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Analysis of active substances contained in lavender and thyme extracts
Vašíčková, Milada ; Vysoká, Marie (referee) ; Skoumalová, Petra (advisor)
The presented bachelor thesis is focued on active substances contained in lavandula officinalis and common thyme extracts, mainly their possible antimicrobial and antioxidant effects. The theoretical part desrcibes chosen plants, compounds with antimicrobial and antioxidant effects, methods how to obtain and identify said compounds. In the experimental part, aquenous, ethanolic and oil extracts were prepared. Mentioned extracts were spectrophotometrically characterised for total content of polyphenols, total content of flavonoids and antioxidant activity. In conclusion possible applications of extracts in food industry instead of synthetic preservatives and their fotification were discussed.
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The use of aromatic herbs in the production of white sausages
Havlíková, Michaela ; Skoumalová, Petra (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis is to compare the sensory properties of white sausages with the addition of different concentrations and types of herbs. Selected were basil, thyme and lavender. The aim was also to assess the microbial activity of selected herbs. The theoretical part describes the Czech legislation that controls the production and composition of sausages, the characteristics of raw materials that are used in the production of white sausages and the technological process of production. The theoretical part also deals with the theory of sensory analysis and microbiological determination of antimicrobial properties of used herbs. The experimental part describes the preparation of samples, sensory analysis and microbial test. In the sensory analysis, the evaluators assessed the different properties of the submitted samples by comparing only the concentrations of one herb. Next was a test performed to compare one concentration of all herbs against each other. Aqueous and organic herb extracts were prepared for the microbial test and the absorbance values on the microtiter plate were subsequently measured.
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The use of aromatic herbs in the production of white sausages
Havlíková, Michaela ; Skoumalová, Petra (referee) ; Mikulíková, Renata (advisor)
The aim of the bachelor thesis is to compare the sensory properties of white sausages with the addition of different concentrations and types of herbs. Selected were basil, thyme and lavender. The aim was also to assess the microbial activity of selected herbs. The theoretical part describes the Czech legislation that controls the production and composition of sausages, the characteristics of raw materials that are used in the production of white sausages and the technological process of production. The theoretical part also deals with the theory of sensory analysis and microbiological determination of antimicrobial properties of used herbs. The experimental part describes the preparation of samples, sensory analysis and microbial test. In the sensory analysis, the evaluators assessed the different properties of the submitted samples by comparing only the concentrations of one herb. Next was a test performed to compare one concentration of all herbs against each other. Aqueous and organic herb extracts were prepared for the microbial test and the absorbance values on the microtiter plate were subsequently measured.
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Antimikrobiální vlastnosti rostlinných látek
Žižlavská, Barbora
This diploma thesis deals with the antimicrobial properties of herbal substances. Characteristics of these substances, including mechanism of action on microorganisms and their industrial use, is presented in the theoretical part. The aim of microbiological analysis was to determine the extent of diluted (10%) and concentrated essential oils isolated from clove (Syzygium aromaticum), cinnamon (Cinnamomum), and thyme (Thymus vulgaris) against bacteria (Escherichia coli, Enterococcus faecalis, Enterococcus faecium) and yeast (Yarrowia lipolytica, Candida tropicalis and Saccharomyces cerevisiae). To determine them, the disc diffusion method was used. The results confirmed an antimicrobial effect of tested essential oils. Concentrated thyme essential oil had the hightest inhibitory activity on all used microbial strains.
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Variabilita obsahu a složení silic u vybraných druhů koření (Carum carvi L., Thymus vulgaris L., Lavandula angustifolia Mill.)
Čípková, Tereza
The thesis deals with the topic of „Variability of essential oils in selected types of medi-cinal and aromatic herbs and spices“, focusing on the amount of essential oils in caraway (Carum carvi L.), where the amount of carvone and limonene are observed, next in thyme (Thymus vulgaris L.) in which the presence and amount of thymol and carvacrol were studied and lastly, in lavender (Lavandula angustifolia Mill.) whose oils linalool, cineol, linalyl acetate, myrcene, camphor and limonene are usually studied. There was an academic research conducted regarding essential oils of selected plants. The oils were determined experimentally using the materials that are at the disposal of the Department of Crop Science, Breeding and Plant Medicine at the Faculty of Agriculture at Mendel university in Brno based on Pharmacopea Bohemica for formulary. Successively, chro-matographic methods were used to determine the amount of essential oils.
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Analysis of active substances contained in lavender and thyme extracts
Vašíčková, Milada ; Vysoká, Marie (referee) ; Skoumalová, Petra (advisor)
The presented bachelor thesis is focued on active substances contained in lavandula officinalis and common thyme extracts, mainly their possible antimicrobial and antioxidant effects. The theoretical part desrcibes chosen plants, compounds with antimicrobial and antioxidant effects, methods how to obtain and identify said compounds. In the experimental part, aquenous, ethanolic and oil extracts were prepared. Mentioned extracts were spectrophotometrically characterised for total content of polyphenols, total content of flavonoids and antioxidant activity. In conclusion possible applications of extracts in food industry instead of synthetic preservatives and their fotification were discussed.
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Antimikrobiální působení rostlinných extraktů proti mikroorganismům izolovaným z mléka a mléčných výrobků
Štěrbová, Lucie
The diploma thesis investigates antimicrobial effects of plant extracts (ethereal oil) on microorganisms extracted from milk and milk products. The theoretical part focuses on joghurt and its production, main pathogenic microorganisms and their secondary metabolites affecting health. It presents antimicrobial effects of selected plants and procedures minimising or completely inhibiting the growth of microorganisms. Thyme and anise serve as the evidence for antimicrobial agents; the inhibitory effects of these ethereal plants were observed on the growth of selected microorganism groups (lactic acid bacteria, coliform bacteria, Enterococcus bacteria and yeast) by using disc diffusion test method. The RTS - 1C machine was used to simulate model conditions. Thyme ethereal extract with concentration of 1 and 10 % was used for disc diffusion test method. Anise ethereal extract with concentration of 0,7 % was used for observation of microorganisms' growth in model conditions.
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