The topic of this Master thesis is The Monitoring of Biologically Active Substances of Coffee. The technological production of coffee beans from harvesting the crops to the final packaging is described in the theoretical part, together with the chemical composition of both green and roasted coffee beans. The next part sums up the current knowledge of biologically active substances that can be found in coffee and their effect on human health. The main focus has been put on phenolic compounds and their antioxidant properties. The last chapter of the theoretical part tells of modern ways which are used to define phenolic compounds. The practical part of the thesis identifies phenolic compounds in coffee beans of two kinds, Coffea arabica and Coffea canephora, roasted at different temperatures and in the range from very raw beans to over-roasted ones. A highly efficient High Performance Liquid Chromatography in connection with Mass Spectrometry has been used to detect the most significant phenolic compounds.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427109 |
| Date | January 2018 |
| Creators | Rokosová, Kateřina |
| 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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