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Determination of the fatty acids composition in selected shortenings
RAZIMOVÁ, Jana
The objective of this work is to get acquainted with methods for determination of fatty acids profile, especially with gas chromatography using the flame ionization detector and the mass spectrometer. The first part of the work deals with lipids classification, summary of fatty acids and their properties. It contains also a draft of edible fats division and their production. Other section deals with ways of determination of fatty acids in fats and puts the main emphasis on gas chromatography. The second part deals with the determination of fatty acids in selected shortening fats (Hera, Stela, Zlatá Haná, Sluna, Perla máslová, Flora, Rama máslová, Alfa máslová) in practice. Three measurements were taken at three months intervals. There were taken three samples from each fat during each sampling, it means 72 samples were taken in total. Samples had to be adjusted to increase their volatility. In this case specifically the esterification was made where fatty acids were transformed into fatty acids methyl esters. The measurement was made by the flame chromatograph using the flame ionization detector and the mass spectometer. For final samples evaluation softwares MS Worsktations 6.9, Microsoft Excel ? Statistical programs and software Statistica by Stat Soft ČR, s.r.o. were used. The prevailing fatty acid in all fats is oleic acid. Another acid widely presented in all fats is palmitoleic acid. The only exception is fat Flora where linoleic acid has the biggest percentage. Fatty acids typical for milk fat (butyric and caproic acids, TFA and acids with odd number of carbon atoms (C15 a C17)) are chiefly presented in fat Zlatá Haná. In other fats these fatty acids are found just in small quantities. By comparing single samplings it becomes clear that they are more or less different. The reason of these differences lies probably in fats mixing. That is why during production some small differences in their composition may occur. The principal komponent analysis shows that Zlatá Haná is the most different fat. The reason is that this fat contains the most fatty acids typical for milk fat. Another separate group is represented by fat Flora where the biggest quantity of polyunsaturated fatty acids (linoleic acid) can be found. Fats Stela and Sluna have very similar fatty acids compositions, the prevailing fatty acids are oleic acid and palmitoleic acid. That is also the case of Perla máslová and Rama máslová where even linoleic acid was found in quite a big quantity.
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Influence of increased aplication of the file polyunsaturated fatty acids on alteration of level cholesterol of individuum.
FLANDERKOVÁ, Michaela
I have engaged in the influence of increased aplication of the file polyunsaturated fatty acids on alteration of level cholesterol of individuum in my bachelory work. At first I had studied theoretical knowledge focused the theme of polyunsatureted fatty acid and cholesterol. I had devoted to this knowledge in theoretical part of my bachelory work. After I had contacted some people. I had known that they have increased cholesterol level. This people I had acquainted with themes of my bachelory work and development of research. The acquainted people have accepted part of research. Initial measuring taked place after. The measuring determined the level of total cholesterol, LDL cholesterol, HDL cholesterol, triacylglycerol. The three month interventionist program taked place after, from march 2011 to december 2012. The Participant of research had consumed of food supplement, which contented fish oil. Fish oil is rich in content of polyunsaturated fatty acid omega 3 (EPA and DHA). Output measuring taked place after three month. On the basis of measuring got results. I worked with results in the practical part of my bachelory work. I have compared results of initial and output measuring.
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The Assessment of the Impact of Nutrition of Common Carp (Cyprinus carpio L.) to Change the Quality of Meat
VOBR, Josef
The aim of this research was to evaluate the influence of feed on the nutritional components of common carp meat. The experiment was made with nine groups of fish. Eight groups were fed in raw and heated state. The ninth group was not fed and was left to the influence of natural diet. As the feed was used to experiment to wheat, barley, rye, triticale. Grains was fed in raw and heated state. The bachelor theses compares which of applied feed has the biggest influence on growth, food conversion ratio, growth indicators and fat content. The biggest influence on the meat quality has the fat content of applied feed. The rest nutrient components fish meat haven?t such effect.
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