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The possibility of using of Aronia fruit pomace
Kujínková, Jana ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with possibilities of using of aronia fruit pomace. The theoretical part is focused on botanical characteristics of aronia fruit, description of HPLC and anthocyanins dyes. The effects of various extraction condition on content of some polyphenolic compounds (gallic and vanilla acids, katechin and rutin) in aronia berry pomace are investigated in the experimental part. The mentioned compounds were detected with HPLC. Thanks to this method the content of carbohydrates was also detected. A quantity of anthocyanins dyes was determined by pH differential method.
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Representative of small fruit - currant and its nutritional characteristics
Marková, Leona ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with representative of small fruit – currant (Ribes L.). Basic information about plant is described in theoretical part. Next there are described varieties, diseases and pests of currant. Attention is given also to production and consumption of these fruit in the Czech Republic. The following chapters include a list of active substances which the fruit contains and also the list of some possibilities of processing and utilization of currant especially in the food industry. In conclusion, the theoretical part describes the most common methods for the determination of anthocyanins. Main result of experimental part is comparison of the content of anthocyanin pigments in juices of red and black currant. Content of monomeric and polymeric pigments was evaluated depending on time and temperature of storage of currant juice and also after heating of this juice. pH differential method was used as the main method.
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Comparison of some new currant varieties based on the content of selected biologically active compounds
Marková, Leona ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
Diploma thesis deals with currant (Ribes L.) and substances which currants contain especially anthocyanin pigments, vitamin C and antioxidants. In theoretical part is described basic characteristic about plant, including varieties of currants. The following chapters include a list of active substances which the fruit contains and also the list of some possibilities of processing and utilization of currant especially in the food industry. Big attention is given to anthocyanins, their characteristics, utilization in the food industry, factors that affect their stability and especially methods of determination. In conclusion, the theoretical part describes importance and methods of determination of vitamin C and antioxidant capacity. Selected nutritional parameters were determined in fifteen known and in three unknown varieties of currants. Anthocyanins were measured spectrophotometrically and determined by HPLC in color samples. By pH differential method was evaluated a content of monomeric and polymeric pigments. By HPLC method were identified individual anthocyanin pigments contained in fruits. Also, content of ascorbic acid was determined by HPLC in all varieties. Antioxidant capacity of white currants measured by DPPH was compared.
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The possibility of using of Aronia fruit pomace
Kujínková, Jana ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with possibilities of using of aronia fruit pomace. The theoretical part is focused on botanical characteristics of aronia fruit, description of HPLC and anthocyanins dyes. The effects of various extraction condition on content of some polyphenolic compounds (gallic and vanilla acids, katechin and rutin) in aronia berry pomace are investigated in the experimental part. The mentioned compounds were detected with HPLC. Thanks to this method the content of carbohydrates was also detected. A quantity of anthocyanins dyes was determined by pH differential method.
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|
Comparison of some new currant varieties based on the content of selected biologically active compounds
Marková, Leona ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
Diploma thesis deals with currant (Ribes L.) and substances which currants contain especially anthocyanin pigments, vitamin C and antioxidants. In theoretical part is described basic characteristic about plant, including varieties of currants. The following chapters include a list of active substances which the fruit contains and also the list of some possibilities of processing and utilization of currant especially in the food industry. Big attention is given to anthocyanins, their characteristics, utilization in the food industry, factors that affect their stability and especially methods of determination. In conclusion, the theoretical part describes importance and methods of determination of vitamin C and antioxidant capacity. Selected nutritional parameters were determined in fifteen known and in three unknown varieties of currants. Anthocyanins were measured spectrophotometrically and determined by HPLC in color samples. By pH differential method was evaluated a content of monomeric and polymeric pigments. By HPLC method were identified individual anthocyanin pigments contained in fruits. Also, content of ascorbic acid was determined by HPLC in all varieties. Antioxidant capacity of white currants measured by DPPH was compared.
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Representative of small fruit - currant and its nutritional characteristics
Marková, Leona ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with representative of small fruit – currant (Ribes L.). Basic information about plant is described in theoretical part. Next there are described varieties, diseases and pests of currant. Attention is given also to production and consumption of these fruit in the Czech Republic. The following chapters include a list of active substances which the fruit contains and also the list of some possibilities of processing and utilization of currant especially in the food industry. In conclusion, the theoretical part describes the most common methods for the determination of anthocyanins. Main result of experimental part is comparison of the content of anthocyanin pigments in juices of red and black currant. Content of monomeric and polymeric pigments was evaluated depending on time and temperature of storage of currant juice and also after heating of this juice. pH differential method was used as the main method.
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