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Analysis of onion and garlic samples of different geographical origin
Korček, Jakub ; Mikulíková, Renata (referee) ; Diviš, Pavel (advisor)
Presented master thesis dealt with the analysis of garlic and onion samples and tried to find correlations between chemical composition and country of origin. The parameters examined were dry content, crude protein content, concentration of phenolic compunds, carbohydrate content (fructose, glucose), alliin content and concentration of selected elements (P, Mg, Ca, Na, K, Fe, Zn). Average content of dry matter of fresh samples was 35,84 ±2,12 g/100 g and of dehydrated samples was 90,61 ±2,90 g/100 g. Concentration of phenolic compounds was measured spectrophotometrically with Folin-Ciocault reagent. Average phenolic compounds content of samples was 0,1840 ±0,1286 GAE g/100 g. Crude protein content was measured by Kjeldahl method, and calculated from total nitrogen content. Carbohydrates were measured by HPLC-ELSD after hydrolysis of fructans. Average content of fructose of garlic samples was 57,014 ±0,863 g/100 g, of onion samples was 33,718 ±1,168 g/100 g. Average content of glucose of onion samples was 22,633 ±0,405 g/100 g. Alliin content was measured by HPLC-DAD method. Average alliin content of fresh samples was 4,644 ±0,446 g/100 g and of dehydrated samples was 1,962 ±0,180 g/100 g. Elemental analysis was conducted by ICP-OES method. Average concentration of selected elements was: P 2,15 ±0,11 mg/g, Mg 0,638 ±0,03 mg/g, Ca 1,246 ±0,05 mg/g, Na 0,550 ±0,08 mg/g, K 7,49 ±0,41 mg/g, Fe 79,3 ±6,16 mg/kg, Zn 11,4 ±3,33 mg/kg. Obtained data were statistically processed on significance level 0,05. Based on the principal components analysis, it was found, that the best parameters to differentiate samples from Czechia, Poland and Ukraine from other countries were content of nitrogen, phosphorus, magnesium, sodium and calcium. It was also discovered, that genus differences between onion and garlic have greater significance than geographical differences.
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Analysis of czech garlic varieties
Fähnrichová, Nikola ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
This master thesis deals with analysis of Czech garlic varieties in comparison with two varieties from abroad. Alliin and carbohydrates were determined by high performance liquid chromatography with diode-array detector or evaporative light scattering detector. Crude proteins were calculated from total content of nitrogen that was determinated by Kjeldahl method. Elementary analysis was performed by inductively coupled plasma optical emission spectrometry. In theoretical part of this thesis is describes botanical characterization and cultivation of garlic, chemical composition of garlic, especially groups of substances which were analysed in this thesis. Principle of used methods is described too. The experimental part of this work deals with sample and calibration solution preparation and process of analysis. Obtained results from analysed substances are summarized in the tables, discussed and compared with results of analysis of other authors. Between Czech and Spanish/Chinese garlic are slight differences. Garlics contain 24,66 g/kg dry weight of alliin. Content of crude proteins in Czech garlic is comparable to Chinese garlic but the Spanish garlic has just half of amount crude proteins. Elementary analysis also includes significant differences. Czech varieties contain higher amount of phosphorus, iron and zinc. On the contrary, content of potassium in foreign garlic is higher than in Czech Republic and the analysed amount is 15 g/kg dry weight.
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Vliv přírodních aditiv na prodloužení skladovatelnosti chlazených paštik z kapra obecného (Cyprinus carpio)
TUNYS, Ondřej
This diploma thesis evaluates the effects of cranberry, garlic and onion extract on microbiological quality, sensory attributes and oxidative effect of common carp (Cyprinus carpio) pâtés. The evaluation is expressed in comparison with the control sample (no additive). Individual analyzes took place in different terms depending on the analysis performed (usually on day 0, then after 1, 2, 3 and 6 months of storage). Microbiological analysis showed values in the range of 1.71 - 2.05; 1.73 - 2.23; 1.43 - 2.14; 1.36 - 2.21 log CFU*g-1 at individual terms (0, 1, 2 and 6 months). The accessible limit for freshwater fish consumption (7 log CFU*g-1) was not exceeded for any of the samples throughout the testing period. Onion extract reached the best values in microbiological analysis. However the best results in almost all sensory attributes (odour, taste, aftertaste, consistency, color, overall acceptability) were achieved by pate with garlic and cranberry. TBARS analysis evaluating lipid oxidation also proved inhibition of oxidation processes. All the results of this research showed that natural additives have good antioxidant effects extending the shelf life of carp pâtés with suitable storage (preservation and cooling at 4 +- 1 °C) for up to 6 months.
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Analysis of onion and garlic samples of different geographical origin
Korček, Jakub ; Mikulíková, Renata (referee) ; Diviš, Pavel (advisor)
Presented master thesis dealt with the analysis of garlic and onion samples and tried to find correlations between chemical composition and country of origin. The parameters examined were dry content, crude protein content, concentration of phenolic compunds, carbohydrate content (fructose, glucose), alliin content and concentration of selected elements (P, Mg, Ca, Na, K, Fe, Zn). Average content of dry matter of fresh samples was 35,84 ±2,12 g/100 g and of dehydrated samples was 90,61 ±2,90 g/100 g. Concentration of phenolic compounds was measured spectrophotometrically with Folin-Ciocault reagent. Average phenolic compounds content of samples was 0,1840 ±0,1286 GAE g/100 g. Crude protein content was measured by Kjeldahl method, and calculated from total nitrogen content. Carbohydrates were measured by HPLC-ELSD after hydrolysis of fructans. Average content of fructose of garlic samples was 57,014 ±0,863 g/100 g, of onion samples was 33,718 ±1,168 g/100 g. Average content of glucose of onion samples was 22,633 ±0,405 g/100 g. Alliin content was measured by HPLC-DAD method. Average alliin content of fresh samples was 4,644 ±0,446 g/100 g and of dehydrated samples was 1,962 ±0,180 g/100 g. Elemental analysis was conducted by ICP-OES method. Average concentration of selected elements was: P 2,15 ±0,11 mg/g, Mg 0,638 ±0,03 mg/g, Ca 1,246 ±0,05 mg/g, Na 0,550 ±0,08 mg/g, K 7,49 ±0,41 mg/g, Fe 79,3 ±6,16 mg/kg, Zn 11,4 ±3,33 mg/kg. Obtained data were statistically processed on significance level 0,05. Based on the principal components analysis, it was found, that the best parameters to differentiate samples from Czechia, Poland and Ukraine from other countries were content of nitrogen, phosphorus, magnesium, sodium and calcium. It was also discovered, that genus differences between onion and garlic have greater significance than geographical differences.
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Analysis of czech garlic varieties
Fähnrichová, Nikola ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
This master thesis deals with analysis of Czech garlic varieties in comparison with two varieties from abroad. Alliin and carbohydrates were determined by high performance liquid chromatography with diode-array detector or evaporative light scattering detector. Crude proteins were calculated from total content of nitrogen that was determinated by Kjeldahl method. Elementary analysis was performed by inductively coupled plasma optical emission spectrometry. In theoretical part of this thesis is describes botanical characterization and cultivation of garlic, chemical composition of garlic, especially groups of substances which were analysed in this thesis. Principle of used methods is described too. The experimental part of this work deals with sample and calibration solution preparation and process of analysis. Obtained results from analysed substances are summarized in the tables, discussed and compared with results of analysis of other authors. Between Czech and Spanish/Chinese garlic are slight differences. Garlics contain 24,66 g/kg dry weight of alliin. Content of crude proteins in Czech garlic is comparable to Chinese garlic but the Spanish garlic has just half of amount crude proteins. Elementary analysis also includes significant differences. Czech varieties contain higher amount of phosphorus, iron and zinc. On the contrary, content of potassium in foreign garlic is higher than in Czech Republic and the analysed amount is 15 g/kg dry weight.
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Meristem cultures in garlic (Allium sativum) breeding
ŠVEHLOVÁ, Eva
The diploma thesis deals with the use of meristem cultures in garlic (Allium sativum) breeding. The source material was used variety Tantalum of garlic. The using material, before the isolation of meristem, was tested for the occurrence of viral diseases by immunological tests ELISA (Enzyme-Linked Immuno-Sorbent Assay), also known as EIA (Enzyme Immunoassay). The method used to detect antibodies and antigens. The material was tested for viruses onion yellow dwarf (OYDV - Onion Yellow Dwarf Virus) and virus genus Carlavirus (GCLV - Common Garlic Latent Virus). Then the sound material was sterilized, cultured and then it was obtained meristem. Cultivation of preparation meristem was realised according available methodologies. After preparation meristem put on MS medium with vitamins and growth regulator IAA, NAA and BAP.
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The effect of caloric intake and aromatic substances on the human body odour quality
Fialová, Jitka ; Havlíček, Jan (advisor) ; Martinec Nováková, Lenka (referee)
Previous work has shown that mate choice is in part affected by cues associated with quality and condition of potential mate. These cues could be based on visual characteristics or as shown recently on chemical cues. There is growing evidence which suggest that body odour plays relatively significant role in mate choice. Moreover, body odour is to some extent affected by ingested diet. Therefore, we focused on the effect of caloric restriction and garlic consumption on axilary odour. Our results suggest that restoration of food intake improve body odour in terms of pleasantness and attractiveness (probably as a consequence of recommended specific diet), but during caloric restriction it is rated lower. The garlic consumption improves hedonic assessment of body odour. This effect could be ascribed to his well-known health effects. Our findings thus confirm assumption that ingested diet affects body odour and these changes in odour attractiveness could serve as a cue to individual condition and quality.
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The evaluation of horse nutrition with chosen preparats in sommer and winter season
HANETŠLÉGROVÁ, Petra
ABSTRACT The aim of this work was to provide a detailed breakdown of horse nutrition, to mention the importance of dietary supplements. The main part deals with the basics of horse nutrition, the bare necessities of nutrients, the proportion of maintenance rations and the technique of feeding. Afterwards, I outline the properties and effects of varied herbal plants such as garlic, hemp, hyssop, white horehound, coltsfoot and oats. Flaxseed, biotin, zinc, yeast and probiotics are dietary supplements improving the quality of fur, horsehair and hoofs. The feed will be analysed by standard methods. As far as horse excrement is concerned, we are going to observe its shape, colour, consistency, pH value and smell. The assessment of horse excrement will serve as a judgement about the activity of digestive system. The ethology observations will provide information on daily activity of a horse, on particular activities, to which the horse gives its attention during a day, and the amount of time it dedicates to them. As far as horses with respiratory disorders are concerned, we will observe the signs of their health problems and the rate of these problems occurring both at rest and in action. The information will be completed by the measurement of body proportions useful to body weight calculation. The statistical and economic methods will be selected in terms of the results accomplished during the research.
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