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Food and cosmetic use of technical hemp
Puškárová, Radka ; Skoumalová, Petra (referee) ; Němcová, Andrea (advisor)
The thesis occupies with the use of hemp in cosmetics and in food processing. In the theoretical part hemp was characterized by the content of active substances. In the experimental part the thesis is concerned with characterization of two different hemp varieties Carmagnola and Ferimon in terms of presence of active substances. The next part focuses on preparation of cosmetic with hemp content. In cosmetic preparations and in the extracts the inhibitory effect against Propionibacterium acnes, Micrococcus luteus, Escherichia coli and Candida glabrata was tested. The content of fatty acids and vitamin E was determined in hemp seed. The results show that dried hemp flower extract contains the largest amount of active substances and has the greatest inhibitory effect against all tested bacteria except Candida there was no effect. Cosmetic preparations did not show almost any inhibitory effect because of low concentration of active substances. The hemp seed contained high amount of PUFA and essential fatty acids. Vitamin E was found out in all of three hemp oils.
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Solubilization of water-insoluble vitamins into vesicular systems based on ionic amphiphilic pairs
Kolomá, Nikola ; Mravcová, Ludmila (referee) ; Mravec, Filip (advisor)
This thesis deals with the characterization and preparation of catanionic vesicular systems and their interaction with water-insoluble vitamins. Catanionic vesicles systems was prepared from two differently charged sufractants CTAB and SDS in formation ion pair amphiphile. Stability of vesicles was secured by adding cholesterol with positively charged surfactant DODAC. Were selected vitamin A and vitamin E for solubilization into these vesicles. The next part of this work was focused on determining the efficiency of incorporation these vitamins into the HTMA-DS vesicular system. The characterization of these systems was improved by measurement on a UV-VIS spectrometer, DLS and by HPLC with UV-VIS detector. During measurement by UV-VIS and HPLC the efficiency of solubilization of vitamin A and vitamin E into vesicles was determinated. In both cases higher efficiency was determinated for vesicles with incorporated vitamin A. Higher efficiency for both vitamins was determinated by HPLC. The reason is probably the higher sensitivity of the metod, work in labs with dark glass and preparing individuals samples into vials, which were inserted into the device for individual dosing by injector. The work serves primary evaluation results in view of the vesicular system for use in pharmaceutical application like carrier non-polar vitamins.
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Monitoring of vitamin E content in the samples of cereals
Cibulcová, Pavla ; Borkovcová,, Ivana (referee) ; Benešová, Karolína (advisor)
Thesis deals with the analysis of vitamin E in cereal samples, namely barley and wheat and malt produced from them. Selected samples were treated with low-temperature plasma, fungicide and biological treatment to elimination fungus and mycotoxins. The aim of the thesis was to find out the influence of the treatment, the combination of several types of treatment on vitamin E content in grain and malt. If the content of health-positive substances is not reduced and grain can be used for food, malt, or for feed purposes. The theoretical part focuses on the properties, occurrence, biochemistry and importance of vitamin E for living organisms. It also focuses on the properties of cereals that are a significant source of vitamin E. Malt production and sample treatment are also described. The experimental part describes the field experiment, individual types of treatment, extraction of vitamin E from the samples and determination of vitamin E content by high performance liquid chromatography with fluorescence detection. The results are compared with the current literature. It was found that the treatment did not have a significant negative effect on vitamin E content.
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Optimalization of the extraction of bioactive compounds from herbs into different kind of oil bases
Chytil, Dalibor ; Zemanová, Jana (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis deals with the optimization of processes for extraction of bioactive lipophilic compounds from fruits of sea buckthorn (Hippophae Rhamnoides) into various types of plant oil bases using simple maceration. The theoretical part of this thesis deals with the characterization of this herb, its botanical classification, traditional use, chemical composition and medicinal effects. Increased attention is also paid to the characterization of individual types of plant oils used, namely camellia, camellia organic, passionflower, kukui and kiwi oil. The experimental part of the thesis deals with application of theoretical knowledge. The profile of total and free fatty acids for individual plant oil bases was determined by GC/FID, furthet the basic fat numbers were also determined. When optimizing the extraction, emphasis was placed not only on the effect of the extraction agent used, but also on the extraction time (1, 3, 5, 7, 10, 14, 21 and 66 days). The macerates were continuously subjected to the determination of selected parameters (total amount of carotenoids, total amount of phytosterols, lutein, neoxanthin, astaxanthin, stigmasterol, -sitosterol and vitamin E) using UV-VIS spectroscopy and HPLC/PDA. Likewise, the peroxide number was monitored during maceration to assess the degree of oxidative degradation of macerates. The recovery of selected total parameters in individual oils did not differ significantly in most cases. On the contrary, the yield of individual monitored parameters differed significantly. At the same time, static maceration under our conditions was not very suitable for the extraction of vitamin E, stigmasterol and total phytosterols.
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Monitoring the nutritional profile of edible fats and oils after culinary treatments
Chadimová, Markéta ; Vítová, Eva (referee) ; Němcová, Andrea (advisor)
This diploma thesis studies changes in the nutritional composition (especially fat changes) of selected fats and oils after various culinary treatments and during their storage under unsuitable conditions. Fats and oils are classified as so-called triacylglycerols, ie they are composed of glycerol and three fatty acids. It is the fatty acids bound to glycerol that determine the properties of fat and its stability. Eight types of fats and oils (sunflower oil, rapeseed oil, olive oil, coconut oil, linseed oil, butter, ghee and lard) were used for the analysis. The flaxseed oil sample was stored for 3 months in unfavorable storage conditions, ie in the light and in the heat. Other fats and oils were used for frying, baking, stewing, grilling and frying meat and onions. The aim of the work was to compare changes of fatty acids, changes of fat numbers and compare the amount of vitamin E contained in individual oils before and after culinary treatments. The results of the analysis showed that fat samples did not show significant changes in fat numbers, fatty acids or vitamin E after culinary treatments or improper storage. From this I conclude that fats and oils have been exposed to high temperatures and unsuitable conditions for a short time. The largest difference in the composition of fatty acids was measured for sunflower oil, where a higher amount of trans fatty acids was measured after treatment and overall a lower proportion of PUFA was measured than before treatment. As sunflower oil has a high content of polyunsaturated MK and a low smoke point, this result was expected. The highest concentration of vitamin E was found in rapeseed oil.
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Vliv vitamínů rozpustných v tucích na reprodukci mléčného skotu
Jandová, Romana
Abstract Fertility is an important factor in dairy cattle breeding. Temperature stress, lack of food, insufficient amount of vitamins and minerals in the ration or diseases can have a negative effect on it. As stated in this work, fertility is mainly influenced by the content of fat-soluble vitamins, especially vitamin E. Many authors describe its beneficial effect on spermatogenesis in males, while in females it helps maintain the fetus or ensures a suitable environment in the uterus. Vitamin E deficiency causes delayed sexual maturity and low libido of bulls. In females, keratinization of the epithelium or absorption of a non-prosperous fetus. I work as an insemination technician. In my work, I described the influence of fat-soluble vitamins on fertility. At the same, in the chapter "Personal experience" I described the effect of the addition of a preparation with protected fats and the addition of a vitamin supplement on the fertility of dairy cows. From the results of my monitoring, it follows that these preparations had a beneficial effect on fertility. Thanks to the protected fats, there was also a better absorption of fat-soluble vitamins (A, D, E) and thus a lower incidence of cysts and a higher percentage of pregnant cows after insemination.
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Vliv selenu a vitamínu E na kvalitu masa vykrmovaných býků
Navrátilová, Eliška
A control and an experimental group of bulls were set up for the experiment. The bulls were fed the same total mixed ration. The experimental group had this total mixed ration by the addition of vitamin E and selenium. The whole experiment lasted for 90 days. The bulls were weighed at monthly intervals. At the end of the experiment, the bulls were slaughtered at the slaughterhouse. Samples were taken from the muscle, which were wrapped and stored in a refrigerator. Individual analyses were conducted for a total of 4 weeks, from week 0 to week 4 of maturation. Analysis for selenium content and sensory properties of the meat was carried out at the beginning and at the end of maturation. The result showed that the addition of selenium and vitamin E to the total mixed ration did not affect weight and gain. The selenium content in the meat of the experimental group was higher and increased during maturation, while that of the control group was lower and gradually decreased. As the selenium content of the meat increased, the sensory parameters evaluated also improved, whereas the results of the control group were similar at weeks 1 and 4 of maturation.
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The long-term stability and properties of a skin cream with addition of liposomes
Müllerová, Kristýna ; Pekař, Miloslav (referee) ; Enev, Vojtěch (advisor)
The aim of the thesis was to design a formulation and subsequently prepare a native skin cream and skin creams enriched with liposomal particles with encapsulated vitamin E. After preparation of the skin creams, their stability and rheological properties were studied at given time intervals during storage for 12 weeks. The stability of the prepared samples was determined using a LUMiSizer analytical centrifuge with STEP-Technology. Among the rheological properties, changes in the rate of structure recovery of the formulations were monitored, as well as changes in zero and infinite viscosity, which can be presented as changes in viscosity during product storage and changes in viscosity during application and spreading on the skin. All stability and rheological tests were performed for a temperature of 25 °C, which also corresponded to the storage temperature, and for a temperature of 37 °C, which approximately corresponds to the human body temperature. According to the results, the sample without the addition of liposomes showed the highest stability and the skin cream with the addition of 10 wt.% liposomes at 1 week of age showed the best spreadability. Next, the characterization of liposomal particles was performed. Finally, a sensory analysis was performed where the evaluators compared the fresh native skin cream, the native skin cream at 12 weeks of age, the fresh skin cream with the highest liposome content and the skin cream with the highest liposomal particle content at 12 weeks of age.
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Monitoring the nutritional profile of edible fats and oils after culinary treatments
Chadimová, Markéta ; Vítová, Eva (referee) ; Němcová, Andrea (advisor)
This diploma thesis studies changes in the nutritional composition (especially fat changes) of selected fats and oils after various culinary treatments and during their storage under unsuitable conditions. Fats and oils are classified as so-called triacylglycerols, ie they are composed of glycerol and three fatty acids. It is the fatty acids bound to glycerol that determine the properties of fat and its stability. Eight types of fats and oils (sunflower oil, rapeseed oil, olive oil, coconut oil, linseed oil, butter, ghee and lard) were used for the analysis. The flaxseed oil sample was stored for 3 months in unfavorable storage conditions, ie in the light and in the heat. Other fats and oils were used for frying, baking, stewing, grilling and frying meat and onions. The aim of the work was to compare changes of fatty acids, changes of fat numbers and compare the amount of vitamin E contained in individual oils before and after culinary treatments. The results of the analysis showed that fat samples did not show significant changes in fat numbers, fatty acids or vitamin E after culinary treatments or improper storage. From this I conclude that fats and oils have been exposed to high temperatures and unsuitable conditions for a short time. The largest difference in the composition of fatty acids was measured for sunflower oil, where a higher amount of trans fatty acids was measured after treatment and overall a lower proportion of PUFA was measured than before treatment. As sunflower oil has a high content of polyunsaturated MK and a low smoke point, this result was expected. The highest concentration of vitamin E was found in rapeseed oil.
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