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Characterization of lipids in cheese analogues
Bittnerová, Eva ; Šimíčková, Adéla (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the identification and quantification of free and bound fatty acids in samples of vegetable oils, specifically in linseed and rapeseed, and in cheese analogues made from them. The theoretical part deals with the characterization of cheese analogues, the composition and technology of fresh cheese production and the description of selected vegetable oils. It also contains the principle and instrumentation of gas chromatography with a flame ionization detector. In the experimental part, model samples of fresh cheese analogues with the addition of linseed and rapeseed oil and the corresponding oil as the basic raw material for their production were analyzed. The fat was extracted from the cheese analogues with a mixture of diethylether and petroleumether, the fatty acids were converted to methylesters by acid esterification with methanolic bortrifluoride catalyst and determined by gas chromatography with flame ionization detection. A total of 15 fatty acids were identified, predominantly oleic, linolenic and palmitic acids. In both oils, oleic, linoleic and linolenic acids were the most represented; significant amounts of myristic, palmitic and stearic acids were also found in the analog samples. The content of free fatty acids was significantly lower than that bound of all samples.
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Characterization of lipids in cheese analogues
Bittnerová, Eva ; Šimíčková, Adéla (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the identification and quantification of free and bound fatty acids in samples of vegetable oils, specifically in linseed and rapeseed, and in cheese analogues made from them. The theoretical part deals with the characterization of cheese analogues, the composition and technology of fresh cheese production and the description of selected vegetable oils. It also contains the principle and instrumentation of gas chromatography with a flame ionization detector. In the experimental part, model samples of fresh cheese analogues with the addition of linseed and rapeseed oil and the corresponding oil as the basic raw material for their production were analyzed. The fat was extracted from the cheese analogues with a mixture of diethylether and petroleumether, the fatty acids were converted to methylesters by acid esterification with methanolic bortrifluoride catalyst and determined by gas chromatography with flame ionization detection. A total of 15 fatty acids were identified, predominantly oleic, linolenic and palmitic acids. In both oils, oleic, linoleic and linolenic acids were the most represented; significant amounts of myristic, palmitic and stearic acids were also found in the analog samples. The content of free fatty acids was significantly lower than that bound of all samples.
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Význam lněného oleje ve výživě
Brettfeldová, Tereza
Bachelor thesis concerns flaxseed oil importance in nutrition. It describes flax plant, which is cultivated to get flax seed with as much oil as possible. Flax seeds can be used either for consumption or for flaxseed oil production. Flax plant is up to 90 cm high. It is sown in spring and is harvested in summer. Flax seeds can be eaten raw or as a sprinkle in pastry, in salads or in drinks. They have a lot of vitamins (vitamins B1, B6, E) and minerals (Cu, Mn, Mg, Fe). Thanks to the high content of fiber and lignans they have positive effect on human body. Fiber positively affects the digestive tract and lignans helps in fight against cancer. Flaxseed oil is made from flax seed by cold pressing. Flaxseed oil can be used in the cold kitchen or as a food supplement. Non-food use can be find for example in the linoleum production, in oil paints or for furniture impregnation. It contains omega-3 unsaturated fatty acid, which is anti-inflammatory, has regenerative effects and lowers LDL cholesterol. Therefore it is good choice to have flaxseed oil as a part of the diet.
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Ověření možnosti použití netradičních chovatelských postupů v chovu kapra obecného (Cyprinus carpio L.)
Kukačka, Vladimír
A series of four experiments has been made with the aim of monitoring the dynamic of change in the spectrum of fatty acids of common carp (Cyprinus carpio L.). In addition, the experiments also focused on the possibility of targeting changes in order to achieve a better dietary value of carp meat for human consumption. The changes in fatty acid spectrum of carp have been achieved by feeding of linseed and fish oil additions in a short interval, and by relaying fish with progressively decreasing temperature of water environment. From dietary point of view, the submission of feed containing 6 % linseed oil improved the FA spectrum of carp muscle when compared to the standard carp farming technology of cereal feed. The FA muscle fish spectrum, obtained due to the feed starting in early September 2008, endured without any considerable change through early January 2009. The application of fish oil is limited to qualitative composition. Through the addition of oils rich in EPA and DHA in the feed can effectively increase the content of the FA in muscle of carp.
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The effect of linseed oil to pregnant and lactating ewes for rearing lambs
KLÁTIL, Jaroslav
The aim of this thesis was to evaluate the influence of the addition of linseed oil to pregnant and lactating ewes to rearing of lambs. For more conclusive results ewes were divided into groups that received linseed oil (for testing) and the group without the constituents of linseed oil in the diet (control). Effect of linseed oil was demonstrated in ewes blood analysis. Analysis of blood parameters were monitored three - cholesterol, triglycerides and lipase. Physiological levels of cholesterol in sheep is 1,7 mmol.l-1. Before the test was observed in ewes cholesterol levels from 1,6 to 2,2 mmol.l-1 and after the test in the range from 1,3 to 1-9 mmol.l-1. Cholesterol after the test decreased in both the test and the control group. Natural levels of triglycerides in ewes is 0.8 mmol.l-1. In our case, the TAG content was below this threshold. Before the test from 0,18 to 0,22 mmol.l-1 after the test from 0.08 to 0.19 mmol.l-1. In test and control groups after the test content triglycerides decreased. After the test, reducing the content of the lipase in the test group and an increase of the content of the control group. Lambs of control and test group ewes were compared on the following criteria: average daily gain (higher increases should control group lambs), weight in control days, the chemical composition of meat - nitrogen, protein and fats. The normal composition of lamb meat: 21 % crude protein, 4,75 % fat and 1,1 % ash. In our case, the content of the NL test group 22,3 % and 21,8 % of the control group, the fat content of the test group and the control 6,5 % and 5,4 %, ash content in the test group and the control 1,23 % and 1,25 %. Further monitoring criteria: weight in carcass weight (between groups) and analysis of blood (cholesterol, triglycerides and lipase) - no difference between test and control lambs.
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