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Encapsulation of active substances and possibilities of their application in anti-aging products
Horváthová, Iveta ; Němcová, Andrea (referee) ; Skoumalová, Petra (advisor)
The aims of this thesis were encapsulation of selected active substances and their possible application in cosmetic products with anti-aging effects. 6 kinds of active substances were studied – lipophilic vitamin E and vitamin A, hydrophilic vitamin B1 and vitamin B2, and phenolic compounds ferulic acid and chlorogenic acid. In theoretocal part, the general characteristics of active compounds and their use are described. It also includes the description of used methods. Practical part was focused on characterisation of active compounds from the perspective of antioxidant activity and encapsulation into liposomes from soy and sunflower lecithin. Encapsulation effectivity, size, stability and long-term stability of liposomes after four weeks were determined. The most suitable liposomes with active compounds were also tested for safety on human skin cells using the MTT test of cytotoxicity on keratinocytes HaCaT. Furthernore, 3 types of cosmetic products were prepared – day cream, night cream and skin serum. Each kind of cosmetic product was devided into 4 types – the product without any active compounds, the product containing free active compounds, the product with liposomes with active compouds and the product containing empty liposomes. As active compounds all our tested substances were used. Final products were tested 14 days on 15 female volunteers. Before and after products usage parametres of their skin were measured to analyze effect of products on skin rejuvenation. Volunteers were also rating sensory analysis of cosmetic products. The part of this thesis was also creating an online questionnaire about anti-aging cosmetics for publicity to find out the popularity of this kind of cosmetics.
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Characterization of plum oil and its use in cosmetics
Kaňovská, Zuzana ; Němcová, Andrea (referee) ; Szotkowski, Martin (advisor)
The aim of this bachelor thesis was to characterize plum kernel oil and to explore its possible use in the cosmetics industry. The theoretical part of the thesis is a research on the properties of vegetable oils in general, plum kernel oil and other kernel oils. In the experimental part, the oil was characterized in terms of the profile of fatty acids, phenolic compounds and tocopherols. Body lotion was also prepared, containing plum kernel oil, for which hydration and barrier properties were determined. Pure plum kernel oil and body lotion were tested for antimicrobial activity.
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Developement and optimalization of methods for extraction of selected compounds from Hypericum perforatum
Chytil, Dalibor ; Štursa, Václav (referee) ; Pořízka, Jaromír (advisor)
Bachelor's thesis deals with the optimization of processes for extraction of phenolic compounds from St. John´s Wort (Hypericum perforatum). The theoretical part of the work focuses on characterization of this herb, its botanical classification, traditional use, chemical composition and curative effects. Increased attention is further devoted to a theory of preparation of samples for extraction of phenolic compounds and suitable techniques for extraction and characterization of phenolic compounds from extracts of St. John´s Wort. The experimental part of the thesis deals with application of theoretical knowledge. When optimizing the emphasis was on influence of solvent (water acified to pH 4, pH 5, pH 6), influence of extraction technique (ultrasound extraction, subcritical water extraction, maceration) and influence of extraction period (10, 20, 30 min). Extracts were subjected to determination of selected parameters (total phenolic content, total flavonoid content, antioxidant activity) in leaves of St John´s Wort harvested in June 2016 using UV-VIS spectroscopy. The used extraction techniques are significantly different from each other.
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Analysis of phenolics in different kinds of coffee
Jašková, Martina ; Halienová, Andrea (referee) ; Márová, Ivana (advisor)
The aim of this bachelor thesis was examining the quantity of biologically significant substances in selected types of roasted ground coffee, instant coffee and coffee extract. The particular kinds of coffee differed in technological processing, degree of roasting and composition. In the practical part total phenolics and flavonoids by using spectrophotometry methods. The total antioxidant activity in the individual coffee extracts was determined by ABTS method. Qualitative and quantitative analysis of some individual antioxidants and caffeine was performed using RP-HLPC with spectrophotometric detection. As a part of the work sensory analysis of all coffee samples was realized and consumer questionnaires were completed.
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Analysis of biologically active substances in some cereal products
Valentová, Radka ; Starečková, Terezie (referee) ; Márová, Ivana (advisor)
Presented bachelor thesis is focused on study of biologically active substances in cereal products. In theoretical part over view of cereal active substances, predominantly phenolic compounds were introduced. In practical part 15 kinds of cereal products were analyzed. In these materials some group parameters - total phenolics, total flavonoids and total antioxidant activity were measured by spectrophotometry. RP-HPLC/UV-VIS method was performed for analysis of selected individual flavonids. The highest content of phenolic compounds was measured in cereals containing fruits (raspberries, blueberries, tropical and red fruit), cacao, crusty fruits (hazel nuts, sunflower seeds) and buckwheat. All cereal products contain catechine, epicatechine, catechin gallate, epicatechin gallate, chlorogenic and ferulic acid. As a part of bachelor thesis simple sensory analysis was performed and consumer questionnaires were evaluated.
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Spectrophotometry of natural drugs - secondary metabolites of plants
Hořavová, Lenka ; Masařík, Michal (referee) ; Provazník, Ivo (advisor)
Plants are an important source of secondary metabolites, such as substances that have a beneficial biological effect on the health of humans and they are irreplaceable in the modern medicine. They may operate in prevention and in the treatment of civilization diseases. In terms of content substances, the phenolic come to fore, especially polyphenols, which have been related to a number of overview studies due to their wide distribution and high concentration in plants. They also represent an important part of substances with redox effects present in the human diet and have an important role for the plant itself. Currently, many laboratories are dedicated to pharmaceutical and biological testing of plants. Individual polyphenols in plant matrices are determined primarily by chromatography, electrophoresis methods, mass spectrometry and nuclear magnetic resonance. Valuable information on the content of polyphenols in plant extract can be obtained also by using spectrophotometric methods. The subject of this thesis is to provide information, characterization and comparison of conventional and modern techniques for the determination of natural substances – phenolic compounds using spectral techniques.
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Fortification of selected cereal products
Hurtová, Jana ; RNDr.Renata Mikulíková, Ph.D. (referee) ; Márová, Ivana (advisor)
Present diploma thesis describes the study of bioactive compounds in the cereals. The work is focused on possible fortification of cereal products in order to increase nutritional value of final products which is reduced during the food processing and storage. Cereal grains are rich in several phenolic compounds, vitamins and minerals that reduce the risk of chronic diseases. The aim of this study was the preparation and analysis of model fortified cereals using lyophilized fruit originating from Czech Republic. A comparative analysis of content of bioactive substances in commercial and fortified products for children was performed too. The experimental part deals with a content of individual flavonoids by RP-HPLC/UV/VIS method, spectrophotometric determination of total and reducing saccharides and analysis of mono- and disaccharides by the HPLC/RI method as well. Differences in the content of individual flavonoids and saccharides after the application of acid hydrolysis of samples were investigated. The content of these compounds increased in most products because of their release from glycosidic forms. Presence of phenolics was confirmed in all analyzed cereals. Addition of 10% of lyophilized fruit/vegetable preparative (carrot, berries, apples) caused several fold increase of phenolics content in model mixtures. In commercially available cereal products there are relatively high differences in total phenolics content, proportionally to fruit component amount. The work included the spectrophotometric analysis of total polyphenols and flavonoids in a model physiological environment (artificial stomach juice) in which the hydrolysis of bound phenolic compounds occurred. The results of this study show that addition of lyophilized fruit seems to be a good way to increase the nutritional value and maintain the content of bioactive compounds in cereal products.
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Biochemical changes accompanying the aging of red wine
Vacková, Tereza ; Hudeček, Jiří (advisor) ; Entlicher, Gustav (referee)
Flavonoids are plant secondary metabolites, which belong to several groups varying in their chemical structure. Anthocyanins and tannins are important flavonoid components of wine that are responsible for its color, taste and other sensory properties. The concentration of anthocyanins in wine is affected by grape variety, processing technology, and climatic conditions. In this Thesis, we studied the changes in color and in related chemical composition, using three non-commercial samples of red wine: Svatovavřinecké (year 2010 and 2012), and home-made wine (prepared without addition of SO2). These changes in color were determined using standard colorimetric method (CIELab) and also a simplified two-parametric spectrophotometric method (tint/color density). The content of anthocyanins was followed using analytical RP-HPLC method. In paralel, simplified oenologic methods for estimation of phenolic compounds were used. Generally the wine samples changed color to darker tint. Chemically, this was caused by polymerisation reactions between anthocyanins and phenolic compounds. This led to the formation of stable pigments characterised by a higher absorption maximum at longetr wavelength, hence a darker tint. Key words: anthocyanins, color, red wine, phenolic compounds, malvidin-3-glucosid, polymeric reactions,...
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Physiological, structural, and biochemical leaf traits of selected Poaceae species involved in oxidative stress protection and acclimation to different light conditions
Hunt, Lena Macrie ; Albrechtová, Jana (advisor) ; Lux, Alexander (referee) ; Šantrůček, Jiří (referee)
This thesis examines physiological, structural, and biochemical leaf traits in grasses (Poaceae family) and how they contribute to oxidative stress protection. Light is a major factor contributing both to oxidative stress in plants and the induction of protective mechanisms at the leaf level. The agriculturally important species barley (Hordeum vulgare) was used to investigate responses to varying irradiance and atmospheric CO2 levels. Barley was further used as a model organism to study the influence of different spectral qualities on oxidative protective mechanisms, particularly phenolic compound induction. This thesis also examines the protective leaf functional traits of wild grass species (Nardus stricta, Calamagrostis villosa, Molinia caerulea, and Deschampsia cespitosa) in a high-irradiance arctic-alpine tundra grassland. Phenolic compounds are important protective secondary metabolites in plants that protect against oxidative stress from high irradiance. This thesis evaluates phenolic compounds and their contributions to plant stress tolerance and introduces a novel method of quantifying the histochemical detection of phenolics in leaf cross-sections. Key results indicate that light quantity and quality play major influential roles in the accumulation of phenolic compounds. High irradiance...
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Bioactive compounds in green spices
ARNOŠTOVÁ, Lucie
The bachelor thesis focuses on the determination of the total content of phenolic compounds, individual majority phenolic compounds and vitamin C, contained in sweet basil (Ocimum basilicum), coriander (Coriandrum sativum), dill (Anethum graveolens) and lovage (Levisticum officinale). Firstly, the total content of phenolic compounds was determined by spectrophotometric analysis using Folin Ciocalteau agent in extracts from fresh and dried herb samples. Afterwards, particular representatives of phenolic compounds in the lyophilized material were identified by high-performance liquid chromatography (HPLC). Then the content of vitamin C in fresh samples from all selected plants was measured using high-performance liquid chromatography (HPLC). The highest concentration of phenolic compounds was discovered in lovage. The highest content of particular phenolic substances, quercetin and kaempferol, was also proved in lovage.
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