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Study of volatile compounds of chocolate depending on geographical origin of cocoa beans
Kubínová, Martina ; Kovalčík, Adriána (referee) ; Vítová, Eva (advisor)
Diploma thesis is focused on cocoa beans volatile compounds from various region (Tanzania, Haiti, Ecuador, Madagascar and Peru) and chocolate bars made of them. The main aim was to judge diferences between samples according to geographycal origin. At the same time, samples of chocolates with different content of cocoa solids (50%, 70% „organic“, 70%, 78%, 90%) and a sample of cocoa powder from the common market were analyzed. Volatiles were identified and semiquantified by HS-SPME-GC-MS. A total of 86 volatile substances were identified, they were divided into 7 groups according to the nature of the odor: fruit tones (17), nut and chocolate (16), astringent and sour (12), unspecified (14), sweet nad honey (10), earthy (9) and floral (8). The data were transformed into a 2D graph by analyzing the main component according to selected distinguishing varibles. The difference in the volatile substances of cocoa beans depending on the geographical origin were confirmed using principal component analysis.
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Biological synthesis of silver nanoparticles
Kubínová, Martina ; Španová, Alena (referee) ; Rittich, Bohuslav (advisor)
Silver nanoparticles and its potencial use and influence on the environment is still object of research. Methodics of synthesis of silver nanoparticles is already well investigated and study deals with more economical ways of syntesis by metireals, which are environmentally friendly and nontoxic. Biochemical production of nanoparticles has both advantages. This study focused on the production of nanoparticles by lactic acid bacteria and antibacterial activity. Experimental part of the study focused on amplification DNA isolated from Lactobacillus gasseri K7, which has efficiency to form silver nanoparticles. DNA was isolated in PCR, it was confirmed using primers specific for domena Bacteria and species Lactobacillus gasseri.
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Study of volatile compounds of chocolate depending on geographical origin of cocoa beans
Kubínová, Martina ; Kovalčík, Adriána (referee) ; Vítová, Eva (advisor)
Diploma thesis is focused on cocoa beans volatile compounds from various region (Tanzania, Haiti, Ecuador, Madagascar and Peru) and chocolate bars made of them. The main aim was to judge diferences between samples according to geographycal origin. At the same time, samples of chocolates with different content of cocoa solids (50%, 70% „organic“, 70%, 78%, 90%) and a sample of cocoa powder from the common market were analyzed. Volatiles were identified and semiquantified by HS-SPME-GC-MS. A total of 86 volatile substances were identified, they were divided into 7 groups according to the nature of the odor: fruit tones (17), nut and chocolate (16), astringent and sour (12), unspecified (14), sweet nad honey (10), earthy (9) and floral (8). The data were transformed into a 2D graph by analyzing the main component according to selected distinguishing varibles. The difference in the volatile substances of cocoa beans depending on the geographical origin were confirmed using principal component analysis.
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Biological synthesis of silver nanoparticles
Kubínová, Martina ; Španová, Alena (referee) ; Rittich, Bohuslav (advisor)
Silver nanoparticles and its potencial use and influence on the environment is still object of research. Methodics of synthesis of silver nanoparticles is already well investigated and study deals with more economical ways of syntesis by metireals, which are environmentally friendly and nontoxic. Biochemical production of nanoparticles has both advantages. This study focused on the production of nanoparticles by lactic acid bacteria and antibacterial activity. Experimental part of the study focused on amplification DNA isolated from Lactobacillus gasseri K7, which has efficiency to form silver nanoparticles. DNA was isolated in PCR, it was confirmed using primers specific for domena Bacteria and species Lactobacillus gasseri.
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