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The basic chemical parameters of several varieties of cherries
Boberová, Jana ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This bachelor thesis deals with determination of basic chemical parameters in sweet cherry (Prunus avium). In the theoretical part, the taxonomic classification of the cherry, its botanical characteristics and the pomology of several cultivars are mentioned. Also, the history of cultivation, appropriate conditions and most common diseases are listed. The last chapter deals with the chemical composition of the fruits. In the experimental part, the determination of selected chemical parameters of various cultivars (Karešova, Napoleonova and Stark Gold) were determined. The content of total solids was determined in the range of 14.53–18.15 %, soluble solids 13.96–16.44 %, ash 0.34–0.44 %, reducing sugars 6.89–10.18 % and nitrogenous substances 0.056–0.116 %. Ascorbic acid content was set at 26.1–44.1 mg/kg. The titratable acidity was determined in the range of 6.15–8.86 g of predominant malic acid in 1 kg of cherry and a formol number was determined from 194 to 297 ml of 0.1 M NaOH per 1 kg of edible fraction. The amount of anthocyanins was determined at 4–686 mg cyanidin-3-rutinoside/kg and total phenolic compounds at 0.91–1.47 g gallic acid/kg. All data are based on fresh fruit weight.
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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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Potravinářství jako zdroj bioaktivních látek pro kosmetické přípravky
Holá, Julie
The diploma thesis “The Food Industry as a Source of Bioactive Ingredients for Cosmetic Products” deals with issue of food components that have potential to be used as cosmetic raw materials. The thesis then focuses on components of milk that can be used in cosmetics. The practical part consists of the preparation of nutricosmetic beverage made from acid and sweet whey with suitable flavours. Sweet whey was obtained as a by-product in the production of fresh cheese. Acid whey was obtained by coagulation of milk with L-ascorbic acid. Sensory analysis and determination of basic parameters (active acidity, titratable acids, lactose, fat and protein) of the beverage were performed.
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Antioxidative parameters of fruit model product.
KRATOCHVÍLOVÁ, Lenka
The content of the main components (anthocyanins, quercetin, chlorogenic acid, L-ascorbic acid, rutin, total polyphenols) was determined in the syrup of elderberries (Sambucus nigra L.) by spectrophotometry or high-performanceliquid chromatography. Furthermore, the antioxidant activity of this syrup was determined using three methods: ABTS, FRAP, and DPPH. The measurement results were statistically processed and compared using correlation analysis, specifically using the Pearson correlation coefficient. It was found that the prepared product contains 2160 mg/kg anthocyanins, 201 mg/kg rutin, 26 mg/kg chlorogenic acid and 679 mg/l polyphenols. No free quercetin was found. The content of L-ascorbic acid in the original elderberries was relatively low and therefore for study purposes, the syrup was enriched with this substance in the amount of 0.5% (w/w) to study the connection of its content with other substances. It is clear from the statistical processing that the concentration of chlorogenic acid correlates with the antioxidant activity measured by the FRAP method and the concentration of polyphenols to the antioxidant activity measured by the DPPH method.
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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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The basic chemical parameters of several varieties of cherries
Boberová, Jana ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This bachelor thesis deals with determination of basic chemical parameters in sweet cherry (Prunus avium). In the theoretical part, the taxonomic classification of the cherry, its botanical characteristics and the pomology of several cultivars are mentioned. Also, the history of cultivation, appropriate conditions and most common diseases are listed. The last chapter deals with the chemical composition of the fruits. In the experimental part, the determination of selected chemical parameters of various cultivars (Karešova, Napoleonova and Stark Gold) were determined. The content of total solids was determined in the range of 14.53–18.15 %, soluble solids 13.96–16.44 %, ash 0.34–0.44 %, reducing sugars 6.89–10.18 % and nitrogenous substances 0.056–0.116 %. Ascorbic acid content was set at 26.1–44.1 mg/kg. The titratable acidity was determined in the range of 6.15–8.86 g of predominant malic acid in 1 kg of cherry and a formol number was determined from 194 to 297 ml of 0.1 M NaOH per 1 kg of edible fraction. The amount of anthocyanins was determined at 4–686 mg cyanidin-3-rutinoside/kg and total phenolic compounds at 0.91–1.47 g gallic acid/kg. All data are based on fresh fruit weight.
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L-ascorbyl-6-palmitate and its utilization in dietary and cosmetic supplements.
Palíková, Petra ; Zemanová, Jana (referee) ; Vránová, Dana (advisor)
Bachelor‘s thesis deals with the effection of antioxidants in foods and cosmetics supplements. Some antioxidants as vitamin A and beta-carotene, vitamin E and tocopherols and vitamin C as L-ascorbic acid and her derivate L-ascorbate-6-palmitate are described here. This derivate can by used as an accessory material in cosmetics and foods preparations, especially in the preparations that contain oil or fats, because as a lipophilic compound keeps them from getting rancid.
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