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Studium variability DNA mrkve obecné a příbuzných druhů
Smolová, Kristýna
This thesis includes the study of the literary as well as practical aspects of DNA variability in selected species of Apiaceae family. Among the objectives were also an examination and a verification regarding the transferability of microsatellite markers designed for carrot and cumin to related species. The practical part was elaborated by using methods of DNA isolation, PCR amplification and electrophoretic separation on both agarose and polyacrylamide gel. Using a total of 13 SSR markers in 15 varieties of various representatives from the Umbelliferae family (carrot, celery, parsley, parsnip and dill), 98 alleles of the size differing from 140 to 400 bp have been found. Then, binary matrices were compiled and characteristics for each of the markers used were calculated, the values of which demonstrate high utility for the study of genetic variability in all species except dill. Based on the results, the dendrogram was developed, indicating the close and distant relationships between individual varieties and sorts of crops. The results were compared with similarly focused expert studies.
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Influence of kitchen treatments on the content of phenolic substances in parsley (Petroselinum crispum)
HRDLIČKOVÁ, Sylva
The Master's thesis deals with the determination of the total content of phenolic compounds contained in garden parsley (Petroselinum crispum). Specifically, the influence of selected kitchen treatments (drying, boiling) on the content of phenolic compounds of garden parsley was monitored in the following three varieties: Atika, Hanácká, Olomoucká. First, the total polyphenol content was determined by spectrophotometry using Folin-Ciocalteau reagent in fresh parsley extract, further samples were dried and boiled. It was always done separately for root and stem. Thereafter, specific representatives of the phenolic compounds were identified using high performance liquid chromatography from the lyophilized material. The highest concentration of phenolic compounds was found in the dried parsley stem in case of all varieties. The highest content of specific phenolic compounds - apigenin, kaempferol, luteolin was found in the Atika variety, and also in the stems of all the mentioned varieties.
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