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Obsahové látky jedlých květů a jejich antioxidační aktivita
Tvrzníková, Eliška
This diploma thesis deals with phytochemicals with antioxidant effect in edible flowers. In the literary section are described edible flowers, antioxidants and substances harmful to human health. In the selected assortment is described the morphology of the flower, the origin, the distribution, the occurrence, the demands, the use and the multiplication according to whether they are species growing in the wild or cultivated species are described. In the practical part, flowers were harvested from March to May 2017 and their content was determined - vitamin C, flavonoids, phenols, saponins, antioxidants. This thesis confirmed that phenolic substances are primarily responsible for the antioxidant capacity. The highest antioxidant capacity along with phenolic substances was in the flowers of Bergenia ciliata.
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Jedlé kvety a ich rizikové obsahové látky
Beták, Martin
This thesis deals with characteristic of edible flowers, its usage in gastronomy, risks that comes with consuming edible flowers and containig substances of edible flowers. This thesis contains 17 different plants with closer look of botanica description, containing substances of particular sieces and conditions for cultivation. There are described functions of speciffic containing substances such (primary metabolites, secondary metabolites) and their healing or toxic effect on human body . This thesis also deals with quantification of heavy metals and glycosidic substances.
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Možnosti skladování a zpracování jedlých květů
Piechová, Sandra
Diploma thesis is focused on the storage and processing of edible flowers. Was stored 10 kinds of edible flowers in cold storage at 5°C and it was carried out in two ways: flowers in boxes packed in foil and using a partial vacuum. Statistical analysis of data was evaluated vacuum storage as more appropriate. Top storable species were flowers Tagetes and Calendula officinalis. As unsuitable for storage were evaluated flowers of Hemerocalis and Hosta lindheimeri. Selected edible flowers were then processed on floral vinegar, oil, butter and freeze-dried flowers. Based on sensory analysis have flower oils and vinegars same opportunity to succeed in the market. For freeze-dried flowers in parameter market application evaluators prefer flowers of Rosa and Malva sylvestris.
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Využití jedlých květů, léčivých a kořeninových rostlin pro potřeby gastronomie
Muchová, Tereza
This thesis deals with the edible flowers, their contained substances and favourable influence on people. According to the fact that there exist a broad scale of edible plants and flowers, several of them were chosen for this thesis. Their characteristic and usage - not just in gastronomy - is described in a theoretical part. The theoretical part also includes further familiarisation with substances contained in the flowers, such as primary and secondary metabolites. In practical part, there are given examples of chosen restaurants, which are using edible flowers and products of them in their operation. The results of gauging the contained substances in individual plants are elaborated and graphically evaluated. There is also introduced an example of the popularization of chosen species at the occasion of an exhibition 'Sping on the plate' on Rybniční chateau in Lednice.
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Obsah flavonoidů a dalších antioxidantů v jedlých květech
Tvrzníková, Eliška
This thesis deals with the characteristics of edible flowers, their possible of usage in gastronomy, assortment, potential risk associated with consumption, contained substances and antioxidant activity. In this paper there are twenty-two plants of edible flowers and this paper describes their origin, distribution, botanical description and contained substances, especially substances with antioxidant activity. There are described occurrence for collected species and brief description of cultivation for cultivated plants. There are described occurrence for collected species and brief description of cultivation for cultivated plants. There is also description of individual contained substances (primary and secondary metabolites, vitamins and minerals), their importance and influence on the human body and healing effect on human organism. In chapter Antioxidants there is description of their importance to health, function and methods of determination.
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Využití vybraných odrůd rodu Begonia L. jako jedlých květů
Teichmanová, Markéta
The bachelor thesis deals with the characteristics and the range of collected and cultivated plants, especially the genus Begonia L. Greater attention was paid to B. tuberhybrida Voss. for which, among others, is stated basic cultivation technology, distribution, botanical assortment and their constituents. Presented are also methods of preparation of edible blossoms. There was used Begonia × tuberhybrida Voss., was rated the best herb cheese with vegetable chips. The best evaluated taste was Cherry, Šalamoun and Kantiléna varieties.
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Možnosti skladování a zpracování jedlých květů
Piechová, Sandra
Diploma thesis is focused on the storage and processing of edible flowers. Was stored 10 kinds of edible flowers in cold storage at 5°C and it was carried out in two ways: flowers in boxes packed in foil and using a partial vacuum. Statistical analysis of data was evaluated vacuum storage as more appropriate. Top storable species were flowers Tagetes and Calendula officinalis. As unsuitable for storage were evaluated flowers of Hemerocalis and Hosta lindheimeri. Selected edible flowers were then processed on floral vinegar, oil, butter and freeze-dried flowers. Based on sensory analysis have flower oils and vinegars same opportunity to succeed in the market. For freeze-dried flowers in parameter market application evaluators prefer flowers of Rosa and Malva sylvestris.
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