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Analysis of sweet peppers of different geographical origin
Fiala, Petr ; Mikulíková, Renata (referee) ; Diviš, Pavel (advisor)
The diploma thesis is focused on the determination of basic nutritional properties of 26 samples of ground pepper from different countries and evaluates, whether the chemical composition of ground pepper is affected by the geographical origin. The amount of 19 nutritional properties were determined by advanced analytical methodes (ICP-OES, HPLC DAD, HPLC ELSD) together with other laboratory techniques. Final results were statistically processed by the methods of analysis of variance (ANOVA), cluster analysis, principal component analysis (PCA) and discriminant analysis (DA). Statistical evaluation confirmed, that the chemical composition is affected by the geographical origin. Analysis of variance (ANOVA) determined 14 parameters to statistically differ (p
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Determination of the nutritional properties of paprika of different geographic origin
Kovaříková, Tereza ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
This master thesis deals with the analysis of nutritional properties of paprika condiment with different geographic origin. The theoretical part contains botanical description of red pepper (Capsicum annuum L.), its chemical composition, process of production of paprika and then they are described analytical methods suitable for determination of fundamental nutrional properties. Experimental part is focused on the preparation of samples and their analysis. In total, 11 samples were selected for the experiment, 5 of them had a protected designation of origin. These samples were from Slovakia, Hungary, Bulgary, Romania, Turkey and Spain. The Soxhlet extraction was used for the analysis of the fat content, Kjeldahl method was used to determine gross protein. High-performance liquid chromatography (HPLC) was chosen to determine carbohydrates and capsaicin. Induction-coupled plasma emission spectroscopy (ICP-OES) was used for elemental analysis. The results were compared with each other and with available databases and literature. For comparing and finding certain connections, the principal component analysis (PCA) was selected.
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The use of magnetic particles for DNA isolation from selected spices
Gaňová, Martina ; Rittich, Bohuslav (referee) ; Kovařík, Aleš (advisor)
The isolation of DNA from plant tissue of the required quality is very complicated, especially because of the presence of substances that can interfere during amplification of DNA. These substances are mainly polyphenols, polysaccharides, proteins and various dyes. The chemical diversity of such materials can have a significant effect on the yield and quality of DNA using one isolation procedure. The main aim of the work was to evaluate the use of microisolation protocol for related matrices to the quality of the isolated DNA as well as the evaluation of the effect of inhibitors isolated with the nucleic acid to the amplification in the PCR. DNA was isolated from dried paprika (Capsicum annuum). In the first step, the samples were homogenized using a lysis reagent with cetyltrimethylammonium bromide. Subsequently, the DNA was purified by reversible adsorption on magnetic particles. It was tested six different modified particles. The concentration and purity of the obtained DNA was determined by spectrophotometry measuring the absorbance of the DNA solution in TE buffer. The quality of the DNA was confirmed by amplification in PCR. For the PCR were used primers specific for plant ribosomal DNA (rDNA). The presence of PCR products was detected by agarose gel electrophoresis. It was found out that used microassay is suitable for isolating of the DNA of the corresponding purity that is suitable for the genetic analysis by PCR. The differences were found between the magnetic particles that were tested for DNA isolation.
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Analysis of sweet peppers of different geographical origin
Fiala, Petr ; Mikulíková, Renata (referee) ; Diviš, Pavel (advisor)
The diploma thesis is focused on the determination of basic nutritional properties of 26 samples of ground pepper from different countries and evaluates, whether the chemical composition of ground pepper is affected by the geographical origin. The amount of 19 nutritional properties were determined by advanced analytical methodes (ICP-OES, HPLC DAD, HPLC ELSD) together with other laboratory techniques. Final results were statistically processed by the methods of analysis of variance (ANOVA), cluster analysis, principal component analysis (PCA) and discriminant analysis (DA). Statistical evaluation confirmed, that the chemical composition is affected by the geographical origin. Analysis of variance (ANOVA) determined 14 parameters to statistically differ (p
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|
|
Determination of the nutritional properties of paprika of different geographic origin
Kovaříková, Tereza ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
This master thesis deals with the analysis of nutritional properties of paprika condiment with different geographic origin. The theoretical part contains botanical description of red pepper (Capsicum annuum L.), its chemical composition, process of production of paprika and then they are described analytical methods suitable for determination of fundamental nutrional properties. Experimental part is focused on the preparation of samples and their analysis. In total, 11 samples were selected for the experiment, 5 of them had a protected designation of origin. These samples were from Slovakia, Hungary, Bulgary, Romania, Turkey and Spain. The Soxhlet extraction was used for the analysis of the fat content, Kjeldahl method was used to determine gross protein. High-performance liquid chromatography (HPLC) was chosen to determine carbohydrates and capsaicin. Induction-coupled plasma emission spectroscopy (ICP-OES) was used for elemental analysis. The results were compared with each other and with available databases and literature. For comparing and finding certain connections, the principal component analysis (PCA) was selected.
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The use of magnetic particles for DNA isolation from selected spices
Gaňová, Martina ; Rittich, Bohuslav (referee) ; Kovařík, Aleš (advisor)
The isolation of DNA from plant tissue of the required quality is very complicated, especially because of the presence of substances that can interfere during amplification of DNA. These substances are mainly polyphenols, polysaccharides, proteins and various dyes. The chemical diversity of such materials can have a significant effect on the yield and quality of DNA using one isolation procedure. The main aim of the work was to evaluate the use of microisolation protocol for related matrices to the quality of the isolated DNA as well as the evaluation of the effect of inhibitors isolated with the nucleic acid to the amplification in the PCR. DNA was isolated from dried paprika (Capsicum annuum). In the first step, the samples were homogenized using a lysis reagent with cetyltrimethylammonium bromide. Subsequently, the DNA was purified by reversible adsorption on magnetic particles. It was tested six different modified particles. The concentration and purity of the obtained DNA was determined by spectrophotometry measuring the absorbance of the DNA solution in TE buffer. The quality of the DNA was confirmed by amplification in PCR. For the PCR were used primers specific for plant ribosomal DNA (rDNA). The presence of PCR products was detected by agarose gel electrophoresis. It was found out that used microassay is suitable for isolating of the DNA of the corresponding purity that is suitable for the genetic analysis by PCR. The differences were found between the magnetic particles that were tested for DNA isolation.
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