This thesis, themed "Development of antioxidant capacity during the lactic fermentation of vegetables" was elaborated between 2014 and 2016 at the Faculty of Horticulture in Lednice. The aim of the study was to evaluate the development of antioxidant capacity during the lactic fermentation of selected vegetable species. The theoretical part includes characteristics of vegetables, health-promoting substances, antioxidants and lactic fermentation. In the practical part were based samples of cabbage material and during lactic fermentation were observed changes in the basic parameters and the development of antioxidant capacity. Higher values of antioxidant capacity were observed for fermented cabbage compared with unleavened and also values among representatives of red cabbage varieties were higher than for white ones. Based on the measurement results were evaluated that the lactic fermentation of vegetable material, especially cabbage, is one of the most promising methods to preserve and uplift its antioxidant capacity.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:363388 |
| Date | January 2016 |
| Creators | Pavloušková, Eva |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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