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Možnosti využití planě rostoucích rostlin ve výživě člověka
JEZLOVÁ, Jana
Wild edible plants and weeds were once commonly used as vegetables or spices. Our ancestors valued them for their nutritional and taste properties as well as their medicinal properties. The aim of this study was to elaborate the possibilities, benefits and prospects of using wild plants in human nutrition in our area. The work is based on the historical and geographical context, draws on the influence of tradition and culture on the consumption of wild plants and weeds, and takes into account the aspect of their protection from overharvesting and extinction. Particular attention is paid to nutritional properties, toxicological risks are highlighted, and the possibilities of collecting plant parts and their culinary preparation are described. On the basis of a literature search, an overview of the plants was compiled from available publications, indicating their characteristics and uses. A comparison is made with other ethnobotanical studies carried out in the Czech Republic and neighbouring countries. A questionnaire survey on attitudes towards consumption of wild plants demonstrates changing motivations for their use, preference for green parts of plants, their consumption in their raw state and in simple adaptations. In conclusion, twelve plant species are recommended for convenient use (Aegopodium podagraria, Alliaria petiolata, Allium vineale, Bellis perennis, Crataegus laevigata, Epilobium angustifolium, Galinsoga parviflora, Helianthus tuberosus, Impatiens glandulifera, Stellaria media, Reyoutria japonica, Viola odorata) with their detailed characteristics, nutritional benefits, processing possibilities and the reasons why these species deserve attention and inclusion in the diet.
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Cosmetics preparations against acne
Měšťánková, Zuzana ; Skoumalová, Petra (referee) ; Němcová, Andrea (advisor)
Hemp is a plant containing a number of active substances that can be used in cosmetics and pharmacy. The subject of this bachelor thesis is the multiplication of active substances by mixing cannabis with herbs that have anti-inflammatory effects. The theoretical part contains a description of the determined antioxidants and cannabinoids. The experimental part focuses on measuring the content of these substances in extracts created from the dry parts of herbs and hemp variety Ferimon. The work is also focused on the preparation of a cream containing cannabis and herbal extracts, which are aimed at inhibiting the formation of acne. The antimicrobial effect of creams and extracts was investigated on bacteria Propionibacterium acnes and Micrococcus luteus. The analysis of the extracts shows that the largest amount of active substances contained a mixture of mountain arnica and hemp, which also showed a good antimicrobial effect against both types of bacteria. The creams showed a low inhibitory effect due to the low content of active substances.
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Alcohol-free beers with herbal extracts
Vyskočilová, Terezie ; Lichnová, Andrea (referee) ; Márová, Ivana (advisor)
This bachelor thesis deals with alcohol-free beers and herbal extracts, which are the beers flavoured with. In the theoretical part the methods of non-alcoholic beer production and the representation of the active ingredients in herbs are described. A total of 7 herbal extracts were prepared and added into 3 non-alcoholic Czech beers. Each variant was examined in order to detect changes of the content of active substances before and after the addition of the herbal extract. The content of polyphenols, flavonoids, bitter substances and iso-bitter acids as well as antioxidant activity were analyzed spectrophotometrically. Using HPLC/UV-VIS analysis a content of catechins was assayed. The two selected flavours were encapsulated into liposome; the particles were tested of size and stability. Sensory analysis of all herbal extracts including the encapsulated ones was performed to determine the response of consumers and flavour preferences.
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Modern herbs in the food industry
Adamczyková, Michaela ; Řezáčová, Veronika (referee) ; Vítová, Eva (advisor)
The bachelor thesis deals with the issue of volatile (aromatic) compounds of Plectranthus spp. and Echinacea purpurea. The theoretical part focuses on the general characteristics of the above mentioned herbs, the content of their bioactive and volatile compounds, and on their importance as well as on their potential use in the food industry. Using the HS-SPME-GC-MS method, the volatile compounds of the herbs and extracts prepared from them were identified and quantified in the experimental part. A total of 11 volatile compounds were found in all the samples. The most frequent one in the sample of a fresh Plectranthus was 3-carene (13,78%) as well as in the sample of dried Plectranthus (14,85%). However, in the Plectranthus extract it was -selinene (17,84%). As for Echinacea, it is germacrene D (18,64%) in the sample of a fresh one, camphor (58,46%) in the one of dried Echinacea and -copaene (20,42%) in its extract.
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Sušárny ovoce v přidružené lesní výrobě
Peterka, Lukáš
The aim of this final thesis is to emphasize the advantages of using classic drying ovens in order to find out what types of drying ovens exist, describe them, and propose an optimal solution. The work is focused on the construction of old dryers that do not need electricity or other fossil energetic sources, possible to be built on owned or leased land. Based on the gained knowledge, the alternative proposal was designed and can be adapted and can be adapted to the time, financial and also professional requirements of its implementation. The work contains a small analysis of the purchased products associated with forest industry. The economic aspect is also taken into account in order to get an awareness of costs and possible profits. The goal is therefore to provide the inspiration for an alternative or additional use for the owners of small or a larger forest lands. The main contribution of this work is the alternative design of the dryer, its budget and plan, which is possible to implement for a better farming management.
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Vliv světla na fotosyntézu bylin v podrostu doubrav
Zvyniatskovskyi, Yan
The forest environment is increasingly changing. Climate change brings along not only changed macroclimate. Stand microclimate is changing as well due to changes in tree species composition and the natural reduction in tree cover because of increased mortality. Understory herbs are sensitive to changes in the tree canopy cover. In sparse stands, more light reaches the understory compared to dense stands. Different understory herb species have different ability to use light and adapt to changing conditions. Short-term changes in their photosynthesis lead to long-term changes in species composition and their abundance. This bachelor thesis investigated the effect of different light availability on the photosynthetic parameters of understory herbs. I compared 8 taxa from four groups of Ellenberg ecological indicator values (EIV). The research was carried out in a stand of thermophilous oak-hornbeam in the Pálava Protected Landscape Area (PLA), on plots with different levels of tree canopy thinning. Herbs growing under fully stemmed stands plastically reduced respiration compared to herbs in the thinned forest, which allowed them to survive even under dense forest cover. However, they were still able to achieve high rates of photosynthesis under full illumination for short periods of time, i.e., they actively utilized short episodes of direct sunlight. Species characterized by EIH as shade-loving respired less in the dark than species with higher EIH in relation to light, suggesting a link between light availability and long-term abundance of herbaceous taxa. The results of this study suggest how the herbaceous understory of temperate forests might change in the context of climate change, with potential implications for forest typology.
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