A Aniba canelilla (H.B.K.) Mez é uma planta aromática proveniente da região amazônica cujo óleo essencial apresenta como componentes majoritários o 1-nitro-2-feniletano e o metileugenol. Apesar das atividades antifúngicas e anti-inflamatórias cientificamente comprovadas e do uso popular do óleo para o tratamento de dermatites, acnes e feridas, não existe até o momento um estudo que verse sobre a quantificação desses compostos na pele. O objetivo deste trabalho foi a validação de um método bioanalítico otimizado por microextração em fase sólida no modo headspace em cromatógrafo gasoso com detector de ionização de chama (HS-SPME-GC-FID) para a determinação do 1-nitro-2-feniletano e metileugenol a partir do óleo essencial em diferentes amostras de estudo de permeação cutânea in vitro. Uma metodologia foi desenvolvida e validada por HS-SPME-GC-FID. A faixa da curva de calibração foi de 2,08 - 207,87 μg.mL-1 para o 1-nitro-2-feniletano e de 0,40-40,41 μg.mL-1 para o metileugenol. A presença de matriz e as características intrínsecas da metodologia de HS-SPME requereram uma transformação da curva de calibração. A transformação logarítmica (Log10) foi então aplicada aos dados e os resultados apresentaram homocedasticidade, resíduos dispersos, coeficiente de determinação (r²> 0,99) e recuperação adequados. Estudos de permeação cutânea foram realizados em células de Franz com diferentes quantidades (20, 100 e 200 μL) de óleo essencial de A. canelilla para avaliar o perfil de permeação e retenção em pele de orelha suína e fluido receptor. A análise das amostras nas condições validadas mostrou uma grande permeação e retenção dos compostos na seguinte ordem: fluido receptor >> derme >> epiderme >> estrato córneo. Verificou-se um aumento progressivo e dependência na retenção com base na quantidade aplicada no compartimento doador e grande retenção principalmente no fluido receptor e derme, resultado este compatível com as características físico-químicas de Log P, afinidade ao ambiente hidrofílico e lipofílico, tamanho e peso molecular do 1-nitro-2-feniletano e metileugenol. Em conclusão, o método proposto por HS-SPME-GC-FID para quantificar os compostos majoritários do óleo essencial de A. canelilla em amostras de pele de orelha suína e fluido receptor foi seletivo, preciso, exato e adequado, e pode ser utilizado em análises futuras. / Aniba canelilla (H.B.K.) Mez is an aromatic plant from the Amazon region whose essential oil has 1-nitro-2-phenylethane and methyleugenol as major compounds. Despite of the scientifically proved antifungal and anti-inflammatory activities and the popular use of oil for the treatment of dermatitis, acnes and wounds, there is no study up to date about the quantification of these compounds in skin samples. The aim of this study was the validation of an optimized bioanalytical method by solid phase microextraction on headspace mode in gas chromatograph with flame ionization detector (HS-SPME-GC-FID) for the determination of 1-nitro-2-phenylethane and methyleugenol from the essential oil in different samples of in vitro cutaneous permeation study. A methodology was developed and validated by HS-SPME-GC-FID. The ranges of calibration curves were 2.08 - 207.87 μg.mL-1 for 1-nitro-2-phenylethane and 0.40 - 40.41 μg.mL-1 for methyleugenol. The presence of matrix and the intrinsic characteristics of the HS-SPME methodology required a transformation to the calibration curves. The logarithmic transformation (Log10) was then applied to the data and the results showed homoscedasticity, dispersed residues, and adequate coefficient of determination (r²> 0.99) and recovery. Skin permeation studies were performed on Franz cells with different amounts (20, 100 and 200 μL) of A. canelilla essential oil to evaluate the skin permeation and retention profile in porcine ear skin and receptor fluid. The analysis of the samples under the validated conditions showed a high permeation and retention of the major compounds in the following order: receptor fluid >> dermis >> epidermis >> stratum corneum. A progressive increase and retention dependence were observed based on the amount applied in the donor compartment, and large retention mainly on the receptor fluid and dermis was observed, in accordance with the physicochemical characteristics of Log P, affinity to the hydrophilic and lipophilic environment, size and molecular weight of 1-nitro-2-phenylethane and methyleugenol. In conclusion, the method proposed by HS-SPME-GC-FID to quantify the major compounds of A. canelilla essential oil in porcine ear skin and receptor fluid samples was selective, accurate, precise and adequate, and can be used in future analyzes.

Ésteres produzidos por via biotecnológica são considerados e classificados como naturais e sua demanda tem aumentado. Várias leveduras podem produzir ésteres e seu método de seleção é altamente importante para inúmeros tipos de indústrias. Trinta e quatro cepas de leveduras, isoladas de vinhos tintos em barris de carvalho elaborados na Serra Gaúcha e de queijos artesanais do Sul do Brasil, foram utilizadas neste trabalho. Cada cepa foi inoculada na superfície de meio sólido inclinado rico em glicose e nitrogênio, diretamente no frasco utilizado para a microextração em fase sólida (SPME) seguida pela injeção num cromatógrafo gasoso com detecção por espectrometria de massas (GC/MS) e quantificação utilizando detector de ionização de chama (GC-FID). O método foi desenvolvido e validado, sendo que a fibra DVB/PDMS/CAR, temperatura de extração de 80˚C e 20 minutos de aquecimento da amostra antes da extração foram as condições ótimas estabelecidas. A metodologia de superfície e resposta foi usada para a otimização da produção de acetato de etila pela levedura Zygosaccharomyces bailii BCV 08, e um planejamento fatorial 22 foi aplicado para determinar as melhores condições de temperatura de cultivo (X1, 20 até 36 ˚C) e agitação (X2, 0 a 200 rev/min). Os melhores resultados foram obtidos com a temperatura de 28 ˚C e 0 rev/min, onde houve um aumento de 60% na produção de acetato de etila. Foram avaliados os efeitos das fontes de carbono (glicose e frutose) e do mosto de uva sobre a produção de acetato de etila. A máxima concentração de acetato de etila produzida foi de 71,11 mg/L, utilizando o mosto de uva como meio. Experimentos utilizando biorreatores de 4L levaram à produção máxima de 133,74 mg/L de acetato de etila, 14,57 mg/L de hexanoato de etila, 4.093,74 mg/L de octanoato de etila e 3.775,28 mg/L de decanoato de etila. / Esters produced by biotechnological means are legally labeled as natural and there is an increasing demand for these products. Several yeasts can accumulate esters, and their selection is highly interesting for many industries. Thirty-four yeast strains isolated from red wine oak barrels of Serra Gaúcha winemaking region and from homemade cheeses of Southern Brazil were used in this research. The yeasts were inoculated in agar slants of a solid medium rich in glucose and nitrogen, directly inside the extraction transparent glass vials, using a headspace solid phase microextraction (SPME) method followed by injection of gas chromatography with mass spectrometric detection (GC/MS), and quantification by flame ionization detector (GC/FID). The analytical method was developed and validated, and the DVB/PDMS/CAR fiber, extraction temperature of 80˚C, and 20 minutes of sample heating time volatilization prior to the extraction step were the best conditions. A response surface methodology was used to optimize the production of ethyl acetate by Zygosaccharomyces bailii BCV 08, which was selected, and a 22 full factorial central composite design was applied to determine the best conditions for the cultivation temperature (X1, 20 to 36 ˚C) and stirring speed (X2, 0 to 200 rev/min). The best results were found with temperature of 28 ˚C and medium agitation of 0 rev/min, with a 60% increase in ethyl acetate production. We evaluated the effect of the carbon sources (glucose and fructose) and grape must on ethyl acetate formation; the maximal yield was reached with grape must and the highest concentration of ethyl acetate produced was 71.11 mg/L. Employing experiments on bioreactors of 4L, it was possible to improve the esters production by this yeast; a maximal production of 133.74 mg/L of ethyl acetate, 14.57 mg/L of ethyl hexanoate, 4093.74 mg/L of ethyl octanoate, and 3775.28 mg/L of ethyl decanoate was reached.

Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico / O descarte de Ãgua de produÃÃo em oceanos à um dos grandes problemas ambientais enfrentados pela indÃstria de petrÃleo e pela populaÃÃo, uma vez que esses efluentes possuem compostos nocivos à saÃde. Dentre estes compostos destacam-se os hidrocarbonetos policÃclicos aromÃticos (HPAs), compostos orgÃnicos caracterizados por apresentarem dois ou mais anÃis aromÃticos conjugados. Neste trabalho utilizou-se um planejamento fatorial para avaliar o efeito de alguns parÃmetros na extraÃÃo de HPAs em amostras de Ãgua de produÃÃo por microextraÃÃo em fase sÃlida (MEFS) e posterior anÃlise por cromatografia gasosa acoplada a um espectrÃmetro de massas (CGMS). Verificou-se que a tÃcnica favorece a prÃ-concentraÃÃo de HPAs em amostras e que os parÃmetros estudados (temperatura, concentraÃÃo de HPA, forÃa iÃnica, tempo de exposiÃÃo à fibra) influenciam de forma significante na quantidade de HPA extraÃda, sendo que o efeito de cada fator depende das estruturas dos HPAs. A anÃlise quantitativa e qualitativa por CGMS foi realizada utilizando a tÃcnica de fragmentos distintos em seus espectros de massas. Foram analisadas quatro amostras de Ãgua de produÃÃo, utilizando-se o mÃtodo de padrÃo interno. Realizou-se a validaÃÃo da metodologia, atravÃs de testes de precisÃo, linearidade, limites de detecÃÃo e quantificaÃÃo, e exatidÃo. A metodologia proposta mostrou-se eficiente visto que apresentou boa reprodutibilidade, linearidade satisfatÃria (os coeficientes de correlaÃÃo obtidos ficaram entre 0,9849 e 0,9999), valores de LD e LQ compatÃveis aos da literatura, e uma exatidÃo adequada na faixa de concentraÃÃo avaliada (valores de recuperaÃÃo variaram entre 84,23 e 148,52 %). O diferencial da metodologia foi ter conseguido analisar os HPAs presentes nas amostras que possuÃam matrizes bastante complexas sem a necessidade de qualquer prÃ-tratamento das mesmas. Os HPAs de menores massas molar foram, em geral, os majoritÃrios nas amostras de Ãguas investigadas. A quantidade total de HPA presente nas quatro amostras variou de 30,41 a 170,41 Âg L-1. Os valores das constantes de distribuiÃÃo calculados indicam que os HPAs de maiores massas molares apresentaram maior afinidade pela fibra de polidimetil-siloxano. / The disposal of water from oil production in the oceans is one of the major environmental problems facing the oil industry and the population, since these compounds have harmful effluents health. Among these compounds, the polycyclic aromatic hydrocarbons (PAHs) stand out. These substances are organic compounds characterized by presenting two or more conjugated aromatic rings. This study evaluated the effect of some parameters on the extraction of PAHs by SPME and subsequent analysis by GCMS using 24 factorial design to optimize the experiments, followed by the analysis of water samples from oil production. It has been found that the technique pre-concentrated samples and the parameters (temperature, PAH concentration, ionic strength, exposure time of the fiber) influence significantly on the amount of PAH extracted, and the effect of each factor depends on the structures of PAHs. The quantitative and qualitative analysis by GCMS was conducted using the technique of distinct fragments in their mass spectra. Four samples were analyzed for water production, using the internal standard method. Conducted to validate the methodology through testing precision, linearity, limits of detection and quantification, and accuracy. The proposed method was efficient, as it showed good reproducibility, linearity satisfactory (correlation coefficients were obtained between 0.9849 and 0.9999), values of LD and LQ compatible with the literature, and an accuracy in the proper concentration range evaluated (recovery values ranged between 84.23 and 148.52%). The factor innovative of the methodology have been able to analyze the PAHs in the samples had very complex arrays without the need for any pretreatment thereof. PAHs of lower molecular masses were, in general, the majority of water in the samples investigated. The total amount of PAH present in all four samples ranged from 30.41 to 170.41 g L-1. The values of the constants calculated distribution indicate that PAHs of higher molecular weights had higher affinity for the polydimethylsiloxane fiber.

Submitted by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2017-05-23T19:48:50Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertação - Aline L. C. F. Ribeiro.pdf: 906747 bytes, checksum: c41283b56c0e807e3ab0268c6781aed2 (MD5) / Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2017-05-23T19:49:08Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertação - Aline L. C. F. Ribeiro.pdf: 906747 bytes, checksum: c41283b56c0e807e3ab0268c6781aed2 (MD5) / Approved for entry into archive by Divisão de Documentação/BC Biblioteca Central (ddbc@ufam.edu.br) on 2017-05-23T19:49:25Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertação - Aline L. C. F. Ribeiro.pdf: 906747 bytes, checksum: c41283b56c0e807e3ab0268c6781aed2 (MD5) / Made available in DSpace on 2017-05-23T19:49:25Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertação - Aline L. C. F. Ribeiro.pdf: 906747 bytes, checksum: c41283b56c0e807e3ab0268c6781aed2 (MD5) Previous issue date: 2015-04-30 / CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The need to identify the volatile composition of food is growing every year, mainly driven by the industry. The volatile compounds present in food is very important because they are responsible for their characteristic aroma, which in turn contributes to the taste and consequently to the attraction for the food. The attractive taste of tropical fruits is increasing the consumption of these fruits worldwide, and hence the aroma and flavor of these fruits are getting attention of the industry. Considering this growing interest and the fact that the aroma of most amazonian fruits have not yet been studied, the aim of this study was the characterization of the aroma of three Amazon edible fruits consumed in Manaus region: banana pacovan (Musa paradisiaca L), cajarana (Spondias dulcis Park) and cubiu (Solanum sessiliflorum Dunal). The volatile compounds were extracted by Headspace Solid Phase Microextraction technique and the components were separated and identified by high resolution gas chromatography coupled to mass spectrometry. Two types of commercial SPME fibers were used, CAR-PDMS and PDMS, to compare their efficiency. The extraction capability for each fiber has varied, PDMS fiber was able to extract more components for banana and cubiu, whereas CAR-PDMS for cajarana. Alcohols, aldehydes and esthers were identified in all three fruits, and esthers were more present in cubiu. Terpenes were identified solely in cajarana and carboxylic acids were present only in banana pacova aroma. / A necessidade do conhecimento da composição dos voláteis em alimentos vem crescendo a cada ano, principalmente impulsionada pela indústria. As substâncias voláteis presentes em um alimento são importantes, pois são elas que conferem o seu aroma característico, que por sua vez contribui para o sabor e consequentemente pela atração pelo alimento. O sabor atrativo das frutas tropicais está estimulando o consumo destas frutas em todo o mundo e, devido a isso, o aroma e sabor destes frutos vêm chamando a atenção das indústrias, demonstrando o interesse na caracterização de cada uma delas. Tendo em vista esse grande interesse e o fato do aroma da maioria dos frutos exóticos amazônicos não terem sido estudados ainda, este trabalho teve como objetivo a caracterização do aroma de três frutos comestíveis adquiridos na região de Manaus: banana pacovan (Musa paradisiaca L), cajarana (Spondias dulcis Park) e cubiu (Solanum sessiliflorum Dunal). Os componentes voláteis foram extraídos utilizando a técnica de microextração em fase sólida por “headspace” e a identificação foi realizada através de análises por cromatografia gasosa de alta resolução acoplada com espectrometria de massas. Para a extração dos voláteis, dois tipos de recobrimento de fibra foram utilizados, CAR-PDMS e PDMS, que são normalmente utilizadas nas análises de voláteis. Os resultados obtidos para análise dos aromas de todos os frutos estudados mostraram que a quantidade de substâncias extraídas variou entre as fibras. Os resultados para a banana e para o cubiu apresentaram maior quantidade de componentes extraídos com a fibra PDMS, enquanto para a cajarana foi obtido com a fibra CAR-PDMS. Nos três frutos foram identificadas substâncias voláteis pertencentes à classe de álcoois, aldeídos e ésteres, que foi a principal classe encontrada em todas as análises, principalmente no cubiu. Terpenos foram identificados apenas no aroma da cajarana e ácidos carboxílicos apenas no aroma da banana pacovan.

La pollution des sols par les solvants chlorés constitue un problème environnemental majeur avec des conséquences importantes sur la pollution des eaux, et donc, sur l'utilisation de cette ressource essentielle. Parmi les procédés de traitement, l'oxydation in situ apparaît comme une alternative viable, de grand intérêt, en ce qui concerne le traitement des polluants en phase organique (DNAPL). L'objectif principal de ce travail a été d'analyser les limitations cinétiques contrôlant l'oxydation du percloroethylène (PCE) en phase DNAPL avec des solutions de KMnO4, et cela dans des conditions diverses d'opération : concentration d'oxydant, aire interfaciale, mode de contact et phases en contact, principalement. Au préalable à cette étude, des méthodes analytiques ont été développées, notamment pour l'analyse du PCE en phase aqueuse. Dans un système homogène à température constante et en phase aqueuse la vitesse de la réaction a été mesurée et une loi cinétique a été proposée, valable dans une gamme étendue des compositions. Puis la réaction a été étudiée en système polyphasique, L/L (réacteur agité) et S/L/L (milieu poreux). La démarche consistait à déterminer dans des expériences sans oxydant (dites de dissolution) le coefficient de transfert de matière caractéristique du système, puis de l'appliquer au calcul du nombre de Hatta. Ce critère adimensionnel apporte des informations sur la localisation de la réaction, et donc sur la vitesse relative des phénomènes de transfert et réaction en série. Dans les conditions expérimentales étudiées plusieurs régimes de fonctionnement, caractérisés par des valeurs du critère de Hatta allant de 0,03 à 3,6 ont été observés. Par conséquent, le processus d'oxydation peut être contrôlé soit par le transfert soit par la réaction, et cela que l'on soit en réacteur agité qu'en milieu poreux. / The pollution of soils with chlorinated solvents is a major environmental problem with important consequences for the water contamination, hence for the utilisation of this essential resource. Among the treatment processes, in situ chemical oxidation appears as a viable alternative, of great interest for the treatment of dense non aqueous phase liquids (DNAPL). The aim of this work was to analyse the kinetic limitations controlling perchloroethylene (PCE) oxidation in dense non aqueous phase liquid with permanganate (KMnO4) solutions and that in diverse operational conditions: oxidant concentration, interfacial area, contact mode and contact phases, mainly. First, analytical methods were developed, especially for PCE analyse in aqueous phase. In a homogeneous system, at constant temperature and in aqueous phase, the real reaction rate was measured and a kinetic low was proposed, applicable to a large range of compositions. Then, the reaction was studied in a multiphase system, L/L (batch reactor) and S/L/L (porous media). The procedure consisted in establishing the mass transfer coefficient of the system in experiments without oxidant (so-called of dissolution), then applying it to the identification of Hatta number. This dimensionless criterion brings us information about the reaction location and consequently, about the relative rate of the global process. In the studied experimental conditions, several operational regimes, characterised by Hatta values in a range from 0.03 to 3.6, were observed. Therefore, the oxidation process can be controlled either by transfer or by reaction and that even in batch reactor and in porous media

The exploitation of illicit substances, such as drugs and explosives, is on the rise. Special attention must therefore be considered to reduce the transportation and storage of these illicit substances by improving the capability of detection, even when hidden from view. Although analytical methods of detection for both drugs and explosives have improved over time, biological detectors, such as canines, are still commonly used. In comparison to humans, these canines have a larger number of olfactory receptors and a greater olfactory epithelium surface area, providing them with a more enhanced olfaction than that of humans. The premise for the detection of illicit drugs and explosives is based on the premise that these substances though hidden, will emit volatile organic compounds (VOCs). These VOCs are not often the parent drug or explosive, they are essentially a chemical associated with the source and provide a reliable indication of the illicit substance. Previous successful research has been conducted on the identification of the active odors present in the headspace of cocaine, methamphetamine, and MDMA but instead for marijuana and heroin there have been minimum success. Thus, in the present research a method using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was optimized to identify the VOCs makeup of heroin and marijuana to further identify the active odor compound(s) responsible for the alert response of biological detectors (canines). A mixture of acetic acid and acetylsalicylic acid was identified as target odor mimic for heroin by certified detector canines, while a mixture of limonene and caryophyllene was recognized as odor mimic for marijuana by conducting ORTs. The training aids developed successfully mimic the scent of the actual illicit substance and can be used to improve the capabilities of both drug and explosive detection canines. Additionally, as growing threat of improvised explosives has created a worldwide concern and emphasized the requirement of a greater spectra of canine training aids that covers the complete range of explosives available, a new approach for the creation of training aids for IEDs have been evaluated. The use of a dynamic collection system have proved to be an option to develop fast and reliable canine training aids for IEDs.

Ésteres produzidos por via biotecnológica são considerados e classificados como naturais e sua demanda tem aumentado. Várias leveduras podem produzir ésteres e seu método de seleção é altamente importante para inúmeros tipos de indústrias. Trinta e quatro cepas de leveduras, isoladas de vinhos tintos em barris de carvalho elaborados na Serra Gaúcha e de queijos artesanais do Sul do Brasil, foram utilizadas neste trabalho. Cada cepa foi inoculada na superfície de meio sólido inclinado rico em glicose e nitrogênio, diretamente no frasco utilizado para a microextração em fase sólida (SPME) seguida pela injeção num cromatógrafo gasoso com detecção por espectrometria de massas (GC/MS) e quantificação utilizando detector de ionização de chama (GC-FID). O método foi desenvolvido e validado, sendo que a fibra DVB/PDMS/CAR, temperatura de extração de 80˚C e 20 minutos de aquecimento da amostra antes da extração foram as condições ótimas estabelecidas. A metodologia de superfície e resposta foi usada para a otimização da produção de acetato de etila pela levedura Zygosaccharomyces bailii BCV 08, e um planejamento fatorial 22 foi aplicado para determinar as melhores condições de temperatura de cultivo (X1, 20 até 36 ˚C) e agitação (X2, 0 a 200 rev/min). Os melhores resultados foram obtidos com a temperatura de 28 ˚C e 0 rev/min, onde houve um aumento de 60% na produção de acetato de etila. Foram avaliados os efeitos das fontes de carbono (glicose e frutose) e do mosto de uva sobre a produção de acetato de etila. A máxima concentração de acetato de etila produzida foi de 71,11 mg/L, utilizando o mosto de uva como meio. Experimentos utilizando biorreatores de 4L levaram à produção máxima de 133,74 mg/L de acetato de etila, 14,57 mg/L de hexanoato de etila, 4.093,74 mg/L de octanoato de etila e 3.775,28 mg/L de decanoato de etila. / Esters produced by biotechnological means are legally labeled as natural and there is an increasing demand for these products. Several yeasts can accumulate esters, and their selection is highly interesting for many industries. Thirty-four yeast strains isolated from red wine oak barrels of Serra Gaúcha winemaking region and from homemade cheeses of Southern Brazil were used in this research. The yeasts were inoculated in agar slants of a solid medium rich in glucose and nitrogen, directly inside the extraction transparent glass vials, using a headspace solid phase microextraction (SPME) method followed by injection of gas chromatography with mass spectrometric detection (GC/MS), and quantification by flame ionization detector (GC/FID). The analytical method was developed and validated, and the DVB/PDMS/CAR fiber, extraction temperature of 80˚C, and 20 minutes of sample heating time volatilization prior to the extraction step were the best conditions. A response surface methodology was used to optimize the production of ethyl acetate by Zygosaccharomyces bailii BCV 08, which was selected, and a 22 full factorial central composite design was applied to determine the best conditions for the cultivation temperature (X1, 20 to 36 ˚C) and stirring speed (X2, 0 to 200 rev/min). The best results were found with temperature of 28 ˚C and medium agitation of 0 rev/min, with a 60% increase in ethyl acetate production. We evaluated the effect of the carbon sources (glucose and fructose) and grape must on ethyl acetate formation; the maximal yield was reached with grape must and the highest concentration of ethyl acetate produced was 71.11 mg/L. Employing experiments on bioreactors of 4L, it was possible to improve the esters production by this yeast; a maximal production of 133.74 mg/L of ethyl acetate, 14.57 mg/L of ethyl hexanoate, 4093.74 mg/L of ethyl octanoate, and 3775.28 mg/L of ethyl decanoate was reached.

The aim of this diploma thesis was to determine the optimal extraction conditions for obtaining an extract from the plant Plectranthus amboinicus. Plectranthus amboinicus is an aromatic herb of the Lamiaceae family containing a large number of bioactive compounds. Because of this, it has a number of biological effects – antimicrobial, anti-inflammatory, antioxidant, analgesic, etc. To maintain the maximum of sensory and nutritionally valuable components of P. amboinicus, a simple maceration of fresh chopped herb was chosen. Maceration was performed under the following conditions: 40 minutes at 40 ° C, solvent 40% ethanol, weight 20 g of herb per 100 ml of solvent. The extract prepared under these optimal conditions was comprehensively characterized in terms of the content of total polyphenols, their concentration was determined to 0,08 ± 0,02 mgGEA·ml-1, which corresponds to 0,40 ± 0,07 mgGEA·g-1 of the plant. The antioxidant activity of the extract was 241,24 ± 29,24 µgTEAC·ml-1 and the radical scavenging activity of ABTS•+ was determined to be 49,29 ± 5,97 %. The antimicrobial activity was verified by the agar well diffusion method. Two types of bacteria were selected for the determination – gram-positive Bacillus cereus, gram-negative Escherichia coli and yeast Candida glabrata. The results showed that the extracts have the highest antimicrobial activity against B. cereus. There were 64 volatile aromatic compounds identified in the extract, with monoterpenes and sesquiterpenes dominating. The obtained results confirm that P. amboinicus, or its prepared extract, has a good potential for use as a new and non-traditional flavor in various foods and delicacies, which can also increase their nutritional value.

Tetradenia spp. is herb naturally growing in Africa and is part of family called Lamiaceae. The herb is used in traditional medicine to cure malaria, angina or as treatment for tropical skin diseases. Maceration was chosen from number of extraction methods, to obtain bioactive compounds from this plant. Optimization was performed with aim to retrieve as much of bioactive compounds as possible. Optimal conditions chosen were: temperature 60 °C, extraction time 40 minutes, solvent 40% ethanol and solid-solvent ratio 1:5. In total 63 aromatic active compounds were found in optimal extract. Terpenes were the most abundant (88,60 %), from them oxygenated monoterpenes (55,65 %) and monoterpenes (29,52 %). Compounds with highest percentage quantity were camphor (51,76 %), cis--ocimene (8,17 %), 3-octyl acetate (7,71 %), trans--ocimene (6,76 %), -terpinene (4,93 %), o-cymene (3,81 %), terpinolene (1,33 %), limonene (1,33 %), camphene (1,19 %) and borneol (1,20 %). Further, total phenolic content was 0,31 ± 0,02 mgGAEml-1, which equals 1,52 ± 0,11 mgGAEg-1 of plant. Antioxidant activity was 417,56 ± 32,84 gTEACml-1 and percentage of radical scavenging activity ABTS•+ was 88,99 ± 7,00 %. Finally antimicrobial activity was determined against bacteria Bacillus cereus, Escherichia coli and yeast Candida glabrata. Against E. coli and C. glabrata there was no inhibition exhibited. Against B. cereus there was seen mild inhibition activity. The results confirm that Tetradenia spp. contain a number of interesting aroma active compounds, which shows antioxidant and antimicrobial activity. The herb has a good potential as natural source of nutritious and sensory active compounds to be used into various foods.

This master´s thesis deals with production and characterization of fresh cheese with addition of herb extracts, specifically extracts from Plectranthus amboinicus and Echinacea purpurea. The purpose of this thesis was to prepare samples with higher sensory quality and nutritional value. Produced cheeses were characterized in terms of volatile (aroma) substances, fatty acid content, total phenolic substances, antioxidant activity and sensory quality. Cheese sample with added extract from E. purpurea reached the highest value of total phenolic compounds (0,172 ± 0,019 mgGAEg-1 of cheese) and antioxidant activity (91,2 ± 2,2 gTEACg-1 of cheese). Cheese sample with added extract from P. amboinicus, compared to standard cheese sample (without added extract) also reached higher values of total phenolic compounds and antioxidant activity. 43 volatile (aroma) compounds were identified in both samples with added extracts (P. amboinicus, E. purpurea), in standard cheese sample it was 33. In sample with E. purpurea camphor was present in high amount (15,23 %) responsible for the camphor aroma, camphor was also identified in small amount in sample with P. amboinicus. Highest volatile matter content was identified in sample with P. amboinicus. Standard cheese sample was rated as the best from the sensory perspective. Addition of extracts had negative effect on color, taste, and aroma perception of cheese. Strongest herbal taste was identified in sample with E. purpurea, brownish color of this sample manifested in lower pleasantness of color. Obtained results show, that extract addition increases the nutritional value of cheese (higher content of aromatic substances and phenolic compounds, higher antioxidant activity), but lowers sensory quality and overall consumer acceptability.