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The selection and optimization of the method for assessment of free fatty acids
Koval, Dominik ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This master´s thesis deals with optimization and validation of method for determination of free fatty acids. The theoretical part is focused on possibilities of extraction, extract separation, esterification, gas chromatography determination and brief description of the most important validation parameters. All with main emphasis on applying on free fatty acids. The experimental part describes the selection and procedure of optimizing individual steps of the method. Extraction of lipids was performed by solvent mixture (diethylether/petroleumether), based on the standard ČSN EN ISO 1735, for the extraction of free fatty acid solid phase extraction was tested. The acid catalyzed esterification based on ČSN EN ISO 5509 using methanolic solution BF3 was used for derivatization of free fatty acids and a gas chromatograph with a flame ionization detector was used for their determination. Subsequently, selected validation parameters of the method were verified: repeatability, reproducibility, linearity, limits of detection and quantitation. Sunflower oil and emmental type cheese, bought in common food market, were used as model samples for selection and optimatization of the method.
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The repeatability of the method for assessment of free fatty acids
Buldra, Martin ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the assessment of free fatty acids in sunflower oil. Theoretical part focuses on the general characteristics of fatty acids and lipids. The experimental methods suitable for assessment of fatty acids are described, with the emphasis on gas chromatography, the basic method of their assessment. In experimental part two methods for free fatty acids assessment: with/without previous fractionation, were compared and then the repeatability and reproducibility of selected method – the direct esterification of free fatty acids using BF3 as a catalyst, were verified. The assessment of fatty acids methyl esters was done using gas chromatograph with flame-ionization detector.
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The possibilities of assessment of free fatty acids
Hornáková, Miroslava ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This thesis deals with the determination of free fatty acids in natural and processed cheese. In the theoretical part the possibilities of extraction, fractionation and determination of lipid fractions, characterization of fatty acids and various methods of their determination are described, including the determination of free fatty acids. In the experimental part the selected method for determination of free fatty acids was optimized and partly validated; this method was then applied to samples of processed cheese analogues and natural Gouda type cheese. For extraction of lipids from the sample the method according to ČSN 0107 was selected, solid phase extraction (SPE) was used for separation of free fatty acids. The method according to ČSN EN ISO 5509, using methanol solution of potassium hydroxide, was applied for esterification, fatty acids methyl esters were determined by gas chromatography with FID detection.
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The optimization and validation of the method for assessment of free fatty acids
Sýkora, Michal ; Diviš, Pavel (referee) ; Vítová, Eva (advisor)
This master thesis deals with the development of method for free fatty acids determination in natural and processed cheese. In the theoretical part the possibilities of extraction, fractionation and determination of lipid fractions, characterization of fatty acids and various methods of their determination are described, as well as determination of free fatty acids. The main scope of the experimental section is optimization and validation of the selected method for determination of free fatty acids in various cheese matrices. For extraction of lipids from the sample the method with the mixture of diethylether and petrolether according to ČSN EN ISO 1735 was selected. Thin-layer chromatography and solid phase extraction were tested and compared for separation of free fatty acids. The method according to ČSN EN ISO 5509, using methanol solution of bortrifluoride, was applied for esterification. Fatty acid methyl esters were determined by gas chromatography with flame-ionization detection.
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FFA 2016
Konvica, Jakub ; Kořínková, Jana (referee) ; Kögler, Žaneta (advisor)
The diploma thesis FFA 2016 looks at ways of communicating the Faculty of Fine Arts BUT. It offers a theoretical proposal of how to present the school to the public and also aims to initiate a discussion between the school management and its teaching staff. I’ve additionally implemented a part of the proposal in cooperation with the faculty. The thesis balances between study, analysis, implementation and opinion. It includes specific applications in form of events, visual identity suggestions, marketing and means of advertising.
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The repeatability of the method for assessment of free fatty acids
Buldra, Martin ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the assessment of free fatty acids in sunflower oil. Theoretical part focuses on the general characteristics of fatty acids and lipids. The experimental methods suitable for assessment of fatty acids are described, with the emphasis on gas chromatography, the basic method of their assessment. In experimental part two methods for free fatty acids assessment: with/without previous fractionation, were compared and then the repeatability and reproducibility of selected method – the direct esterification of free fatty acids using BF3 as a catalyst, were verified. The assessment of fatty acids methyl esters was done using gas chromatograph with flame-ionization detector.
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|
|
The selection and optimization of the method for assessment of free fatty acids
Koval, Dominik ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This master´s thesis deals with optimization and validation of method for determination of free fatty acids. The theoretical part is focused on possibilities of extraction, extract separation, esterification, gas chromatography determination and brief description of the most important validation parameters. All with main emphasis on applying on free fatty acids. The experimental part describes the selection and procedure of optimizing individual steps of the method. Extraction of lipids was performed by solvent mixture (diethylether/petroleumether), based on the standard ČSN EN ISO 1735, for the extraction of free fatty acid solid phase extraction was tested. The acid catalyzed esterification based on ČSN EN ISO 5509 using methanolic solution BF3 was used for derivatization of free fatty acids and a gas chromatograph with a flame ionization detector was used for their determination. Subsequently, selected validation parameters of the method were verified: repeatability, reproducibility, linearity, limits of detection and quantitation. Sunflower oil and emmental type cheese, bought in common food market, were used as model samples for selection and optimatization of the method.
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|
|
The optimization and validation of the method for assessment of free fatty acids
Sýkora, Michal ; Diviš, Pavel (referee) ; Vítová, Eva (advisor)
This master thesis deals with the development of method for free fatty acids determination in natural and processed cheese. In the theoretical part the possibilities of extraction, fractionation and determination of lipid fractions, characterization of fatty acids and various methods of their determination are described, as well as determination of free fatty acids. The main scope of the experimental section is optimization and validation of the selected method for determination of free fatty acids in various cheese matrices. For extraction of lipids from the sample the method with the mixture of diethylether and petrolether according to ČSN EN ISO 1735 was selected. Thin-layer chromatography and solid phase extraction were tested and compared for separation of free fatty acids. The method according to ČSN EN ISO 5509, using methanol solution of bortrifluoride, was applied for esterification. Fatty acid methyl esters were determined by gas chromatography with flame-ionization detection.
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FFA 2016
Konvica, Jakub ; Kořínková, Jana (referee) ; Kögler, Žaneta (advisor)
The diploma thesis FFA 2016 looks at ways of communicating the Faculty of Fine Arts BUT. It offers a theoretical proposal of how to present the school to the public and also aims to initiate a discussion between the school management and its teaching staff. I’ve additionally implemented a part of the proposal in cooperation with the faculty. The thesis balances between study, analysis, implementation and opinion. It includes specific applications in form of events, visual identity suggestions, marketing and means of advertising.
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|
|
The possibilities of assessment of free fatty acids
Hornáková, Miroslava ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This thesis deals with the determination of free fatty acids in natural and processed cheese. In the theoretical part the possibilities of extraction, fractionation and determination of lipid fractions, characterization of fatty acids and various methods of their determination are described, including the determination of free fatty acids. In the experimental part the selected method for determination of free fatty acids was optimized and partly validated; this method was then applied to samples of processed cheese analogues and natural Gouda type cheese. For extraction of lipids from the sample the method according to ČSN 0107 was selected, solid phase extraction (SPE) was used for separation of free fatty acids. The method according to ČSN EN ISO 5509, using methanol solution of potassium hydroxide, was applied for esterification, fatty acids methyl esters were determined by gas chromatography with FID detection.
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