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Lecturer(s)
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Fišera Miroslav, doc. Ing. CSc.
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Ondrášová Monika, Mgr. Ph.D.
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Course content
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1. Legislation, basic concepts. 2. Classification, effects, basic reaction mechanisms. 3. Methods of analysis - essential amino acids, other amino acids and biogenic amines. 4. S-substituted cysteine derivatives. 5. Phytosterols and related compounds. 6. Essential fatty acids, other fatty acids, important lipids. 7. Significant mono-, oligo- and polysaccharides. 8. Glycosides and other sugar derivatives. 9. Glucosinolates and their decomposition products. 10. Significant products of Maillard reaction. 11. Vitamins, minerals and related compounds. 12. Phenol compounds. 13. Other biologically active food ingredients. 14. Therapeutic effect of biologically active substances.
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Learning activities and teaching methods
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- Home preparation for classes
- 16 hours per semester
- Preparation for examination
- 24 hours per semester
- Preparation for course credit
- 24 hours per semester
- Participation in classes
- 56 hours per semester
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| prerequisite |
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| Knowledge |
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| Basic knowledge of food chemistry, organic chemistry and food analysis is assumed. |
| Basic knowledge of food chemistry, organic chemistry and food analysis is assumed. |
| learning outcomes |
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| can divide biologically active substances (BAL) into individual groups according to structure |
| can divide biologically active substances (BAL) into individual groups according to structure |
| can divide biologically active substances (BAL) into individual groups according to their functional effect |
| can divide biologically active substances (BAL) into individual groups according to their functional effect |
| will know the mechanisms of action of BAL in living organisms (biochemical pathways, organs) |
| will know the mechanisms of action of BAL in living organisms (biochemical pathways, organs) |
| will know the methods of processing, treatment, and preparation of samples for BAL analysis |
| will know the methods of processing, treatment, and preparation of samples for BAL analysis |
| will know the most common (and special) BAL analysis methods |
| will know the most common (and special) BAL analysis methods |
| Skills |
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| able to perform common methods of sample processing and preparation for BAL analysis |
| able to perform common methods of sample processing and preparation for BAL analysis |
| can perform conventional methods of isolating BAL from matrix |
| can perform conventional methods of isolating BAL from matrix |
| can perform common methods of separation of the matrix from the analyte |
| can perform common methods of separation of the matrix from the analyte |
| can perform routine BAL analyzes by MAS, HPLC, GC methods |
| can perform routine BAL analyzes by MAS, HPLC, GC methods |
| can evaluate and interpret measured results with possible statistical processing |
| can evaluate and interpret measured results with possible statistical processing |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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GROB, R.L., BARRY, E.F. (Eds.). Modern Practice of Gas Chromatography. 4th Ed.. New York: J. Wiley and Sons, 2004. ISBN 978-0-471-22983-4.
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Klouda, P. Moderní analytické metody. 2., upr. a dopl. vyd.. Ostrava, 2003. ISBN 80-86369-07-2.
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Meyer V.R. Practical high-performance liquid chromatography. 4.ed, J.Wiley and Sons, NY USA, 2004.
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NELMS, S.M. ICP Mass Spectrometry Handbook.. Oxford: Blackwell, 2005. ISBN 978-1-405-10916-1.
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NOLLET, L.M.L. Handbook of Food Analysis. Vol. 1, Vol. 2.. New York: Marcel Dekker, 1996. ISBN 9780824750367.
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Opletal, L. Přírodní látky a jejich biologická aktivita 1. Přehled nutraceutik A. Primární metabolity a obsahové látky strukturovaných biologických systémů. Karolinum Praha, 2008.
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Opletal, L. Přírodní látky a jejich biologická aktivita 2. Přehled nutraceutik B. Sekundární metabolity rostlin. Karolinum Praha, 2008.
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Pomeranz Y., Meloan C.E. Food Analysis - Theory and Practise, 3rd Ed. New York , 1994.
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PRÍBELA, A. Analýza potravín. Bratislava : STU, 1991.
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VELÍŠEK, J. (Ed.). Chemie potravin I.-III. Praha, 2002.
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