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Study of extraction of biologically active substances into fatty base
Komárek, Šimon ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This diploma thesis deals with macerates of comfrey (Symphytum officinale) in selected fats (food lard, cosmetic lard and almond oil). Selected fats were first characterized by dry matter content, saponification, acid, iodine number, peroxide value. At the same time, total and free fatty acids were determined using GC-FID. Macerates were prepared by extraction of comfrey roots with selected fats. In prepared macerates the change in acid and peroxide value was monitored, as well as the content of selected bioactive compounds. The content of total phytosterol and total carotenoid content was determined by UV-VIS spectrometry, phytosterols and carotenoids were also analysed using HPLC-DAD. Total phenolic content was measured using Folin-Ciocalteu reagent and antioxidant activity by ABTS assay. The measured properties were then compared with industrially produced comfrey ointment. In macerated fats the increase in acid and peroxide value was determined. Furthermore, an increase in the content of total phytosterols and total carotenoids was observed. Using HPLC-DAD the content of -sitosterol and stigmasterol was determined, but carotenoids were not detected. Of the tocopherols, only DL--tocopherol acetate was detected. During maceration, the content of total phenolic compound in fat increased, which caused a change in antioxidant activity.
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Porovnání zastoupení mastných kyselin u přírodních a bio jedlých rostlinných olejů
Pevná, Markéta
In my bachelor thesis I am especially focused on the composition of oils. I also write about its importance in a human body and its production process. I describe the structure of fatty acids and the role of lipids in metabolism too. For experimental analysis I chose five different organic and natural oils, which I compare in aspects of fatty acids composition by gas chromatography. From the results of the total fatty acid content it can be stated that almond oil contained 0.97 g/g in organic and non-organic variant, grape seed oil in organic and non-organic variant 0.99 g/g, coconut oil in organic variant 0.33 g/g and nebio variant 0.64 g/g, evening primrose oil in organic variant 0.92 g/g and nebio variant 0.96 g/g and argan oil in organic variant 0.91 g/g and nebio variant 0.98 g/g.
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Study of extraction of biologically active substances into fatty base
Komárek, Šimon ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This diploma thesis deals with macerates of comfrey (Symphytum officinale) in selected fats (food lard, cosmetic lard and almond oil). Selected fats were first characterized by dry matter content, saponification, acid, iodine number, peroxide value. At the same time, total and free fatty acids were determined using GC-FID. Macerates were prepared by extraction of comfrey roots with selected fats. In prepared macerates the change in acid and peroxide value was monitored, as well as the content of selected bioactive compounds. The content of total phytosterol and total carotenoid content was determined by UV-VIS spectrometry, phytosterols and carotenoids were also analysed using HPLC-DAD. Total phenolic content was measured using Folin-Ciocalteu reagent and antioxidant activity by ABTS assay. The measured properties were then compared with industrially produced comfrey ointment. In macerated fats the increase in acid and peroxide value was determined. Furthermore, an increase in the content of total phytosterols and total carotenoids was observed. Using HPLC-DAD the content of -sitosterol and stigmasterol was determined, but carotenoids were not detected. Of the tocopherols, only DL--tocopherol acetate was detected. During maceration, the content of total phenolic compound in fat increased, which caused a change in antioxidant activity.
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