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Determination of nutritional values and antioxidant capacity of different edible roots
Ciffrová, Karolína ; Bendová, Agáta (referee) ; Němcová, Andrea (advisor)
This bachelor thesis deals with selected edible roots, their nutritional composition, antioxidant capacity and use in healthy eating. Eight selected edible roots were analyzed: type A, B and C potatoes, red potatoes, sweet potatoes, and purple potatoes were selected as representatives of potatoes. Jerusalem artichoke and cassava represent the other two root crops. The theoretical section of the thesis describes the basic characteristics of root crops, as well as the description and composition of the nutritional substances they contain, i.e. proteins, carbohydrates, fats, vitamins and antioxidant properties. The general characteristics of the methods used for analysis are also described here. The experimental part is based on specific analyses, procedures, results, chemicals and laboratory equipment used to determine the basic nutritional values and antioxidant capacity of these selected root vegetables. First, the total dry matter content was established to be about 23 % in the selected root crops. Higher dry matter content was determined for the cassava at 35 %. Crude protein content determined by the Kjeldahl method ranges from 6.5-9.9 %. The gravimetrically determined fiber in the given root crops was in the range of 0.27–0.91 %. The starch content is significantly higher in the cassava (46 %) than in other root crops. The inulin content was determined in sweet potatoes and Jerusalem artichokes instead of starch content; this value is significant for the Jerusalem artichoke (258.58 g/kg). Fat content in grams per 100 grams of dry matter was determined by Soxhlet extraction. Significant fat content was determined for sweet potatoes (12.6 g/100 g). From the extracted fats, the fatty acid profile was determined for individual root vegetables, such as the content of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Total and reducing carbohydrates, determined by the spectrophotometric method, were measured separately in the peel and pulp of the root crops. Antioxidant capacity was determined using antioxidant activity values, polyphenol and flavonoid concentrations. Of the vitamins, vitamin C was determined, vitamin E only in type B, C and purple potatoes. For sweet potatoes, beta-carotene was determined to be 540.56 g/g. The measured and calculated results are plotted in graphs. Finally, there is a discussion of the conclusions of the individual methods.
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Evaluation of the selected biological, production and processing properties of Jerusalem artichoke
ZIKMUNDA, Jan
The diploma thesis is focused on the evaluation of selected biological, production and processing properties of Jerusalem artichoke tubers. For this purpose, a trial was established in the spring of 2021 in the locality Valečov situated in the district Havlíčkův Brod. Four varieties of Jerusalem artichoke were involved into the trial - Karin, Rút, Skarlet and Zlata. The varieties were grown in three variants. Individual cultivation operations, gradual plant growth and tuber harvest were recorded. For all varieties following parameters were evaluated: tuber yield, mean number of tu-bers per plant, mean tuber weight, tuber dry matter content, inulin content in fresh matter, inulin content in dry matter. The variety Rút achieved five best results in the six studied parameters: yield of 42.6 t/ha, tuber weight of 45.30 g, tuber dry matter content of 32.71 %, inulin content in fresh matter of 16.02 %, inulin content in dry matter of 49.06 %. Dry matter content of harvested tubers was measured. Jerusalem artichoke flour and semolina were produced from dry matter. Jerusalem artichoke flour or semolina replaced a half of a third of common flour in eight food products that were subjected to sensory evaluation.
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Use of meal from Jerusalem artichoke tubers in production of products from minced meat
MUŽÍKOVÁ, Monika
Jerusalem artichoke is a root vegetable containing glucofructan inulin in its tubers that is valued for its positive effect on the human organism. The aim of thesis was to evaluate use of meal made from Jerusalem artichoke tubers in production of products from minced meat. The experiment was divided into two parts. In the first part, the differences in water-holding capacity of semi-rough wheat flour and Jerusalem artichoke powder (JAP) in various types of solvents were determined. The statistically significant difference in water-holding capacity between the flours was found solely in the saline solution. Furthermore, the results showed that type of solvent had the main effect on water-holding capacity. In the second part of the experiment, 4 types of meat products were made - sausages, meatloaf, liver pate and meat hash. Wheat flour, which is commonly added to these products, has been completely replaced by (JAP). Subsequently, the sensory analysis was evaluated by experts (n = 16) for an estimation sensory quality and sensory changes of new product with JAP compared to standard meat products. The results of the study showed that the addition JAP to sausages had a negative effect on its sensory quality, namely its overall appearance of the product, texture and taste. On the contrary, there were improved functional properties in meatloaf (juiciness) and pate (taste). According to the results of the sequence test, the liver pate was found the most delicious product.
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Evaluation of chemical composition of jerusalem artichoke tubers from autumn and spring harvest
BRABCOVÁ, Anna
This bachalor´s thesis deals with the evaluation of the chemical composition of tubers of Jerusalem artichoke for the selected set of 8 clones (Lola, Refla, Gigant, Běloslupký, Úrodný, Völkenroder Spindel, C 63, Karina). Due to the possibility of overwintering tubers in the soil, the tubers were analyzed genotypes of autumn (when dry above-ground plant matter) and then spring harvest (before the germination of tubers) were searched and any changes due to the influence of the winter. The tubers of all genotypes were analyzed for dry matter, protein content, crude protein content and the amount of nitrogen-free substances. Further, an analysis of protein profile by SDS-PAGE method. The highest dry matter content has been determined in tubers clone Gigant (29.1%) and the lowest dry matter content has been determined in tubers clone Lola (19.9%). Due to wintering have been decreased dry matter, crude protein, protein and nitrogen-free substances in the tubers of most the clones.
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Evaluation of cultivar effect on tuber yield structure and selected parameters of tubers in Jerusalem Artichoke (\kur{Helianthus tuberosus} L.)
VANĚČEK, Petr
The aim of this bachelor's thesis was the evaluation of the effect of the Jerusalem artichoke´s (Helianthus tuberosus L.) genotype (clone) on yield structure and selected parameters of the tubers. A one-year field experiment was established on 25th April 2012 on the experimental station of the University of South Bohemia in the České Budějovice (altitude 395 m, a cereal production area), where 8 different genotypes (Refla, Lola, Gigant, Karina, Völkenroder Spindel, Úrodný, Běloslupký, C 63) were planted in 3 replications (spacing at 0.3 x 0.75 m). Úrodný and Gigant were evaluated as the earliest clones (appearing of the flower head 84 days after the date of the planting). The tubers of 5 consecutive plants from the middle row in each replication were harvested in autumn (on 31st October). All clones except clone Běloslupký (due to late planting) were statistically evaluated. The yield values moved in the range of 33.48 t/ha (C 63) to 44.74 t/ha (Úrodný). Genotype Völkenroder Spindel produced the most of the tubers per plant (average 24.3), but we identified the smallest average weight of the tubers (34.73 g) at this clone (R = 0.84%). The least tubers were produced by clone C 63 (16.3). The highest average weight of the tubers was achieved by genotype Úrodný (73.59 g; the 2nd place belongs to clone C 63 55.63 g). We used the method of the lyophilization (Alpha 1 4 LSC) to determine the dry matter content in tubers. The values of the dry matter content ranged from 18.85 % (Lola) to 22.36 % (Völkenroder Spindel). The quantity of the proteins and nitrogen contained in the dry matter were other parameters which we analyzed (BCA Protein Assay Kit, Pierce). The highest values of the proteins contained in the dry matter were obtained at the genotype Refla (6.13 %) and the lowest at the genotype Úrodný (3.90 %). The values of the nitrogen content moved in the range of 0.68 % (Lola) to 1.02 % (C 63). When we used methods of the SDS PAGE and the automatic chip electrophoresis we determined only quantitative differences of the proteins composition in the tubers. The approximate molecular weights of the identified proteins were 8, 20 30, 35, 40, 50, 65, 80, 85 a 90 kDa.
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Jerusalem Artichokes - a Source of Valuable Nutrients
Rousková, Milena ; Barnet, M. ; Sobek, Jiří ; Veselý, Václav
Topinambury jsou rostliny z čeledi hvězdicovitých a zvonkovitých, kde inulin nahrazuje škrob ve funkci zásobní látky. Najít ho můžeme především hlízách. Topinambury lze využít jako potravinářskou surovinu pro lidi nebo i ke krmivářským účelům pro zvířata. Nezanedbatelný je i podíl stvolů pro možné energetické využití. Hlízy lze sklízet od podzimu do jara a lze je konzumovat syrové dle kreativity dietologa nebo kulináře. Je možné je i sušit a přidávat je pak do jídla pro zvýšení obsahu vlákniny. Je možné využít jednak dřeně nebo šťávy. Energetický obsah hlíz topinambur je 3 až 3,5 MJ/kg.
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