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Validation of HPLC method for determination of organic acids in beverages
Hanychová, Silvie ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This diploma thesis focuses on validation of RP–HPLC method for determination of organic acids in fruit juices. The aim of this thesis was to determine suitability of the method for verification of the fruit juices authenticity based on analysis of organic acids. The theoretical part describes chemical composition of fruit and fruit juices and focuses on organic acids. It provides description of various methods of organic acids analysis with more detailed description of High Performance Liquid Chromatography and its validation. The experimental part focuses on optimalization and validation of the method. Samples of malic, citric, succinic and ascorbic acid were analysed. The optimalized method was validated and following performance parameters were determined: repeatability, linearity, limit of detection (LOD) limit of quantitation (LOQ). RP–HPLC method was applied to real samples of 100% fruit juices (apple, orange and grapefruit) and the authenticity parameters were verified.
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Determination of organic acids in beer
Štáblová, Taťána ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
The topic of this bachelor’s thesis is determination of organic acids in Czech beers with protected geographical indication. There are described the main components for beer production and the production of malt and beer itself in the theoretical part. Part of this work is dedicated to analytical methods used in determination of organic acids. High–performance liquid chromatography and ion chromatography were used to determine the content of organic acids. The experimental part deals with sample preparation, calibration solutions and procedure of analysis. The obtained results of analyzed substances are summarized, discussed, and compared with results of analyses of foreign papers. Differences in content of organic acids in lager and draught beers were determined. Five lager beers and five draught beers were used for the analysis.
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Determination of macroelements, organic acids and other parameters in ketchups
Popelová, Nikola ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
The aim of this master’s thesis is perform basic analyses of samples ketchups. The theoretical part describes the basic characteristics of tomato, tomatoes processing and production of puree and ketchup. Then there are described analytical methods which were used for analysing the selected parameters in ketchups. The experimental part deals with the determination of pH, total solids, organic acids, saccharides, macroelements and lycopene in ketchups. Citrate and acetate were analysed by IC. The amount of acetate in ketchups was about 5 times greater than the amount of citrate. Glucose, fructose and sucrose were analysed by HPLC. Glucose and fructose were determined in all samples but sucrose not. The ICP-OES method was used to determine four elements. Magnesium was the least represented element and sodium was the most represented element in the analysis. The amount of sodium was recalculated on the amount of salt. Lycopene was analysed by UV-VIS spectrometry. Its amount in ketchups is influenced by the variety of used tomatoes and plenty of other factors.
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Analysis of aroma compounds in cosmetics by gas chromatography
Divišová, Radka ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This thesis is focused on aroma compounds which are presented in a wide variety of products including perfume, cologne, cosmetics, toiletries, laundry products and detergens. The widespread use and exposure to aroma compounds of aforementioned products could cause a range of the adverse reactions such as contact dermatitis, asthma, eczema and breathing problems. There are a lot of aroma compounds triggering negative allergic reactions but EU regulations limit 26 the most important fragrance allergens. The presence of these substances has to be declared on the product label if a limit of 0,01 % for rinse off and 0,001 % for leave-on products is exceeded. Of these 26 substances, a methodology was elaborated for determination of 12 allergens in a experimental part of this thesis. A method by solid-phase microextraction (SPME) and gas chromatography-flame ionization detection (GC-FID) was applied for fragrance allergens identification, extraction and measurement. The optimal extraction conditions of SPME-GC method were investigated including equilibrium time, extraction time and extraction temperature to increase extraction efficiency. Another important point is the method by SPME-GC-FID was validated and following performance parameters were determined: repeatability, linearity, limit of detection (LOD) limit of quantitation (LOQ). SPME-GC-FID was tested and applied to real samples.
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Characteristics of Moravian wines of the Pálava variety
Horáková, Lenka ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the chemical characterization of Palava wines from the Moravian region and the possibility of using chemical analysis of wines to verify the geographical origin of the Palava variety. The theoretical part of the bachelor thesis describes the wine-growing areas in the Czech Republic and the origin of the Palava variety. The theoretical part discusses the chemical composition of wine and the issue of wine adulteration and methods used to check the authenticity of wines. The experimental part of the bachelor thesis is focused on elementary analyses, analyses of selected phenolic compounds, organic acids, total phenolic compounds and antioxidant activity of wines. The measured data were evaluated using statistical analysis techniques. Analysis of variance, principal component analysis and discriminant analysis were used. The results of this work showed that with the help of chemical analyzes and statistical techniques it was not possible to distinguish samples of Pálava wines according to individual Moravian subregions. However, this study proved that the wines of the Pálava variety have a characteristic chemical composition and it can be distinguished on the basis of chemical analysis from other white wines from the wine-growing region of Moravia.
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Elemental analysis of different currants varieties
Kovaříková, Tereza ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the elemental analysis of different varieties of red (Ribes rubrum), white (Ribes vulgare) and black currant (Ribes nigrum). The theoretical part contains botanical description of each variety of this small fruit, then description of analyzed elements and their function in human metabolism. Then there are described analytical methods suitable for elemental analysis in food. The experimental part is focused on the preparation of sample and its subsequent analysis by spectroscopic teqniques. All of the currant samples were given by Research and breeding institute of pomology Holovousy L.td. All the samples were mineralized by the wet ashing in concentrated HNO3 and analyzed by the ICP–OES teqnique. Final concentrations of each elements (Na, K, Ca, Mg, P, Fe, Zn, Cu, Mn) were stastistically compared by Tukey’s multiple comparation method and then have been compared with the results reported in literature.
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The assessment of aroma active compounds in elderberry juice
Lukačková, Adéla ; Divišová, Radka (referee) ; Vítová, Eva (advisor)
This work deals with the assessment of aroma active compounds in elderberry juice. In the theoretical part, the characteristic of elderberry, including species, varieties of elderberries, content compounds and use is described. The production of fruit juices and SPME-GC method, which has been chosen for assessment, is shortly summarized here. In the experimental part, identification and quantification of aroma active compounds in 11 samples with various content of elderberry juice combined with other type of fruit juice, diluted or not diluted with water, was made. The fiber CARTM/PDMS 85 µm was used for extraction of aroma compounds. 43 aromatic compounds were identified in total 5 aldehydes, 7 ketones, 18 alcohols, 5 esters and 8 fatty acids. The most of all aroma active compounds were determined in sample containing 10% of elderberry juice with 50% of apple juice and 40% of water, but some of them were not identified. The most of all compounds identified were determined in commercially acquired concentrated elderberry juice sample from Austria.
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Fragrance Allergens in Foods and Everyday Use Products
Divišová, Radka ; Buňka, František (referee) ; Hojerova,, Jarmila (referee) ; Omelková, Jiřina (advisor)
Fragrances are added to food, cosmetics and other products primarily for enhancement of their sensory quality (taste and/or aroma). However, the usage of these compounds is associated with the wide range of various adverse biological effects. Some fragrances widely used in cosmetics are proved to cause e.g. skin sensitization, rashes, dermatitis, headache, cough etc. To protect the health of consumers, European union approved the cosmetic directive (ES/1223/2009) that requires the labeling of 26 allergen fragrances on the final product label, if concentration exceeds the given level (0,01 % for rinse-off and 0,001 % for leave-on product). However, some producers hide the presence of allergens in the final product under the general term „aroma“. For this reason it is very important to monitor the content of these substances in cosmetic products. Fragrances are found not only in cosmetics, but the various types of food are also aromatized by them. Unlike cosmetics, the food producers are not obliged to label the presence of fragrance allergens on the packaging. Therefore, the monitoring of these fragrances is highly desirable because of the potential health risks they pose. The aim of this study was to develop a method for simultaneous determination of regulated fragrance allergens in food and everyday use products. The method based on extraction of analytes by solid phase microextraction coupled to gas chromatography with FID detection (HS-SPME-GC-FID) was chosen on the basis of the literature review. The fiber CAR/PDMS provided the highest extraction efficiency among the SPME fibers tested. Univariate and multivariate data analysis were used to optimize the main parameters affecting microextraction process. The final method validation was performed in terms of linearity, repeatability, reproducibility, recovery, limits of detection and quantification. The optimized and validated method was applied to a wide range of products including cosmetics, aromatized food and fragranced toys. These products were also subjected to sensory evaluation especially in terms of taste and/or aroma (i.e. flavour), which may be associated with the content of the monitored fragrances. The profile test (EN ISO 13299) and seven-point category ordinal scale (ISO 4121) were used for sensory evaluation.
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Determination of selected parameters in special types of beers brewed in the Czech Republic
Fähnrichová, Nikola ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with analysis of special types of beer brewed in the Czech Republic using three instrumental methods. Polyphenols were determined by high performance liquid chromatography. To determine organic acids was used ion exchange chromatography. Elementary analysis was performed by inductively coupled plasma optical emission spectrometry. The theoretical part of the work describes technology of beer production, chemical composition of beer, especially groups of substances which were analysed in this thesis. Principle of used methods is also described. The practical part of the work deals with preparation of tested samples, calibration samples and process analysis. The obtained results of analysed substances are summarized in the tables, discussed and compared with results of analysis of other authors. For the analysis it was used eighteen different types of special beer produced in the Czech Republic.
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Influence of coffee making process on chemical composition of brewed coffee
Trenzová, Kristina ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the influence of baristic coffee preparations on the chemical composition of the obtained beverage. Teoretical part of this thesis focuses on coffee growing, processing technology and the chemical composition of coffee beans. In the experimental part were measured samples of espresso coffee, samples prepared by moca pot, flip-drip method, filtrated coffee, samples prepared by french-press technique, vacuum pot samples and boiled coffee. The samples were prepared according to the baristic techniques at first and later with adjusted water and amount of coffee so these methods could be compared with each other. This work focuses on the determination of caffeine and acrylamide content by liquid chromatography, validation of HPLC method, determination of total phenolic content by Folin-Ciocalteu reagent, determination of organic acids by ion chromatography, determination of selected macro and micro elements by inductively coupled plasma in optical emission spectrometry and analysis of aromatic substances using gas chromatography. Based on the processed results and compared methods, it was shown that the moca pot had the greatest influence on the content of caffeine, acrylamide, organic acids and total phenolic substances, and the flip-drip with vacuum pot method had the greatest influence on the content of aromatic substances. From a baristic point of view the highest concentration of caffeine was 3689 mg/l in coffee based on flip-drip method, and concentration of acrylamide was 25,4 mg/l in the coffee based on the same method. The highest value of total phenolic content was determined in moka pot to c = 5,23 g/l. Regarding the mineral representation, the mineral decomposition of coffee beans and espresso were compared, and the highest values were reached by potassium, namely the concentration was 577 mg/l per 1 g of mineralized sample, in the cup of espresso the potassium concentration was 2461 mg/l. The highest content of organic acids was determined in the beverage prepared by moca pot, in terms of selected acids, the largest representation had the succinic acid with the concentration 599,8 mg/l. The highest content of aromatic substances was found in coffee from a moca pot and in coffee by flip-drip method. The biggest part was~made by furfuryl alcohol.
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