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Preparation and characterization of extract from elderberry flowers
Lukšová, Leona ; Zemanová, Jana (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with the determination of conditions for the preparation of elderberry extract so that the prepared extract retains as many biologically active substances as possible and the way of preserving this extract. Furthermore, the work deals with the transmittance of already specific phenolic acids, namely chlorogenic acid, coffee and ferulic skin, through the Franc diffusion cells. In the theoretical part of the thesis there is a taxonomic classification, description and use of elderberry. Furthermore, significant active substances, in particular phenolic acids, are mentioned. beneficial effects on the skin. The anatomy of the skin and the problem of the penetration of phenolic acids through the skin are described in detail. Finally, a description of high performance liquid chromatography is provided. The experimental part is devoted to verification of optimal conditions for preparation of extract. The best option is to extract the flowers with water at 100 ° C for 10 minutes in a ratio of 1 part by weight of dry flowers and 10 parts by volume boiling water. The ratio of flowers and stems to the phenolic acid content of the extract was also investigated. In the flower extract and its thickened version, the skin permeability was examined by transdermal absorption. The aim of this experiment was to find out if and how much the above mentioned phenolic acids go through the skin. As skin membrane, pork skin from the auricle was used. All determinations of the above phenolic acids in all samples were carried out by liquid chromatography.
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Relation of body activities on composition of the human body
Frechová, Vendula ; Zemanová, Jana (referee) ; Vránová, Dana (advisor)
This bachelor thesis deal with relationship between physical activities and constitution of a human body. The first theoretic part is focused on components of foodstuff which are important for human nutrition, energy metabolism and different types of movement activity. The particular components of a human body such as body water, active body mass and body fat are described in the next part of the thesis. Diagnostic methods of human body’s constitution are mentioned in the last part. An analysis of a body constitution has a task to diagnose body components quantitatively and therefore provides main information about fitness. The practical part of the thesis contains influence of physical activity on body constitution, which was tested on the first group of people, and a study of eating manners of the second group of people.
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Selected alcohol extracts of Sambucus nigra for use in cosmetology
Balonková, Daniela ; Doležalová Weissmannová, Helena (referee) ; Zemanová, Jana (advisor)
This thesis focuses on the preparation of selected alcohol extracts of elderberry and their use in cosmetology. In the theoretical part are described the botanical properties of the elderberry (Sambucus nigra). There are introduced and characterized bioactive compounds and toxic compounds contained in all vegetative parts of the plant. Attention is mostly focused on compounds with antioxidant properties. The theoretical part also contains a description of basic analytical methods, which are used in the practical part to characterize compounds contained in elder flowers. The practical part focuses on the optimization of the preparation of alcohol extracts with the aim to prepare the extract with the greatest possible content of polyphenols with respect to economy and production costs. Factors such as selection of the appropriate solvent, solvent to plant material ratio, solvent temperature, and extraction time are examined. Based on the total polyphenol concentration measured spectrophotometrically by the Folin-Ciocalteu method, the most suitable solvent is 60% ethanol, the ratio of plant material to solvent is 1:8, the laboratory temperature of solvent and the extraction time of 24 hours.Under these conditions, an ethanol extract is prepared, analyzed and determined selected properties, such as refractive index and density. Rutin, chlorogenic, caffeic and ferulic acids are identified by HPLC with a DAD detector. The pH value of alcohol extract is 5.743 ± 0.006, the refractive index is 1.365 ± 0.02 at 22.7 ° C and the density is 0.9288 gcm-3. By liquid chromatography the concentration of chlorogenic acids is quantified as 0.104 gl-1, caffeic acid as 0.086 gl-1 and ferulic acid as 0.060 gl-1. The extract is incorporated into cosmetic products, that are used in balneology. Prepared products are toilet soap and bath salt.
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Production and evaluation of fermented dairy products
Jasimová, Zahraa ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This bachelor thesis deals with the production of fermented dairy products and their sensory evaluation. As a model sample a kefir, more precisely, kefir milk, was chosen, which is a product made by using a combination of lactic acid bacteria and yeast (so-called kefir culture). In the theoretical part, milk cultures used for production of fermented products; as well as technology of individual fermented dairy products are characterized. Furthermore, their requirements for sensory quality and the specifics of sensory evaluation are described. In the experimental part, two suitable methods of sensory analysis were selected to compare three samples, two of them were commercial and served as a comparative samples and one was a manufactured sample. The task of the evaluators was to evaluate the color, appearance, taste, smell, consistency and overall acceptability of individual samples using a five-point scale. The model sample of a kefir milk manufactured in laboratory, was evaluated as the worst (least sensory acceptable) mainly due to the lumpy consistency, the taste and the smell reminded to some evaluators sheep's milk.
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Application of profile test on several types of foods
Přerovská, Mariya ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
This diploma thesis was focused on the use of profile tests for sensory analysis of foods. The development of profile methods, advantages and disadvantages of the techniques, specific training of panelists, the organization and the requirements for testing place and testing is described in theoretical part. There is a brief overview of other methods and legislation used in sensory analysis. In the experimental part of this work several types of foods such as bread, ham, yogurt, apple and chocolate have been selected. For each of these foods the forms for profile evaluation of flavor and texture have been developed. Consequently, the selected samples were sensorially evaluated by panel composed from students of FCH BUT.
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Natural alternatives to commonly used cosmetic bases
Horáková, Karolína ; Doležalová Weissmannová, Helena (referee) ; Zemanová, Jana (advisor)
This bachelor in terms of literature review thesis deals with cosmetic vehicles, certification of natural cosmetics and stability of cosmetic products. The aim of the experimental part is to evaluate if cosmetic product SOFTIGEN®PURA consisting of a mixture of triglycerides would be a good alternative to common Vaseline. Theoretical part describes selected groups of cosmetic vehicles, their properties and examples of use. Next the requirements that a cosmetic product must meet in order to receive the COSMOS, Ecocert or CPK certificate are briefly described. The last part of the theoretical part describes the conditions for conducting stability studies and methods by which stability can be monitored. In the experimental part, the stability of SOFTIGEN®PURA under different temperature conditions is monitored using fat characteristics and sensory analysis. The results of a comparison of the sensory properties of SOFTIGEN®PURA and common Vaseline are also presented. The results show that SOFTIGEN®PURA shows similar stability as Vaseline and similar sensory properties and can be recommended as a possible natural alternative to conventional Vaseline.
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Study of phenolic compounds in some biologic materials using method LC/MS
Měřínská, Radana ; Zemanová, Jana (referee) ; Kočí, Radka (advisor)
Presented bachelor thesis was focused on suitable methods for analysis of phenolics, especially modern instrumental methods were studied. In experimental part some standard phenolic compounds were analysed using combined technique HPLC/ESI-MS with off-line and/or on-line detection. Mass spectra of individual stadards and/or mixtures were determined in MS full scan and/or MS/MS full scan mode. Ionisation of chosen standard compounds was done in pozitive and/or negative mode. Parent ions of followed compounds were identified: reserpine (PI 609.9, NI 607.7), acid chlorogenic (NI 353), quercetin (PI 303.5, NI 301.5), rutin (PI 611, NI 609), morin (PI 303.1, NI 301.1). Typical fragments of studied standards were produced using MS/MS full scan mode. By fragmentation characteristic product ions were identified: acid chlorogenic (NI 191), quercetin (PI: 229.1 and 257.1; NI: 179.0 and 151.0), rutin (in MS/MS NI: 301; in MS3 NI: 179, 151.1), morin (PI: 285.1 a 257.1; NI: 283.2, 273.2, 257.1, 229.1). Optimal conditions of phenolic HPLC separation were determined including gradient elution and Restek column use. In conclusion on-line HPLC/MS detection using negative ionization was observed as the best configuration for phenolic analysis.
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Tumor cell lines viability testing after exposure to chemicals and chemotherapeutics
Horáčková, Lucie ; Zemanová, Jana (referee) ; Brázda, Václav (advisor)
Individual types of viability tests based on colorimetric changes of the solution are desribed in the theoretical part. Furthermore, HSP proteins are characterized, which are not connected only by heat shock, but also during other cell stresses such as exposure to UV, cold, extreme pH or heavy metals. They are important for the cell, because they help to reformulate proteins that have been damaged by cellular stress and also bind to new unpacked proteins and ensure their correct folding. Proteins that are affected by molecular chaperones are collectively called client proteins. Some HSPs also contribute to membrane transport or degradation. These proteins are co-operative with the cochaperones, which are important for heat shock proteins because they help them to pack protein, in particular by catalyzing the hydrolysis of ATP to ADP. Herein is also described cisplatin and its derivatives, including mechanism of action and adverse effects. This work was focused on detection cytotoxicity of cisplatin and its derivatives. Cells were exposed to stress condition induced by cytostatics and huge changes in heat shock proteins and cochaperon levels were observed. There was also observed colocalization of heat shock proteins and their client protein p53 by confocal microscopy in these stressing conditions.
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Influence of used oil on the composition and sensory quality of cheese analogues
Coufalová, Dominika ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
This master thesis deals with the production and characterization of cheese analogues with vegetable oil, specifically almond, hazelnut and walnut oils. The products were characterized by volatile compounds, fatty acids, antioxidant activity and sensory quality, and were compared with the standard product. The samples were described as soft white cheese. Volatile compounds were determined by gas chromatography-mass spectrometry. There were 29 compounds identified both in the standard cheese and the analogue with hazelnut oil, 31 compounds in the analogue with almond oil and 34 compounds in the analogue with walnut oil. The highest content of volatile compounds was found in the analogue with hazelnut oil, and the highest number of terpenes in the analogue with walnut oil. Fatty acids were converted into methyl esters after the extraction of fat by using mixture of organic solvents and then they were determined by gas chromatography with flame ionization detection. There were identified 11 saturated, 3 monounsaturated and 2 polyunsaturated fatty acids in all samples. The higher content was found in all cheese analogues compared to standard sample, moreover the content of unsaturated fatty acids increased. The highest content of polyunsaturated fatty acids was found in the analogue with walnut oil. The cheese analogues showed the higher antioxidant activity compared to standard cheese. A significantly higher content was found in the analogue with hazelnut oil. Oil addition decreased the sensory evaluation of consistence and flavour of samples. The standard cheese reached the highest score of overal acceptability among samples; the strongest nut flavour was described in the analogue with hazelnut oil. The results showed that the addition of oils increases the nutritional value of cheeses (higher content of unsaturated fatty acids, higher antioxidant activity), but reduces their sensory quality and overall consumer acceptability.
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Optimalization of the extraction of bioactive compounds from herbs into different kind of oil bases
Chytil, Dalibor ; Zemanová, Jana (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis deals with the optimization of processes for extraction of bioactive lipophilic compounds from fruits of sea buckthorn (Hippophae Rhamnoides) into various types of plant oil bases using simple maceration. The theoretical part of this thesis deals with the characterization of this herb, its botanical classification, traditional use, chemical composition and medicinal effects. Increased attention is also paid to the characterization of individual types of plant oils used, namely camellia, camellia organic, passionflower, kukui and kiwi oil. The experimental part of the thesis deals with application of theoretical knowledge. The profile of total and free fatty acids for individual plant oil bases was determined by GC/FID, furthet the basic fat numbers were also determined. When optimizing the extraction, emphasis was placed not only on the effect of the extraction agent used, but also on the extraction time (1, 3, 5, 7, 10, 14, 21 and 66 days). The macerates were continuously subjected to the determination of selected parameters (total amount of carotenoids, total amount of phytosterols, lutein, neoxanthin, astaxanthin, stigmasterol, -sitosterol and vitamin E) using UV-VIS spectroscopy and HPLC/PDA. Likewise, the peroxide number was monitored during maceration to assess the degree of oxidative degradation of macerates. The recovery of selected total parameters in individual oils did not differ significantly in most cases. On the contrary, the yield of individual monitored parameters differed significantly. At the same time, static maceration under our conditions was not very suitable for the extraction of vitamin E, stigmasterol and total phytosterols.
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