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Determination of toxic and essential elements in plants
Filipčíková, Marcela ; Vespalcová, Milena (referee) ; Vitoulová, Eva (advisor)
The aim of diploma thesis is occurrence of toxic and essential elements in vegetables and fruit, especially in fruity baby food. The diploma thesis also dedicates processing of vegetables and fruit for production of baby food. Attention is direct to monitoring of baby food quality in the analytical aspects and also to legislative that is in this area. Samples for analysis are prepared using microwave mineralization and ICP-MS for detection. This is described in the experimental part of the diploma thesis.
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Vitamin C
Juráňová, Jana ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
The theme of this diploma thesis is an assessment of given nutritional parameters in selected kinds of lesser known fruits, specifically 10 varieties of sea buckthorn (Hippophae rhamnoides L.), 12 varieties of cornelian cherry (Cornus mas L.) and 6 varieties of blue honeysuckle (Lonicera caerulea var. kamtschatica). Harvests of two consecutive years (2011 and 2012) were analyzed in the case of blue honeysuckle. The theoretical part was focused on historical, morphological, taxonomic and nutritional aspects of individual plants and food or pharmaceutical utilization. The considerable part of the thesis is devoted to the characterization and the possibilities of determining the contained substances, namely ascorbic acid and polyphenolic compounds, especially anthocyanins. The content of the experimental part was a description of the methods and the results of the analysis of total solids, titratable acidity, total phenolics, total anthocyanins and ascorbic acid in fruits of the selected varieties of the above mentioned fruit species. Based on the measured results, the different varieties of fruits were compared to each other and evaluated.
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Study of the quality of oilseeds in bread products
Fučík, Jiří ; Pořízka, Jaromír (referee) ; Vespalcová, Milena (advisor)
This bachelors thesis focuses on analysis of crude oils pressed from oil seeds commonly used in bread products. Analysis of oils is made on different heat treated samples of seeds and commercial available oils. In the theoretical part is described the bread-making technological steps and processes, characterized oil seeds used in bread-making and oils from these seeds. In addition there is a description of experimental techniques and used types of quantitative analysis: saponification number, acidic number, ester number, iodine number and peroxide number. In the experimental part was analysed in total three samples of commercial available oils (flaxseed, sesame, sunflower) and three samples of oils pressed from fresh oil seeds (flaxseed, sesame, sunflower). Seeds were also baked in the bread, pressed and analysed. Results of each sample preparation phase was compared and possible change justified.
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Monitoring of changes of chemical parameters in wine production
Dlapalová, Kristýna ; Vespalcová, Milena (referee) ; Vránová, Dana (advisor)
This bachelor work deals with chemical ganges of the wine must during the fermentation process. We compered the sample must with addend commercial yeasts and indigenous yeasts. The theoretical part describes the vine and its variety. The variety Saugvinon is central of this work and it is more described.. The theoretical part describes the structure of grape and its chemical technology of wine production and wine disease. The production technology is divided into different steps of the production (eg. picking the grapes, pressing, fermentation and wine training). The experimental part describes the methods used in the determination of chemical parameters including the chemicals and equipment. The results are summarized the results of the determination of reducing sugars, titratable acidity, alcohol and pH must. The results are evaluated and commented upon in the discussion.
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Characterisation and maturation process of Edam type cheese
Dostálková, Andrea ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This diploma thesis deals with the assessment of aroma compounds and free/bound fatty acids in model samples of Edam type cheeses. Various combinations of microbial cultures, basic mesophilic and four selected strains of thermophilic Lactobacillus casei and Lactobacillus plantarum, were used for cheese production. The main aim was to judge the influence of microbial cultures on content of measured parameters, the changes during ripening were also followed. The HS-SPME-GC-MS method was used for identification and semiquantification of aroma compounds. The lipids from cheese were extracted based on ISO 1735:2004, fatty acids were identified and quantified using GC-FID method after conversion to methyl esters by acid esterification with boron trifluoride in methanol. In total 50 volatile compounds were identified in samples, 11 alcohols, 5 aldehydes, 7 ketones, 6 acids, 10 esters, 3 lactones, 2 sulphur compounds and 6 „others“; all of them are considered as aroma active. About 30–40 compounds were identified in single samples, alcohols, acids and ketones were the predominant. The number as well as the content of compounds identified decreased slightly during ripening. In total 17 free/bound fatty acids were identified in samples, their content also decreased during ripening. Myristic, palmitic, stearic and oleic acids were the predominant. The significant differences (p
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Characterization and optimization of sensory quality of jelly sweets
Knotek, Vojtěch ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This bachelor thesis focuses on monitoring and optimization of moisture of starch during jelly sweets processing. The theoretical part focuses on technology of manufacturing jelly sweets and description of raw materials needed for production. The methods for measurement of starch moisture are briefly described. The experimental part focuses on stabilization of moisture of starch during jelly sweet processing, specifically when pouring gelatinous mass into starch forms. The drying scale method was used to measure starch moisture. Recommended starch moisture is up to 8 %. During the two-month measurement, this value was always 0.5 % higher. On the basis of the results of this work, slight modification in the starch drying was made. This led to a reduction in starch moisture but not yet optimal.
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Comparison of the properties of chokeberry spreads of different origins, comparison and different production technologies
Kapiton, Ulyana ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with comparison of the properties of chokeberry spreads of different origins, composition and different production technologies. The theoretical part contains a brief description of the chokeberry – Aronia melanocarpa, an overview of the most important substances contained in the chokeberry and examples of the use of aronia, not only in the food industry. Furthermore, the legislative requirements for the production of spreads and the production technology itself are described. In this thesis is also described a new patented technology of spread production using HTD technology. Another part of the theoretical part is a literature review of the determination of anthocyanins in chokeberry by HPLC method. The experimental part describes the laboratory procedures used for determination of dry matter, carbohydrates by HPLC with ELSD detector, anthocyanin dyes, total phenolic compounds and antioxidant activity. Another part of the work was a questionnaire survey and sensory analysis of selected chokeberry spreads. The panel members prefered the Lowicz chokeberry spread, for which was determined 29,39% dry matter, 15,15 mg.g-1 anthocyanins, 9,20 mg.g-1 total phenolic compounds, 158,42 mg.g-1 fructose and 151,26 mg.g-1 glucose and the antioxidant activity was determined to be 5,94 mg.g-1.
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Determination of selected nutritional parameters in the fruit of the plant genus Ribes
Ledvina, Vojtěch ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis focuses on the small fruit representatives from the plant genus Ribes L. - currant, gooseberry and jostaberry. The beginning of theoretical part describes history of cultivation and basic botanical description of individual cultivars. The next part describes important substances contained in fruit as well as their importance in human diet and it also describes some basic products made of the Ribes L. genus representatives. The final section of the theoretical part contains basic principal of determination of individual nutritional parameters. In the experimental part several nutritional parameters were determined including dry matter, soluble solids, pH, titratable acids, formol number, reducing sugars and total phenolics. Individual species and cultivars were compared based on the results.
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Determination of basic chemical characteristics of blackberry pulp
Pilátová, Anna ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with determination of selected chemical characteristics of juice, pulp and extract prepared from blackberry of two species, from The Czech Republic and Ukraine. The theoretical part contains the botanical characteristics of blackberry, the content of active substances and possibilities of use of blackberries in the food industry. The following chapters focus on the description of phenolic substances and the determination of pH and titration acidity of fruit juices by manual methods. In the experimental part, two extraction solvents were first compared for extraction of anthocyanins from blackberry moldings. Furthermore, the selected chemical and physical properties of extracts, juice and pulp from blackberries were determined. The analysis was carried out for blackberries from the Czech Republic and Ukraine. A 1 : 1 mixture of distilled water and ethanol was a better extraction solvent for the content of anthocyanins. After 14 hours of maceration 150.4 mg of anthocyanins was obtained from 100,0 g of blackberry moldings Extract from blackberry moldings has been determined to have a much higher concentration of anthocyanins than juice and pulp. The extract of Ukrainian blackberries contained 197.4 mg CGEdm-3 and extract of Czech blackberries 150.4 mg CGEdm-3. Also phenolic substances had the highest concentration in extracts. Ukrainian blackberries contained 3501.9 mg GAEdm-3 and Czech blackberries contained 3256.1 mg GAEdm-3.
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Content of rutin in selected elderberry cultivars
Píšťková, Magdalena ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
The aim of this diploma thesis was to determine the rutin content in springs and leaves of 19 elderberry species (Sambucus nigra L.) with use of liquid chromatography. Furthermore the rutin content was determined in its significant sources – rue and buckwheat. The observed values were compared in order to answer the question whether it is useful to use the elderberry spring and leaves as a new source of rutin. Theoretical part of the thesis describes elderberry in general, its chemical composition and its usage in medicine. Following part concentrates on important substances contained in elderberry – flavonoids. Also principles of extraction techniques and HPLC are discussed. In practice the rutin was gained from plant matrix with use of pressurized hot water extraction (PHWE) which was performed in three five minutes long cycles. Conditions during the PHWE were set up to 80 °C and 150 bars. Obtained extract was purified with use of SPE columns and analyzed by HPLC with DAD detector (wave length – 360 nm). HPLC was performed with SUPELCOSILTMLC-8DB column. The mobile phase was composed of MeOH, H2O, and HCOOH in ration of 36:61,5:2,5. The set up flow of mobile phase was 1 ml/min. In the leaves the highest rutin content was determined in Pregarten – 26,34 ± 0,50 mg/g. On the other hand the lowest rutin content in leaves was determined in Körsör – 3,74 ± 0,13 mg/g. In springs the obtained results were as follow. The highest content was determined in Samyl – 4,87 ± 0,01 mg/g and the lowest content was determined in Heidegg 13 springs – 0,56 ± 0,01 mg/g. Also the HPLC detection limit – 6,3 . 10-5 mg/ml and quantitation limit – 2,1 . 10-4 mg/ml were determined for rutin.
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