Tierärztl. Hochsch., Diss., 2004--Hannover.

Techn. Universiẗat, Diss., 2005--Berlin.

Tierärztl. Hochsch., Diss., 2004--Hannover.

Tierärztliche Hochsch., Diss., 2005--Hannover.

Neste trabalho, foram desenvolvidos e validados métodos analítico e microbiológico, bem como estudo preliminar de estabilidade, cinética de degradação e citotoxicidade da Ceftarolina Fosamila em pó para solução injetável, um antibiótico da classe das cefalosporinas de quinta geração, indicado para pneumonias adquiridas na comunidade e infecções graves, de pele e tecidos moles. A validação do ensaio microbiológico pelo método de difusão em ágar cilindros em placa, delineamento 3x3, apresentou resultados satisfatórios, como especificidade, linearidade na faixa de 2,0 - 8,0 μg/mL, precisão (109,42 %), exatidão (102,3 %) e robustez. Soluções de Cefatarolina Fosamila do produto acabado expostas à radiação UVC (254 nm) e à degradação térmica a 60 °C foram utilizadas para avaliar a especificidade do bioensaio. A robustez foi avaliada através da alteração da concentração do meio inoculado (0,8 e 1,2 %). O desenvolvimento e validação de método por CLAE foi avaliado através da especificidade, linearidade, precisão, exatidão e robustez. No método cromatográfico foi utilizado cromatógrafo à liquido de alta eficiência SHIMADZU com coluna Agilent® C18, fase móvel (água com trietilamina 1,0% pH 5,0:acetonitrila 87:13 v/v). O método apresentou-se específico, linear, no intervalo de 5,0 - 60,0 μg/mL, preciso (110,0 %), exato (100,68 %) e robusto. Os métodos microbiológico e cromatográfico validados foram comparados estatisticamente e verificou-se não haver diferença significativa entre eles quando comparados através do teste “t” de Student. No estudo preliminar de estabilidade constatou-se ser estável em hidrólise ácida (0,1 M) e luz UVA no período avaliado, e instável frente à degradação térmica (40 e 60 °C), oxidativa com peróxido de hidrogênio, básica em NaOH (0,1 M e 0,01 M) e luz UVC. As cinéticas de degradação frente à luz UVC e degradação térmica 60 °C mostraram que as amostras possuem cinética de degradação de ordem zero e de segunda ordem, respectivamente. O ensaio de citotoxicidade demonstrou não haver diferença entre a condição normal e a amostra submetida à degradação forçada, sugerindo que os possíveis produtos de degradação formados não alteraram o resultado. / In this work, analytical and microbiological methods were developed and validated, as well as a preliminary study of the stability, degradation kinetics and cytotoxicity to Ceftaroline Fosamil powder for injectable solution, this is a fifth generation cephalosporin antibiotic indicated for community-acquired pneumonia and severe infections of the skin and soft tissues. The validation of the microbial assay by diffusion method in 3x3 cylinder agar delineated showed satisfactory results in specificity, linearity in the range of 2.0 - 8.0 μg / mL, precision (109.42 %), accuracy (102.3 %) and robustness. The development and validation of the method by HPLC was evaluated through specificity, linearity, precision, accuracy and robustness. In the chromatographic method was used high performance liquid chromatograph from SHIMADZU with Agilent® C18 column, mobile phase (water with triethylamine 1.0 % pH 5.0: acetonitrile 87:13 v/v). The method was linear, specific in the range of 5.0 - 60.0 μg/mL, accurate (110.0 %), exact (100.68 %) and robust. The validated microbiological and chromatographic methods were compared statistically and there was no significant difference between them when compared through Student's t-test. In the preliminary stability study, it was found stable in acid hydrolysis (0.1M) and UVA light in the period evaluated, and instable against thermal degradation (40 and 60 °C), oxidative with hydrogen peroxide, basic in NaOH (0.1 M and 0.0 1M) and UVC light. Samples exposed in UVC light an thermal degradation at 60°C showed degradation kinetics following zero order and second order, respectively. The cytotoxicity assay showed no difference between the normal condition and the sample submitted to forced degradation, suggesting that the possible degradation products formed did not change the result.

This thesis deals with the determination of undeclared or illicit added sugar and is evaluated by HPLC (High-Performance Liquid Chromatography) with refractive index detection. The approximate determination was carried out by Fieheh reactions II. Labeling of samples was also evaluated in accordance with legislation. Samples of honey were collected from the trade network, beekeeping markets and stores and directly from beekeepers and were purchased in the fall of 2013. Samples directly from the beekeeper came from the Christmas Markets in Brno 2013. Totally 21 samples out of which 13 samples were purchased in the market network, 6 came directly from the beekeeper and 2 were from beekeeping markets and stores. It was observed if the samples meet the legislative requirements for the kontent of fructose, glucose and sucrose. It was also assessed whether the samples meet the legislative requirements for mandatory labeling of honey data. Meet the legislative requirements of 4 samples out of 21 samples.

Diploma thesis on the theme Concentration of selected phytoestrogens in the diet of dairy cattle and their distribution in to the blood and milk deals about transmittance of phytoestrogens from real fed TMR in the South Moravian conventional breedings of dairy cows into the blood plasma of animals and to milk as a product intended for hu-man consumption. A review of literature is devoted to the occurrence of phytoestrogens in forage and feed, their metabolism and effects on animals and humans. The experimental part of the thesis is devoted to the identification and quantification of selected phytoestrogens in feed and their penetration into blood plasma and milk. Determination of phytoestrogens was performed by HPLC - MS analysis.

This thesis deals with the technological process of brewing beer, describes the raw materials needed for its production, and points out the useful and harmful substances contained in beer as biogenic amines (BA). Furthermore, there are described the issues of biogenic amines in food and primarily in beer, which is a histamine, putrescine, cadaverine, tyramine and tryptamine. In the practical section BA was determined in lager bottom-fermented beers from local microbreweries and large industrial breweries. Beer is according to legislation considered as a safe food containing a variety of healthful nutrients such as B vitamins, proteins, carbohydrates, minerals, soluble fiber and polyphenolic merged, which have anticarcinogenic, antioxidant and antimicrobial effects. On the other hand, in beer we can find harmful substances such as alcohol, heavy metals, N-nitrosamines, aromatic hydrocarbons, polychlorinated biphenyls, nitrates and biogenic amines. In the second part of the research are summarized the issues of BA in certain foods and beverages, their chemical structure, the way how they are created and their negative effects on the human body. BA are natural, biologically active substances that are essential for the human organism. Their excessive amount in beer is toxic for the human organism. Ethanol contained in the beer decreases the activity of the enzyme monoamine oxidase, and this leads to reduced degradation of BA. Intoxication of BA can cause headaches, vomiting, hypertension, allergic reactions, rashes and even loss of consciousness, therefore, should be the content of these substances monitored. In the practical part of this theses the samples of bottom-fermented beers were analyzed. The first group of samples included unfiltred and unpsaterized beers from microbreweries. In the second group there were filtered and pasteurized beers from large breweries. HPLC determined BA in beer (histamine, putrescine, cadaverine, tyramine and tryptamine). The resulting values indicate that the domestic beers contain biogenic amines in very small concentrations, thus satisfy the legislative standarts. The results were also compared between the two groups of samples. These samples showed that the beer from microbreweries is not contaminated as originally was expected. It shows good technological processes in the manufacture of beer in such small devices.

The objective of this thesis was to investigate the content of polyphenols in these juices: apple from concentrate, apple produced by direct compression, orange with pulp, orange without pulp, grapefruit from concentrate, juice from red grapes, pomegranate and purple carrots. The measurement was taken by high performance liquid chromatography and mass spectrometry. The polyphenol with the highest overall value and also the most important of polyphenols in citrus juices was hesperidin. Significant content of cryptochlorogenic acid and hyperoside was in apple juice. Apple juice produced by direct compression also contained a lot of catechin. Epigallocatechin, epicatechin and gallic acid were substances with the highest value measured in the juice of the pomegranate. Catechin, epicatechin and epigallocatechin were most prevalent in the grape juice. Quantitatively the most important compounds of juice from purple carrots were caffeic and cryptochlorogenic acid.

Thesis was divided into two parts. The first theoretical part describes the raw material for the production of coffee and coffee substitutes. It characterizes important substances contained in coffee such as chlorogenic acid and caffeine in coffee or inulin supplements and describes their effects on the human body. The second part deals with the determination of total polyphenols using the Folin-Ciocalteu reagent in 9 selected samples of roasted coffee, green coffee and coffee substitute mixtures with the addition of instant coffee. These samples were measured content of caffeine and chlorogenic acid by HPLC with UV-VIS detector. From the measured values showed that the highest content of chlorogenic acid was in the samples of green coffee of 200 mg / 100 ml cup of coffee (7 g). Caffeine reached the highest content of coffee roasted at 85 mg / 100 ml of coffee. The samples were also subjected to sensory analysis, where the best impression detected in samples of roasted coffee. Worst overall impression was recorded at a sample of substitutes with instant coffee.