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Possibilities of using rose hips in the food industry
Maráčková, Adéla ; Kovalčík, Adriána (referee) ; Mikulíková, Renata (advisor)
This thesis focuses on the possibilities of using rose hips in the food industry. The aim of this thesis was to design and create sensory acceptable food products which are made from rose hips. A recipe was created for rosehip jams, chutneys and jellies. During the development of the recipe, individual flavors of rosehip products were evaluated. Freshly ground spices combined with fruits and vegetables were used to flavor the products. According to the optimized recipe for chutney, 1 standard and 3 types with spices were produced: chili, allspice and ginger. A recipe for jams was also prepared - 1 standard and 3 types: cardamom, cinnamon and rosehip jam in combination with apple jam in a ratio of 1:1. Finally, a jelly recipe was created - 1 standard and 3 types with spices: cinnamon, allspice and anise. Individual rosehip products were subjected to sensory analysis and their organoleptic properties were evaluated. The sensory analysis was divided into three parts – for jellies, jams and chutneys. The best rated was a sample of rosehip jelly without the addition of spices. Among the jams, the best rated sample was the jam with the addition of cardamom, which was popular with the respondents because of its pleasant and non-traditional taste. For rosehip chutney, the sample without the addition of spices was the best rated. The mass spectrometry method was used to determine the presence of ionones in the samples, the presence of which is typical for rose hips. The presence and concentration of vitamin C, lipophilic substances and total pigments were determined in the respective rosehip products using the high-performance liquid chromatography method. It was verified by the method of high-performance liquid chromatography that a considerable amount of vitamins was preserved even after the preparation of the resulting products, which were heated. The results of the work pointed to the potential of rosehips, which can be used in the food industry.
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Study of the presence of phenolic substances and their antioxidant activity in food products containing rosehip (Rosa canina L.)
Hronová, Vendula ; Mikulíková, Renata (referee) ; Kovalčík, Adriána (advisor)
This bachelor's thesis monitored the content of bioactive substances and antioxidant activity in the jams made of the fruit of rose hips (Rosa canina L.). The jams were sweetened with various sweeteners such as cane sugar, beet sugar, erythritol and stevia. Moreover, the rheological properties of jams were determined. The properties of home-made jams prepared from rosehip fruit were compared with the commercial jam. Another aim was to determine whether the by-products received after the production of jams could serve as beneficial sources of bioactive substances after the preparation of water extracts. The content of carbohydrates, polyphenols, flavonoids, and antioxidant activity were determined in jams and extracts spectrophotometrically. Next, the spectrophotometric detection of pectin, the chemical characterization of jams by infrared spectrometry, and the spectrophotometric determination of the jam colour were performed. The concentration of bioactive substances in jams was influenced by the geographical location and the time and weather conditions of harvest. The rheological properties and pectin content of the jams depended on the type of the used sweetener. The assessment of the water extracts prepared from the by-products after jam production and from the dried fruits of rosehip showed the high content of bioactive substances and high antioxidant activity in all tested extracts. The presented work points out that it is possible to prepare jams with superfood properties from the fruit of rose hips and extracts with high antioxidant activity.
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Inner Space II (Mind in a Cave)
Orel Tomáš, Jakub ; Šejn, Miloš (referee) ; Kolář, Matěj (advisor)
For my bachelor thesis became the basis archetipic area of the caves. The cradle and the grave, the first canvas, spiritual and cultural catalysator of the genus homo sapiens. Questions journey into the inner (lower) world of darkness. For my work Inner space II. I choose a small natural caves. The aim of their search and work with them is the authentication concepts and ideas related to the landscape and natural objects such as theme, which seemed to me difficult to grasp. In my work I want to connect two kinds of experiences of my life, wildlife and life in an urban environment. Contact thinking pertaining to the subject of art and thinking independent on the categories and topics of art.
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Evaluation of a micromethod for isolation of DNA from plant leaf, fruit and fruit products
Balažovičová, Nikola ; Rittich, Bohuslav (referee) ; Kovařík, Aleš (advisor)
The thesis has been focused on testing of micromethod of DNA isolation from leaves, fruits and fruit products. Jams were selected for the analysis of plant DNA in technologically processed foods. Plant leaves, fruits, and jams were homogenized using plastic copist in a lysis buffer containing 2% cetyltrimethylammonium bromide (CTAB) with 2.5M sodium chloride (NaCl). Microisolation of plant DNA was performed using poly(hydroxyethylmethacrylate-co-glycidylmethacrylate) – P(HEMA-co-GMA)microparticles. Isolated the DNA concentration and purity were assessed by UV light aborbance using a spectrophotometer. After that, amplification of the DNA was tested in PCR. Primers specific for plant ribosomal DNA: 18S_for a 5,8S_rev (PCR product - 700bp), 26S_for a 26S_rev (PCR product - 220 bp), 18S_for a 18¬S_rev (PCR product - 263 bp) were used. The PCR conditions were optimized and the effect of the amplicon length on its detection was followed. PCR products were detected by agarose gel electrophoresis. It was shown that DNA isolated from almost all of leaves using magnetic particles was in PCR-ready quality in contrary to the fruits. DNA amplified in PCR with primers giving short PCR products was isolated from almost all tested jams. The method must be optimalised, yet.
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Study of the presence of phenolic substances and their antioxidant activity in food products containing rosehip (Rosa canina L.)
Hronová, Vendula ; Mikulíková, Renata (referee) ; Kovalčík, Adriána (advisor)
This bachelor's thesis monitored the content of bioactive substances and antioxidant activity in the jams made of the fruit of rose hips (Rosa canina L.). The jams were sweetened with various sweeteners such as cane sugar, beet sugar, erythritol and stevia. Moreover, the rheological properties of jams were determined. The properties of home-made jams prepared from rosehip fruit were compared with the commercial jam. Another aim was to determine whether the by-products received after the production of jams could serve as beneficial sources of bioactive substances after the preparation of water extracts. The content of carbohydrates, polyphenols, flavonoids, and antioxidant activity were determined in jams and extracts spectrophotometrically. Next, the spectrophotometric detection of pectin, the chemical characterization of jams by infrared spectrometry, and the spectrophotometric determination of the jam colour were performed. The concentration of bioactive substances in jams was influenced by the geographical location and the time and weather conditions of harvest. The rheological properties and pectin content of the jams depended on the type of the used sweetener. The assessment of the water extracts prepared from the by-products after jam production and from the dried fruits of rosehip showed the high content of bioactive substances and high antioxidant activity in all tested extracts. The presented work points out that it is possible to prepare jams with superfood properties from the fruit of rose hips and extracts with high antioxidant activity.
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Evaluation of a micromethod for isolation of DNA from plant leaf, fruit and fruit products
Balažovičová, Nikola ; Rittich, Bohuslav (referee) ; Kovařík, Aleš (advisor)
The thesis has been focused on testing of micromethod of DNA isolation from leaves, fruits and fruit products. Jams were selected for the analysis of plant DNA in technologically processed foods. Plant leaves, fruits, and jams were homogenized using plastic copist in a lysis buffer containing 2% cetyltrimethylammonium bromide (CTAB) with 2.5M sodium chloride (NaCl). Microisolation of plant DNA was performed using poly(hydroxyethylmethacrylate-co-glycidylmethacrylate) – P(HEMA-co-GMA)microparticles. Isolated the DNA concentration and purity were assessed by UV light aborbance using a spectrophotometer. After that, amplification of the DNA was tested in PCR. Primers specific for plant ribosomal DNA: 18S_for a 5,8S_rev (PCR product - 700bp), 26S_for a 26S_rev (PCR product - 220 bp), 18S_for a 18¬S_rev (PCR product - 263 bp) were used. The PCR conditions were optimized and the effect of the amplicon length on its detection was followed. PCR products were detected by agarose gel electrophoresis. It was shown that DNA isolated from almost all of leaves using magnetic particles was in PCR-ready quality in contrary to the fruits. DNA amplified in PCR with primers giving short PCR products was isolated from almost all tested jams. The method must be optimalised, yet.
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Inner Space II (Mind in a Cave)
Orel Tomáš, Jakub ; Šejn, Miloš (referee) ; Kolář, Matěj (advisor)
For my bachelor thesis became the basis archetipic area of the caves. The cradle and the grave, the first canvas, spiritual and cultural catalysator of the genus homo sapiens. Questions journey into the inner (lower) world of darkness. For my work Inner space II. I choose a small natural caves. The aim of their search and work with them is the authentication concepts and ideas related to the landscape and natural objects such as theme, which seemed to me difficult to grasp. In my work I want to connect two kinds of experiences of my life, wildlife and life in an urban environment. Contact thinking pertaining to the subject of art and thinking independent on the categories and topics of art.
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