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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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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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Vliv zkrmování výlisků semen ostropestřece mariánského u potkanů a nosnic na játra a metabolismus těchto zvířat
Exnerová, Žaneta
This thesis is aimed to studying the effect of addition of milk thistle seeds cakes to the diet of rats and hens on metabolism, liver and possibly on the performance of these animals. Within two experiments (first on the rats and the second on the laying hens at the end of laying cycle) was verified the hypothesis that the addition of milk thistle seeds cakes to the diet affects the selected biochemical blood parameters, which are used for the detection of liver function eventually other indicators of metabolism and performance. It was situated 10 rats Wistar albino and 30 hens breed Bovans Brown into the experiment. The animals were always divided into two groups. The first group was experimental with addition of milk thistle seeds cakes (rats 40% in the mixture and layers 7% in the mixture), and the second group was a control. During the experiment was evaluated food consumption and the animal weight. In laying hens was also observed egg laying and evaluated quality characteristics of eggs. At the end of experiments, blood was collected from animals for biochemical examination focusing on the parameters of liver profile, eventually after culling were taken the internal organs (liver, kidneys). Results between groups were statistically compared by one-factor analysis (ANOVA) and the Scheffe test. Experimental results did not show significant influence feeding Silybum marianum seeds cakes on selected biochemical parameters of blood. In the monitored parameters, did not show significant difference in laying hens. In the experiment with rats was group fed with milk thistle proved significantly lower concentration of cholesterol, and significantly higher activity of alanine aminotransferase. There were no effects of feeding seeds cakes on the body weight of the animals or the weight of their internal organs. Evaluating the performance parameters of laying hens was however in the group which were included in the ration of milk thistle seeds cakes, found significantly higher egg laying and albumen height for eggs after break (P < 0.05). Based on the results we can conclude that feeding milk thistle seeds cakes for laying hens and rats did not affect the metabolism of animals in unequivocal terms evaluated on the basis of biochemical parameters of blood. Higher egg laying and density of egg white in laying hens which were fed milk thistle seeds cakes, however, suggest their potential positive impact on the performance and egg quality of laying hens.
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Pěstování ostropestřce mariánského [Silybum marianum (L.) Gaertn.] z hlediska ekonomických aspektů
Buba, Lukáš
The first part of the Master’s thesis describes the history and the present of milk thistle growing in the Czech Republic. Furthermore, the paper describes the biological characteristics, the varieties, phytochemistry and the use of this crop. The thesis in detail deals with the cultivation technology requirements. The classification of milk thistle in sowing procedure, tillage, nutrition, treatment during the vegetation period, harvest and post-harvest treatment of this crop are described. The second part of the thesis describes the course of weather and the growing procedure for this crop in the company Netis, a.s. Dry matter, purity, TKW, bulk density, germinability, oiliness and representation of individual components of the silymarin complex were determined in milk thistle achene samples. The experimental data found during the “first” cultivation at Netis, a.s. were evaluated in terms of the economy of cultivation. The economy of cultivation was compared with that of the traditional grower Agrospol, a.d. Knínice. The economy of milk thistle cultivation at Netis, a.s. was compared with that of other crops grown there.
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Vliv ostropestřce mariánského (Silybum marianum L.) na zdravotní ukazatele laboratorních potkanů
Pražáková, Jana
The aim of this thesis is to evaluate the influence of the seeds cakes of milk thistle (Silybum marianum L.) into feed fodder of laboratory rats. Milk thistle is one of the most famous and most frequently used herb positively influencing liver function. The aim was to verify the hypothesis that the seeds cakes of milk thistle in the feed fodder have influence on the biochemical parameters of blood. There were 24 male laboratory rats of Wistar albino species separated into 2 groups (A, B). Rats in the group A were fed with feed fodder with additional 10% of milk thistle seeds cakes. The control group (B) was fed with feed fodder without any additional milk thistle seeds cakes. The content of silimarin in the seeds cakes was 26,5mg/g. During the 30 days experiment average weight increase and biochemical values of blood was observed. Weight was measured on the 0. - 7. - 14. - 21. – 30. day of the experiment. Blood measurements were conducted by heart punction after killing 3 laboratory rats by inhalative anesthesia of Isofuran on 0. - 10. - 20. - 30. day of the experiment. The full blood sample was collected to determine biochemical blood parameters. There was no significant influence of milk thistle seeds cakes on the biochemical parameters of blood. Group fed with milk thistle seeds cakes showed higher activity of AST enzymes as well as higher concentration of HDL laboratory rats fed with milk thistle seeds cakes. Laboratory rats fed with milk thistle seeds cakes showed higher increase in daily weight measurements than the group of control. Results show that milk thistle seeds cakes have no significant influence on health indicators taken from the biochemical parameters of the blood.
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Vliv alternativních krmiv na parametry užitkovosti nosnic
Matějková, Jana
The diploma thesis deals with two experiments with non-traditional fodder. During the first experiment, the effect of the addition of Silybum marianum in the feeding mixture of laying hens on laying eggs and their quality was monitored. In the second experiment, the effect of the addition of variety of wheat Citrus with higher carotenoid content on laying eggs and their parameters of quality. Both mixtures were presented to laying hens of Isa Brown hybrid. The effect of these two feeds was compared with a group of laying hens that were fed with a control feeding mixture with a commonly available wheat variety. During the experiment, a significant difference (p <0.05) was observed for the yolk color indicator. After the evaluation of the obtained data in the STATISTICA 12 program, the positive effect of the variety of wheat Citrus on the yolk color and the weight of the laid egg was found, while the consumption of the feeding mixture was significantly higher (p <0.05) compared to control feeding mixture. In the case of the experimental group which was fed with the experimental feeding mixture with the addition of Silybum marianum, there was a significant (p <0.05) lower consumption of the feed compared to the control group and had a significant (p <0.05) lower number of laid eggs per group and day.
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Zkrmování výlisků ostropestřce mariánského u nosnic na začátku snášky
Čaganová, Soňa
This thesis is aimed at studying the effect of the addition of milk thistle (Silybum marianum) seed cakes to the diet on metabolism, liver function and performance of laying hens at the beginning of laying. In the experiment, the results were compared between a group of laying hens, which were fed with the basic feed mixture without the addition of milk thistle seed cakes with the experimental group with the addition of milk thistle seed cakes in the feed mixture. It was situated 30 hens breed ISA Brown into the experiment, divided into two groups. The first group was experimental with the addition of milk thistle seed cakes (7 % in the mixture), and the second group was a control. The experiment evaluated egg laying, egg weight, food consumption and the animal weight. During the experiment, blood was twice collected from animals for biochemical examination focusing on the parameters of liver profile. The results of the experiments didn´t show any effects of feeding milk thistle seed cakes on the body weight of laying hens. By evaluating the performance parameters of the laying hens it showed a significantly lower egg laying, but also showed a lower consumption of feed (P < 0.05). At the same time, the data found higher weigh of eggs (P < 0.01) in this group, but the egg production was significantly lower than in the control group. During the examination of biochemical parameters of blood there was a significantly higher concentration of bilirubin, uric acid and cholesterol (P < 0.05) in the blood plasma of laying hens fed by the addition of milk thistle seed cakes. At the second sampling (approximately 2 months) the laying hens that were fed with milk thistle seed cakes have consistently higher concentration of cholesterol (P < 0.05) and lower activity of dehydrogenase, creatine kinase (P < 0.05) and uric acid (P < 0.01) in the blood. In the experiment there was no clear positive or negative effects of the milk thistle seed cakes on the performance parameters and biochemical profile of the blood plasma.
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