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Chemical composition of berries juices from some cultivars of European elder
Šafránková, Petra ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This thesis deals with chemical composition of the juice from selected species of elderberry (Sambucus nigra L.). The theoretical part is dedicated to botanical characteristic of elderberry including the origin and the extension. There are also mentioned the medical effects of elderberry with the description of the cultivation of this herb with the examples of particular cultivated species. In the experimental section were laid down the particular chemical parameters (yield, pH, relative density, titrable acidity, formol number, content of instant dry mass and reducing sugar) in the juice from the fruits of these cultivated species of elderberry: Albida, Allesö, Aurea, Bohatka, Dana, Heidegg 13, Haschberg, Körsör, Mammut, Pregarten, Riese aus Voßloch, Sambo, Sambu, Samdal, Sampo, Samyl a Weihenstephan. The median of the yield has been 700,0 ml/kg, the median for the pH assessment has been 4,03. The median of relative density of all species was 1,0361, the median of titrable acidity was 141,83 mmol l -1. The median of the overall content of amino acids was 30,5 ml 0,1 mol l-1 NaOH/100ml, the median of the content of the dry mass was 9,5 weight %. The median of the assessment of the reducing sugar was 5,02%.
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The basic chemical parameters of berries from some black currant cultivars
Sailová, Genar ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
This thesis deals with the chemical analysis of the juice from fruits of cultivated varieties of blackcurrant (Ribes nigrum L.) The theoretical part is dedicated to botanical characteristic of black currant including the origin and the extension. There are also mentioned the history of cultivation currant and breeding of the varieties of black currant. Chemical composition of currant is also described in this part. In the experimental part some basic chemical parameters (yield of juice, soluble dry matter content, dry matter general content, pH, titratable acidity, formol number and reducing saccharides content) of four black currant cultivars were determined.
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Characterization of elder juice on the basis of some chemical parameters
Šafránková, Petra ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This study is about characteristic of eldberry juice based on selected chemical properties. In the theoretical part, it is described botanical characteristic, including place of origin and spread. This part is also about the healing effects of elderberry and cultivating and improving of this plant is also mentioned there, together with some varieties of elderberries. In the experimental part, there were made some determinations the same for wild variety of elderberry and for cultivated elderberry. There were not found significant differences in relative density between both samples. According to pH, the more acidic is the cultivated variety of juice and this juice also contains higher content of organic and mineral acids, reducing sugars and citric acid. On the other hand the wild variety juice contains higher total content of amino acids and mineral solids.
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Chemical and sensory analysis of fruit juice from selected cultivars of European elder
Ješková, Kristýna ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
The aim of this thesis is the chemical and sensory analysis of the juice from fruits of cultivated varieties of elderberry (Sambucus nigra L.). In the theoretical part botanical description of elderberry including its distribution and places of existence are given. There are also mentioned medical effects and collection of various parts of the elderberry as well as breeding certain species and methods evaluating sensory features of the juice samples prepared from the cultivated varieties of elderberry. In the experimental part some chemical parameters (yield, soluble dry matter content, relative density, pH, titratable acidity, formol number, reducing saccharides) in the juice of berries of eighteen cultivated varieties of elderberry were determined. In fifteen cultivated varieties was made sensory evaluation using profile test and scale. The aim of the evaluators in the evaluation using scale was to evaluate the taste, smell, sensory quality and preferences according to seven point cathegorical hedonic scale. In the profile test, five point scale was used to evaluate the intensity of chosen flavours: acidic, sweet, bitter and others. Overall impression of the sensory evaluation was rather not positive. In majority of the samples the taste and smell were evaluated as good or satisfactory and their general acceptability, too. The juice from the wild elderberry was estimated as worse than in other samples, its taste, smell and overall acceptability were unsatisfactory. In majority of the cultivated varieties were the taste and smell estimated as unsatisfactory as well as their general acceptability.
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Chemical composition of berries juices from some cultivars of European elder
Šafránková, Petra ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This thesis deals with chemical composition of the juice from selected species of elderberry (Sambucus nigra L.). The theoretical part is dedicated to botanical characteristic of elderberry including the origin and the extension. There are also mentioned the medical effects of elderberry with the description of the cultivation of this herb with the examples of particular cultivated species. In the experimental section were laid down the particular chemical parameters (yield, pH, relative density, titrable acidity, formol number, content of instant dry mass and reducing sugar) in the juice from the fruits of these cultivated species of elderberry: Albida, Allesö, Aurea, Bohatka, Dana, Heidegg 13, Haschberg, Körsör, Mammut, Pregarten, Riese aus Voßloch, Sambo, Sambu, Samdal, Sampo, Samyl a Weihenstephan. The median of the yield has been 700,0 ml/kg, the median for the pH assessment has been 4,03. The median of relative density of all species was 1,0361, the median of titrable acidity was 141,83 mmol l -1. The median of the overall content of amino acids was 30,5 ml 0,1 mol l-1 NaOH/100ml, the median of the content of the dry mass was 9,5 weight %. The median of the assessment of the reducing sugar was 5,02%.
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The basic chemical parameters of berries from some black currant cultivars
Sailová, Genar ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
This thesis deals with the chemical analysis of the juice from fruits of cultivated varieties of blackcurrant (Ribes nigrum L.) The theoretical part is dedicated to botanical characteristic of black currant including the origin and the extension. There are also mentioned the history of cultivation currant and breeding of the varieties of black currant. Chemical composition of currant is also described in this part. In the experimental part some basic chemical parameters (yield of juice, soluble dry matter content, dry matter general content, pH, titratable acidity, formol number and reducing saccharides content) of four black currant cultivars were determined.
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The basic chemical parameters of berries from some white currant cultivars
Horáková, Klára ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
In this theses the author deals with a chemical analysis of juice from cultivars of the white currant (Ribes vulgare). The theoretical part explains the taxonomic classification and botanical characteristics of the white currant including the genus of Ribes, also its spread and habitat. The thesis also refers to the history, the growing of the currant, its prune and planting, as well as the propagation and cultivating of its particular cultivars. There are also mentioned diseases and pests which the currant suffers from. The cultivars of the white currant, which were used in an experimental part, are described primarily thoroughly. In the experimental part there was the determination of chosen chemical analysis conducted, for example the yield, the content of the dry matter, pH, titratable acidity, the formol number, the content of reducing sugar and the dry matter in the fruit of eight cultivated cultivars of the white currant. The cultivars were compared with each other. Than the highest and the lowest value of the analysis was evaluated.
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Chemical and sensory analysis of fruit juice from selected cultivars of European elder
Ješková, Kristýna ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
The aim of this thesis is the chemical and sensory analysis of the juice from fruits of cultivated varieties of elderberry (Sambucus nigra L.). In the theoretical part botanical description of elderberry including its distribution and places of existence are given. There are also mentioned medical effects and collection of various parts of the elderberry as well as breeding certain species and methods evaluating sensory features of the juice samples prepared from the cultivated varieties of elderberry. In the experimental part some chemical parameters (yield, soluble dry matter content, relative density, pH, titratable acidity, formol number, reducing saccharides) in the juice of berries of eighteen cultivated varieties of elderberry were determined. In fifteen cultivated varieties was made sensory evaluation using profile test and scale. The aim of the evaluators in the evaluation using scale was to evaluate the taste, smell, sensory quality and preferences according to seven point cathegorical hedonic scale. In the profile test, five point scale was used to evaluate the intensity of chosen flavours: acidic, sweet, bitter and others. Overall impression of the sensory evaluation was rather not positive. In majority of the samples the taste and smell were evaluated as good or satisfactory and their general acceptability, too. The juice from the wild elderberry was estimated as worse than in other samples, its taste, smell and overall acceptability were unsatisfactory. In majority of the cultivated varieties were the taste and smell estimated as unsatisfactory as well as their general acceptability.
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Characterization of elder juice on the basis of some chemical parameters
Šafránková, Petra ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This study is about characteristic of eldberry juice based on selected chemical properties. In the theoretical part, it is described botanical characteristic, including place of origin and spread. This part is also about the healing effects of elderberry and cultivating and improving of this plant is also mentioned there, together with some varieties of elderberries. In the experimental part, there were made some determinations the same for wild variety of elderberry and for cultivated elderberry. There were not found significant differences in relative density between both samples. According to pH, the more acidic is the cultivated variety of juice and this juice also contains higher content of organic and mineral acids, reducing sugars and citric acid. On the other hand the wild variety juice contains higher total content of amino acids and mineral solids.
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