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Charles University in Prague Faculty of Pharmacy in Hradci Králové Department of Pharmaceutical botanic and ecology Candidate: Markéta Jeřábková Supervisor: PharmDr. Jana Karlíčková, Ph.D. Title of Thesis: Copper chelating activity of flavonols Copper belongs to essential trace elements. It is involved in different biological processses essential for life therefore metabolism disorders of copper can give rise to patological displays. A raised level of loose copper in serum at some diseases arouses a great interest in the "chelating" therapy and the study of new potential chelators. The importance of chelation is based on the maintenance of copper homeostasis and the elimination of its abundance. It serves the intoxication therapy of copper and other heavy metals and the treatment of Wilson's disease. Flavonoids are polyphenolic compounds with antioxidant effects. Flavonoids able to chelate some metal ions through which they reduce the possibility of the production of a hydroxyl radical which decrease the effect of oxidative stress on organism. The possible use of the "chelating" therapy with flavonoids is investigated also at cardiovascular and neurodegenerative diseases, the occurrence of cancer and the inflammation. This diploma thesis was focused on discovering chelating activity of flavonols:...

This thesis deals with the condensation of moisture in the packaged food during transport and storage. The thesis describes changes of food and influences on the products during transport and storage. The main part deals with the water activity, dew point, humidity and modified atmosphere. In the practical part was used yogurt as a sample. There were added ingredients (sugar and salt) to the yogurt and yogurt was then packed into three different atmospheres (free atmosphere, MAP with nitrogen and MAP with carbon dioxide) and after that it was stored at temperature 8°C and 20°C. In these samples were measured water activity, pH and moisture. The results were summarized in charts and graphs. The results show that MAP prevents the condensation at packaged food. It was confirmed that 10% NaCl had the best effect on reduction of water activity.

This thesis examines the influence of wheat Citrus with higher content of lutein in comparison with common wheat on antioxidant activity of the rat blood plasma and liver tissue. In the experiment, 32 male rats of Wistar strain were used. The influence of the feeding of yellow wheat varieties Citrus on antioxidant activity was measured in the blood and liver tissue. The experimental group (N = 16) was fed with dried granules of 100% wheat meal from Citrus. The control group (N = 16) was fed with similar feed prepared from two common wheat. Content of crude protein was the same in the both group. Body weight gain were followed in three-day intervals and feed consumption was followed daily. Antioxidant activity was measured by DPPH, FR, FRAP and ABTS methods. Values are expressed in gallic acid equivalent. In the blood significant differences (P < 0.05) of antioxidant activity was determined only by ABTS method between "Citrus" group (405.51 +- 7.64 mg /ml) in comparison to "Control" group (479.99 +- 22.54 mg/ml) in contrary to expectation this value of control group was of 18% higher. Values of other antioxidant methods were not significant. In the liver tissue only average value of ABTS method was little higher in Citrus group (409,439 +-13,626) in comparison with control group (389,493 +- 9,271 mg/ml). Similar situation was with DPPH method (20.711 +- 0.867 in Citrus group and 20.037 +- 1.109 mg/ml in the Control group) and difference was also not significant (P> 0.05).

This thesis deals with the variability of hop oils in the hop cones. Hops is the most important raw material for the production of beer and hop oils are the most important group of compounds responsible for the aroma of hops and thus the beer. Essential oils are applied in commercial quality assessment of cone hops for beer production. Essential oils have also hop buffer and antibacterial effects and pharmacology are used for suppressing agitation, restlessness and insomnia. Essential oils are complex mixtures of hundreds of natural compounds of different chemical composition. They represent a mixture of carbon compounds, oxygen compounds and sulfur compounds. The content of hop oils in the hop cones depends on the genetic characteristics of the variety, growing area, the average temperature, rainfall, and other conditions cultivation. This work was performed by steam distillation determination of hop oils. The determination was carried out on samples from 2012 and 2013, the essential oil content was profitable in 2012. Highest value of the hop oils was measured in a variety of Premiant from Tršice growing region (837 micro liters.100g-1). The lowest value then the variety Saaz classical form of the Saaz hop-growing area (220 mocro liters.100g-1).

This thesis deals with the finding of suitability for inclusion in the newly bred varieties of wheat Citrus with is , in higher lutein content in grain to the ration for fattening broilers. Influence on feed consumption, body weight gain, feed conversion ratio of broiler were observed. In the trial with male chickens Ross 308 were fed diet with 30 % and 60 % wheat as compared with control wheat. Effect of wheat Citrus to fattened broilers was not significant, but the relevance of the performance parameters influence wheat Citrus (P <0.05) was observed on the antioxidant activity using the method of free radicals (FR).

This thesis was prepared at the Institute of Post-Harvest Technologies of Horticulture at the Faculty of Horticulture of the Mendel University in Brno in years 2012/2014. The aim of this thesis was to elaborate on the nutritional constitution of wines with emphasis on phenolic components, to deal with methods of determination of the antioxidant activity and to compile the legislative requirements relevant to selected wines. In the experimental part, wine-based beverages with the addition of wood chips or their extracts were designed and prepared. Subsequently, selected quality parameters of the prepared beverages were compared and the prospects of their success in the market place were evaluated.