The Diploma thesis deals with the topic enrichment of beverages by additional antioxidants and has been processed at the Faculty of Horticulture, Mendel University in the Institute of Post-Harvest Technology of Horticultural Products. The thesis is divided into theoretical and practical part. In the theoretical part there are described antioxidants, free radicals, antioxidant capacity, means of antioxidant measurement in food, beverages containing antioxidants like fruit juice, tea, wine, and beer. There is also described chemical structure of food. Practical part deals with measurement of antioxidant capacity by DPPH and FRAP method and volume of polyphenolic substance in distillery samples with extracted oak wood dried by several temperatures and comparison of these samples with the commercial sample, subsequently sensory analysis of these mentioned samples. From results it´s obvious that distilleries can be enriched by additional wood especially by wood dried by 175 °C. Sensory analysis has proved that enrichment of the distillery by oak chips can significantly improve it´s quality.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:363227 |
| Date | January 2016 |
| Creators | Šulganová, Simona |
| 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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