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Study of extraction of biologically active substances into fatty base
Komárek, Šimon ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This diploma thesis deals with macerates of comfrey (Symphytum officinale) in selected fats (food lard, cosmetic lard and almond oil). Selected fats were first characterized by dry matter content, saponification, acid, iodine number, peroxide value. At the same time, total and free fatty acids were determined using GC-FID. Macerates were prepared by extraction of comfrey roots with selected fats. In prepared macerates the change in acid and peroxide value was monitored, as well as the content of selected bioactive compounds. The content of total phytosterol and total carotenoid content was determined by UV-VIS spectrometry, phytosterols and carotenoids were also analysed using HPLC-DAD. Total phenolic content was measured using Folin-Ciocalteu reagent and antioxidant activity by ABTS assay. The measured properties were then compared with industrially produced comfrey ointment. In macerated fats the increase in acid and peroxide value was determined. Furthermore, an increase in the content of total phytosterols and total carotenoids was observed. Using HPLC-DAD the content of -sitosterol and stigmasterol was determined, but carotenoids were not detected. Of the tocopherols, only DL--tocopherol acetate was detected. During maceration, the content of total phenolic compound in fat increased, which caused a change in antioxidant activity.
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The basic chemical parameters of several varieties of sour cherries
Komárek, Šimon ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
This bachelor thesis deals with determination of basic chemical parameters in sour cherry (Prunus cerasus). Three different cultivars Köröšská, Pandy 6039 and Šumadinka were examined. The content of total solids varied from 13,32 to 15,22 %, soluble solid content amounted for 12,04–14,60 %, ash 0,4 %, reducing sugars 4,9–6,9 %, nitrogenous substances 0,11–0,12 %, L-ascorbic acid 343–456 mg/kg. Titratable acidity ranged from 15,1 to 21,8 g malic acid equivalent/kg, formol number 268–373 ml of 0,1 NaOH/kg. Total anthocyanins varied from 308 to 1104 mg cyanidin 3-glucoside equivalent/kg and total phenolics ranged from 1,05 to 3,99 g gallic acid equivalent/kg. All data are applied to fresh fruit weight.
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Study of extraction of biologically active substances into fatty base
Komárek, Šimon ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This diploma thesis deals with macerates of comfrey (Symphytum officinale) in selected fats (food lard, cosmetic lard and almond oil). Selected fats were first characterized by dry matter content, saponification, acid, iodine number, peroxide value. At the same time, total and free fatty acids were determined using GC-FID. Macerates were prepared by extraction of comfrey roots with selected fats. In prepared macerates the change in acid and peroxide value was monitored, as well as the content of selected bioactive compounds. The content of total phytosterol and total carotenoid content was determined by UV-VIS spectrometry, phytosterols and carotenoids were also analysed using HPLC-DAD. Total phenolic content was measured using Folin-Ciocalteu reagent and antioxidant activity by ABTS assay. The measured properties were then compared with industrially produced comfrey ointment. In macerated fats the increase in acid and peroxide value was determined. Furthermore, an increase in the content of total phytosterols and total carotenoids was observed. Using HPLC-DAD the content of -sitosterol and stigmasterol was determined, but carotenoids were not detected. Of the tocopherols, only DL--tocopherol acetate was detected. During maceration, the content of total phenolic compound in fat increased, which caused a change in antioxidant activity.
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The basic chemical parameters of several varieties of sour cherries
Komárek, Šimon ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
This bachelor thesis deals with determination of basic chemical parameters in sour cherry (Prunus cerasus). Three different cultivars Köröšská, Pandy 6039 and Šumadinka were examined. The content of total solids varied from 13,32 to 15,22 %, soluble solid content amounted for 12,04–14,60 %, ash 0,4 %, reducing sugars 4,9–6,9 %, nitrogenous substances 0,11–0,12 %, L-ascorbic acid 343–456 mg/kg. Titratable acidity ranged from 15,1 to 21,8 g malic acid equivalent/kg, formol number 268–373 ml of 0,1 NaOH/kg. Total anthocyanins varied from 308 to 1104 mg cyanidin 3-glucoside equivalent/kg and total phenolics ranged from 1,05 to 3,99 g gallic acid equivalent/kg. All data are applied to fresh fruit weight.
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