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Optimalisation of a new micromethod of DNA isolation from foods
Surá, Tereza ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
The thesis were focused on the optimalization of micromethod for isolation of DNA in quality for polymerase chain reaction (PCR) using magnetic microparticles from plant food products. There were chosen a red beetroot (fresh, frozen, dried and sterilized) for the analysis and food products containing red beetroot. Different approaches of processing of homogenates were compared and optimized. The homogenates were prepared in lysis buffer with cetyltrimethylammonium bromide (CTAB) with different amounts of NaCl with or without addition of organic extraction agents chloroform-octanol and isopropanol. Microisolation of DNA was performed using magnetic particles P(GMA). The concentration of NaCl and polyethylene glycol (PEG) 6000 in separation mixtures was tested. The influence on quantity and purity of isolated DNA was compared and the optimum amounts of NaCl in CTAB buffer and optimal concentration of PEG 6000 in separation mixtures were compared. The optimized separation mixture for the DNA isolation from red beetroot was applied to food products containing red beetroot. Amplifiability of DNA was tested in conventional PCR using specific primers for plant DNA. PCR products of length 700 bp were detected by agarose gel electrophoresis.
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Use of composite flours for the preparation of common bakery products
UHLÍŘOVÁ, Lenka
The topic of the thesis is the use of composite flours for the preparation of common bakery products. Alternative flours made from the extracts of three kinds of oilseed crops (flax plant, hemp, milk thistle) and beetroot were used. The first part of the thesis is devoted to the theoretical part offering a general overview of common bakery products in terms of legislation, commonly used raw materials and production technology. Furthermore, the crops from which the com-posite flour was processed are described. The second part of the thesis is focused on the practical part, which is based on a baking experiment using enriching composite flours. Ten types of buns were ma-de with different types of composite flours.
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Processing of sauerkraut juice to enhance its stability and consumer acceptance
Kohoutová, Lenka ; Mikulíková, Renata (referee) ; Hoová, Julie (advisor)
This diploma thesis focuses on the development possibilities of fruit and vegetable juices containing sauerkraut juice, the characterization of their nutritional and sensory qualities and their stability, as well as the potential for enriching selected juices with probiotic culture of Lactobacillus plantarum. The best combinations of various juice mixtures were selected based on sensory analysis and were stored for 30 days at 8 °C. Changes in selected parameters were monitored during the storage. Antioxidant activity, total flavonoids and polyphenols content and content of total water-soluble and reducing saccharides were determined by spectrophotometric methods. HPLC was used for lactic and L-ascorbic acid determination, flow cytometry was used for probiotic cell content determination, culture test was used to observe viability of cells, pH was monitored. Contents of antioxidant activity and of total polyphenols content did not drastically change during the storage. Major changes were observed in total and reducing sugar content and total flavonoids content. It was observed that probiotic viability was preserved for 14 days, decrease occurred afterwards. In order to achieve as high content of probiotics as possible, it would be advisable to store probiotically enriched juices for maximum of 14–19 days at temperature of 8 °C. The highest viability was observed in JHM sample (containing apple, pear, carrot and sauerkraut juice in the same ratio). Even through viability of probiotic cells was determined as low, these presented functional beverages remain nutritionally, visually and taste-wise interesting products, which can help popularize the consumption of non-traditional local foods.
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Optimalisation of a new micromethod of DNA isolation from foods
Surá, Tereza ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
The thesis were focused on the optimalization of micromethod for isolation of DNA in quality for polymerase chain reaction (PCR) using magnetic microparticles from plant food products. There were chosen a red beetroot (fresh, frozen, dried and sterilized) for the analysis and food products containing red beetroot. Different approaches of processing of homogenates were compared and optimized. The homogenates were prepared in lysis buffer with cetyltrimethylammonium bromide (CTAB) with different amounts of NaCl with or without addition of organic extraction agents chloroform-octanol and isopropanol. Microisolation of DNA was performed using magnetic particles P(GMA). The concentration of NaCl and polyethylene glycol (PEG) 6000 in separation mixtures was tested. The influence on quantity and purity of isolated DNA was compared and the optimum amounts of NaCl in CTAB buffer and optimal concentration of PEG 6000 in separation mixtures were compared. The optimized separation mixture for the DNA isolation from red beetroot was applied to food products containing red beetroot. Amplifiability of DNA was tested in conventional PCR using specific primers for plant DNA. PCR products of length 700 bp were detected by agarose gel electrophoresis.
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Zjednodušené zpracování půdy při pěstování zeleniny
Gazdík, Filip
Bachelor thesis is focused on issues and comparisons of systems of reduced tillage in horticulture crops production on arable land. The goal of the field experiment was to valorize the level of weed infestation, to determine weed spectrum and to compare yield and quality of red beet (Beta vulgaris L. var. conditiva), of 'Bona' cultivar. The experiment was conducted in Dolná Strehová, in Slovakia, on a 120 m2 field and was devided into 3 tilled and 3 no-tilled zones. No herbicides were used for weed protection. The experiment resulted in significantly higher yield on tilled soil; crops on no-tilled soil had higher content of elements (K, Ca, P). Weed spectrum was similar in both variants, but no-tilled variant had higher level of weed infestation.
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Mléčné kvašení červené řepy
Pavloušková, Eva
This thesis, themed "Lactic fermentation of beetroot", was elaborated on the Faculty of Horticulture in Lednice between 2012 and 2014. The theoretical part includes characteristics of beetroot and lactic fermentation. The practical part is focused on eight created beverages with different ratios of fermented beetroot juice and other vegetable and fruit components. An analysis of nutrition components based on levels of soluble dry matter, organic acids and chlorides, and the sensorial evaluation was made for forementioned fermented and mixed beverages created. On the grounds of results it is stated that lactic fermented beetroot juice and its use in beverages is another valid option of technologic processing of beetroot.
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