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Characterization of blackthorn products
Červinková, Zuzana ; Veselá, Mária (referee) ; Kovalčík, Adriána (advisor)
This bachelor thesis deals with the preparation and the chemical characterization of ethanolic extracts and products from the blackthorn (Prunus spinosa L.) fruit. The theoretical part of the work contains the characterization of the blackthorn and describes the chemical composition of the fruit. Furthermore, the theoretical part states possible effects and possible uses of the Prunus spinosa L. fruit in the food industry, folk medicine and pharmacy. The experimental part describes the preparation of the extracts (40% ethanol) and the products (i.e., homemade sloe wine and homemade blackthorn liqueur). The content of reducing sugars, polyphenols and flavonoids was quantified in samples of wine, liqueur, juice and ethanol extracts. Furthermore, the antioxidant activity of individual samples was determined. Two spectrophotometric methods for the determination of reducing sugars were used and compared, namely the Somogyi-Nelson (SN) assay and the 3,5-dinitrosalicylic acid (DNS) assay. The DNS assay provided slightly overestimated results, while the results from the SN assay were closer to the actual content of reducing sugars. Polyphenols and flavonoids are substances that have antioxidant properties. A strong correlation was observed between antioxidant activity and the concentration of flavonoids.
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Characterization of blackthorn products
Červinková, Zuzana ; Veselá, Mária (referee) ; Kovalčík, Adriána (advisor)
This bachelor thesis deals with the preparation and the chemical characterization of ethanolic extracts and products from the blackthorn (Prunus spinosa L.) fruit. The theoretical part of the work contains the characterization of the blackthorn and describes the chemical composition of the fruit. Furthermore, the theoretical part states possible effects and possible uses of the Prunus spinosa L. fruit in the food industry, folk medicine and pharmacy. The experimental part describes the preparation of the extracts (40% ethanol) and the products (i.e., homemade sloe wine and homemade blackthorn liqueur). The content of reducing sugars, polyphenols and flavonoids was quantified in samples of wine, liqueur, juice and ethanol extracts. Furthermore, the antioxidant activity of individual samples was determined. Two spectrophotometric methods for the determination of reducing sugars were used and compared, namely the Somogyi-Nelson (SN) assay and the 3,5-dinitrosalicylic acid (DNS) assay. The DNS assay provided slightly overestimated results, while the results from the SN assay were closer to the actual content of reducing sugars. Polyphenols and flavonoids are substances that have antioxidant properties. A strong correlation was observed between antioxidant activity and the concentration of flavonoids.
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