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Stanovení významných obsahových látek bezu černého [Sambucus nigra L.] z různých lokalit
Badinová, Veronika
The work deals with (in a literary summary) résumé of the knowledge about european elder [Sambucus nigra L.], it also describes the content of important substances and its utilization. The samples were collected at selected areas. The obtained samples were analyzed at the Research Institute of Brewing and Malting, a.s. using a UPLC liquid chromatograph with a PDA detector. It was determined the content of chlorogenic acid, vanilic acid, coffee acid, coumaric acid, quercetin, rutin, isoquercitrin and hyperoside was determined. The highest content was found in the extraction of free phenolic substances.
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Studium zdraví prospěšných látek v semenech Vitis vinifera L.
Gottwaldová, Nicole
This bachelor thesis was processed in the years 2016/2017 at the Institute of Viticulture and Viticulture of the Faculty of Horticulture of the Mendel University in Brno. The aim of this study was to research the available studies of health beneficial substances in grapevine seeds. We focused on the content of antioxidant components. The thesis described berries and their distribution on peel, pulp and seeds. We also analyzed individual groups of health benefits and specific cases of their health benefits. In the practical part we compares the results of total polyphenol compounds, flavanols, reducing power and antiradical aktivity of six varietes of Vitis vinifera L. In addition, a chapter was prepared with other possible use of grape vine seeds, such as oil, flour or cosmetics.
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Studium zdraví prospěšných látek v semenech Vitis vinifera L.
Popluhárová, Lucie
This bachelor thesis with the topic Study of healthy substances in the seeds of Vitis vinifera L. has been written in the years 2015/2016 at the Department of viticulture and oenology at the Faculty of Horticulture at the Mendel University in Brno. The main purpose of this thesis was reading up some studies which are dealing with the composition of substances in the grape seeds. The attention was on the antioxidant compounds. There was described a composition of the grape (stem and berry, which contain skin, pulp, seeds) and distribution of the phenolics. Next there was described some studies which are focusing on antioxidant activity, polyphenolics, mineral substances, lipids and vitamins. Also there was described some methods which are using for analysis of grape seeds compounds (HPLC and TLC) and some methods using for measurement of antioxidant activity (DPPH, ABTS, FRAP and ORAC).
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Studium antioxidačních komponent v plodech Lycium barbarum
Zvonek, Martin
This bachelor thesis was focused on the study of substances contained in the Lycium barbarum. The first part is focused on a literature researches, which is concentrated on the studies which deal with the influence of Lycium barbarum on the human health. In the second part, experimental, was determined content of total polyphenolic compounds, by methods FRAP was evaluated the reducing power and by DPPH radical was determinated antiradical activity. Berries from Lycium barbarum are an important source of health beneficial substances. The studies showed that there are unique thanks to its high content of carotenoids and specific proteoglycans. Lycium barbarum has got an important role in traditional medicine. Berries from Lycium barbarum are used primarily as a tonification substances and are recommended as a dietary supplement. Our obtained results confirmed a high content of antioxidant power (FRAP 2.47 mmol EAA; DPPH 0.58 mmol TEAC) and high content of total polyphenolic compounds (434 mg/L GAE).
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Vliv macerace na antiradikálovou aktivitu moštů révy vinné
Strýček, Jan
The work deals with the effect of maceration on the content representation of selected phenolic compounds, which have a positive impact on human health and the antiradical activity of musts. Influencing factor in this study is a temperature at which the must was macerated. It made one variety with different temperature maceration (Sauvignon) and the second variety, which was performed at only one temperature of maceration. Literary section contains a description of the progression of grape, its biochemical composition, description and distribution of phenolic substances, a description of free radicals and antioxidants. Phenolic compounds are divided into two groups - a flavonoids and nonflavonoids. These substances passes during maceration to the must. They affect the color, taste of the must and wine and also have a positive impact on human health The experiment was conducted in 2013 (September, October). The grapes were macerated 0, 2, 4, 8, 12, 24 and 48 hours, after manual gathering and initial processing. The samples were measured by optical density at different wavelengths, we measured also antiradical activity. Results were analyzed and it was found that a significant influence on the contents of the measured substances and quantities has temperature maceration.
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