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Aroma active compounds of selected types of herbs
Škutová, Pavla ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
This diploma thesis deals with the identification of aroma active compounds in medicinal herbs. The group consists of 5 types of herbs: lemon balm (Melissa officinalis), pot marigold (Calendula officinalis), clary sage (Salvia sclarea), milk thistle (Silybum marianum), goat’s rue (Galega officinalis). These plants are known for their positive effects in folk medicine. The SPME-GC-MS method was chosen to characterize the fragrances. During the identification of volatile compounds, emphasis was put on suspected fragrance allergens listed in EC Regulation 1223/2009 in Annex III. Overall 106 compounds were identified together with 8 allergens in lemon balm, pot marigold contained 104 compounds with 7 allergens included, 82 compounds including 5 allergens in clary sage, 73 compounds were identified in milk thistle including 6 allergens and 110 compounds with 9 allergens included in goat’s rue.
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Use of composite flours for the preparation of common bakery products
UHLÍŘOVÁ, Lenka
The topic of the thesis is the use of composite flours for the preparation of common bakery products. Alternative flours made from the extracts of three kinds of oilseed crops (flax plant, hemp, milk thistle) and beetroot were used. The first part of the thesis is devoted to the theoretical part offering a general overview of common bakery products in terms of legislation, commonly used raw materials and production technology. Furthermore, the crops from which the com-posite flour was processed are described. The second part of the thesis is focused on the practical part, which is based on a baking experiment using enriching composite flours. Ten types of buns were ma-de with different types of composite flours.
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Quality evaluation of gluten-free products with a focus on pastries
HANUŠOVÁ, Adéla
The topic of this diploma thesis is to design a gluten - free mixture made of natu-rally gluten - free types of flour, which will meet the technological and sensory properties of gluten - free pastery. To improve the structure, the milk thistle mol-dings were added to the dough. Pressings should improve nutritional value. The literature section defines the characteristics of bakery products, gluten - free bakery products and raw materials for these products. Following part is dedica-ted to the concept of gluten, its function in dough and related diseases. The conc-lusion of the literature search is devoted to the description of sensory analysis and the enriching component, milk thistle. The practical part deals with the experiment itself, which includes experimental testing and proposed suitable recipe, baking preparation and subsequent sensory evaluation. The determination of the specific volume of pastery was chosen as ano-ther evaluation parameter. The color of the bark and crumb was also measured for the resulting products. In the final part chemical determination of the nutritional benefit of milk thistle components was peformed. .
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Preparation of rolls with addition of alternative flours
UHLÍŘOVÁ, Lenka
This bachelor thesis is focused on the production of ordinary pastry with the use of alternative flour. Four kinds of crop flour, made from seed pomace of flax (Linum usitatissimum L.), hemp (Cannabis sativa L.), squash (Cucurbita pepo L.) and milk thistle (Silybum marianum L.), were selected. In the literary part of the thesis, common pastry according to legislation, basic and auxiliary raw materials for production and production technology are all de-fined. The crops, from which the addition to wheat flour was processed, are also described. The practical part deals with the production of five types of wheat buns. Four of them are enriched with 5 % of flour made from seed pomace of the four mentioned crops. Production of buns was followed by sensory evaluation according to the descriptors. Weight lost by baking, the quantity of polyphenolic substances and antioxidant activity were also evaluated.
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Use of alternative plant flours for bread production
VÍTKOVÁ, Věra
This thesis is about importance of bread in diet, nutritional composition and the result of excessive at the human health. Part of the text deals with materials which are important section of research focused at enrichment of bread without negative effect on technical properties of dough. Is an effort to keep original sensory properties. Practical part deals with hemp, gourd, milk thistle and flax flours. This material was used in 5 or 10 % for baking 17 breads following the standard recipe. These breads were dried and grinded. Grounded breads were subjected to analysis of polyphenol content, antioxidant activity and nitrogen substance content. All breads containing oilseeds had better nutrition properties. There was not a problem with technological properties during dough processing.
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Analysis of milk thistle (\kur{Silybum marianum}) crop management in agricultural company
ŠINDELKOVÁ, Tereza
This diploma thesis deals with monitoring of milk thistle cultivation in selected farm in South Bohemia. The growth of the milk thistle was followed by fees for assessing growth and its developmental phase. Pre-harvest plant selections to estimate the number of flowers on the leaves and the number on the flowers. The feed yield, the tissue content for feeding, the water and dry matter content, the fat and N content, the total antioxidant activity were determined.
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Determination of the stoichiometry of the copper complexes with dehydrosilybine A
Klimková, Kateřina ; Mladěnka, Přemysl (advisor) ; Hrdina, Radomír (referee)
Charles University Faculty of Pharmacy in Hradec Králové Department of Pharmacology and Toxicology Candidate: Kateřina Klimková Supervisor: Assoc. Prof. Přemysl Mladěnka, Pharm. D., Ph.D. Consultant: Assoc. Prof. Kateřina Valentová, Ph.D. Title of Thesis: Determination of the stoichiometry of the copper complexes with dehydrosilybin A Silymarin, the standardized extract of the milk thistle (Silybum marianum), is a widely used approved over-the-counter drug that is recommended for a number of liver diseases. Silymarin contains as one of its components 2,3-dehydrosilybinA, which has an appropriate metal binding site in its structure. In general, flavonolignans, due to their structure, can interact with transition metals in the gastrointestinal tract by forming complexes. This property can be useful for the protection against excessive amounts of metals in the body. The aim of this in vitro study was to analyse the interaction of 2,3-dehydrosilybin A with copper, which plays a crucial role in the organism as a cofactor of many enzymes. Although being an essential element, it can, however, be toxic at elevated levels. Stoichiometry, as one of the most important characteristics of the complex, was determined by UV-Vis spectrophotometry in four (patho)physiological pH conditions (4.5; 5.5; 6.8; 7.5)...
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Determination of the stoichiometry of the copper complexes with dehydrosilybine A
Klimková, Kateřina ; Mladěnka, Přemysl (advisor) ; Hrdina, Radomír (referee)
Charles University Faculty of Pharmacy in Hradec Králové Department of Pharmacology and Toxicology Candidate: Kateřina Klimková Supervisor: Assoc. Prof. Přemysl Mladěnka, Pharm. D., Ph.D. Consultant: Assoc. Prof. Kateřina Valentová, Ph.D. Title of Thesis: Determination of the stoichiometry of the copper complexes with dehydrosilybin A Silymarin, the standardized extract of the milk thistle (Silybum marianum), is a widely used approved over-the-counter drug that is recommended for a number of liver diseases. Silymarin contains as one of its components 2,3-dehydrosilybinA, which has an appropriate metal binding site in its structure. In general, flavonolignans, due to their structure, can interact with transition metals in the gastrointestinal tract by forming complexes. This property can be useful for the protection against excessive amounts of metals in the body. The aim of this in vitro study was to analyse the interaction of 2,3-dehydrosilybin A with copper, which plays a crucial role in the organism as a cofactor of many enzymes. Although being an essential element, it can, however, be toxic at elevated levels. Stoichiometry, as one of the most important characteristics of the complex, was determined by UV-Vis spectrophotometry in four (patho)physiological pH conditions (4.5; 5.5; 6.8; 7.5)...
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Determination of the stoichiometry of the copper complexes with dehydrosilybine A
Klimková, Kateřina ; Mladěnka, Přemysl (advisor) ; Hrdina, Radomír (referee)
Charles University Faculty of Pharmacy in Hradec Králové Department of Pharmacology and Toxicology Candidate: Kateřina Klimková Supervisor: Assoc. Prof. Přemysl Mladěnka, Pharm. D., Ph.D. Consultant: Assoc. Prof. Kateřina Valentová, Ph.D. Title of Thesis: Determination of the stoichiometry of the copper complexes with dehydrosilybin A Silymarin, the standardized extract of the milk thistle (Silybum marianum), is a widely used approved over-the-counter drug that is recommended for a number of liver diseases. Silymarin contains as one of its components 2,3-dehydrosilybinA, which has an appropriate metal binding site in its structure. In general, flavonolignans, due to their structure, can interact with transition metals in the gastrointestinal tract by forming complexes. This property can be useful for the protection against excessive amounts of metals in the body. The aim of this in vitro study was to analyse the interaction of 2,3-dehydrosilybin A with copper, which plays a crucial role in the organism as a cofactor of many enzymes. Although being an essential element, it can, however, be toxic at elevated levels. Stoichiometry, as one of the most important characteristics of the complex, was determined by UV-Vis spectrophotometry in four (patho)physiological pH conditions (4.5; 5.5; 6.8; 7.5)...
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