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Faktory ovlivňující množství vitaminu C v zeleném koření
Průchová, Simona
The thesis deals with particular green spice like Mentha longifolia L., Mentha spicata L., Mentha tomentosa Sm. 'Fíková', Mentha suaveolens Ehrt. 'Jablečná', Mentha piperita 'Persephone', Origanum vulgare L., Origanum heracleoticum L., Origanum vulgare L.'Aureum', Origanum vulgare L. 'Thumbles variety', Satureja montana L., Satureja hortensis L., Salvia glutinosa L., Salvia verbanaca L., Salvia verticilata L., Salvia lyrata L., Salvia przewalskii Maxim, Salvia officinalis L. 'Purpurascens', Allium nutans L., Allium stipitatum L., Allium tuberosum Rottl. Ex Spreng. In theoretic part a botanical charakteristics of the spice, legislation concerning the green spice, new information about vitamin C and factors influencing the content of ascorbic acid in plants are described. In practical part, the content of vitamin C in vegetative and generative growth phase has been determined. Results have been evalueted and compared.
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Faktory ovlivňující množství vitaminu C v zeleném koření
Průchová, Simona
This Bachelor thesis holding the name Factors influencing an amount of vitamin C in green spice, has taken a look especially at Ocimum basilicum L., Origanum vulgare L., Satureja montana L., Satureja hortensis L., Salvia officinalis L. a Thymus vulgaris L. It has described a botanical characteristics of named species, legislative of herbs and green spice and substances contained. The biggest attention has been paid to inner and outer factors which influence an amount of ascorbic accid in fresh stick of green spice. Knowledge has been gained from different reference articles.
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Obsahové látky planých rostlin používaných jako zelené koření
Doležalová, Vanda
This bachelors thesis presents the characteristics of wild plants used as green spices, their content substances and antioxidant activity. The thesis describes 11 wild plant species, their original natural habitat and their current common occurrence, botanical description, content substances, gathering conditions and the possibilities for their use. Furthermore, the thesis describes content substances (metabolites, minerals and vitamins), their concentration in different species, their effects and functions in the organism, antioxidants and free radicals, including their descriptions, functions and the influence on organism and the method of their assessment.
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Štúdium faktorov ovplyvňujúcich kvalitu Ocimum basilicum L. pestovaného jako zelené korenie
Brajerová, Katarína
The aim of this thesis has been to analyse academic articles devoted to internal and external factors influencing the quality of Ocimum basilicum L. as a fresh herb product. One of the objectives of the thesis was to classify and characterise the variety Ocimum basilicum L. according to plant taxonomy and morphology. In the thesis have been described the cultivation techniques and the main qualitative attributes (chemical substances) of the herb. Based on our findings we were able to identify the risk factors concerning the process of cultivation and the post-harvest handling of the herb.
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