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Contribution to the use of new types of carbon paste and fiber electrodes for voltammetric and amperometric determination of 5-amino-6-nitroquinoline and resveratrol
Němcová, Lenka ; Zima, Jiří (advisor) ; Vytřas, Karel (referee) ; Navrátil, Tomáš (referee)
7 ABSTRACT (EN) This dissertation thesis is focused on the study of electrochemical properties of new types of carbon paste electrodes (CPE) and carbon fiber rod electrodes (CFRE), which were used for the development of new highly sensitive and selective voltammetric and amperometric methods for the determination of 5-amino-6-nitroquinoline and trans- and cis- isomers of resveratrol. The carbon paste electrodes were compared in terms of size of the microparticles of glassy carbon contained in the paste (diameters 0.4 - 12 µm; 10 - 20 µm; 20 - 50 µm) in comparison with carbon paste electrode consisting of crystalline graphite and solid glassy carbon electrode. The electrochemical properties were tested using potassium hexacyanoferrate in an aqueous supporting electrolyte and 5-amino-6-nitroquinoline (5A6NQ) in a mixed methanol-water supporting electrolyte. The carbon paste electrode was further used in an amperometric detector of a wall-jet type connected in series with a spectrophotometric detector for the development of a new HPLC method with electrochemical detection and spectrophotometric detection for the determination of trans-resveratrol and cis-resveratrol in samples of grains, hulls and leaves of common and tartary buckwheat. The method was optimized and used for the determination of resveratrol in...
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Vliv požívání vína na lidský organismus
Blažková, Kateřina
You have got into your hands a bachelor thesis about impact of usage wine to the human organism. It is focused how wine consumption is influencing the human health, mainly what are effects of alcohol contained in the wine. The first part summarizes the general findings about the wine and what all substances are located in and briefly describing production and distinguishing of wine. I deal here wine history, the usage of wine for medicine and legislative purposes. In the second half of the thesis contain information obtained from collected sources, what include articles, scientist studies and researches dealing with this problematic. There is information about heart diseases, cancer and other diseases that may have a connection to using of wine. Mentioned are also the French paradox and the effects of discussed substance to Resveratrol.
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Víno jako účinná prevence a lék vůči srdečním chorobám
Brzobohatá, Anna
Positive effects of abstemious wine consummation are currently an increasingly discussed topic. They are especially indisputable in the area of cardiovascular health. There exist great many of unqualified and ill-founded articles regarding this subject matter. The Bachelor thesis elaborates on several dozens of academic papers dealing with effects of wine consummation on medication and prevention of heart and, related to some extent, vascular diseases. It elucidates differencies between white and red wine activity, includes recommendations about prosperous, periodically consumed wine capacity that differs with women and men, and introduces briefly the most significant heart diseases and substances contained in wine that give it his beneficial virtues.
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Antioxidační látky obsažené ve víně ve vztahu k trávicímu ústrojí
Halmová, Lenka
Oncological diseases in the Czech Republic, the second leading cause of death. Tumors of the digestive tract in this balance occupy an important place. The least favorable prognosis have tumors of the pancreas, liver, stomach, esophagus and intestines. The Bachelor thesis deals with a brief description of the phenolic substances and antioxidant component in wine and also introduces the reader in the context of the relation of wine and antioxidant components of selected gastrointestinal tract authorities, on the basis of the clinical studies that were studied. In conclusion, the thesis is a recommendation, which is evaluated from the processing of individual studies.
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Antioxidační kapacita a fenolické látky v révovém víně
Mateiciucová, Petra
This thesis is focused on monitoring the health beneficial substances with phenolic character and antioxidant activity sampled from leaves, lateral shoots, stems, berries, juice and wine. There were 4 interspecific varieties selected for the monitoring. These varieties are characterized by an increased resistance to fungal diseases. The monitoring was carried out for 3 consecutive years. Samples were taken from healthy and infected plants in three sampling periods, so it was possible to assess the effect of maturation on the antioxidant activity and the content of phenolic compounds. Samples were analyzed on EPR (antioxidant activity determination), spectrophotometer (antioxidant activity, total phenolics) and assayed by HPLC (determination of selected phenolic compounds, especially trans-resveratrol). The results show that all samples exhibit antioxidant activity and contain a wide range of phenolic compounds. All the samples were analyzed for trans-resveratrol, which is known for its beneficial health effects. The content of resveratrol ranged from 9.07 to 566.14 mg.kg-1 of lyophilized material. The highest content was found in the stems. Antioxidant activity determined by spectrophotometry ranged from 308.0 to 1357.7 mg GA.kg-1 in berries, and from 44.0 to 839.5 mg GA.l-1 in wines. Decreases of free radicals representing the antioxidant activity, which were measured by EPR, ranged from 1.21 to 57.17 % in the leaves. Blue varieties showed higher antioxidant activity. There was a positive correlation shown between the content of trans-resveratrol in the stems in interspecific and European varieties. It also demonstrated a dependence of the antioxidant activity on the content of phenolic compounds in the samples.
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Zdraví prospěšné látky ve víně
Nováčková, Eva
ANNOTATION Wine contains more a thousand compounds, some of which have not yet been accurately analyzed. The vast majority of these compounds come from grapes, the raw material used in producing wine. Other compounds are formed during production; still others are partially or completely broken down. Wine is 80 to 90 percent water. The second largest component is ethyl alcohol. The quantities of water and ethanol vary depending on the type of wine. Sugars -- both glucose and fructose -- are an important part of the wine. The amount of sugar depends on the type of wine, with dry wines containing a small amount of sugar, and very sweet wines containing more. Acidity is also very important. The Czech Republic is a cooler northern climate than most other wine countries, so Czech wines have sufficient natural acidity. Wine contains all thirteen minerals that are essential to human life, especially potassium, iron, calcium, phosphorus, and copper. It also has vitamins, particularly B vitamins, and significant amounts of provitamin A, vitamin C, and vitamin E. Wine from grapes contains negligible amounts of protein and fat. Some substances are added to wine during production, such as sulfur dioxide, which is necessary for the preservation of wine. For centuries, wine has been viewed not just as a flavorful beverage, but also as medicine. It has been considered part of mealtime, mixed with water to quench thirst, but considered more hygienic than plain drinking water. Contemporary medical interest in wine is not random, but is based on the observation of the health of people who consume wine regularly compared to that of abstainers. The benefits of consuming reasonable quantities of wine have been discussed in a number of research publications.
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Fytochemical potencial of polyfenols contain in berries
KRUMPHANZLOVÁ, Iva
This thesis sums up findings on polyphenols and their positive influence on human health. In these fytochemicals, unlike in micronutrients, recommended daily amount cannot be estimated. Micronutrient deficiency in food can cause deficiency symptoms, while in polyphenol deficiency, the deficiency does not occur. When they are present in sufficient amount in food, it is considered functional food, which is important for civilization illnesses prevention. At the beginning of the theoretical part, the polyphenol classification from pharmacological and chemical point of view is represented. On the basis of this classification important role of antioxidants and flavonoids is described. Special attention is being paid to resveratrol, which is populardue to its well known "French paradox". The following part considers the polyphenol influence on human health. The way in which polyphenols protect our body from certain diseases is explained in detail. Most of the health benefits are supported by studies conducted on animals. These studies are also mentioned and described in this paper. In the theoretical part the process of absorption and the polyphenols safety for human body is also explained. Polyphenol sources are listed in the last subchapter. The work is mainly aimed at blueberry fruits (Vaccinium myrtillus) and vine grapes (Vitis vinifera). Other berries are briefly mentioned as well, such as cranberries, raspberries, blackberries and currant. The goal of this work is to create a diet that would provide a functional daily amount of polyphenols. This amount can be compared to 120 ml of native blueberries. Only products, consumable without cooking, are used in this diet. The second goal is to chart, which food products are adequate source of polyphenols. On the basis of these goals, research inquiries were defined. Research inquiry No. 1: What amount of polyphenols is contained in berries, especially blueberries. Research inquiry No. 2: Which food products (without cooking) are ideal to be included in diet, to provide adequate daily amount of polyphenols. To asses polyphenol content in blueberries, analysis of polyphenol content acquired through GEOMED program from Nemocnice České Budějovice a.s., department of clinical pharmacology, was used. Assessments were made using the HPLC method (high performance liquid chromatography) in cooperation with the biological centre AV ČR in České Budějovice. Thanks to this analysis, the first inquiry can be answered. An interesting phenomenon is discovered, that frozen blueberries have higher polyphenol content then cooled ones. Malvidin (malvidin-3-6"-acetoyl glycoside) was chosen as priority anthocyan since it is most represented in the blueberry. Remaining information about polyphenol content in certain food products were drawn on Joseph Maroon´s book, MD, FACS (2010). The practical part involves a diet for 14 days, which meets the given requirements. The results clearly show that it is possible to create a diet rich in polyphenols. A list of blueberry products accessible to everyone is included. Blueberry dairy products, jams, beverages, fruit salads and fruit pyre have been analysed. The list shows which product contains the most polyphenols. The required amount can be achieved by the proper combination of given products. The ideal one proved to be 200 ml of red wine and one blueberry dairy product (with the malvidin value higher than 64). Findings in this paper will serve to promote polyphenol awareness and itseffects. This diet can be used in nursing homes, where their positive influence on equilibrium can be applied. It can also be used in spas and other alimentation related facilities.
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Long term investigation of resveratrol content in moravian red wines in relation to climate conditions
Vrchotová, Naděžda ; Tříska, Jan ; Totušek, J. ; Balík, J.
The considerable commercial importance of wine together with the necessary quality control and investigation of the biological quality of constituent compounds leads to the development of adequate and reliable methods for the determination of macro- and micro-components in wine. Although wine contains a large amount of known compounds e.g. volatile (fl avour compounds), semi-volatile (phenolic) and non-volatile components (pigments), new compounds from all the above mentioned classes are still found in wine and are under heavy investigation, especially regarding their biological activity and their relation to the vinifi cation processes. Th e most signifi cant and famous due to the so-called French paradox is resveratrol-3,4´,5-trihydroxystilbene. Resveratrol is a stress metabolite formed in the grapevine in response to abiotic (UV irradiation) and biotic stresses (Botrytis cinerea). UV irradiation transforms trans isomer to cis form. But according the recent literature cis resveratrol could be also a result of organic farming – natural means of defence in organic viticulture against fungal infections. In our study we have investigated resveratrol content in diff erent vineyards in relation to annual mean temperature, precipitation and sun irradiation.
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