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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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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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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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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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Assessment of aroma active compounds in unconventional fruit types
Krchňavá, Petra ; Divišová, Radka (referee) ; Vítová, Eva (advisor)
This bachelor’s thesis deals with the determination of aroma compounds in selected drinks produced from chokeberry (Aronia melanocarpa). The theoretical part is focused on the description of this plant, its chemical composition, properties, influence on the human body and possibility of utilization and processing. In the experimental part the aroma compounds in samples of sirup and liqueur from chokeberry were identified and quantified. . The aroma compounds were extracted by solid-phase microextraction and analysed by gas chromatography. A total of 43 compounds were identified. Concurrently, the sensory evaluation of samples was carried out. The profile test and evaluation using scales were used for evaluation of overall pleasantness and intensity of taste and odour. The contribution of selected descriptors (fruit, sweet, acid and other taste and odour) to overall sensory quality of samples was also judged.
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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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Sensory quality of chosen types of beer
Lišková, Michaela ; Divišová, Radka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory guality of chosen types of beer. The teoretical part was focused on the production of malt and beer and raw materials needed and also an introduction to sensory analysis was described. The experimental part was focused on evaluation itself. Nineteen untrained assesors were invited for sensory evaluation, who evaluated five selected beer kinds using the preprepared form. Unstructured graphic scale with a verbal description of anchor points was used to evaluate the appearance and color, taste and odour, fullness, bite, foaming, bitterness and any off-taste or off-odour of each sample. Five-point category ordinal scale was used for assessment of the overal acceptability of the samples. Results of the analysis were then evaluated graphically and statistically.
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Assessment of aroma active compounds in elderberries
Kaňová, Kateřina ; Divišová, Radka (referee) ; Vítová, Eva (advisor)
This work is focused on determination of aroma compounds of elderberries (Sambucus nigra L.). The theoretical part provides an overview of the properties, occurrence, other varieties and composition of elder berries and their use particular in the production of juices. The possibilities of assessment of aroma compounds are also briefly discussed. In the experimental part, the identification and quantification of aroma compounds in samples of mixed juices (elder with grape) and comparison of the content of aroma compounds in different types of juices, was made. Solid Phase Microextraction in conjunction with gas chromatography (SPME-GC) was used for analysis. Totally 51 different volatile aroma compounds were identified. They were 19 alcohols, 10 aldehydes, 8 esters, 7 ketones, 6 fatty acids and an oxide. As expected, the largest amount of aroma compounds was found in sample of pure elderberry juice.
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Cereal raw materials, products and their significance
Hamrlová, Romana ; Divišová, Radka (referee) ; Omelková, Jiřina (advisor)
This bachelor thesis deals with cereal raw materials, products and their significance. The dominant theme of work is a breakfast cereals. The theoretical part focuses on the characterization of a cereal grains, a cereal chemistry and nutritional value. A breakfast cereals are also defined in this part as well as major cereals raw materials for their production, production technology and cereal products. At the end of this section the laboratory methods for evaluation of cereal products and raw material are described. The practical part describes the operating laboratory control of cereal and related materials. This section also includes a titrimetric determination of peroxide number, which provides rancid fats used in the manufacture of cereal products. The practical part also contains the sensory analysis of cereal products - concretely mu¨sli. There is also evaluation of the attached questionnaire about breakfast cereals and sensory evaluation of the quality of three products of various producers.
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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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