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Study of the antimicrobial effects of selected spices
Kalábová, Jana ; RNDr.Eva Dvořáčková (referee) ; Voběrková, Stanislava (advisor)
The antimicrobial effects of cinnamon, clove and ginger (grand and fresh) extracts against Bacillus subtilis, Aspergillus niger and Pichia fermentans were studied in this thesis. Selected spices were extracted in three solvents (ethanol, water and ethyl acetate) and inhibition effect on tested microorganisms was studied using two methods disc diffusion and broth dilution methods. The antioxidant activity and total polyphenolic compounds from spices were also determined. The results showed that cinnamon and clove extracts in ethyl acetate and ethanol were a promising antimicrobial substances for all tested microorganisms. Combination of cinnamon and clove especially ethyl acetate extracts showed an aditive effect. However, in the case of broth dilution method, fresh ginger inhibited bacterial growth under optimal growth conditions of Bacillus subtilis (35 °C, pH 7, 250 rpm). Minimum inhibitory concentration (MIC) values for all susceptible microorganisms was determined 8,3 mg/ml. The highest amounts of polyphenolic substances were found in cinnamon and clove ethanol extract and this result was in correlation with antioxidant activity.
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Participation of a defense attorney in preliminary procedure
Dvořáčková, Eva ; Vokoun, Rudolf (advisor) ; Bohuslav, Lukáš (referee)
The right to have the assistance of defense attorney and to consult with him the way of defense is a part of the right of defense - a basic right in democratic countries, which is expressed in article 40 of Charter of Fundamental Rights and Basic Freedoms and also in various international treaties. The function of defense attorney in the criminal proceedings is irreplaceable. He provides legal aid though all stages of criminal procedure, but I concentrate on his role in preliminary procedure. The defense attorney defends his client from the beginning of criminal prosecution, but advocate can render help even before the criminal prosecution starts, during providing explanation. A right of defense attorney to search out evidence, present evidence and put it forward belongs among the means, which a defense attorney can use to defend his client and affect the course of criminal proceeding. Another right of defense attorney is to participate in the investigative act and the right to see the criminal file. Other rights of the defense counsel are listed in §41 of the criminal procedure code. My thesis is divided into six chapters. The first chapter deals with the right of fair trial and a right of defense. The following chapters describe preliminary procedure and the role of defense attorney in particular forms of...
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Participation of a defense attorney in preliminary procedure
Dvořáčková, Eva ; Vokoun, Rudolf (advisor) ; Bohuslav, Lukáš (referee)
The right to have the assistance of defense attorney and to consult with him the way of defense is a part of the right of defense - a basic right in democratic countries, which is expressed in article 40 of Charter of Fundamental Rights and Basic Freedoms and also in various international treaties. The function of defense attorney in the criminal proceedings is irreplaceable. He provides legal aid though all stages of criminal procedure, but I concentrate on his role in preliminary procedure. The defense attorney defends his client from the beginning of criminal prosecution, but advocate can render help even before the criminal prosecution starts, during providing explanation. A right of defense attorney to search out evidence, present evidence and put it forward belongs among the means, which a defense attorney can use to defend his client and affect the course of criminal proceeding. Another right of defense attorney is to participate in the investigative act and the right to see the criminal file. Other rights of the defense counsel are listed in §41 of the criminal procedure code. My thesis is divided into six chapters. The first chapter deals with the right of fair trial and a right of defense. The following chapters describe preliminary procedure and the role of defense attorney in particular forms of...
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Separation and determination of bioactive compounds in food
Dvořáčková, Eva
Herbs are widely known for their numerous applications in the food industry; however, there is increasing interest in their pharmaceutical properties. In recent years, major research has been focused on the biologically active derivatives of medicinal plants, mainly because of their potential anti-tumor activity and protective effects with respect to the cardiovascular system. This thesis summarizes the biosynthesis of phenolic compounds mainly responsible for such positive health impacts, the methods of antioxidant capacity determination, and the protective health effects of medicinal herbs. The experimental part is dedicated to extraction methods and the determination of phenolic compounds from herbs, as well as the possibility of applying herbal infusions into raw goat whey in order to extend its shelf-life.
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Study of the antimicrobial effects of selected spices
Kalábová, Jana ; RNDr.Eva Dvořáčková (referee) ; Voběrková, Stanislava (advisor)
The antimicrobial effects of cinnamon, clove and ginger (grand and fresh) extracts against Bacillus subtilis, Aspergillus niger and Pichia fermentans were studied in this thesis. Selected spices were extracted in three solvents (ethanol, water and ethyl acetate) and inhibition effect on tested microorganisms was studied using two methods disc diffusion and broth dilution methods. The antioxidant activity and total polyphenolic compounds from spices were also determined. The results showed that cinnamon and clove extracts in ethyl acetate and ethanol were a promising antimicrobial substances for all tested microorganisms. Combination of cinnamon and clove especially ethyl acetate extracts showed an aditive effect. However, in the case of broth dilution method, fresh ginger inhibited bacterial growth under optimal growth conditions of Bacillus subtilis (35 °C, pH 7, 250 rpm). Minimum inhibitory concentration (MIC) values for all susceptible microorganisms was determined 8,3 mg/ml. The highest amounts of polyphenolic substances were found in cinnamon and clove ethanol extract and this result was in correlation with antioxidant activity.
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