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Sea buckthorn (Hippophae rhamnoides L.) as a source of biochemically active substances
Blecha, Jan ; Hudeček, Jiří (advisor) ; Hodek, Petr (referee)
Sea Buckthorn (Hippophae Rhamnoides L.) as a source of biochemically active substances ABSTRACT This work is primarily focused on summarizing of existing data in the literature about the chemical composition of sea buckthorn (Hippophae rhamnoides L.) fruits, in particular of its oil. It was found that the content of individual chemical components substantially varies in different cultivars and is also very dependent on the conditions in which the plant is grown. Various sea buckthorn products can be rich sources of antioxidants, such as the vitamin C (in amounts up to 2500 mg/100g of fresh fruit) and tocopherols (up to 481 mg/100g of fresh fruit), flavonoids (up to 1100 mg/100g of fresh fruit) and carotenoids (up to 2139 mg/100g of oil). The fatty acids of this plant are mostly unsaturated (up to 89% of all fatty acids), in dominant amounts linolenic and linoleic acid can be found in seed oil and palmitooleic and saturated palmitic acid in pulp oil. Content and effects of significant flavonoids in the plant are also summarized. Among the most important biological effects of sea buckthorn, its antioxidant activity can be included as well as effects on the function of cardiovascular system, hepatoprotective and anticancer effects proven for some of the substances. Thanks to that the sea buckthorn has a high...
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Studium vlivu arbuskulárních mykorhizních hub na jakostní, hospodářské a nutriční parametry kultury póru pravého (Allium porrum L.)
Kučová, Lucie
This dissertation deals with the use of arbuscular mycorrhizal fungi in vegetable production. The completion of knowledge and confirmation of scientific hypothesis in practise is necessary to be done for each vegetable species. For these reasons the dissertation establishes the entire growing process of the leek (Allium porrum L.). The experiment explores the influence of arbuscular mycorrhizal fungi on the physiological, nutritional and yield parameters of the leek crop. The literary review focuses on the mycorrhizal symbiosis as entire complex and shows an arbuscular mycorrhizal symbiosis, its basic function, usage and impact on plants. Several parts of literary review mention the transfer of elements from the soil to the roots of plants by arbuscular mycorrhizal fungi and currently valid nomenclature is also listed. The experimental part is focused on a trial with several species of arbuscular mycorrhizal fungi and their combinations. The morphological evaluation of pre-cultivated leeks and also field grown plants was focused on the comparison of length and weight of the plants. Nutritional assessments are focused primarily on the vitamin C, total antioxidant capacity, content of nitrates, content of phosphorus and nitrogen in plant tissues. In the pursuance to our results, it is possible to say, that certain variants of arbuscular mycorrhizal fungi had positive influence on the height of pre-cultivated leeks, and a positive trend was also confirmed during the evaluation of the content of antioxidants. The amount of heavy metals in plant tissues was reduced by combination of fungi R. intraradices and C. claroideum. The positive influence of inoculation was also observed at the reduction of nitrates in 2014. Overall, we can say that using of arbuscular mycorrhizal fungi in the cultivation of leeks (Allium porrum L.) contribute to a positive effect on plants and yield, especially in the years with extreme weather conditions during growing season.
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Nutričně cenné látky hrachu a jejich změny při zpracování
Stávková, Kristýna
Bachelor thesis is called nutritionally important substances peas and their changes during processing. In the introduction, peas defined in terms of composition and its effects on the human organism. The aim was to also focus on the production, harvesting, consumption, dietary guidelines and quality requirements for peas. The second part deals with the characteristics of individual types of peas. Another section discusses the nutritional composition of peas, the possibility of treatment and analysis of content substances that change. In the practical part a questionnaire was put together focusing on the consumption and purchase of peas. Consumers prefer fresh peas, in order to preserve the vitamins and other valuable ingredients.
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Sea buckthorn (Hippophae rhamnoides L.) as a source of biochemically active substances
Blecha, Jan ; Hudeček, Jiří (advisor) ; Hodek, Petr (referee)
Sea Buckthorn (Hippophae Rhamnoides L.) as a source of biochemically active substances ABSTRACT This work is primarily focused on summarizing of existing data in the literature about the chemical composition of sea buckthorn (Hippophae rhamnoides L.) fruits, in particular of its oil. It was found that the content of individual chemical components substantially varies in different cultivars and is also very dependent on the conditions in which the plant is grown. Various sea buckthorn products can be rich sources of antioxidants, such as the vitamin C (in amounts up to 2500 mg/100g of fresh fruit) and tocopherols (up to 481 mg/100g of fresh fruit), flavonoids (up to 1100 mg/100g of fresh fruit) and carotenoids (up to 2139 mg/100g of oil). The fatty acids of this plant are mostly unsaturated (up to 89% of all fatty acids), in dominant amounts linolenic and linoleic acid can be found in seed oil and palmitooleic and saturated palmitic acid in pulp oil. Content and effects of significant flavonoids in the plant are also summarized. Among the most important biological effects of sea buckthorn, its antioxidant activity can be included as well as effects on the function of cardiovascular system, hepatoprotective and anticancer effects proven for some of the substances. Thanks to that the sea buckthorn has a high...
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Nutričně významné látky bramborové hlízy
Habrová, Stanislava
One important source of nutritive substances are potatoes. That is why potatoes are importatnt for human nourishment. They have a significant content of vitamin C, and therefore they have been used as a prevention of scurvy in the past. The aim of this work was to create an overview of the nutritionally relevant sunstances contained in potato tubers. There are also given information about the nutritional importance of potatoes, their material composition, and important substances. Among the important substances of potatoes there are included antioxidants, vitamins, starch and full proteins.
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