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Josta Angrešt Rybíz View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital library of Brno University of Technology VYSOKÉ UČENÍ TECHNICKÉ V BRNĚ BRNO UNIVERSITY OF TECHNOLOGY FAKULTA CHEMICKÁ ÚSTAV CHEMIE POTRAVIN A BIOTECHNOLOGIÍ FACULTY OF CHEMISTRY INSTITUTE OF FOOD SCIENCE AND BIOTECHNOLOGY STANOVENÍ VYBRANÝCH NUTRIČNÍCH PARAMETRŮ V OVOCI ROSTLINNÉHO RODU RIBES DETERMINATION OF SELECTED NUTRITIONAL PARAMETERS IN THE FRUIT OF THE PLANT GENUS RIBES BAKALÁŘSKÁ PRÁCE BACHELOR´S THESIS AUTOR PRÁCE VOJTĚCH LEDVINA AUTHOR VEDOUCÍ PRÁCE RNDr. MILENA VESPALCOVÁ, Ph.D. SUPERVISOR BRNO 2013 Vysoké učení technické v Brně Fakulta chemická Purkyňova 464/118, 61200 Brno 12 Zadání bakalářské práce Číslo bakalářské práce: FCH-BAK0734/2012 Akademický rok: 2012/2013 Ústav: Ústav chemie potravin a biotechnologií Student(ka): Vojtěch Ledvina Studijní program: Chemie a technologie potravin (B2901) Studijní obor: Potravinářská chemie (2901R021) Vedoucí práce RNDr. Milena Vespalcová, Ph.D. Konzultanti: Ing. Aleš Matějíček, Ph.D. Název bakalářské práce: Stanovení vybraných nutričních parametrů v ovoci rostlinného rodu Ribes Zadání bakalářské práce: Literární část: 1) Stručný botanický popis vybraných zástupců rodu Ribes 2) Účinné látky obsažené v plodech vybraných zástupců 3) Využití plodů pro potravinářské účely 4) Metody stanovení vybraných nutričních parametrů Experimentální část: 1) Stanovení vybraných nutričních parametrů ovocných šťáv 2) Zpracování a vyhodnocení získaných dat 3) Vzájemné srovnání jednotlivých zástupců ovoce na základě stanovených výsledků Termín odevzdání bakalářské práce: 10.5.2013 Bakalářská práce se odevzdává ve třech exemplářích na sekretariát ústavu a v elektronické formě vedoucímu bakalářské práce. Toto zadání je přílohou bakalářské práce. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Vojtěch Ledvina RNDr. Milena Vespalcová, Ph.D. doc. Ing. Jiřina Omelková, CSc. Student(ka) Vedoucí práce Ředitel ústavu - - - - - - - - - - - - - - - - - - - - - - - V Brně, dne 31.1.2013 prof. Ing. Jaromír Havlica, DrSc. Děkan fakulty ABSTRAKT Tato bakalářská práce se zabývá zástupci drobného ovoce rostlinného rodu Ribes L. – rybízem, angreštem a jostou. Teoretická část uvádí historii a původ pěstování těchto zástupců, základní botanický popis jednotlivých druhů a vybraných odrůd, dále významné látky obsažené v plodech a jejich význam v lidské výživě a potravinářské produkty, které se z těchto druhů drobného ovoce vyrábí. Závěr teoretické části pak uvádí principy metod stanovení jednotlivých nutričních parametrů plodů. V experimentální části byl stanoven obsah sušiny v plodech a dále byl v šťávě z plodů stanoven obsah rozpustné sušiny, pH, titrační kyselost, formolové číslo, obsah redukujících sacharidů a celkový obsah fenolických látek. Na základě výsledků byly jednotlivé odrůdy a druhy porovnány. ABSTRACT This bachelor thesis focuses on the small fruit representatives from the plant genus Ribes L. - currant, gooseberry and jostaberry. The beginning of theoretical part describes history of cultivation and basic botanical description of individual cultivars. The next part describes important substances contained in fruit as well as their importance in human diet and it also describes some basic products made of the Ribes L. genus representatives. The final section of the theoretical part contains basic principal of determination of individual nutritional parameters. In the experimental part several nutritional parameters were determined including dry matter, soluble solids, pH, titratable acids, formol number, reducing sugars and total phenolics. Individual species and cultivars were compared based on the results. KLÍČOVÁ SLOVA Ribes L., rybíz, angrešt, josta, sušina, rozpustná sušina, pH, titrační kyselost, formolové číslo, redukující sacharidy, celkové fenoly. KEYWORDS Ribes L., currant, gooseberry, jostaberry, dry matter, soluble solids, pH, titratable acids, formol number, reducing sugars, total phenolics. 3 LEDVINA, V. Stanovení vybraných nutričních parametrů v ovoci rostlinného rodu Ribes. Brno: Vysoké učení technické v Brně, Fakulta chemická, 2013. 57 s. Vedoucí bakalářské práce RNDr. Milena Vespalcová, Ph.D. PROHLÁŠENÍ Prohlašuji, že jsem bakalářskou práci vypracoval samostatně a že všechny použité literární zdroje jsem správně a úplně citoval. Bakalářská práce je z hlediska obsahu majetkem Fakulty chemické VUT v Brně a může byt využita ke komerčním účelům jen se souhlasem vedoucího bakalářské práce a děkana FCH VUT. …………………………… podpis studenta Poděkování: Tímto bych chtěl poděkovat svojí vedoucí bakalářské práce paní RNDr. Mileně Vespalcove Ph.D. za poskytnuté rady při vypracování této práce. 4 OBSAH 1 Úvod ................................................................................................................................... 7 2 Teoretická část .................................................................................................................... 8 2.1 Rybíz ............................................................................................................................ 8 2.1.1 Historie pěstování ................................................................................................. 8 2.1.2 Botanický popis rybízu ......................................................................................... 9 2.1.3 Odrůdy rybízu .................................................................................................... 10 2.2 Angrešt....................................................................................................................... 12 2.2.1 Historie pěstování ............................................................................................... 12 2.2.2 Botanický popis srstky angrešt ........................................................................... 12 2.2.3 Odrůdy angreštu ................................................................................................. 13 2.3 Josta ........................................................................................................................... 15 2.3.1 Historie pěstování ............................................................................................... 15 2.3.2 Botanický popis josty ......................................................................................... 15 2.3.3 Odrůdy josty ....................................................................................................... 16 2.4 Účinné látky obsažené v rybízu, angreštu a jostě ...................................................... 17 2.4.1 Vitamin B1 (thiamin) .......................................................................................... 18 2.4.2 Vitamin B2 (riboflavin) ...................................................................................... 18 2.4.3 Vitamin C (kyselina L-askorbová) ..................................................................... 19 2.4.4 Vitamin A ........................................................................................................... 19 2.4.5 Vitamin E ........................................................................................................... 20 2.4.6 Sodík a draslík .................................................................................................... 21 2.4.7 Hořčík a vápník .................................................................................................. 21 2.4.8 Železo ................................................................................................................. 21 2.4.9 Fosfor ................................................................................................................. 21 2.4.10 Anthokyanová barviva ....................................................................................... 22 2.5 Využití plodů v potravinářství ................................................................................... 23 2.5.1 Produkty z angreštu, rybízu a josty .................................................................... 23 2.6 Metody stanovení vybraných nutričních parametrů .................................................. 25 2.6.1 Stanovení celkové sušiny ................................................................................... 25 2.6.2 Refraktometrické stanovení rozpustné sušiny .................................................... 25 2.6.3 Stanovení pH ...................................................................................................... 26 2.6.4 Stanovení titrační kyselosti ................................................................................ 27 2.6.5 Stanovení formolového čísla .............................................................................. 27 2.6.6 Gravimetrické stanovení redukujících sacharidů ............................................... 28 5 2.6.7 Spektrofotometrické stanovení celkových fenolů podle Folin-Ciocalteua ........ 29 3 Experimentální část .......................................................................................................... 30 3.1 Chemikálie ................................................................................................................. 30 3.2 Pomůcky .................................................................................................................... 30 3.3 Přístroje ...................................................................................................................... 30 3.4 Popis
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