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  Surname Name Title Thesis status   Supervisors Reviewers Type of thesis Date of def. Title
Student Type of thesis - - - - - - - - - -
Item shown in detail Kopřivová Includes the selected person into the timetable overlap calculation. Monika Optimization of the Extraction Procedure for the Determination of Antioxidant Activity of Legumes Optimization of the Extraction Procedure for the Determination of Antioxidant Activity of Legumes Thesis finished and defended successfully (DUO).   Lazárková Zuzana Mlček Jiří Master's thesis 1401746400000 03.06.2014 Optimization of the Extraction Procedure for the Determination of Antioxidant Activity of Legumes Thesis finished and defended successfully (DUO).
Monika Kopřivová Master's thesis 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX

Thesis info Optimalizace extrakčního postupu pro stanovení antioxidační aktivity luštěnin

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Name Kopřivová Monika Includes the selected person into the timetable overlap calculation.
Acad. Yr. 2013/2014
Assigning department TUTP
Date of defence Jun 3, 2014
Type of thesis Master's thesis
Thesis status Thesis finished and defended successfully (DUO). Thesis finished and defended successfully (DUO).
Completeness of mandatory entries - The following mandatory fields are not filled in for this Thesis.: Title in English
Main topic Optimalizace extrakčního postupu pro stanovení antioxidační aktivity luštěnin
Main topic in English Optimization of the Extraction Procedure for the Determination of Antioxidant Activity of Legumes
Title according to student Optimalizace extrakčního postupu pro stanovení antioxidační aktivity luštěnin
English title as given by the student -
Parallel name -
Subtitle -
Thesis supervisor Lazárková Zuzana, doc. Ing. Ph.D.
External examiner Mlček Jiří, prof. Ing. Ph.D.
Annotation Cílem této diplomové práce bylo nalézt nejvhodnější postup extrakce luštěnin pro následné stanovení antioxidační aktivity. Analýza byla provedena u čočky belugy, čočky červené, hrachu zeleného, cizrny, mungo fazolí a adzuki fazolí. K extrakci byla zvolena tři různá extrakční činidla a zároveň tři různé způsoby extrakce. Antioxidační aktivita byla stanovena metodami ABTS a DPPH. Naměřené hodnoty se výrazně lišily v závislosti na použitém činidle a typu extrakce, zejména u čočky a fazolí. U metody ABTS se antioxidační aktivita luštěnin pohybovala v rozmezí 0,21 až 103,63 mmol.kg-1. Metodou DPPH byla zjištěna antioxidační aktivita v rozmezí 184,07 až 19 629,36 mg.kg-1. Nejvyšší extrakční účinnost měl 70% aceton a dynamická extrakce, naopak nejméně účinný byl 80% metanol a statické provedení extrakce.
Annotation in English The aim of this thesis was to find the most suitable procedure for extracting legumes for subsequent determination of antioxidant activity. The analyses were performed in beluga lentils, red lentils, green peas, chickpeas, mung beans and adzuki beans. Three different extraction solvents and three different methods of extraction were chosen. The antioxidant activity was determined using the ABTS and DPPH methods. Obtained values varied greatly depending on the solvent used and the type of extraction, particularly in the case of lentils and beans. Antioxidant activity (ABTS method) of legumes ranged from 0,21 to 103,63 mmol.kg-1, while antioxidant activity (DPPH method) varied in the range from 184,07 to 19 629,36 mg.kg-1. The highest extraction efficiency was determined using 70% acetone and dynamic extraction, the least effective were 80% methanol and still extraction.
Keywords luštěniny, antioxidační aktivita, ABTS, DPPH, metanol, etanol, aceton
Keywords in English legumes, antioxidant activity, ABTS, DPPH, methanol, ethanol, acetone
Length of the covering note 69, přílohy 3 s.
Language CZ
Annotation
Cílem této diplomové práce bylo nalézt nejvhodnější postup extrakce luštěnin pro následné stanovení antioxidační aktivity. Analýza byla provedena u čočky belugy, čočky červené, hrachu zeleného, cizrny, mungo fazolí a adzuki fazolí. K extrakci byla zvolena tři různá extrakční činidla a zároveň tři různé způsoby extrakce. Antioxidační aktivita byla stanovena metodami ABTS a DPPH. Naměřené hodnoty se výrazně lišily v závislosti na použitém činidle a typu extrakce, zejména u čočky a fazolí. U metody ABTS se antioxidační aktivita luštěnin pohybovala v rozmezí 0,21 až 103,63 mmol.kg-1. Metodou DPPH byla zjištěna antioxidační aktivita v rozmezí 184,07 až 19 629,36 mg.kg-1. Nejvyšší extrakční účinnost měl 70% aceton a dynamická extrakce, naopak nejméně účinný byl 80% metanol a statické provedení extrakce.
Annotation in English
The aim of this thesis was to find the most suitable procedure for extracting legumes for subsequent determination of antioxidant activity. The analyses were performed in beluga lentils, red lentils, green peas, chickpeas, mung beans and adzuki beans. Three different extraction solvents and three different methods of extraction were chosen. The antioxidant activity was determined using the ABTS and DPPH methods. Obtained values varied greatly depending on the solvent used and the type of extraction, particularly in the case of lentils and beans. Antioxidant activity (ABTS method) of legumes ranged from 0,21 to 103,63 mmol.kg-1, while antioxidant activity (DPPH method) varied in the range from 184,07 to 19 629,36 mg.kg-1. The highest extraction efficiency was determined using 70% acetone and dynamic extraction, the least effective were 80% methanol and still extraction.
Keywords
luštěniny, antioxidační aktivita, ABTS, DPPH, metanol, etanol, aceton
Keywords in English
legumes, antioxidant activity, ABTS, DPPH, methanol, ethanol, acetone
Research Plan I. Teoretická část
  1. Obecná charakteristika luštěnin.
  2. Charakteristika antioxidantů.
  3. Možnosti stanovení antioxidační aktivity.

II. Praktická část
  1. Návrh různých způsobů extrakce pro stanovení antioxidační aktivity luštěnin.
  2. Stanovení antioxidační aktivity metodami ABTS a DPPH u vybraných druhů luštěnin.
  3. Statistické vyhodnocení výsledků, jejich diskuze a formulace závěrů.
Research Plan
I. Teoretická část
  1. Obecná charakteristika luštěnin.
  2. Charakteristika antioxidantů.
  3. Možnosti stanovení antioxidační aktivity.

II. Praktická část
  1. Návrh různých způsobů extrakce pro stanovení antioxidační aktivity luštěnin.
  2. Stanovení antioxidační aktivity metodami ABTS a DPPH u vybraných druhů luštěnin.
  3. Statistické vyhodnocení výsledků, jejich diskuze a formulace závěrů.
Recommended resources [1] TIWARI, Brijesh a Narpinder SINGH. Pulse Chemistry and Technology. Cambridge: The Royal Society of Chemistry, 2012. ISBN 978-1-84973-331-1.
[2] POKORNY, Jan, Nedyalka YANISHLIEVA a Michael GORDON. Antioxidants in Food: Practical Applications. Cambridge: Woodhead Publishing, 2001. ISBN 978-1-85573-463-0.
[3] DECKER, Eric A., Ryan J. ELIAS a Julian D. MCCLEMENTS. Oxidation in Foods and Beverages and Antioxidant Applications. Volume 1: Understanding Mechanisms of Oxidation and Antioxidant Activity. Oxford: Woodhead Publishing, 2010. ISBN 978-1-84569-648-11.
[4] XU, Baojun J. a Sam K. C. CHANG. A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents. Journal of Food Science. 2007, 72(2), 159-166. ISSN 0022-1147.
[5] DJORDJEVIC, Tijana M., Slavica S. ŠILER-MARINKOVIC a Suzana I. DIMITRIJEVIC-BRANKOVIC. Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes. International Journal of Food Properties. 2011, 14(1), 175-184. ISSN 1094-2912.
[6] NITHIYANANTHAM, Srinivasan, Subramanian SELVAKUMAR a Perumal SIDDHURAJU. Total Phenolic Content and Antioxidant Activity of Two Different Solvent Extracts from Raw and Processed Legumes, Cicer arietinum L. and Pisum sativum L. Journal of Food Composition and Analysis. August 2012, 27(1), 52-60. ISSN 0889-1575.
Recommended resources
[1] TIWARI, Brijesh a Narpinder SINGH. Pulse Chemistry and Technology. Cambridge: The Royal Society of Chemistry, 2012. ISBN 978-1-84973-331-1.
[2] POKORNY, Jan, Nedyalka YANISHLIEVA a Michael GORDON. Antioxidants in Food: Practical Applications. Cambridge: Woodhead Publishing, 2001. ISBN 978-1-85573-463-0.
[3] DECKER, Eric A., Ryan J. ELIAS a Julian D. MCCLEMENTS. Oxidation in Foods and Beverages and Antioxidant Applications. Volume 1: Understanding Mechanisms of Oxidation and Antioxidant Activity. Oxford: Woodhead Publishing, 2010. ISBN 978-1-84569-648-11.
[4] XU, Baojun J. a Sam K. C. CHANG. A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents. Journal of Food Science. 2007, 72(2), 159-166. ISSN 0022-1147.
[5] DJORDJEVIC, Tijana M., Slavica S. ŠILER-MARINKOVIC a Suzana I. DIMITRIJEVIC-BRANKOVIC. Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes. International Journal of Food Properties. 2011, 14(1), 175-184. ISSN 1094-2912.
[6] NITHIYANANTHAM, Srinivasan, Subramanian SELVAKUMAR a Perumal SIDDHURAJU. Total Phenolic Content and Antioxidant Activity of Two Different Solvent Extracts from Raw and Processed Legumes, Cicer arietinum L. and Pisum sativum L. Journal of Food Composition and Analysis. August 2012, 27(1), 52-60. ISSN 0889-1575.
Týká se praxe No
Enclosed appendices -
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Taken from the library No
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