Thesis on the topic Antioxidant in herbal teas is divided into two parts. The first part theortical is concerned with the description and division of antioxidants. There are mentioned some synthetic antioxidants, some major intracellular antioxidant and natural antioxidant, which are represented by polyphenolic compounds as the main components of herbal teas. Furthmore, there is described the determination of biologically active compounds by extraction techniques to chromatographic methods. In the theoretical part are also described individual samples of herbs used for analysis. The second part is concerned with the practical determination of polyphenolic acids in selected samples of herbal teas. Two extraction techniques were chosen for separation of polyphenolics acids. The first was Soxhlet extraction accelerated and the second was exctraction shaker. For the determination of polyphenolic acids was used high performance liquid chromatography (HPLC) coupled with a diode array detector (DAD) and with mass detector type triple quadrupole. The measured results show that in most samples of herbs were the most represented chlorogenic acid and caffeic acid.

This thesis examines the influence of yeasts on the final stage of wine, consists of theoretical and practical parts. The theoretical part deals with the yeast themselves, their description, nutrition, the most important yeast for wine fermentation methods and influences that affect the fermentation process. The second part is devoted to work for bridges for optimal fermentation, there must be engaged in expanding and methods of sludge. The next section is devoted to chemical reactions during fermentation, wine composition and in the last part describes the training and maturation of wine. In the practical part is devoted to the production of wine from Pinot Blanc and his subsequent analytical analysis, determination of individual elements such as alcohol, glucose, fructose, glycerol and total acidity. In the last phase is devoted to the evaluation of individual analysis and discussion.

Hemp is a complex system of chemicals which interacts with one another. The most important chemicals in cannabis are cannabinoids and terpenoids. These compounds evince synergism that makes a number of medicinal effects, e.g. antioxidant, anti-inflammatory, antifungal and analgesic. Volatiles cause aroma of cannabis and have therapeutic effects when it is inhaled. The main of this study was to identify sensory active compounds in the varieties of cannabis by GC-MS/FID and sensory analysis by GC-MS/O. There were 7 samples of varieties to analysis: Cannatonic (CT) Conspiracy Kush (CK) Jillybean (JB) Jacks Cleaner (JC), Jack Skellington (JS) Nordle (N) and Nurse Jackie (NJ). Selection of these varieties was based on its genetic origin - the ratio of morphological types C. sativa and C. indica. Aromatic compounds were extracted by using SPME fiber. Sensory analysis was performed by one trained sniffer. The results show that the most represented volatiles in cannabis varieties (both in C. sativa and C. indica) is myrcene. This terpenoid was in the greatest amount in variety of N (33.4%), NJ (29.8%), CT (29.7%) and JB (29.7%). Then beta-caryophyllene had a large number of presence with high ratio in CK variety (21.1%), JC (20%) and NJ (14%). In the varieties with higher level of morphotype C. indica (CK, N), there were limonene and alpha-humulene represented. Results based on the sensory analysis showed, that sensory activity of limonene, linalool and alpha-humulene is higher in varieties with greater ratio of C. indica. The varieties with a higher ratio of morphotype C. sativa were rich in myrcene and terpinolene.

The literature review summarizes characteristics of polyunsaturated fatty acids, problems of their metabolism, physiological effects and their occurrence in food. It pursues procedures and possibilities of fatty acids assessment with the help of gas chromatography. Experimental part of the thesis describes an assessment of fatty acids profile in fallow deer meat, roe deer and deer meat using the gas chromatography method operating the Fison 8000 series gas chromatograph as well as flame ionization detector. Conclusive differences in content of particular fatty acids and n-6/n-3 fatty acids ratio among single types of venison are being monitored by means of statistic processing. .

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