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Zrání destilátů v dřevěných sudech
Navrátil, Radek
The Bachelor thesis is focused on wooden barrels, alcohol spirits, and spirit ageing. The first part contains information about the history of wooden barrels, types of wood used for barrel making, and how the barrels are made. Other information is about alcohol spirit making, distillation and its history. The practical part of the thesis is about spirit ageing in wooden barrels. Three barrels made from different wood were chosen and were filled up with wine brandy. Samples of aged brandy were taken gradually. The course of spirit maturation was examined on the basis of taken samples. The extraction of antioxidants from wood into the distillate was analyzed from the samples.
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Štúdium vplyvu resveratrolu na životnosť buniek obranného systému
Konopová, Veronika
Resveratrol is a natural substance synthesized in plants and has been reported to play a beneficial role in certain regulatory mechanisms, activation of immune and inflammatory responses and apoptosis. Individual types of cells of the immune system show different mechanisms of re-sponse to the effect of resveratrol. In this study, the theoretical knowledge regarding antioxidants, the immune system and resveratrol – its chemical structure, sources, manners of synthesis and effects on individual types of the cells of the immune systém are discussed. The study demonstrates an experimental examination of the possibility of administration of resveratrol with the utilisation of a intraperitoneal application into the body of rats and the consequent evaluation of the results with using optical micros-copy and FACS (Fluorescence-activated cell sorting).
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Zrání destilátů v dřevěných sudech
Navrátil, Radek
The diploma thesis is focused on the maturation of distillates in wooden barrels and their wear after the second filling. I follow up on my bachelor's thesis. In the literary part, I focus on processes and changes of distillates during ageing, influences affecting ageing and distillates. The practical part is about an investigation of the extraction of antioxidants from three different barrels with a volume of 5 litres made of acacia, oak and cherry wood. For the experiment, I used identical barrels as in my bachelor's thesis. Based on the measured values of the antioxidant capacity, I compare the 1st and 2nd filling of barrels.
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Dynamika změn obsahu anthokyanů při potravinářském zpracování zrna barevných pšenic
Neřádová, Veronika
In the experimental part, the dynamics of changes of anthocyanins content during the food processing of the grain of coloured winter wheat varieties of PS Karkulka and Škorpion for bakery and pastry products and beer was monitored. As a part of the technological processing, total polyphenols and antioxidant activity were also determined. The results showed that genetic factors, the influence of year and weather conditions have a significant (p > 0,95) effect on the technological parameters, phytochemical profile and antioxidant activity of the grain. The results also showed a significant (p > 0,95) influence of the sampling term of grain on the anthocyanins content, a major influence of the nitrogen fertilization was not observed. It was found that it is possible to create flour mixtures rich in anthocyanins with high antioxidant aktivity by fractionating of the raw material. Furthermore, a significant (p > 0,95) influence of the recipe and technology of raw materiál processing on the content of anthocyanins, polyphenols and antioxidant activity of semi-products and final products was found. The thermal processing of the raw material on the final food products significantly (p > 0,95) influenced the destruction of these compounds with an antioxidant effect. The selected recipe significantly (p > 0,95) also influenced the colour, qualitative, sensory and textural properties of the products. The conditions for the anthocyanins retention can be optimized by choosing suitable raw materials and processing technology.
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The impact of small phenolic metabolites of flavonoids (propionic acids) on the iron-catalysed Fenton reaction
Spiller, Sára ; Lomozová, Zuzana (advisor) ; Karlíčková, Jana (referee)
Charles University Faculty of Pharmacy in Hradec Králové Department of Pharmacognosis and Pharmaceutical Botany Candidate: Sára Spiller Supervisor: PharmDr. Zuzana Lomozová, Ph.D. Title of diploma thesis: The impact of small phenolic metabolites of flavonoids (propionic acids) on the iron-catalysed Fenton reaction Keywords: iron, flavonoid, Fenton reaction, antioxidant, pro-oxidant Iron is an essential element, necessary for the proper functioning of the human body. It is involved in many cellular processes where it acts as a cofactor. It is physiologically very important, especially for its ability to readily accept and deliver electrons. Its amount in the body is strictly regulated because in excess of the free metal, harmful radical reactions and the development of oxidative stress could result. Oxidative stress is responsible for many pathological processes. Flavonoids are natural polyphenolic substances that are found in many plants. Their consumption is associated with beneficial effects on human health, including antioxidant, anti-inflammatory, and cardioprotective properties. Despite their beneficial effects, they may, under certain circumstances, possess pro-oxidant effects related to their redox properties. During the metabolism of flavonoids, the gut microbiome degrades them to simple...
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Isolation of active compounds from algae and their application in cosmetic products
Nováková, Laura ; Byrtusová, Dana (referee) ; Skoumalová, Petra (advisor)
The bachelor thesis is dedicated to the study of active substances and antioxidant effects of cultivated microalgae. We compared the results with a commercial alga that is freely available. In the theoretical part we focused on description of algal metabolites in cosmetics and a brief description of the methods used in their testing. In the experimental part there were analyzed three types of extracts (aqueous, alcohol and oil) from 4 species of algae. It is mainly the content of polyphenols, flavonoids and antioxidant activity that is determined. According to the results, the highest content of active substances was found in oil extracts. All extracts were encapsulated into liposomes. The average size of the nanoparticles was in range of 200 nm to 300 nm. The particles were stable enough also for long-term stability. The largest decrease was observed in the oil extract of the cultivated algae Chlorella vulgaris. The cytotoxicity of oil extracts was realized by MTT test on human cell cultures HaCaT. Finally, we concluded that the prepared liposomal particles could be used for anti-aging cosmetics.
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Influence of Storage Conditions on Metabolic Profile of Apples
Duroňová, Kateřina ; Vávrová, Milada (referee) ; Kráčmar, Stanislav (referee) ; Márová, Ivana (advisor)
The goal of presented dissertation has been complex analysis of changes in content of fatty acids, enzymatic and low-molecular antioxidants in apples and related evaluation of perception of originators of storage diseases for apples stored in various conditions. Main part of the work has been dedicated to study of the impact of storage of apples in modified atmosphere with reduced amount of oxygen and in reference “normal” atmosphere for six months. Next part of the work has been dedicated to study how apple storage in common, consumer affordable, conditions (storage in a cellar, in a refrigerator, and in room temperature) affects content of low-molecular antioxidants. For testing has been selected apple kinds Jonagored, Golden Delicious, Idared, Šampion, and Granny Smith. Within the scope of this work has been optimized the method for determination of fatty acids in plant material with higher content of wax. The measured values imply the apples are valuable source of many important nutrition substances like vitamins, provitamins and antioxidants. During the storage process these substances exhibit considerable protective function. Long-term storage, mainly in the atmosphere with reduced amount of oxygen (FAN), enables preservation of majority of these important nutrition substances depending on the kind of apple and conditions of storage. Freezing process is conservative to apples (mainly in the presence of protective substances), while in the process of drying the values of all monitored antioxidants decrease depending on temperature and conditions of drying. Upon the choice of the storage method one must consider nutrition, sensoric characteristic and consumer demands.
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Kyselina kávová jako nový fluorescenční marker kvality nápojů
Vodová, Veronika
The work was focused on the study of the photochemical behaviour of caffeic acid (KK) with focus on the evaluation of quality of beverages. This organic acid is found in various beverages of natural origin, such as grape wines, juices, or teas. KK shows a very interesting photochemical behaviour, which is influenced by the environment in which it is found. If the quality of drinks changes, for example from the point of view of punching, the concentration of KK and the reaction conditions will naturally change as well. If such samples are exposed to UV radiation (starting photochemical reactions) and then is recorded fluorescence, which can be used to distinguish the sample from each other. Due to the complexity of this issue, this work is divided into two parts. The first (overview) part of this work contains important information about KK from different perspectives (occurrence, metabolism, effects etc.). The second (practical) part this work focused on fluorescence monitoring of KK standard under different conditions after UV irradiation (effect of UV exposure time, effect of pH of the environment and effect of phosphate buffer concentration). Based on the results, it was clearly demonstrated that the fluorescence properties of KK (photochemical behaviour) are strictly dependent on the pH, UV radiation time, the concentration of KK used and the chemical composition of the drink. These results suggest that KK can be considered as a fluorescent marker of beverage quality. To test this hypothesis will need to be analysed a larger number of real samples and statistically evaluated.
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Chlorofyl a jeho význam pro zdraví
Hübnerová, Amálie
This bachelor thesis deals with chlorophyll and its importance for health. It focuses on describing the structure of chlorophyll as a plant pigment and the organelle chlo-roplast in which it located. Properties that are important for photosynthesis are described here. Its application in the food industry and effect on health as an antio-xidant or use in the prevention of chronic diseases such as cancer, Diabetes mellitus and Trimethylaminuria have been investigated. Chlorophyll has even been found to act as a new antiviral against COVID-19.
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Fosfolipidy v potravinách
Zahradníková, Nikol
The main goal of this thesis is to highlight the benefits of phospholipids, which are currently underappreciated. The first part is devoted to a description of their basic characteristics, digestion and biological importance in living organism. Phospholipids differ in the benefits they provide to our organism. The next part focuses on the importance of their use in the food industry. In this sector, phospholipids are widely used as additives. Further, the work highlights the main sources and manufacturing animal and vegetable lecithin. Produced lecithin then undergoes a changing process of its chemical structure called modification. The modified lecithins produced this way have various applications in food. Subsequently, the thesis deals with methods for the determination of phospholipids in food. Specifically described is the most popular method for detection phospholipids in egg yolk and soy, HPLC-ELSD. The conclusion is devoted to the explanation of phospholipid fortification and functional foods. The increasing popularity of nanoliposomes in the food industry and the legislative requirements for lecithin are also mentioned.
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