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Multi-experimental Characterization of Grape Skins' Extracts
Šťavíková, Lenka ; Brezová, Vlasta (referee) ; Šilhar,, Stanislav (referee) ; Omelková, Jiřina (advisor)
The determination of anthocyanins in red grapes and wines has been of increasing interest in the last years, as they play an important role in colour quality of red wines revealing also many human health beneficial effects. They contribute e.g. to the reduction of coronary heart disease, but exhibit also antimutagenic, anti-inflammatory, anti-carcinogenic and antioxidant properties. In this doctoral thesis, the complex study of grape skin alcoholic and water extracts, prepared from Alibernet and St. Laurent wine grape varieties is presented. Extracts were prepared from three different amounts (0,5; 1,0 and 1,5 g) of lyophilized grape skin powder using the Pressurized fluid extraction (PFE) and the Pressurized Hot Water Extraction (PHWE) at different temperatures ranging from 40 up to 120°C and pressure of 15 MPa. Methanol, ethanol and water were used as a solvents. Total phenolic compound content (TPC) of individual extracts was determined using the Folin-Ciocalteau assay and their tristimulus color values (CIE Lab) were estimated, using the UV-VIS spectrophotometer. The identification and quantification of anthocyanins by high-performance liquid chromatography with diode array detection (HPLC-DAD) was performed. In addition, pH values of all extracts were also measured using the combinated glass electrode. Antioxidant activity of extracts was tested by EPR spectroscopy in Fenton system (H2O2/Fe2+) generating reactive radicals (•OH, O2-•, •CH3) followed by spin trapping technique, using 5,5-dimethylpyrroline-N-oxide (DMPO) as spin trap. In addition, radical scavenging activity of extracts was assessed applying 2,2-diphenyl-1-picrylhydrazyl (•DPPH) free radical and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) cation radical (ABTS•+) assays. All the experimental data were processed with principal component analysis (PCA) and canonical discriminant analysis (CDA) to specify the optimum extraction conditions for extract preparation from the perspective of the potential further application of the extracts as food supplements or food colour enhancers. The results indicated that grape skins of both varieties are a promising source of anthocyanins with prospective application in food industry.
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Functional technical materials modified by lignin isolated from winery by-products
Chovanec, Martin ; Sedláček, Petr (referee) ; Kovalčík, Adriána (advisor)
In this thesis, the possibility of producing composites of epoxy resin and lignin isolated from grape skins was examined. The motivation was to reduce the amount of bisphenol A, which is nowadays used to produce most of the epoxy resins and is the main environmental pollutant. The composites were prepared by mixing commercial bisphenol A diglycidylether (DGEBA) with lignin samples. In this work, the sodium hydroxide pulping method in a hydrothermal autoclave was used to isolate lignin. The content of reducing sugars, lignin, and fatty acids in the sample of grape skins was determined and the chemical composition was determined by Fourier transform infrared spectroscopy (FT-IR). The chemical and thermal properties of isolated soda lignin were compared with commercial Kraft lignin and analyzed by elemental analysis, FT-IR, thermogravimetric analysis, and ash content determination. Epoxidized lignin was prepared by three methods, which were compared based on yield, epoxide equivalent, and chemical composition. Samples of unmodified soda lignin and epoxidized soda and Kraft lignins were selected for the preparation of epoxy composites. Experiments have shown that isolated soda lignin was not suitable for the addition to epoxy resins, unlike Kraft lignin. Thermal and viscoelastic properties of the prepared composites with a homogeneous structure were analyzed. It was found that the epoxy composites with added epoxidized Kraft lignin showed lower material stiffness and the glass transition temperature was significantly shifted to lower temperatures.
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Functional technical materials modified by lignin isolated from winery by-products
Chovanec, Martin ; Sedláček, Petr (referee) ; Kovalčík, Adriána (advisor)
In this thesis, the possibility of producing composites of epoxy resin and lignin isolated from grape skins was examined. The motivation was to reduce the amount of bisphenol A, which is nowadays used to produce most of the epoxy resins and is the main environmental pollutant. The composites were prepared by mixing commercial bisphenol A diglycidylether (DGEBA) with lignin samples. In this work, the sodium hydroxide pulping method in a hydrothermal autoclave was used to isolate lignin. The content of reducing sugars, lignin, and fatty acids in the sample of grape skins was determined and the chemical composition was determined by Fourier transform infrared spectroscopy (FT-IR). The chemical and thermal properties of isolated soda lignin were compared with commercial Kraft lignin and analyzed by elemental analysis, FT-IR, thermogravimetric analysis, and ash content determination. Epoxidized lignin was prepared by three methods, which were compared based on yield, epoxide equivalent, and chemical composition. Samples of unmodified soda lignin and epoxidized soda and Kraft lignins were selected for the preparation of epoxy composites. Experiments have shown that isolated soda lignin was not suitable for the addition to epoxy resins, unlike Kraft lignin. Thermal and viscoelastic properties of the prepared composites with a homogeneous structure were analyzed. It was found that the epoxy composites with added epoxidized Kraft lignin showed lower material stiffness and the glass transition temperature was significantly shifted to lower temperatures.
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Multi-experimental Characterization of Grape Skins' Extracts
Šťavíková, Lenka ; Brezová, Vlasta (referee) ; Šilhar,, Stanislav (referee) ; Omelková, Jiřina (advisor)
The determination of anthocyanins in red grapes and wines has been of increasing interest in the last years, as they play an important role in colour quality of red wines revealing also many human health beneficial effects. They contribute e.g. to the reduction of coronary heart disease, but exhibit also antimutagenic, anti-inflammatory, anti-carcinogenic and antioxidant properties. In this doctoral thesis, the complex study of grape skin alcoholic and water extracts, prepared from Alibernet and St. Laurent wine grape varieties is presented. Extracts were prepared from three different amounts (0,5; 1,0 and 1,5 g) of lyophilized grape skin powder using the Pressurized fluid extraction (PFE) and the Pressurized Hot Water Extraction (PHWE) at different temperatures ranging from 40 up to 120°C and pressure of 15 MPa. Methanol, ethanol and water were used as a solvents. Total phenolic compound content (TPC) of individual extracts was determined using the Folin-Ciocalteau assay and their tristimulus color values (CIE Lab) were estimated, using the UV-VIS spectrophotometer. The identification and quantification of anthocyanins by high-performance liquid chromatography with diode array detection (HPLC-DAD) was performed. In addition, pH values of all extracts were also measured using the combinated glass electrode. Antioxidant activity of extracts was tested by EPR spectroscopy in Fenton system (H2O2/Fe2+) generating reactive radicals (•OH, O2-•, •CH3) followed by spin trapping technique, using 5,5-dimethylpyrroline-N-oxide (DMPO) as spin trap. In addition, radical scavenging activity of extracts was assessed applying 2,2-diphenyl-1-picrylhydrazyl (•DPPH) free radical and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) cation radical (ABTS•+) assays. All the experimental data were processed with principal component analysis (PCA) and canonical discriminant analysis (CDA) to specify the optimum extraction conditions for extract preparation from the perspective of the potential further application of the extracts as food supplements or food colour enhancers. The results indicated that grape skins of both varieties are a promising source of anthocyanins with prospective application in food industry.
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