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The possibility of using of Aronia fruit pomace
Kujínková, Jana ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with possibilities of using of aronia fruit pomace. The theoretical part is focused on botanical characteristics of aronia fruit, description of HPLC and anthocyanins dyes. The effects of various extraction condition on content of some polyphenolic compounds (gallic and vanilla acids, katechin and rutin) in aronia berry pomace are investigated in the experimental part. The mentioned compounds were detected with HPLC. Thanks to this method the content of carbohydrates was also detected. A quantity of anthocyanins dyes was determined by pH differential method.
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Study of the antioxidative potential of selected fruit marcs
Havlíčková, Barbora ; Zemanová, Jana (referee) ; Vespalcová, Milena (advisor)
Subject of this bachelor thesis was antioxidant activity of selected kind of fruits. Among selected kinds were the marc of red and white grapes, moldings from red elderberry and aronia. Two species of made capsules from marcs of white grapes and aronia were also subjected to analysis. Results of this bachelor thesis are summarized to four chapters. The first chapter compares the water content of drying at 40 ° C and 105 ° C. In the second chapter, the results of extraction in different proportions of solvent mixture ethanol - water and results of extraction in prepared artificial gastric juice are discussed. As a result, the water – ethanol mixture was a more effective solvent than artificial gastric juice. The third chapter deals with the results and discussion of the determination of the total content of phenolic substances. For the solvent mixture, the largest amount of polyphenols in the red vine marc was determined to be 43,56 mg.g-1, while in gastric juice the largest content in the elderberry was determined to be 11,89 mg.g-1. Capsules were also extracted in gastric juice, and 2,53 mg.g-1 was found in aronia tablets, while 5,93 mg.g-1 in white grape tablets. The last chapter compares the results of TAA measurements using the TEAC and EPR methods. The EPR method was more suitable for much diluted solutions than the TEAC method. The results of this work show that there is a large number of polyphenols and other antioxidants in the moldings that affect the overall antioxidant activity. Marcs have great potential for use as natural dyes or can be used to make a food supplement.
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Zhodnocení vybraných vlastností biologických odpadů z výroby netradičních nealkoholických nápojů
Bombera, Jonáš
The diploma thesis deals with the issue of management of biodegradable waste from small-scale production of non-traditional, non-alcoholic beverages. A research was about waste management from the food industry. The main purpose of the thesis was to clarify the current situation of waste management. The waste material was consisted by malt from wheat PS Karkulka, apple and grapes pomace. Based on current knowledge, anaerobic fermentation has been performed as an effective waste management strategy. All three wastes were mixed and fermented in the form of a mixture. Hydraulic retention time was 21 days in two terms. In the first period was batched the inoculum from the wastewater treatment plant in Modřice and the substrate mixture with an organic loading rate 3 kg.m-3, 4 kg.m-3, 5 kg.m-3. In the second period was batched the inoculum from the biogas station in Čejč and the substrate mixture with an organic loading rate 2 kg.m-3, 3 kg.m-3, 4 kg.m-3. The biogas, methane production and the content of the basic gaseous components in the biogas were measured in decomposition processes. The measurement results were subsequently processed and evaluated.
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Study of the antioxidative potential of selected fruit marcs
Havlíčková, Barbora ; Zemanová, Jana (referee) ; Vespalcová, Milena (advisor)
Subject of this bachelor thesis was antioxidant activity of selected kind of fruits. Among selected kinds were the marc of red and white grapes, moldings from red elderberry and aronia. Two species of made capsules from marcs of white grapes and aronia were also subjected to analysis. Results of this bachelor thesis are summarized to four chapters. The first chapter compares the water content of drying at 40 ° C and 105 ° C. In the second chapter, the results of extraction in different proportions of solvent mixture ethanol - water and results of extraction in prepared artificial gastric juice are discussed. As a result, the water – ethanol mixture was a more effective solvent than artificial gastric juice. The third chapter deals with the results and discussion of the determination of the total content of phenolic substances. For the solvent mixture, the largest amount of polyphenols in the red vine marc was determined to be 43,56 mg.g-1, while in gastric juice the largest content in the elderberry was determined to be 11,89 mg.g-1. Capsules were also extracted in gastric juice, and 2,53 mg.g-1 was found in aronia tablets, while 5,93 mg.g-1 in white grape tablets. The last chapter compares the results of TAA measurements using the TEAC and EPR methods. The EPR method was more suitable for much diluted solutions than the TEAC method. The results of this work show that there is a large number of polyphenols and other antioxidants in the moldings that affect the overall antioxidant activity. Marcs have great potential for use as natural dyes or can be used to make a food supplement.
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The possibility of using of Aronia fruit pomace
Kujínková, Jana ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with possibilities of using of aronia fruit pomace. The theoretical part is focused on botanical characteristics of aronia fruit, description of HPLC and anthocyanins dyes. The effects of various extraction condition on content of some polyphenolic compounds (gallic and vanilla acids, katechin and rutin) in aronia berry pomace are investigated in the experimental part. The mentioned compounds were detected with HPLC. Thanks to this method the content of carbohydrates was also detected. A quantity of anthocyanins dyes was determined by pH differential method.
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