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Černý Rybíz Ben Gairn Ben Lomond

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Černý Rybíz Ben Gairn Ben Lomond VYSOKÉ UČENÍ TECHNICKÉ V BRNĚ BRNO UNIVERSITY OF TECHNOLOGY FAKULTA CHEMICKÁ FACULTY OF CHEMISTRY ÚSTAV CHEMIE POTRAVIN A BIOTECHNOLOGIÍ INSTITUTE OF FOOD SCIENCE AND BIOTECHNOLOGY LYOFILIZOVANÉ OVOCE - CHEMICKÉ VLASTNOSTI A MOŽNOSTI ZPRACOVÁNÍ LYOPHILIZED FRUITS - CHEMICAL PROPERTIES AND PROCESSING POSSIBILITIES DIPLOMOVÁ PRÁCE MASTER'S THESIS AUTOR PRÁCE Bc. Klára Horáková AUTHOR VEDOUCÍ PRÁCE RNDr. Milena Vespalcová, Ph.D. SUPERVISOR BRNO 2016 Vysoké učení technické v Brně Fakulta chemická Purkyňova 464/118, 61200 Brno Zadání diplomové práce Číslo diplomové práce: FCH-DIP0969/2015 Akademický rok: 2015/2016 Ústav: Ústav chemie potravin a biotechnologií Student(ka): Bc. Klára Horáková Studijní program: Chemie a technologie potravin (N2901) Studijní obor: Potravinářská chemie a biotechnologie (2901T010) Vedoucí práce RNDr. Milena Vespalcová, Ph.D. Konzultanti: Ing. Zuzana Jurečková Název diplomové práce: Lyofilizované ovoce - chemické vlastnosti a možnosti zpracování Zadání diplomové práce: Teoretická část: 1) Stručná botanická charakteristika vybraného ovoce 2) Využití vybraného ovoce v potravinářství, raw potraviny 3) Lyofilizace a sušení 4) Metody stanovení fenolických látek, anthokyanů a vitaminu C Experimentální část: 1) Lyofilizace vybraného ovoce 2) Stanovení vybraných chemických charakteristik tohoto ovoce 3) Návrh výrobku z lyofilizovaného ovoce 4) Zpracování a vyhodnocení výsledků Termín odevzdání diplomové práce: 6.5.2016 Diplomová práce se odevzdává v děkanem stanoveném počtu exemplářů na sekretariát ústavu a v elektronické formě vedoucímu diplomové práce. Toto zadání je přílohou diplomové práce. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Bc. Klára Horáková RNDr. Milena Vespalcová, Ph.D. prof. RNDr. Ivana Márová, CSc. Student(ka) Vedoucí práce Ředitel ústavu - - - - - - - - - - - - - - - - - - - - - - - V Brně, dne 31.1.2016 prof. Ing. Martin Weiter, Ph.D. Děkan fakulty ABSTRAKT Tato diplomová práce se zabývá chemickou analýzou vybraného mraženého, sušeného a lyofilizovaného ovoce, a to Mirabelky nancyské, aronie Nero a odrůd černého rybízu Ben Gairn a Ben Lomond. V teoretické části je uvedeno taxonomické zařazení a botanická charakteristika vybraných druhů ovoce. Dále je zde popsáno využití zvoleného ovoce v potravinářství. Obecně se teoretická část zabývá lyofilizací a sušením ovoce a potravinami „raw food“. V této části jsou dále popsány metody stanovení fenolických látek, anthokyanů, antioxidační kapacity, dále pak stanovení vitaminu C a sacharidů. V experimentální části byla provedena stanovení vybraných biologicky aktivních látek: celkových fenolů, celkových anthokyanů, antioxidační kapacity, vitaminu C a sacharidů. Pro všechna stanovení byly mezi sebou porovnány mražené, sušené a lyofilizované vzorky jednotlivého ovoce. Dále byly jednotlivé druhy ovoce porovnány mezi sebou. Po vzoru raw food byl z lyofilizovaného ovoce navržen výrobek. KLÍČOVÁ SLOVA aronie, mirabelka, černý rybíz, mražené ovoce, sušené ovoce, lyofilizované ovoce 3 ABSTRACT This diploma thesis deals with chemical analysis of selected frozen, dried and lyophilized fruit, specifically Mirabelle de Nancy, Aronia Nero and blackcurrant varieties Gairn Ben and Ben Lomond. In the theoretical part taxonomy and botanical characteristics of selected fruit are given. Subsequently the utilization of fruit in food industry is described. In common the theoretical part focuses on lyophilisation and drying of fruit and raw food. Further in this part the methods of phenolic substances, anthocyanins, antioxidant capacity and finally ascorbic acid and carbohydrates value measurements are specified. In the experimental part the value were determined measurements of biologically active substances: total phenols, total anthocyanins, antioxidant capacity, ascorbic acid and carbohydrates. For all value measurements were compared the frozen, dried and lyophilised samples of every single fruit. Further, the every sort of fruit were compared to each other. Following the raw food preparaon a product of lyophilised fruit was made. KEYWORDS aronia, mirabelle, blackcurrant, frozen, dried and lyophilized fruit 4 HORÁKOVÁ, K. Lyofilizované ovoce – chemické vlastnosti a možnosti zpracování. Brno: Vysoké učení technické v Brně, Fakulta chemická, 2016. 126 s. Vedoucí diplomové práce RNDr. Milena Vespalcová, Ph.D.. PROHLÁŠENÍ Prohlašuji, že jsem diplomovou práci vypracovala samostatně a že všechny použité literární zdroje byly správně a úplně citovány. Diplomová práce je z hlediska obsahu majetkem Fakulty chemické VUT v Brně a může být využita ke komerčním účelům jen se souhlasem vedoucího bakalářské práce a děkana FCH VUT. ....................................... podpis studenta Poděkování: Na tomto místě bych chtěla poděkovat RNDr. Mileně Vespalcové, Ph.D. za ochotu, trpělivost, pomoc, cenné rady, vstřícnost a odborné vedení při psaní této práce. Mé díky patří také Ing. Zuzaně Jurečkové za poskytnuté rady při práci v laboratoři. 5 OBSAH 1 ÚVOD ............................................................................................................................... 11 2 TEORETICKÁ ČÁST ...................................................................................................... 12 2.1 Slivoň mirabelka ........................................................................................................ 12 2.1.1 Původ .................................................................................................................. 12 2.1.2 Botanické zařazení mirabelky ............................................................................ 12 2.1.3 Zástupci druhu slivoň švestka (Prunus domestica) ............................................ 13 2.1.4 Pomologické dělení odrůd .................................................................................. 13 2.1.5 Požadavky slivoní na stanovištní podmínky ...................................................... 14 2.1.6 Chemické složení slivoní .................................................................................... 14 2.1.7 Mirabelka nancyská (Prunus insititia 'Mirabelka nancyská') ............................. 14 2.1.8 Rozlišení myrobalánu, mirabelky a špendlíku ................................................... 15 2.2 Aronie černoplodá ..................................................................................................... 16 2.2.1 Původ aronie ....................................................................................................... 16 2.2.2 Botanické zařazení aronie ................................................................................... 16 2.2.3 Zástupci rodu temnoplodec (Aronia) .................................................................. 16 2.2.4 Dělení temnoplodce ............................................................................................ 16 2.2.5 Chemické složení plodů aronie........................................................................... 17 2.2.6 Účinky na zdraví ................................................................................................. 17 2.2.7 Aronie Nero ........................................................................................................ 18 2.3 Černý rybíz ................................................................................................................ 19 2.3.1 Původ černého rybízu ......................................................................................... 19 2.3.2 Botanické zařazení černého rybízu ..................................................................... 19 2.3.3 Zástupci rodu meruzalka (Ribes) ........................................................................ 20 2.3.4 Plod černého rybízu ............................................................................................ 21 2.3.5 Chemické složení plodů rybízu .......................................................................... 22 2.3.6 Odrůda Ben Gairn ............................................................................................... 22 2.3.7 Odrůda Ben Lomond .......................................................................................... 23 2.4 Využití ovoce v potravinářství .................................................................................. 24 2.4.1 Mirabelky v potravinářství ................................................................................. 24 2.4.2 Aronie v potravinářství ....................................................................................... 24 2.4.3 Černý rybíz v potravinářství ............................................................................... 24 2.5 Raw food.................................................................................................................... 25 6 2.6 Lyofilizace ................................................................................................................. 26 2.6.1 Co je to lyofilizace .............................................................................................. 26 2.6.2 Princip lyofilizace ............................................................................................... 26 2.6.3 Průběh lyofilizace ............................................................................................... 26 2.6.4 Lyofilizace v praxi .............................................................................................. 27 2.6.5 Výhody a nevýhody lyofilizace .........................................................................
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