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Chemical composition of berries juices from some cultivars of European elder
Šafránková, Petra ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This thesis deals with chemical composition of the juice from selected species of elderberry (Sambucus nigra L.). The theoretical part is dedicated to botanical characteristic of elderberry including the origin and the extension. There are also mentioned the medical effects of elderberry with the description of the cultivation of this herb with the examples of particular cultivated species. In the experimental section were laid down the particular chemical parameters (yield, pH, relative density, titrable acidity, formol number, content of instant dry mass and reducing sugar) in the juice from the fruits of these cultivated species of elderberry: Albida, Allesö, Aurea, Bohatka, Dana, Heidegg 13, Haschberg, Körsör, Mammut, Pregarten, Riese aus Voßloch, Sambo, Sambu, Samdal, Sampo, Samyl a Weihenstephan. The median of the yield has been 700,0 ml/kg, the median for the pH assessment has been 4,03. The median of relative density of all species was 1,0361, the median of titrable acidity was 141,83 mmol l -1. The median of the overall content of amino acids was 30,5 ml 0,1 mol l-1 NaOH/100ml, the median of the content of the dry mass was 9,5 weight %. The median of the assessment of the reducing sugar was 5,02%.
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Elemental analysis of the different varieties of elderberry
Ješková, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This work deals with the elemental analysis of different elderberry (Sambucus nigra L.) cultivars. In the theoretical part the botanical characteristics of elderberry, including its extension and places of occurrence, the possibilities of collecting the various parts of the elderberry and its use in food and cosmetics is described. A large part is devoted to the occurrence and characteristics of minerals in food, and to the methods that are suitable for elemental analysis and decomposition of biological material. The aim of the experimental part was to analyze different cultivars of elderberry and juice made from this cultivars, and to determine concentration of selected elements (Zn, Mn, Fe, Mg, Cu, P, Ca, Na and K) using ICP–OES. The total amount of 24 cultivars was analysed from which 6 varieties were harvested in two different seasons in 2011 and 2013. Measured concentrations of elements in different varieties of elderberry were mutually compared using statistical methods. The differences between the content of elements in fruits and juice, obtained by pressing the fruit, and the effect of seasonal conditions on the content of elements in the fruit juice from different elderberry cultivars were studied.
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Characterization of elder juice on the basis of some chemical parameters
Šafránková, Petra ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This study is about characteristic of eldberry juice based on selected chemical properties. In the theoretical part, it is described botanical characteristic, including place of origin and spread. This part is also about the healing effects of elderberry and cultivating and improving of this plant is also mentioned there, together with some varieties of elderberries. In the experimental part, there were made some determinations the same for wild variety of elderberry and for cultivated elderberry. There were not found significant differences in relative density between both samples. According to pH, the more acidic is the cultivated variety of juice and this juice also contains higher content of organic and mineral acids, reducing sugars and citric acid. On the other hand the wild variety juice contains higher total content of amino acids and mineral solids.
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Basic chemical characteristics of cranberry juice
Cao, Ha Thuy ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis is about lingonberries and cranberries. It is mainly about berries which were used for chemical analysis. The berries are from the Research and Breeding Institute of Pomology Holovousy Ltd. and they have delivered six cultivars of lingonberries and three cultivars of cranberries. There is a research of general information about classification, botanical description, important chemical substances such as vitamins, natural colorants and products made in the industry. Furthermore there is descriprion of chemical methods for basic analysis. The next part of bachelor thesis is about how all these methods were applied to berry juice. What instruments and chemicals were used. First assessment was profit of juice which was about 50,00–60,00 %, but lingonberry Runo bilawskie has at least 31,49 % and cranberries have less profit too. Total solids were determined in the range of 11,40 % (Pilgrim) to 18,50 % (Runo bielawskie) and solitable solids are in range of 10,00 % (Pilgrim) to 16,08 % (Korál). Lingonberry contains more reducing sugars (8,81–12,92 %) than cranberry (7,90–9,03 %). Titratable acids are about 32,04–49,60 mmol.l-1 for lingonberry and about 55,40–60,67 mmol.l-1 for cranberry. The measurements show that pH of both berries are about 3. The most phenolic substances are found in range of 2187,11–3476,75 mg.l-1. Berries content anthocyans colorants in range of 54,91-65,29 mg.l-1 and the most in cranberry. All results are shown in charts and in the end there is a discussion and conclusion about methods and results.
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Stanovení biologicky aktivních látek v čerstvých ovocných šťávách
Františová, Gabriela
Fruit is a valuable source of biologically active compounds. These compounds are often contained in minor amounts. A large proportion in fruit is made up of carbohydrates. In this work, the contents of vitamin C, polyphenols, flavonoids, glucose, fructose and sucrose in fresh fruit juices were determined. Aronia, strawberries, josta, raspberries, blackberries, white and blue grapes, white and red currants were obtained from a private garden, blueberries were collected in the wild. The vitamin C and carbohydrate concentrations were determined using HPLC. The total polyphenol and flavonoid contents were measured using spectrophotometry. Of the biologically active compounds, polyphenols were the most abundant in the fruit juices. The highest contents of polyphenols and flavonoids were detected in aronia (7905.81 ± 622.65 mg/l and 4714.82 ± 667.37 mg/l). Josta was the most significant source of vitamin C (721.90 ± 1.79 mg/l). Fructose in white grapes was the highest concentrated compound (93.81 ± 3.74 g/l). The highest glucose content was detected in aronia (83.95 ± 4.80 g/l) and white grapes (90.94 ± 3.48 g/l). Sucrose was detected in strawberries, gooseberries and raspberries.
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Tradiční způsoby technologického zpracování ovoce z extenzivních výsadeb jako součást kulturního dědictví
Malenová, Daniela
This work deals with the most frequently used technological methods of fruit processing originating from extensive orchards. It describes the suitability of the use of these methods for individual cultivated fruit species in non-productive fruit growing. It partially maps harvest processors from extensive plantings and the availability of products on the market. One experimental part is devoted to laboratory evaluation of the content of basic nutritional indicators (vitamin C, dry matter, refractometric dry matter and pH value) of selected 11 old and regional varieties and the results are compared with the recommended methods of processing in literature. It was found that the stated uses of fruit correspond to the average measured values of the examined fruits. The second part of the experiment is devoted to a selected variety ´Jadernička moravská´ from 6 different localities, where differences were found, probably due to climatic, edaphic and orographic factors.
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Basic chemical characteristics of cranberry juice
Cao, Ha Thuy ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis is about lingonberries and cranberries. It is mainly about berries which were used for chemical analysis. The berries are from the Research and Breeding Institute of Pomology Holovousy Ltd. and they have delivered six cultivars of lingonberries and three cultivars of cranberries. There is a research of general information about classification, botanical description, important chemical substances such as vitamins, natural colorants and products made in the industry. Furthermore there is descriprion of chemical methods for basic analysis. The next part of bachelor thesis is about how all these methods were applied to berry juice. What instruments and chemicals were used. First assessment was profit of juice which was about 50,00–60,00 %, but lingonberry Runo bilawskie has at least 31,49 % and cranberries have less profit too. Total solids were determined in the range of 11,40 % (Pilgrim) to 18,50 % (Runo bielawskie) and solitable solids are in range of 10,00 % (Pilgrim) to 16,08 % (Korál). Lingonberry contains more reducing sugars (8,81–12,92 %) than cranberry (7,90–9,03 %). Titratable acids are about 32,04–49,60 mmol.l-1 for lingonberry and about 55,40–60,67 mmol.l-1 for cranberry. The measurements show that pH of both berries are about 3. The most phenolic substances are found in range of 2187,11–3476,75 mg.l-1. Berries content anthocyans colorants in range of 54,91-65,29 mg.l-1 and the most in cranberry. All results are shown in charts and in the end there is a discussion and conclusion about methods and results.
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Effect of used sweeteners on sensory properties of fruit drinks
PRAYER, Radek
The object of the study was a sensory evaluation of used sweetners in beverages from selected fruits. Within the sensory analysis apple juice and also pear, apricot, cherry and blackcurrant nectar were used. These drinks were subsequently diluted at two concentrations with drinking water: 1) in a ratio of 50 % of the original beverage and 50 % of drinking water; 2) in a ratio of 25 % of the original beverage and 75% of drinking water. Each of the concentrations were then divided into groups which were sweetened with white sugar, cane sugar, aspartame, sucralose or rebaudioside A. The performed sensory analyses show that rebaudioside A would have great potential to replace the commonly used white sugar in apple juice. Sucralose would have this potential in pear and cherry drinks. However, the use of other sweeteners in other types of beverages is also not excluded, because to prove a preference for white sugar failed in most cases.
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Elemental analysis of the different varieties of elderberry
Ješková, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This work deals with the elemental analysis of different elderberry (Sambucus nigra L.) cultivars. In the theoretical part the botanical characteristics of elderberry, including its extension and places of occurrence, the possibilities of collecting the various parts of the elderberry and its use in food and cosmetics is described. A large part is devoted to the occurrence and characteristics of minerals in food, and to the methods that are suitable for elemental analysis and decomposition of biological material. The aim of the experimental part was to analyze different cultivars of elderberry and juice made from this cultivars, and to determine concentration of selected elements (Zn, Mn, Fe, Mg, Cu, P, Ca, Na and K) using ICP–OES. The total amount of 24 cultivars was analysed from which 6 varieties were harvested in two different seasons in 2011 and 2013. Measured concentrations of elements in different varieties of elderberry were mutually compared using statistical methods. The differences between the content of elements in fruits and juice, obtained by pressing the fruit, and the effect of seasonal conditions on the content of elements in the fruit juice from different elderberry cultivars were studied.
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Chemical composition of berries juices from some cultivars of European elder
Šafránková, Petra ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This thesis deals with chemical composition of the juice from selected species of elderberry (Sambucus nigra L.). The theoretical part is dedicated to botanical characteristic of elderberry including the origin and the extension. There are also mentioned the medical effects of elderberry with the description of the cultivation of this herb with the examples of particular cultivated species. In the experimental section were laid down the particular chemical parameters (yield, pH, relative density, titrable acidity, formol number, content of instant dry mass and reducing sugar) in the juice from the fruits of these cultivated species of elderberry: Albida, Allesö, Aurea, Bohatka, Dana, Heidegg 13, Haschberg, Körsör, Mammut, Pregarten, Riese aus Voßloch, Sambo, Sambu, Samdal, Sampo, Samyl a Weihenstephan. The median of the yield has been 700,0 ml/kg, the median for the pH assessment has been 4,03. The median of relative density of all species was 1,0361, the median of titrable acidity was 141,83 mmol l -1. The median of the overall content of amino acids was 30,5 ml 0,1 mol l-1 NaOH/100ml, the median of the content of the dry mass was 9,5 weight %. The median of the assessment of the reducing sugar was 5,02%.
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