|
|
Preparation and characterization of plant extracts for application to syrups
Šandová, Lucie ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
The aim of the diploma thesis was to produce herbal syrups from three selected herbs of the Lamiaceae family - Salvia officinalis, Melissa officinalis and Mentha piperita. First, extracts were prepared from these herbs by maceration in 25% of ethanol (60°C, 90 min). From the prepared herbal extracts, herbal syrups were made by mixing with syrup base (65% sucrose solution + lactic acid 2 g.l-1) in different ratios (2:1, 1:1, 1:2 - extract: base of the syrup). On the basis of sensory evaluation, a ratio of 1:1 was selected as optimal. The extracts and syrups produced were characterized in terms of volatile profile, phenolic content, antioxidant activity and antimicrobial activity. The produced syrups were also evaluated sensorially using scales, profile, and order test, and compared with similar commercial samples (Baťkovy sirupy s.r.o.). The HS-SPME-GC-MS method was used for the determination of volatile substances, the Folin-Cicalteu method for total phenolics, the TEAC method for antioxidant activity and the well and disc diffusion method for antimicrobial activity. 36 volatiles were found in model sage syrup, 29 in commercial syrup; 20 volatiles were found in model lemon balm syrup, 32 in commercial syrup; 25 volatiles were found in model mint syrup, 41 in commercial syrup. The quantitative distribution of the most important compounds in the commercial and manufactured syrups differed, with terpenes predominating in all samples. The content of phenolic compounds in syrups decreased in the order sage (570.1 mg.l-1) > lemon balm (378.9 mg.l-1) > mint (96.5 mg.l-1), antioxidant activity in the order lemon balm (332.0 µg.ml-1) > sage (185.6 µg.ml-1) > mint (115.8 µg.ml-1). Commercial syrups showed significantly higher phenolic compound content and antioxidant activity than manufactured syrups for all three herbs. In terms of sensory quality, mint syrup was considered the most palatable and sage syrup the least palatable (mint > lemon balm > sage); only in the case of lemon balm was the manufactured syrup considered better, more palatable than the commercial sample. It was reasonably liquid, clear of a pleasant colour, with a distinctly sweet, slightly herbaceous taste and a pleasant aroma.
|
|
|
Možnosti inovace náplní u čokoládových cukrovinek
Franková, Michaela
The focus of the master's thesis entitled Possibilities of filling innovation in chocolate confectionery is on the production of chocolate and pralines using herbal extracts as part of the fillings. The literary review delves into the processes of chocolate and praline production, types of fillings, and potential defects that may occur in pralines or chocolate. The second part of the theory deals with the extraction methods used to obtain herbal extracts and the properties and applications of herbal extracts, particularly peppermint in the food and confectionery industry. The practical part of the thesis is concerned with the production of pralines with six different types of fillings. A variant with a dark chocolate shell containing white chocolate ganache and cream was used as a control. The other variants, besides the same ganache, contained an addition of one of the following aromatic ingredients: peppermint essential oil, peppermint tincture, dried peppermint, fresh peppermint, or peppermint-flavoured paste. During the sensory analysis, the sensory profile of each praline variant was created, and the relevant descriptors were compared. Variant 2 with peppermint essential oil was evaluated as the best in descriptor overall impression (p<0.05). The worst impression among evaluators was left by variant 5 containing fresh peppermint (p<0.05). The presence of foreign taste in the product strongly influenced the evaluation of this variant, as identified by 64% of the evaluators. Total microbial counts, counts of coliform bacteria and E. coli bacteria, and colonies of mould and yeast were determined during the microbiological analysis. Microbiological analysis was performed on input raw materials, and microorganisms were further monitored in six praline variants over four samplings during six weeks of storage at 16°C. During storage, the strength of chocolate pralines was analyzed using the Tiratest 27 025. The measured results ranged from 1.90–11.82 N. The highest hardness was observed in all variants, except variant 5, after four weeks of storage. The last analysis performed was the measurement of the water activity of pralines, which ranged from values of 0.788–0.859.
|
|
|
Preparation and characterization of plant extracts for application to syrups
Šandová, Lucie ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
The aim of the diploma thesis was to produce herbal syrups from three selected herbs of the Lamiaceae family - Salvia officinalis, Melissa officinalis and Mentha piperita. First, extracts were prepared from these herbs by maceration in 25% of ethanol (60°C, 90 min). From the prepared herbal extracts, herbal syrups were made by mixing with syrup base (65% sucrose solution + lactic acid 2 g.l-1) in different ratios (2:1, 1:1, 1:2 - extract: base of the syrup). On the basis of sensory evaluation, a ratio of 1:1 was selected as optimal. The extracts and syrups produced were characterized in terms of volatile profile, phenolic content, antioxidant activity and antimicrobial activity. The produced syrups were also evaluated sensorially using scales, profile, and order test, and compared with similar commercial samples (Baťkovy sirupy s.r.o.). The HS-SPME-GC-MS method was used for the determination of volatile substances, the Folin-Cicalteu method for total phenolics, the TEAC method for antioxidant activity and the well and disc diffusion method for antimicrobial activity. 36 volatiles were found in model sage syrup, 29 in commercial syrup; 20 volatiles were found in model lemon balm syrup, 32 in commercial syrup; 25 volatiles were found in model mint syrup, 41 in commercial syrup. The quantitative distribution of the most important compounds in the commercial and manufactured syrups differed, with terpenes predominating in all samples. The content of phenolic compounds in syrups decreased in the order sage (570.1 mg.l-1) > lemon balm (378.9 mg.l-1) > mint (96.5 mg.l-1), antioxidant activity in the order lemon balm (332.0 µg.ml-1) > sage (185.6 µg.ml-1) > mint (115.8 µg.ml-1). Commercial syrups showed significantly higher phenolic compound content and antioxidant activity than manufactured syrups for all three herbs. In terms of sensory quality, mint syrup was considered the most palatable and sage syrup the least palatable (mint > lemon balm > sage); only in the case of lemon balm was the manufactured syrup considered better, more palatable than the commercial sample. It was reasonably liquid, clear of a pleasant colour, with a distinctly sweet, slightly herbaceous taste and a pleasant aroma.
|
|
|
Účinnost specifických aditiv ve výživě sportovních koní
Hanzlíková, Michaela
This thesis deals with the use of specific additives in the diet of sport horses. The theme is focused on the peppermint, and its antioxidant activity in horses. There is experiment conducted in 6 different horses to race, sex and age on antioxidant activity of superoxide dismutase SOD and GPx glutathione peroxidase. During the experiment was 4x took blood sample of horses to determine the activity of antioxidant enzymes in period of feeding without additives and feeding with activity use of additives in the diet. The results of experimental monitoring the activity of SOD, as well as in monitoring the activity of GPx enzyme revealed large individual differences between individual animals, which is typical for horses. In our attempt at SOD activity has not been demonstrated statistical relevance. Conversely, it was with the activity of glutathione, here, the results were statistically significant (P <0.05).
|
|
| |
|
| |
|
| |
guest ::
