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This thesis is focused on the study of the effectiveness of active ingredients from natural extracts such as milk thistle and turmeric. The thesis describes the use of modern methods of analysis and identification of active substances located in plants of milk thistle and turmeric. In the experimental part of thesis, which was preceded by a literature search focused on the biological effects of active substances in the chosen natural extracts, the extracts were characterized according to group characteristics (total assessment of polyphenols and flavonoids, assessment of antioxidant activity, and assessment of vitamin C volume and tocopherol). The next part is focused on the study of the encapsulation of natural active substances into the organic particles: liposomes. Silymarin and curcumin were encapsulated as active substances. The idea of a plant with a single active ingredient is usually erroneous. Plants usually contain hundreds of components which cooperate on a given effect. Therefore, the majority of herbalists believe that a simple plant is an active ingredient. However, some plants are known to be containing a particular active phytochemical. For instance, plants such as the milk thistle, turmeric, or a ginkgo are great examples of the plant containing a particular active phytochemical. In these cases, the active compound is disproportionately more effective than the plant itself. Encapsulation efficiency of active ingredients of Silymarin and curcumin was determined by HPLC/PDA. The aim of the analysis was to observe the behavior of elements during the incubation in surrounding of gastric juice model, and the stability while maintaining the particles in model food.

In the theoretical part of this thesis is mention the history of white wines aged in barrels and composition of wood mentioned. The next part deals, how the wood is processed, and what it consists of before and after toasting. I explore the advantages and disadvantages of using wooden barrels. The practical part deals with adding of staves and chips into fermenting white wine with anticipated results. The experiment was made on two grape varieties. This thesis explores the use of oak staves and chips. The wines were sensorically and analytically evaluated. The wines had antiradicals activities measured. I sum up the results of the experiment in a statistical ending, the conclusion summarized the advantages and disadvantages of using staves and chips in white fermenting white wine.