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Comparison of the properties of chokeberry spreads of different origins, comparison and different production technologies
Kapiton, Ulyana ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with comparison of the properties of chokeberry spreads of different origins, composition and different production technologies. The theoretical part contains a brief description of the chokeberry – Aronia melanocarpa, an overview of the most important substances contained in the chokeberry and examples of the use of aronia, not only in the food industry. Furthermore, the legislative requirements for the production of spreads and the production technology itself are described. In this thesis is also described a new patented technology of spread production using HTD technology. Another part of the theoretical part is a literature review of the determination of anthocyanins in chokeberry by HPLC method. The experimental part describes the laboratory procedures used for determination of dry matter, carbohydrates by HPLC with ELSD detector, anthocyanin dyes, total phenolic compounds and antioxidant activity. Another part of the work was a questionnaire survey and sensory analysis of selected chokeberry spreads. The panel members prefered the Lowicz chokeberry spread, for which was determined 29,39% dry matter, 15,15 mg.g-1 anthocyanins, 9,20 mg.g-1 total phenolic compounds, 158,42 mg.g-1 fructose and 151,26 mg.g-1 glucose and the antioxidant activity was determined to be 5,94 mg.g-1.
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Extraction of anthocyanin pigments from elderberries pomace
Lošková, Tereza ; Pořízka, Jaromír (referee) ; Vespalcová, Milena (advisor)
This Diploma thesis deals with the production of the concentrate from the Elderberry marc extract (Sambucus nigra L.). The basic chemical characteristics in this concentrate were determined. The theoretical part of the thesis deal with the botanic characteristic of the Elderberry and its berries. The characteristic of the phenolic compounds, mainly anhocyanins was summarized. The use of the anthocyanin pigments in the food industry, the possibilities of their extraction and the concentrate production was discussed. Thereafter the methods of the anthocyanin content and the phenolic content determination were described. In the experimental part of study, the production of the anthocyanin rich extract from Elderberry marc was optimized. The extraction of the marc by the 1:1 ethanol/water (V/V) solvent with the ratio marc/solvent 1:2 (w/V) showed the most convenient. The production of the concentrate followed. During the concentration on the rotary evaporator the pigment degradation was investigated. The degradation decreased with the decrease of the temperature. The final concentrate was prepared from the extract on the rotary evaporator by 45 °C for 15 minutes. This product had the 7times lower volume compared to the initial extract. In the final concentrate come of the chemical characteristic were determined. By liquid chromatography (HPLC) the major pigments cyanidin-3-sambubiosid and cyanidin-3-glucosid were determined. Their total content was determined to 34,9 gl-1. The total anthocyanin content was determined by pH differential method to 7,1 gl-1 (expressed as cyanidin-3-glucoside equivalent). The total phenolic content was determined to 27,1 gl-1 (expressed as gallic acid equivalent) by Folin-Ciocalteu method. By electron paramagnetic resonance the increase in antioxidant activity with the increase in concentration was found. Up to 42 aromatic compounds was determined in Elderberry marc, its extract and the final concentrate.
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Possibilities of using of Vitis vinifera as a source of raw materials for cosmetic production
Hanáková, Pavlína ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This bachelor thesis deals with preparation of extraction from various parts of grapevine and their consequent use in the manufacture of cosmetics. The theoretical part is focused on general characteristics of grapevine, its taxonomic classification, occurrence and cultivation. Subsequently, the chemical composition of grapevine parts and their uses in cosmetic, food and pharmaceutical industries is described. The final part is devoted to particular types of extractions and methods of determinativ of total phenolic substances. The experimental part deals with the optimization of the prepared extract in order to obtain the extract with the highest amount of total phenolic substances with respect to production costs. Factors such as selection of the appropriate solvent and extraction time are examined. 50% ethanol at the room temperature was found to be an optimal solvent. Finally, the physical and chemical properties, such as density, pH and refractive index were determined for the purpose of producing a material safety data sheet. The extract was processed into cosmetic products.
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Possibilities of using of Vitis vinifera as a source of raw materials for cosmetic production
Hanáková, Pavlína ; Vítová, Eva (referee) ; Zemanová, Jana (advisor)
This bachelor thesis deals with preparation of extraction from various parts of grapevine and their consequent use in the manufacture of cosmetics. The theoretical part is focused on general characteristics of grapevine, its taxonomic classification, occurrence and cultivation. Subsequently, the chemical composition of grapevine parts and their uses in cosmetic, food and pharmaceutical industries is described. The final part is devoted to particular types of extractions and methods of determinativ of total phenolic substances. The experimental part deals with the optimization of the prepared extract in order to obtain the extract with the highest amount of total phenolic substances with respect to production costs. Factors such as selection of the appropriate solvent and extraction time are examined. 50% ethanol at the room temperature was found to be an optimal solvent. Finally, the physical and chemical properties, such as density, pH and refractive index were determined for the purpose of producing a material safety data sheet. The extract was processed into cosmetic products.
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Comparison of the properties of chokeberry spreads of different origins, comparison and different production technologies
Kapiton, Ulyana ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with comparison of the properties of chokeberry spreads of different origins, composition and different production technologies. The theoretical part contains a brief description of the chokeberry – Aronia melanocarpa, an overview of the most important substances contained in the chokeberry and examples of the use of aronia, not only in the food industry. Furthermore, the legislative requirements for the production of spreads and the production technology itself are described. In this thesis is also described a new patented technology of spread production using HTD technology. Another part of the theoretical part is a literature review of the determination of anthocyanins in chokeberry by HPLC method. The experimental part describes the laboratory procedures used for determination of dry matter, carbohydrates by HPLC with ELSD detector, anthocyanin dyes, total phenolic compounds and antioxidant activity. Another part of the work was a questionnaire survey and sensory analysis of selected chokeberry spreads. The panel members prefered the Lowicz chokeberry spread, for which was determined 29,39% dry matter, 15,15 mg.g-1 anthocyanins, 9,20 mg.g-1 total phenolic compounds, 158,42 mg.g-1 fructose and 151,26 mg.g-1 glucose and the antioxidant activity was determined to be 5,94 mg.g-1.
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Extraction of anthocyanin pigments from elderberries pomace
Lošková, Tereza ; Pořízka, Jaromír (referee) ; Vespalcová, Milena (advisor)
This Diploma thesis deals with the production of the concentrate from the Elderberry marc extract (Sambucus nigra L.). The basic chemical characteristics in this concentrate were determined. The theoretical part of the thesis deal with the botanic characteristic of the Elderberry and its berries. The characteristic of the phenolic compounds, mainly anhocyanins was summarized. The use of the anthocyanin pigments in the food industry, the possibilities of their extraction and the concentrate production was discussed. Thereafter the methods of the anthocyanin content and the phenolic content determination were described. In the experimental part of study, the production of the anthocyanin rich extract from Elderberry marc was optimized. The extraction of the marc by the 1:1 ethanol/water (V/V) solvent with the ratio marc/solvent 1:2 (w/V) showed the most convenient. The production of the concentrate followed. During the concentration on the rotary evaporator the pigment degradation was investigated. The degradation decreased with the decrease of the temperature. The final concentrate was prepared from the extract on the rotary evaporator by 45 °C for 15 minutes. This product had the 7times lower volume compared to the initial extract. In the final concentrate come of the chemical characteristic were determined. By liquid chromatography (HPLC) the major pigments cyanidin-3-sambubiosid and cyanidin-3-glucosid were determined. Their total content was determined to 34,9 gl-1. The total anthocyanin content was determined by pH differential method to 7,1 gl-1 (expressed as cyanidin-3-glucoside equivalent). The total phenolic content was determined to 27,1 gl-1 (expressed as gallic acid equivalent) by Folin-Ciocalteu method. By electron paramagnetic resonance the increase in antioxidant activity with the increase in concentration was found. Up to 42 aromatic compounds was determined in Elderberry marc, its extract and the final concentrate.
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