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Accuracy of the method for assessment of allergenic aroma compounds
Rychetský, Matěj ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the verification of the accurancy of the method for determination of potentially allergenic substances in confectionery. In the theoretical part the synthetic and natural fragrances, which are present in foodstuffs are described. Furthermore, the method of solid phase microextraction in connection with gas chromatography with mass spectrometry, which was used in the measurement, is briefly characterized. Finally, the basic criteria measured in the validation of the analytical method are described. In the experimental part, the repeatability and reproducibility of the HS-SPME-GC-MS method for the determination of potentially allergenic substances in candy samples was verified. It was found by the measurement that the used method is suitable for qualitative determination (based on retention times), but the method shows minor inaccurancies in quantitative determination (determination based on peaks area) and it will be improved in following experiments.
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Application of plant extract into non-chocolate sweets
Rychetský, Matěj ; Saláková, Alena (referee) ; Vítová, Eva (advisor)
This diploma thesis deals with the optimization of jelly candies production, application of herbal extract to produced candies, and subsequent characterization of produced samples in terms of volatile (aromatic) substances, total phenolic substances, antioxidant aktivity, and sensory quality. Optimization parameters – the amount of gelatin and the addition of citric acid, were selected based on the sensory analysis. Additions of 7,5 % gelatin and 2 % acid were proven to be optimal. The sources for the production of herbal extracts were the plants Aronia melanocarpa and Echinacea purpurea, which are known for their high content of bioactive substances. The further sensory analysis determined the optimal amount of extract added to jelly candies samples – in the case of chokeberry it was 4 % and in the case of echinacea it was 1 % of the extract. In the sample with chokeberry extract of optimal composition, ie 7,5 % gelatin, 2 % citric acid, and 4 % extract, 46 volatile substances were determined, of which nonanal (12,17 %) and thymol (8,70 %) were the most represented, the total polyphenol content was 472.88 ± 8.02 gGAEg-1 of the sample and the antioxidant activity was determined to be 828.99 ± 17.74 gTEACg-1 of the sample. The sample with echinacea extract of optimal composition, ie 7,5 % gelatin, 2 % citric acid and, 1 % extract, contained 56 volatile substances, the most represented being nonanal (12,08 %), thymol (6,19 %), and decanal (5,52 %). The total polyphenols in this sample were determined to be 291.09 ± 10.17 gGAEg-1 of the sample and its antioxidant activity was determined to be 850.91 ± 30.29 gTEACg-1 of the sample. Samples with the addition of chokeberry extract, which gave the confectionery a fruity, slightly sour taste and a pink to dark purple color, were considered more pleasant/acceptable; samples with echinacea had an herbal aroma and taste and orange color.
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Determination of volatile substances in wines of Hibernal variety
Burian, Martin ; Rychetský, Matěj (referee) ; Vítová, Eva (advisor)
The subject of the present bachelor thesis was the determination of aromatic substances in wines of the Hibernal variety and subsequent comparison of the aromatic profile of individual samples in order to investigate the possibilities of geographical authentication of these varietal wines on the basis of its volatile compounds content. In total, 19 samples from four Moravian sub-regions were analysed. The analysis of the aromatic profile was carried out using the HS-SPME-GC-MS technique. All samples were then subjected to descriptive statistical analysis. The results show that from the profile of 25 selected volatile compounds, the samples cannot be distinguished according to their place of origin.
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Application of plant extract into non-chocolate sweets
Rychetský, Matěj ; Saláková, Alena (referee) ; Vítová, Eva (advisor)
This diploma thesis deals with the optimization of jelly candies production, application of herbal extract to produced candies, and subsequent characterization of produced samples in terms of volatile (aromatic) substances, total phenolic substances, antioxidant aktivity, and sensory quality. Optimization parameters – the amount of gelatin and the addition of citric acid, were selected based on the sensory analysis. Additions of 7,5 % gelatin and 2 % acid were proven to be optimal. The sources for the production of herbal extracts were the plants Aronia melanocarpa and Echinacea purpurea, which are known for their high content of bioactive substances. The further sensory analysis determined the optimal amount of extract added to jelly candies samples – in the case of chokeberry it was 4 % and in the case of echinacea it was 1 % of the extract. In the sample with chokeberry extract of optimal composition, ie 7,5 % gelatin, 2 % citric acid, and 4 % extract, 46 volatile substances were determined, of which nonanal (12,17 %) and thymol (8,70 %) were the most represented, the total polyphenol content was 472.88 ± 8.02 gGAEg-1 of the sample and the antioxidant activity was determined to be 828.99 ± 17.74 gTEACg-1 of the sample. The sample with echinacea extract of optimal composition, ie 7,5 % gelatin, 2 % citric acid and, 1 % extract, contained 56 volatile substances, the most represented being nonanal (12,08 %), thymol (6,19 %), and decanal (5,52 %). The total polyphenols in this sample were determined to be 291.09 ± 10.17 gGAEg-1 of the sample and its antioxidant activity was determined to be 850.91 ± 30.29 gTEACg-1 of the sample. Samples with the addition of chokeberry extract, which gave the confectionery a fruity, slightly sour taste and a pink to dark purple color, were considered more pleasant/acceptable; samples with echinacea had an herbal aroma and taste and orange color.
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Accuracy of the method for assessment of allergenic aroma compounds
Rychetský, Matěj ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the verification of the accurancy of the method for determination of potentially allergenic substances in confectionery. In the theoretical part the synthetic and natural fragrances, which are present in foodstuffs are described. Furthermore, the method of solid phase microextraction in connection with gas chromatography with mass spectrometry, which was used in the measurement, is briefly characterized. Finally, the basic criteria measured in the validation of the analytical method are described. In the experimental part, the repeatability and reproducibility of the HS-SPME-GC-MS method for the determination of potentially allergenic substances in candy samples was verified. It was found by the measurement that the used method is suitable for qualitative determination (based on retention times), but the method shows minor inaccurancies in quantitative determination (determination based on peaks area) and it will be improved in following experiments.
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