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Analysis of active substances contained in lavender and thyme extracts
Vašíčková, Milada ; Vysoká, Marie (referee) ; Skoumalová, Petra (advisor)
The presented bachelor thesis is focued on active substances contained in lavandula officinalis and common thyme extracts, mainly their possible antimicrobial and antioxidant effects. The theoretical part desrcibes chosen plants, compounds with antimicrobial and antioxidant effects, methods how to obtain and identify said compounds. In the experimental part, aquenous, ethanolic and oil extracts were prepared. Mentioned extracts were spectrophotometrically characterised for total content of polyphenols, total content of flavonoids and antioxidant activity. In conclusion possible applications of extracts in food industry instead of synthetic preservatives and their fotification were discussed.
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Determination of selected substances in phytopharmaceuticals
Hroncová, Michala ; Tulková, Tereza (referee) ; Vávrová, Milada (advisor)
Thyme, linden and cuban oregano are plant that have positive effect of upper respiratory tract infections. The most common are used in the form of teas and syrups. In this thesis were analyzed methods, which are used to specify substances in plants. It describe methods like stem distillation, SPME and GC/MS. The main aim of the thesis was found out subsances, which occur in herbs. Thymol was the substance which was found in every analyzed herb. The thyme contain o-cymen, in mixture of thyme was proofed thymol, borneol, 1-octene- 3- ol, linalol, estragol a 4- terpeneol. The linden has substances estragol a - terpinen. Characteristic substancies od the mixture of linden were o-cymen, estragol a - terpinen. In the cuban oregano were proofed – pinen, camphor, - terpinen. The method SPME was used to analyzed substances in syrup and main substances were thymol a -elemen.
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The use of aromatic herbs in the production of white sausages
Havlíková, Michaela ; Skoumalová, Petra (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis is to compare the sensory properties of white sausages with the addition of different concentrations and types of herbs. Selected were basil, thyme and lavender. The aim was also to assess the microbial activity of selected herbs. The theoretical part describes the Czech legislation that controls the production and composition of sausages, the characteristics of raw materials that are used in the production of white sausages and the technological process of production. The theoretical part also deals with the theory of sensory analysis and microbiological determination of antimicrobial properties of used herbs. The experimental part describes the preparation of samples, sensory analysis and microbial test. In the sensory analysis, the evaluators assessed the different properties of the submitted samples by comparing only the concentrations of one herb. Next was a test performed to compare one concentration of all herbs against each other. Aqueous and organic herb extracts were prepared for the microbial test and the absorbance values on the microtiter plate were subsequently measured.
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The use of aromatic herbs in the production of white sausages
Havlíková, Michaela ; Skoumalová, Petra (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis is to compare the sensory properties of white sausages with the addition of different concentrations and types of herbs. Selected were basil, thyme and lavender. The aim was also to assess the microbial activity of selected herbs. The theoretical part describes the Czech legislation that controls the production and composition of sausages, the characteristics of raw materials that are used in the production of white sausages and the technological process of production. The theoretical part also deals with the theory of sensory analysis and microbiological determination of antimicrobial properties of used herbs. The experimental part describes the preparation of samples, sensory analysis and microbial test. In the sensory analysis, the evaluators assessed the different properties of the submitted samples by comparing only the concentrations of one herb. Next was a test performed to compare one concentration of all herbs against each other. Aqueous and organic herb extracts were prepared for the microbial test and the absorbance values on the microtiter plate were subsequently measured.
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Analysis of active substances contained in lavender and thyme extracts
Vašíčková, Milada ; Vysoká, Marie (referee) ; Skoumalová, Petra (advisor)
The presented bachelor thesis is focued on active substances contained in lavandula officinalis and common thyme extracts, mainly their possible antimicrobial and antioxidant effects. The theoretical part desrcibes chosen plants, compounds with antimicrobial and antioxidant effects, methods how to obtain and identify said compounds. In the experimental part, aquenous, ethanolic and oil extracts were prepared. Mentioned extracts were spectrophotometrically characterised for total content of polyphenols, total content of flavonoids and antioxidant activity. In conclusion possible applications of extracts in food industry instead of synthetic preservatives and their fotification were discussed.
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|
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Determination of selected substances in phytopharmaceuticals
Hroncová, Michala ; Tulková, Tereza (referee) ; Vávrová, Milada (advisor)
Thyme, linden and cuban oregano are plant that have positive effect of upper respiratory tract infections. The most common are used in the form of teas and syrups. In this thesis were analyzed methods, which are used to specify substances in plants. It describe methods like stem distillation, SPME and GC/MS. The main aim of the thesis was found out subsances, which occur in herbs. Thymol was the substance which was found in every analyzed herb. The thyme contain o-cymen, in mixture of thyme was proofed thymol, borneol, 1-octene- 3- ol, linalol, estragol a 4- terpeneol. The linden has substances estragol a - terpinen. Characteristic substancies od the mixture of linden were o-cymen, estragol a - terpinen. In the cuban oregano were proofed – pinen, camphor, - terpinen. The method SPME was used to analyzed substances in syrup and main substances were thymol a -elemen.
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