis of authenticity of some food products with fruit component by molecular and instrumental techniques
Pecháček, Michal ; Němcová, Andrea (referee) ; Márová, Ivana (advisor)
This master’s thesis was focused on determining the authenticity of some food products with fruit component by molecular and instrumental techniques. The thesis was divided into theoretical and practical part. The theoretical part of the work was focused on food adulteration, methods of determining the food authenticity, analysed types or technologies of production of individual food products, which were analysed in this work. This part was also focused on molecular and instrumental techniques, which are currently used to determine the food authenticity. The practical part of the thesis was divided into molecular and instrumental part. Within the molecular part, DNA isolation was performed using the EliGene Plant DNA Isolation kit. Inhibitors such as polysaccharides seemed to be the biggest problem during the DNA isolation. Therefore, an isolation method using pectinase incubation was performed. The isolated DNA was subsequently subjected to PCR and the resulting PCR products were analysed by a melting curve analysis. This method was used for ITS2 primers, which were used for the plant DNA detection. In the case of species-specific primers BAS1 and Pa3LTP that were used for the peach and apricot detection, high resolution melting (HRM) analysis was performed. During HRM, the focus was on the melting temperature of the specific PCR products. The melting temperature of the BAS1 specific product was set at 78,4 °C and at 86,43 °C for the specific product of Pa3LTP primers. Finally, specific PCR products were subjected to agarose gel electrophoresis. In the case of ITS2 primers, which served to verify the amplifiability of plant DNA, a band of 500 bp was detected. In the case of species-specific primers BAS1 and Pa3LTP, bands from 100 to 150 bp were detected. In the instrumental part of this thesis the HPLC/PDA analysis of the phenolic compounds was performed. The most suitable procedure for the analysis of phenolic substances was the purification procedure using ethanol without further concentration At the end of the work, the individual methods were compared with each other. At the same time, the influence of the matrix on the overall determination of food authenticity was monitored. While molecular techniques could be used to determine the food authenticity by determining the presence of specific DNA, instrumental techniques would be more suitable for detecting food adulteration and detecting specific substances.
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steam boiler for wood biomass 25t/h,5,5MPa, 475°C
Pecháček, Michal ; Kohout, Přemysl (referee) ; Skála, Zdeněk (advisor)
The work deals with design of steam grate boiler with a output of 25 t/h, parameters of steam output p = 5.5 MPa, t = 475 °C and a temperature of feed water 105 °C. It is a boiler with natural water circulation by evaporation surfaces. Wood biomass is boiler fuel. The proposal consists of stoichiometric calculations, determination of boiler efficiency, thermal calculations and determinion geometric parameters of the boiler and its heat transfer surfaces. The boiler drawing is a part of the work.
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Autosalon TOPCENTRUM in Hodonín, implementation of carcass superstructure
Pecháček, Michal ; Nečasová, Barbora (referee) ; Kovářová, Barbora (advisor)
This bachelor thesis deals with a construction technology procedure gross superstructure of a car store TOP CENTRUM car in Hodonín. This object has got 3 floors. One of them is underground and two of them are above-ground. The interest area is located in a flat terrain in industrial zone. Supporting system of the building is formed by steel skeletons and supplemental supporting structure of POROTHERM blocks. Ceilings are formed by prefabricated prestressed reinforced concrete panels and also by steel construction. The roof supporting system is made up by trusses and purlins and aslo by steel beams IPE. The construction and technological study of the gross superstructure includes a technical report, plan of routes, technological instruction of steel vertical supporting system and selected part of roof system, plans of inspections and tests, resolution of the building organization, schedule and budget, machine list and occupational safety.
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2. Quadrio - Shopping cetrum Prague. Construction Technology Preparation
Pecháček, Michal ; Sedlák,, Petr (referee) ; Kovářová, Barbora (advisor)
This diploma thesis deals with construction and technological preperation of administrative, commercial and residential complex in Prague – Quadrio. The object consists of 6 seperate buildings connected to each other. There is combined underground under buildings, consists of four basements. The first and second underground, ground floor and the first floor are used for shopping mall. On the other floors, there are offices. The D-object is residential. In combined underground is a subway exit and its technology. There are also parking places for cars, supplying and technical facilities of the building. The construction and technological preperation consists of technical report, technological instruction, resolution of the building organization, time binding, occupational healthy and safety etc.
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Analysis of active substances and biological effects of some non-tradizional cereals
Pecháček, Michal ; Vysoká, Marie (referee) ; Márová, Ivana (advisor)
This thesis deals with the characterization of active substances and biological effects of non-traditional cereals. Basic substances of these non-traditional cereals such as carbohydrates or proteins are characterized in this work. Active compounds such as antioxidants, polyphenols or -glucans are also characterized. These substances were mainly analysed by spectrophotometric methods. The theoretical part describes cereals in general. It focuses on grain morphology, cereal products and mostly on chemical composition. The summary of substances appearing in the cereal grain such as carbohydrates, proteins, vitamins, minerals etc. was processed in this part. In the practical part, the samples of the non-traditional cereals such as amaranth, sorghum, millet, kamut, buckwheat, quinoa, Job’s tears and teff were analysed. Amaranth, millet and buckwheat were also analysed in the form of flakes. Teff was analysed only in the form of flakes. Sorghum and quinoa were analysed also in their coloured variations. Firstly, the water extracts were prepared, then they were used for determination of antioxidant activity, the content of polyphenols compounds and flavonoids. The hydrolysed samples were used for determination of the carbohydrates. For other basic analysis, samples were used in the form of powder. Best results were measured for quinoa, amaranth and buckwheat. Besides basic analysis, the content of -glucans was measured. However, the content of -glucans in these non-traditional cereals was very low. Selected cereals were tested for cytotoxicity on human cells. Cytotoxicity was evaluated by using the MTT cytotoxicity test on human keratinocytes HaCaT and human caucasian colon adenocarcinoma CaCO-2. The sensory analysis was carried out in the last part of the thesis. There were tested 6 samples. From these samples were made muffins that were analysed and sensorically evaluated.
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Biomass used for heating
Pecháček, Michal ; Štelcl, Otakar (referee) ; Baláš, Marek (advisor)
The text is focused on the subject of biomass and discusses its potential for energy use during combustion. It presents an appropriate forms of biomass for combustion and the types of combustion equipment for biomass for heating houses. The text then provides proposal of calculation for biomass heating of the model house.
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Analysis of authenticity of some food products with fruit component by molecular and instrumental techniques
Pecháček, Michal ; Němcová, Andrea (referee) ; Márová, Ivana (advisor)
This master’s thesis was focused on determining the authenticity of some food products with fruit component by molecular and instrumental techniques. The thesis was divided into theoretical and practical part. The theoretical part of the work was focused on food adulteration, methods of determining the food authenticity, analysed types or technologies of production of individual food products, which were analysed in this work. This part was also focused on molecular and instrumental techniques, which are currently used to determine the food authenticity. The practical part of the thesis was divided into molecular and instrumental part. Within the molecular part, DNA isolation was performed using the EliGene Plant DNA Isolation kit. Inhibitors such as polysaccharides seemed to be the biggest problem during the DNA isolation. Therefore, an isolation method using pectinase incubation was performed. The isolated DNA was subsequently subjected to PCR and the resulting PCR products were analysed by a melting curve analysis. This method was used for ITS2 primers, which were used for the plant DNA detection. In the case of species-specific primers BAS1 and Pa3LTP that were used for the peach and apricot detection, high resolution melting (HRM) analysis was performed. During HRM, the focus was on the melting temperature of the specific PCR products. The melting temperature of the BAS1 specific product was set at 78,4 °C and at 86,43 °C for the specific product of Pa3LTP primers. Finally, specific PCR products were subjected to agarose gel electrophoresis. In the case of ITS2 primers, which served to verify the amplifiability of plant DNA, a band of 500 bp was detected. In the case of species-specific primers BAS1 and Pa3LTP, bands from 100 to 150 bp were detected. In the instrumental part of this thesis the HPLC/PDA analysis of the phenolic compounds was performed. The most suitable procedure for the analysis of phenolic substances was the purification procedure using ethanol without further concentration At the end of the work, the individual methods were compared with each other. At the same time, the influence of the matrix on the overall determination of food authenticity was monitored. While molecular techniques could be used to determine the food authenticity by determining the presence of specific DNA, instrumental techniques would be more suitable for detecting food adulteration and detecting specific substances.
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Analysis of active substances and biological effects of some non-tradizional cereals
Pecháček, Michal ; Vysoká, Marie (referee) ; Márová, Ivana (advisor)
This thesis deals with the characterization of active substances and biological effects of non-traditional cereals. Basic substances of these non-traditional cereals such as carbohydrates or proteins are characterized in this work. Active compounds such as antioxidants, polyphenols or -glucans are also characterized. These substances were mainly analysed by spectrophotometric methods. The theoretical part describes cereals in general. It focuses on grain morphology, cereal products and mostly on chemical composition. The summary of substances appearing in the cereal grain such as carbohydrates, proteins, vitamins, minerals etc. was processed in this part. In the practical part, the samples of the non-traditional cereals such as amaranth, sorghum, millet, kamut, buckwheat, quinoa, Job’s tears and teff were analysed. Amaranth, millet and buckwheat were also analysed in the form of flakes. Teff was analysed only in the form of flakes. Sorghum and quinoa were analysed also in their coloured variations. Firstly, the water extracts were prepared, then they were used for determination of antioxidant activity, the content of polyphenols compounds and flavonoids. The hydrolysed samples were used for determination of the carbohydrates. For other basic analysis, samples were used in the form of powder. Best results were measured for quinoa, amaranth and buckwheat. Besides basic analysis, the content of -glucans was measured. However, the content of -glucans in these non-traditional cereals was very low. Selected cereals were tested for cytotoxicity on human cells. Cytotoxicity was evaluated by using the MTT cytotoxicity test on human keratinocytes HaCaT and human caucasian colon adenocarcinoma CaCO-2. The sensory analysis was carried out in the last part of the thesis. There were tested 6 samples. From these samples were made muffins that were analysed and sensorically evaluated.
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