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Analýza džusov metódou „UV-odtlačkov prstov”
Saganová, Sabrina
Nowadays, people's interest in healthy food is increasing. These are mainly food ingredients as much as possible in their natural form. Such foods also include fruit juices, which, in addition to quenching thirst, also contain substances beneficial to health - vitamins, minerals, carbohydrates, proteins and others. By taking fruit juice, we support the immune system, intestinal peristalsis, strengthen bones, and even consumption of fruit can serve as a means of preventing cancer. However, with the increase in the consumption of fruit juices (especially orange and apple), the risk of adulteration of these drinks also increases. It is precisely in this context that it is ne-cessary to constantly look for new and fast methods with which to guarantee the quali-ty and safety of food. In the first part of this thesis, I focused on the composition of fruit juices, their health benefits for the human body, production, methods of counter-feiting. The second part of this work consists of a study in which the new method of "UV-fingerprints" was used as a quick tool for verifying the quality of fruit juices. The method is based on the spectral properties of the sample before and after irradiation with high-energy ultraviolet radiation (λ = 254 nm). During the irradiation, photoche-mical changes will occur, which serve to identify the sample. I optimized the method by placing the samples in different temperature environments (laboratory temperature, refrigerator, freezer). Subsequently, using boxplots - statistical evaluation, I tried to find differences both within individual types of fruit, but also between individual brands of one type of fruit.
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