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Organosulfur compounds of garlic (Allium sativum).
ŠMEJKAL, Karel
This bachelor thesis is focused on organosulfur compounds of garlic (Allium sativum). The theoretical part describes the genus Allium, organosulfur compounds of garlic, their precursors as well as their formation pathways. The experimental part was focused on the optimalization of an HPLC/PDA method for the isolation of the selected group of organosulfur compounds, i.e. ajothiolanes. This part also describes the preparation of four different samples that were used for HPLC/PDA analysis. The suitability of these samples for isolation of ajothiolanes was analyzed by using HPLC/MS.
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A simple method for detection of Czech bolting garlics (Allium sativum L.) using microsatellite analysis: methodology for practice
Ovesná, Jaroslava ; Mitrová, Katarína ; Kučera, Ladislav
The aim of the methodology was to verify and compile a set of microsatellite markers for the purpose of verification to be used for the undisputed identification of selected types of Czech bolting garlics. The object of submitted methodology is to simplify procedure that allow to determine Czech bolting garlic using microsatellite analysis (SSR- Single Sequence Repeats), which is applicable in testing laboratories. The described method allows to identify the variety and breeding material of bolting garlic of Czech origin using DNA markers (microsatellite alleles) that are present only for this group of varieties and breeding lines. By the amplification of the genome containing the microsatellite locus by polymerase chain reaction (PCR) using specific, fluorescently labeled primers, and subsequent analysis of the lengths of PCR products. Methodology newly brings a unique set of diagnostic SSR markers, describe the evaluation and interpretation of the results.
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Formation of color compounds during processing of alliaceous species
CURKO, Petr
This Master's thesis is focused on study of color compounds formed during processing of alliaceous plants, especially during processing of garlic (Allium sativum L.) and Sicilian honey garlic (Nectaroscordum siculum (Ucria) Lindl.). Color compounds formed in alliaceous plants significantly reduce their sensory quality percieved by consumers and represent a relatively significant financial burden for the food industry. While especially blue and yellow compounds are formed during processing of garlic, pink to red compounds are formed during processing of Sicilian honey garlic. The theoretical part of the Master's thesis is focused on two plants of the genus Allium L. - garlic and Sicilian honey garlic, their significance, occurrence and usage. The study also discusses the mechanism of color compounds formation, that involves mainly sulfur compounds. The experimental part of the Master's thesis is focused on isolation and identification of the most significant color compounds formed during processing of alliaceous species and proposal probable mechanism of their formation.
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Multiplikace česneku kuchyňského (Allium sativum L.) v podmínkách in vitro
Palíšek, Ondřej
This thesis is focused on study of Allium sativum multiplication and the composition of cultivation media. The best elaborated method is the multiplication of isolated apical meristem. Many different kinds of media have been tried, the results implies that each variety of garlic has different requirements for nutrients and growth regulators. In this work we can find descriptions of successful multiplication methods of and descriptions of used media, including the response of garlic to them. In vitro plant micropropagation represents a special way of propagation, when in controlled sterile conditions there are disinfected parts of plants (explants) cultivated on a nutrient medium to obtain a whole new plant or sanitation of plant material from pathogens. This method of propagation is used for study of plants and more often for commercial plant growing.
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