|
|
Modern vegetable oils useful in food and cosmetics
Plachtová, Kateřina ; Mravcová, Ludmila (referee) ; Zemanová, Jana (advisor)
The aim of this Bachelor’s thesis was to make a literary research of currently most used vegetable oils in food technology, cosmetics and pharmaceuticals focusing on health benefits, possibilities of use. Two selected modern vegetable oils were specified that are currently a subject of research in respektive fields. The selected modern oils were carrot seed oil and raspberry seed oil. A literary recherche was drawn up dealing with these oils from the perspective of their composition, charakteristics, properties and use in food technology, cosmetics and pharmaceuticals. In the experimental part of the thesis the fatty characteristics of carrot seed oil and raspberry seed oil were determined: acid value, saponification value, ester number, iodine value, peroxide value. Also fatty acids present in the oils were identified and quantified using gas chromatography with flame ionization detector. Fatty acids were analysed as their methylesters. Derivatization was was performer by alkalic esterification using methanolic solution of potassium hydroxide. In conclusion, selected oils were compared in terms of fatty characteristics and fatty acid profiles. Fatty acid composition was also compared to fatty acid composition found in literature sources.
|
|
|
Study of macerates of selected plant materials in oily bases
Masár, Martin ; Pořízka, Jaromír (referee) ; Zemanová, Jana (advisor)
The aim of this thesis was in terms of literary research describe the composition, production, impact on human health and diverse uses of vegetable oils and their herbal macerates in human life. Herbal oil macerates are actually a blend of oils and herbs, created to produce a product that combines the beneficial effects of oils with therapeutic effects of herbs. Avocado and almond oil were used in combination with herbs such as black elder, chinese tea tree and ginger. Each herb also affects to some extent the quality of oil, which was observed in the time dependence of acid number in herbal macerates compared to pure oils. The acidity of the oil is also significantly influenced by temperature and therefore one set of samples was macerated at room temperature and the other in a thermostate at 35°C. The time dependencies of the acidity number of the individual oils and macerates were plotted into graphs and compared. In most cases, the thermostate-stored oils and macerates obtained higher acidity than those stored at room temperature. The effect of the herbs on the acidity of the oil varied in the different types of macerates, with the highest acidity values being taken by macerates with black elder flowers and the lowest, most similar to pure oils, by macerates with black elder fruits. At the end of the experiment, total and free fatty acids from the last sampling (after 77 days of extraction) of macerates and oils at room temperature were analysed by gas chromatography. Again, there were some differences in the composition of total and free fatty acids in herbal macerates compared to pure oils. Some herbs affect the composition of individual fatty acids more, others do not affect it almost at all.
|
|
|
Hodnocení fyzikálně-chemických parametrů zrajících sýrů
Strojilová, Hana
The diploma thesis on the topic "Evaluation of Physicochemical Parameters of Ri-pened Cheeses" deals with the topic of the history of cheeses and their composition in its theoretical part. The thesis also mentions the importance of dairy products in nutri-tion. Other chapters are devoted to the technological production of cheeses with low-heated and high-heated cheese curd and their important representatives. In the last chapters of the theoretical part there is a general description of the used methods for the determination of fatty acids in the formulas. The experimental part of the thesis is focused on basic analytical methods that allow control of individual components of cheese with its packaging. At the same time, a comparison of sampling of Gouda chee-se and Edam cheese was made. Additionally, an experiment was carried out in the ex-perimental part, during which individual fatty acids were extracted. The extraction of fatty acids was carried out according to the method of Hara and Radin. The samples were derivatized and analysed by using a gas chromatograph. Individual percentage values of acids were compared in all samples together. Furthermore, the content of individual fatty acids was evaluated with samples compared by type of cheese. For the experimental part, samples of cheeses with low-heated cheese curd were used there.
|
|
|
Possibilities of using fish meat in the production of pates
Dohnalová, Barbora ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
The thesis focuses on the possibilities of using fish meat in the production of pates. The aim of the thesis is to create a sensory acceptable pate with the addition of fish meat. During the development of the recipe, various concentrations of fish meat, additives, and different types of fish were evaluated. Three types of fish were selected for the pate production - carp, pike perch and mackerel. The produced pates were subjected to sensory and chemical analysis. In the sensory analysis, it was found that evaluators who do not regularly consume fish meat were more sensitive to its characteristic taste. Mackerel was the best-rated fish both in terms of the middle concentrations of fish meat and overall evaluation of all pates. The fat content analysis confirmed a lower presence of free fat in pates with the higher addition of fish meat. The nitrogen content analysis in pates confirmed that the presence of crude protein in pates increased with increasing amounts of fish meat. The pate containing only pork meat had a similar crude protein content as the pates with the addition of fish meat. The determination of the fatty acid profile confirmed a lower content of saturated fatty acids in pates with fish meat compared to pork pate. Gas chromatography-mass spectrometry in the mackerel pate revealed a substance called pristan, which is also found in other marine organisms. The conclusion of the thesis is devoted to a detailed description of the achieved results and their discussion. The results of the thesis may be useful for the food industry to expand the range of products containing fish meat.
|
|
|
The Potential Use of the Eustigmatophyceae In the Production of Biofuels
Pilátová, Jana ; Němcová, Yvonne (advisor) ; Pichrtová, Martina (referee)
The eustigmatophytes - yellow-green microalgae - are well known for their high lipid content which is constituted by high amounts of essential polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA). This, combined with their high growth rate and an exceptionally high adaptability, makes them very promising feedstock for the biofuels production. In this bachelor thesis the role of eustigmatophytes in the production of biofuels is depicted with consideration of the issue of various cultivation conditions effects on the lipid content and composition. The first review of fatty acid distribution in eustigmatophytes ever reported is provided herein. Thus this work might be tentatively contributing to the strain selection issue - one of the most discussed topics in the biofuels field. The fatty acid distribution is qualitatively and quantitatively changed under various chemical and physical stress conditions. Thus the impact of nitrogen and phosphorous availability alongside with light intensity or temperature on lipid changes are presented. In addition, the process of fatty acid and polyunsaturated fatty acid synthesis is briefly outlined. Recent genetic engineering trends and successes are also mentioned, such as the implementation of high-efficiency homologous recombination to...
|
|
|
Modern vegetable oils useful in food and cosmetics
Plachtová, Kateřina ; Mravcová, Ludmila (referee) ; Zemanová, Jana (advisor)
The aim of this Bachelor’s thesis was to make a literary research of currently most used vegetable oils in food technology, cosmetics and pharmaceuticals focusing on health benefits, possibilities of use. Two selected modern vegetable oils were specified that are currently a subject of research in respektive fields. The selected modern oils were carrot seed oil and raspberry seed oil. A literary recherche was drawn up dealing with these oils from the perspective of their composition, charakteristics, properties and use in food technology, cosmetics and pharmaceuticals. In the experimental part of the thesis the fatty characteristics of carrot seed oil and raspberry seed oil were determined: acid value, saponification value, ester number, iodine value, peroxide value. Also fatty acids present in the oils were identified and quantified using gas chromatography with flame ionization detector. Fatty acids were analysed as their methylesters. Derivatization was was performer by alkalic esterification using methanolic solution of potassium hydroxide. In conclusion, selected oils were compared in terms of fatty characteristics and fatty acid profiles. Fatty acid composition was also compared to fatty acid composition found in literature sources.
|
|
|
Study of macerates of selected plant materials in oily bases
Masár, Martin ; Pořízka, Jaromír (referee) ; Zemanová, Jana (advisor)
The aim of this thesis was in terms of literary research describe the composition, production, impact on human health and diverse uses of vegetable oils and their herbal macerates in human life. Herbal oil macerates are actually a blend of oils and herbs, created to produce a product that combines the beneficial effects of oils with therapeutic effects of herbs. Avocado and almond oil were used in combination with herbs such as black elder, chinese tea tree and ginger. Each herb also affects to some extent the quality of oil, which was observed in the time dependence of acid number in herbal macerates compared to pure oils. The acidity of the oil is also significantly influenced by temperature and therefore one set of samples was macerated at room temperature and the other in a thermostate at 35°C. The time dependencies of the acidity number of the individual oils and macerates were plotted into graphs and compared. In most cases, the thermostate-stored oils and macerates obtained higher acidity than those stored at room temperature. The effect of the herbs on the acidity of the oil varied in the different types of macerates, with the highest acidity values being taken by macerates with black elder flowers and the lowest, most similar to pure oils, by macerates with black elder fruits. At the end of the experiment, total and free fatty acids from the last sampling (after 77 days of extraction) of macerates and oils at room temperature were analysed by gas chromatography. Again, there were some differences in the composition of total and free fatty acids in herbal macerates compared to pure oils. Some herbs affect the composition of individual fatty acids more, others do not affect it almost at all.
|
|
|
The Potential Use of the Eustigmatophyceae In the Production of Biofuels
Pilátová, Jana ; Němcová, Yvonne (advisor) ; Pichrtová, Martina (referee)
The eustigmatophytes - yellow-green microalgae - are well known for their high lipid content which is constituted by high amounts of essential polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA). This, combined with their high growth rate and an exceptionally high adaptability, makes them very promising feedstock for the biofuels production. In this bachelor thesis the role of eustigmatophytes in the production of biofuels is depicted with consideration of the issue of various cultivation conditions effects on the lipid content and composition. The first review of fatty acid distribution in eustigmatophytes ever reported is provided herein. Thus this work might be tentatively contributing to the strain selection issue - one of the most discussed topics in the biofuels field. The fatty acid distribution is qualitatively and quantitatively changed under various chemical and physical stress conditions. Thus the impact of nitrogen and phosphorous availability alongside with light intensity or temperature on lipid changes are presented. In addition, the process of fatty acid and polyunsaturated fatty acid synthesis is briefly outlined. Recent genetic engineering trends and successes are also mentioned, such as the implementation of high-efficiency homologous recombination to...
|
|
| |
guest ::
