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Assessment of chosen aromatic compounds in foods
Škopová, Jitka ; Buňka, František (referee) ; Vítová, Eva (advisor)
The thesis deals with the issue of potentially allergenic aroma compounds in food. Aroma compounds suitable for food flavouring are mainly of plant origin. These aroma compounds and their mixtures have a lot of positive and negative effects on human organism. Although the aroma compounds are not among main groups of allergens, several studies indicate a potential risk of allergenic effects of some aroma compounds. The theoretic part of this thesis focuses on aroma compounds of plant origin and gives an overview of 26 the most important fragrance allergens according to the European cosmetic legislation. The aim of the experimental part was to verify the selectivity and appropriateness of the currently used methodology of headspace solid-phase microextraction and gas chromatography-flame ionization detection (HS-SPME-GC-FID) for determination of selected allergenic aromatic active compounds. Secondly, it is to use a proven method for a wide spectrum of real food products.
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Assessment of chosen aromatic compounds in foods
Škopová, Jitka ; Buňka, František (referee) ; Vítová, Eva (advisor)
The thesis deals with the issue of potentially allergenic aroma compounds in food. Aroma compounds suitable for food flavouring are mainly of plant origin. These aroma compounds and their mixtures have a lot of positive and negative effects on human organism. Although the aroma compounds are not among main groups of allergens, several studies indicate a potential risk of allergenic effects of some aroma compounds. The theoretic part of this thesis focuses on aroma compounds of plant origin and gives an overview of 26 the most important fragrance allergens according to the European cosmetic legislation. The aim of the experimental part was to verify the selectivity and appropriateness of the currently used methodology of headspace solid-phase microextraction and gas chromatography-flame ionization detection (HS-SPME-GC-FID) for determination of selected allergenic aromatic active compounds. Secondly, it is to use a proven method for a wide spectrum of real food products.
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Transport systems used in cosmetics
Škopová, Jitka ; Kramářová,, Daniela (referee) ; Zemanová, Jana (advisor)
Between transport systems in cosmetics belong liposomes, liquid crystals and also chosen substances, which speed under given conditions a transport of active compounds, so-called accelerators of trans-dermal penetration. Liposomes are used topically (i.e. directly onto the place of their action in surface structures of organism) in dermatological and cosmetic preparations, they facilitate the penetration of active substances into the deeper layers of the skin and make possible their more expressive treatment. Some properties of liquid crystals are similar to the properties of live organisms. Analogous to the vital cells are they sensitive to light, sound, warm, mechanical straining and chemical changes. And by contraries, some scientists mark vital cells as liquid crystals. Thanks to this similarity are liquid crystals characterized by their excellent ability to penetrate by the skin, which is probably comparable only with liposomes. Accelerators of trans-dermal penetration otherwise accelerators of penetration by the skin are substances, which change structure of the skin or derma to be more permeable for other compounds. The trans-dermal penetration of active substances is an important part of medical researches. Those results are however applied also in other branches as for example is cosmetic industry. From the point of view of the chemical texture of these materials form they a very heterogeneous group and an elucidating of mechanisms of their incidence is so far rather in beginnings.
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