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Výroba ovocných vín z méně známých druhů
Fojt, Robin
Diploma thesis called Production of fruit wines from less known species was made at the Institute of Post-Harvest Technology of Horticultural Products. Lesser known fruit species with a focus on selected species for a practical experiment were described in the thesis, as well as the technology of fruit wine production. In the experimental part were made micro-samples of fruit wines from five species and in total in six variants. Selected quality parameters (polyphenol content, antioxidant capacity, titration acid, alcohol and residual sugar) and sensory evaluation were determined from the wines produced. All results were statistically evaluated.
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Štúdium antioxidačných vlastností čajov
Džuppa, Mikuláš
The Diploma Thesis is focused on the analysis of the antioxidant qualities and attributes of different kinds of tea under their specific methods of preparation. Literature overview provides history, processing technology, distribution and the most common means of tea preparation as well as its content substances. The Thesis discusses the overall containment of polyphenols and antioxidant capacity based on the FRAP and DPPH methods but also the amount of vitamin C in the tea samples. The Thesis elaborates on the undertaken sensor analysis of chosen samples and examines the tea content substances during its traditional preparation as well as during its preparation in a non-typical way.
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Bylinné nápoje na bázi piva
Doležalová, Vanda
In the teoretical part of this thesis is breefly written about history of brewing beer, beer ingredients, brewing proceses and methods by which the beer is analyzed (instrumental and sensoric methods) and also contains legislative requirements for herbal beers and for beverages that are based on beer. In the practical part are mentioned processes of making beer using herbs and other materials. The final product is beer containing extracts of lemon balm (Melissa officinalis L.) and common yarrow (Achillea millefolium agg.). Antioxidant capacity was defined by DPPH and FRAP methods. To monitor sensory acceptance for herbal beers sensory analysis was used.
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Využití méně známých druhů ovoce pro výrobu nápojů
Oherová, Kristýna
The Master' s thesis was made on Department of Post-Harvest Technology of Horticulture Faculty in Lednice. In the first chapter is defineded less common fruits and their healthy benefits. The main information about less common fruits and their processing are desribed in the other chapters. The experimental part include information of fresh fruits - honeysuckle, black chokeberry, hawthorn and their antioxidant activity. Antioxidant activity was detected by FRAP and DPPH. There is described the beverage production and the results of sensory analisis.
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Kvalita drobného ovoce v průběhu skladování
Němcová, Monika
Diploma thesis "Quality of the small fruits during the storage" follows up the characteristic of the different species of small fruits and less known species of small fruits and their substance composition, possibilities of quality rating and storing of these fruit species. The cornelian cherry fruits, varieties 'Vydubecký', 'Lukjanovský' and 'Fruchtal' and the rowan tree fruits, varieties 'Discolor' and 'Businka' and how do they behave during the storage was the main subject of the practical part. The cornelian cherry and the rowan tree fruits were storaged in two temperature variants (18 °C; 4,5 °C). The state of health, the fruits quality and weight loss were evaluated. The content of soluble dry basis, total acids and antioxidant capacity of the fruits were determined using the laboratory experiments.
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Výroba a hodnocení ovocných vín
Hrubá, Monika
The thesis "Production and Evaluation of Fruit Wines" was prepared in 2016/2017 at the Institute of Postharvest Technology of Horticultural Products at the Faculty of Horticulture of the Mendel University in Brno. The thesis deals with the production of fruit wines with a focus on their fabric composition. In the practical part, based on analytical and sensory analyzes, samples of wines, laboratory samples of wines from the wine-growing and retail networks were evaluated. The data obtained were statistically compared and appropriately interpreted. The currant and cherry wines were sensitively evaluated above the apple. And currant and cherry wines have shown a higher antioxidant capacity.
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Stanovení flavonoidů ve vybraném sortimentu rodu Iris L. a možnosti jejich použití jako rostlinných barviv
Valešová, Barbora
The thesis deals with the determination of the content of substances in the rhizomes and flowers of the selected variety of the genus Iris L. and the possibilities of using the iris as a dyeing plant. The literary part of the diploma thesis deals with the characteristics of the selected species and its cultivars of the genus Iris L., a description of species important in phytotherapy. Furthermore, the description of phenolic substances, flavonoids, anthocyanins, antioxidant capacities and methods of determination of these substances are described. In the practical part, the described methods are applied, the results are compared and statistical data evaluated. In the flowers of the iris, phenols, flavonoids, antioxidant capacity and anthocyanins were determined. The rhizomes determined phenols, flavonoids and antioxidant capacity. The diploma thesis also partially follows the bachelor's thesis, which compares the results of the color scale for individual samples of substances. In the diploma thesis we used to stabilize the character of metal salts (these salts in BP were not used). Several variants of the dyeing bath were used for dyeing. The filter extract of flowers in combination with vinegar, Salt, salt, edible soda, and blue rock were sampled by cold and boiling in both ways for 30 and 60 minutes. The samples were soaked in Soil Solution No. 1, which included 5 different substances (Soda, Savo, Salt, Vinegar, and Blue Scalp) and No. 2 (Blue Scalp, Vinegar and Water). As a control, samples were used that passed only the color bath without additives or pre-soaking.
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Hodnocení antioxidační kapacity u vybraných ovocných nápojů
Richterová, Bára
The bachelor thesis is focused on a comparison of antioxidant capacity in selected apple drinks. In the literary part, individual types of fruit juices are characterized according to valid legislation. Another part is devoted to the description of selected varieties, suitable for the production of fruit juices and their chemical composition with focus on substances with antioxidant capacity. In the practical part a total of 12 samples of apple juice were monitored. Three juices were made at the Institute of Post-Harvest Technology of Horticultural Products and experimentally compared with selected, commercially produced products from the retail chains. In the monitored samples were analyzed the selected quality parameters and sensory analysis was performed. The results were evaluated in the form of graphs and appropriate statistical analyzes.
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Možnosti využití méně známých druhů zelenin
Fojt, Robin
The bachelor thesis describes the species of vegetables and the detail of the radish that I chose for my work. The practical part is monitored shelf content substances and sensory evaluation. In terms of shelf life and sensory evaluation was the best variety Miyashige and in terms of content materials was the best variety Mantanghong, although not statistically confirmed. Among the storage options, XTend was the best result, which significantly prolonged the shelf life of radish, which was statistically confirmed. Conventional storage is more of a need for shorter storage. The overall rating was the best Miyashige variety, which is most similar to our radish that the European consumer is accustomed to.
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Kvalitativní parametry vybraných sirupů v maloobchodní síti
Červinková, Veronika
This thesis was prepared at the Institute of Post-Harvest Technologies of Horticulture at the Faculty of Horticulture of the Mendel University in Brno in years 2016/2017. The aim of the thesis is to determine qualitative parameters of syrups in retail shops. The thesis contains technological processing and quality requirements for syrups. The practical part deals with the evaluation of selected parameters. The syrup of the YO brand, which showed the highest antioxidant capacity and all polyphenols, was evaluated as the best. The worst parameters were Neli's syrup, which did not contain any fruit component.
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