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Properties and utilization of Sea-buckthorn oil
Trávníčková, Eva ; Kučerík, Jiří (referee) ; Zemanová, Jana (advisor)
This bachelor thesis deals with the properties and utilization of sea buckthorn (Hippophae rhamnoides) and sea buckthorn oil. Sea Buckthorn oil contains wide range of substances important for health, for example vitamin E, vitamin A, carotenoids, flavonoids, sterols and essential unsaturated fatty acids. Sea Buckthorn oil is commonly used in treatment of cardiovascular disease and cancer. Its antioxidant properties are of great importance; it has UV-blocking activity and anti-aging effects. It accelerates healing of injuries and burns. In this work there are methods of thermal analysis such as differential scanning calorimetry (DSC) and thermogravimetry (TG) are employed and described. These methods were used to study thermal and thermo-oxidative stability and physical-chemical behavior of the sea buckthorn oil. DSC method was used in the slow and rapid cooling regime which revealed the sensitivity of oil to the thermal history and also the fact that the resulting endotherms do not correspond to melting temperatures of sea buckthorn oil pure components. Application of TG method revealed that oxygen has only minor effect on thermo-oxidative stability; degradation of sea buckthorn oil is caused mainly by the elevated temperature.
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Characterization and evaluation of stability of oils from sea buckthorn berries
Michalíková, Adéla ; Hudeček, Jiří (advisor) ; Kubíčková, Božena (referee)
This diploma thesis deals with characterization of sea buckthorn oil. The sea buckthorn oil is frequently used as a food supplement and in dermatology. The first part summarizes the literature on sea buckthorn oil and its biological effects. In the experimental part, the thesis deals with the comparison of three commercially available preparates of sea buckthorn oils. We employed the basic characteristics of these oils, including the determination of peroxide value, iodine value, saponification value and acid value using titration methods. Spectroscopic measurements were used to further characterize the oils. The comparised sea buckthorn oil samples differed strongly in the peroxide value and in the stability during storage. In this respect, the oil from Relikt - Art Engel company had significantly lower value (2,95 mekv/kg) compared to other two oil samples studied from Elith Phito and Virde companies with peroxide values 12,68 and 8,97 mekv/kg. This value was also much less prone to increase during storage. A similar difference was also found in spectral and colorimetric characteristics of the oil samples, where this oil displayed much less optical density then the other two samples. This might be a result of different technology used for production of oils, or it may reflect some adulteration,...
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Properties and utilization of Sea-buckthorn oil
Trávníčková, Eva ; Kučerík, Jiří (referee) ; Zemanová, Jana (advisor)
This bachelor thesis deals with the properties and utilization of sea buckthorn (Hippophae rhamnoides) and sea buckthorn oil. Sea Buckthorn oil contains wide range of substances important for health, for example vitamin E, vitamin A, carotenoids, flavonoids, sterols and essential unsaturated fatty acids. Sea Buckthorn oil is commonly used in treatment of cardiovascular disease and cancer. Its antioxidant properties are of great importance; it has UV-blocking activity and anti-aging effects. It accelerates healing of injuries and burns. In this work there are methods of thermal analysis such as differential scanning calorimetry (DSC) and thermogravimetry (TG) are employed and described. These methods were used to study thermal and thermo-oxidative stability and physical-chemical behavior of the sea buckthorn oil. DSC method was used in the slow and rapid cooling regime which revealed the sensitivity of oil to the thermal history and also the fact that the resulting endotherms do not correspond to melting temperatures of sea buckthorn oil pure components. Application of TG method revealed that oxygen has only minor effect on thermo-oxidative stability; degradation of sea buckthorn oil is caused mainly by the elevated temperature.
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