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Evaluation of selected dietary supplements - climacterium
Tobolková, Blanka ; Vránová, Dana (referee) ; Zemanová, Jana (advisor)
A dietary supplement is a product that contains nutrients (e.g. vitamins, minerals, herbs, amino acids or fatty acids) intended to supplement the diet. The aim of the diploma thesis was to suggest a prescription for preparation of three types of dietary supplements which are used to reduce of climacteric symptoms, their production and determination of energetic (nutrition) value on account of detected content of proteins, fats and saccharides in dietary supplements. A part of the diploma thesis was to suggest suitable wrapping and price of prepared dietary supplements. The three dietary supplements were used for analyses, namely capsules, herb syrup and herb drops. The content of proteins was determined by Kjeldahl´s method, total fats were determined by Soxhlet extraction and saccharides were determined by titration with potassium permanganate (Bertrand´s method). Dietary supplements in form of capsules were particular analysed on content of heavy metals (lead, cadmium and arsenal). In herbal drops was in addition determined alcohol content (ethanol). There was from the measured data found out, dietary supplement in form of capsules was chosen as the product with the lowest energetic (nutrition) value.
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Dietary supplements with adaptogenic effects
Izraelová, Alexandra ; Vespalcová, Milena (referee) ; Souralová Popelková, Miriam (advisor)
The aim of this thesis was to design a recipe for the dietary supplements with adaptogenic effects, production, and subsequent analysis (proteins, lipids, carbohydrates), which led to the determination of the energetic value of preparation. Adaptogenic effects are the domain of plants and fungi, known as adaptogens. Adaptogens act non-specifically to the human body - improve the overall condition of the body, accelerate healing and regenerative processes, slow degenerative processes in the body and thus the aging process. As biogenic active stimulators, they affect not only in the physical but also in mental area. Dietary supplements have been designed in three different forms - capsules, syrup, drops. The analysis was also performed in tablets of Vietnamese origin supplied by supervizor, of which entry to our market is being considered. Protein content was determined by Kjeldahl method, lipids by Soxhlet extraction, saccharides by gravimetric method. Dietary supplements were analyzed for heavy metals (Pb, Cd, Hg), and in herbal drops ethanol content was determined.
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Monitoring the nutritional profile of edible fats and oils after culinary treatments
Chadimová, Markéta ; Vítová, Eva (referee) ; Němcová, Andrea (advisor)
This diploma thesis studies changes in the nutritional composition (especially fat changes) of selected fats and oils after various culinary treatments and during their storage under unsuitable conditions. Fats and oils are classified as so-called triacylglycerols, ie they are composed of glycerol and three fatty acids. It is the fatty acids bound to glycerol that determine the properties of fat and its stability. Eight types of fats and oils (sunflower oil, rapeseed oil, olive oil, coconut oil, linseed oil, butter, ghee and lard) were used for the analysis. The flaxseed oil sample was stored for 3 months in unfavorable storage conditions, ie in the light and in the heat. Other fats and oils were used for frying, baking, stewing, grilling and frying meat and onions. The aim of the work was to compare changes of fatty acids, changes of fat numbers and compare the amount of vitamin E contained in individual oils before and after culinary treatments. The results of the analysis showed that fat samples did not show significant changes in fat numbers, fatty acids or vitamin E after culinary treatments or improper storage. From this I conclude that fats and oils have been exposed to high temperatures and unsuitable conditions for a short time. The largest difference in the composition of fatty acids was measured for sunflower oil, where a higher amount of trans fatty acids was measured after treatment and overall a lower proportion of PUFA was measured than before treatment. As sunflower oil has a high content of polyunsaturated MK and a low smoke point, this result was expected. The highest concentration of vitamin E was found in rapeseed oil.
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Mastné kyseliny se stredne dlhým reťazcom v športovej výžive
Styková, Veronika
Abstract The first part of this diploma thesis "Medium Chain Fatty Acids in Sports Nutrition" focuses on a literature research of topics regarding rational nutrition and its history, the importance of fats in nutrition, a more detailed review of fats in sports nutrition. It also describes the impact of medium-chain fatty acids (MCTs) on the human body and on performance in sport. The practical part of the work focused on the design of a suitable methodology for the determination of fatty acids and the analysis of available MCT-containing dietary supplements by using gas chromatography. Based on the measurement results, the fatty acid profile of the samples was evaluated, a statistical evaluation was performed and the measurement results were compared with the nutritional information of the products as labelled on the product packaging. The diploma thesis also included a questionnaire that was designed for a general audience in order to determine the knowledge of supplements and the popularity of dietary supplements containing MCTs. The aim of this thesis was to provide as comprehensive an overview as possible of medium chain fatty acids and their impact in sports nutrition by using a various information sources, and to determine whether respondents had an overview of MCTs based on the questionnaire and to conduct an analysis of fatty acids in MCT-containing products.
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Možnosti využití tuků při zpracování řas
Lučivňák, Roman
This work is a literature review and describes algae cultivation from available sources with a focus on closed cultivation systems. It is also dedicated to increasing the production of fats and their extraction from biomass. The entire thesis then focuses on the food use of these technologies and their products, and it also marginally describes the metabolism and basic taxonomy of algae.
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Myths in sports nutrition
Seger, Jakub ; Kinkorová, Ivana (advisor) ; Jandová, Tereza (referee)
Title: Myths in nutrition Objectives: The aim of this thesis is to define and analyse the most common myths about nutrition that are commonly encountered on websites, social networks or in popular science literature. I will then seek to confirm or refute these claims by reviewing the available scientific evidence. Methods: Research Keywords: sports nutrition, protein, anabolic window, evening meal, protein before bedtime, effects of creatine, gluten-free diet, fats
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Změna kvality jemného pečiva vlivem přídavku vlákniny
Šindelářová, Monika
The aim of the thesis The effect of addition of fiber on the quality pastry was to determine the effect of the addition of wheat fiber on the quality of fried pastry. There were fried 8 kinds of donuts with 0, 1, 3, 6, 9, 12, 15, 18 % of wheat fiber (WF 600). The quality assessment donuts included the sensory evaluation, the measurement of the volume donuts, of the firmness, of the crust colour and the crumb colour and the determination of the total content of fat of donuts. The firmness of donuts increased with the increasing the content of wheat fiber. The crust colour and the crumb colour of donuts with wheat fiber were lighter than donuts without wheat fiber. Wheat fiber had the positive effect on the absoprtion of the frying fat because the total content of fat of donuts decreased with the increasing the content of wheat fiber. The addition of up to 3 % of wheat fiber had positive effect on the volume, the appearance, the aroma and the flavour of donuts.
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Consumption and species representation of vegetable oils in the daily diet families in the Czech Republic
MARHOUNOVÁ, Milada
The bachelor thesis focuses on consumption and species representation of vegetable oils, fats in the daily diet families in the Czech households. In the theoretical section, I conducted a literary research of available resources regarding to the subject. This section focuses on definition of oils and fats, their chemical composition fats and fatty acids. Well-known and less known vegetable oils with the highest contents of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, omega -6 and omega -3 fatty acids. Also processing and use of vegetable oils. Importance of fats in human nutrition and nutritional recomendations. In the practical section is described methodology of the research. I chose a questionnaire method to collect the datas. Questionnaire survey focuses on consumption and species representation of vegetable oils, fats in the daily diet families in the Czech households. What are the criteria for shopping of vegetable oils and their usage in the kitchens. Whether people know about positive effescts of omega- 6 and omega -3 fatty acids in human nutrition and also importance to human health. The partial results are characterised and discussed in the conclusion of this work.
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