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U okviru ove disertacije sprovedena su ispitivanja valorizacije biljne prašine herbe hajdučke trave i ploda šipka, kao sporednih proizvoda nastalih u toku proizvodnje biljnog filter čaja, u smislu implementacije u nove proizvode, s obzirom na to da se radi o značajnoj količini biljnog sporednog proizvoda/otpada i da se pri tome radi o vrednoj sirovini koja i dalje sadrži određenu količinu značajnih bioaktivnih jedinjenja. Najpre je izvršena karakterizacija biljnog materijala, a zatim, primenom različitih tehnika, i njihova transformacija u biljne preparate-ekstrakte. U cilju pripreme biljnih preparata-ekstrakata, primenjene su tri ekstrakcione tehnike: klasična ekstrakcijamaceracija, sokslet ekstrakcija i ekstrakcija superkritičnim ugljen-dioksidom, a pored toga za transformaciju iz tečnog u suvu formu primenjena je tehnika sušenja sa raspršivanjemspray drying. Primenom različitih metoda analize utvrđen je sastav dobijenih ekstrakata. Ispitana je, takođe, i mogućnost inkorporacije sporednog proizvoda kao i dobijenih biljnih preparata u nove proizvode, te je u tom smislu, pripremljen i ispitan instant čaj od suvog ekstrakta hajdučke trave, dok se biljna prašina ploda šipka uspešno iskoristila za dobijanje funkcionalnog hleba., As part of this dissertation, the valorisation studies of herb dust of Achillea millefolium and Rosa canina L fruit, as by-products of plant filter tea production, were conducted in terms of implementation into new products, given that it is a large amount of plant by-product / waste, and that it is a valuable raw material that still contains a certain amount of significant bioactive compounds. First, the characterization of the plant material was performed, and then, using various techniques, their transformation into herbal preparations-extracts. In order to prepare herbal preparations-extracts, three extraction techniques were applied: classical extraction-maceration, soxhlet extraction, and supercritical carbon dioxide extraction, and in addition, the spray-drying technique was applied for the transformation from liquid to dry form. The composition of the obtained extracts was determined using various methods of analysis. The possibility of incorporating the by-product as well as the obtained herbal preparations into new products was also examined, therefore instant tea was prepared and tested from the dry extract of A.millefolium, while the herb dust of the R.canina L fruit was successfully used to obtain functional bread.

U okviru ove disertacije sprovedena su ispitivanja valorizacije biljne prašine herbe hajdučke trave i ploda šipka, kao sporednih proizvoda nastalih u toku proizvodnje biljnog filter čaja, u smislu implementacije u nove proizvode, s obzirom na to da se radi o značajnoj količini biljnog sporednog proizvoda/otpada i da se pri tome radi o vrednoj sirovini koja i dalje sadrži određenu količinu značajnih bioaktivnih jedinjenja. Najpre je izvršena karakterizacija biljnog materijala, a zatim, primenom različitih tehnika, i njihova transformacija u biljne preparate-ekstrakte. U cilju pripreme biljnih preparata-ekstrakata, primenjene su tri ekstrakcione tehnike: klasična ekstrakcijamaceracija, sokslet ekstrakcija i ekstrakcija superkritičnim ugljen-dioksidom, a pored toga za transformaciju iz tečnog u suvu formu primenjena je tehnika sušenja sa raspršivanjemspray drying. Primenom različitih metoda analize utvrđen je sastav dobijenih ekstrakata. Ispitana je, takođe, i mogućnost inkorporacije sporednog proizvoda kao i dobijenih biljnih preparata u nove proizvode, te je u tom smislu, pripremljen i ispitan instant čaj od suvog ekstrakta hajdučke trave, dok se biljna prašina ploda šipka uspešno iskoristila za dobijanje funkcionalnog hleba., As part of this dissertation, the valorisation studies of herb dust of Achillea millefolium and Rosa canina L fruit, as by-products of plant filter tea production, were conducted in terms of implementation into new products, given that it is a large amount of plant by-product / waste, and that it is a valuable raw material that still contains a certain amount of significant bioactive compounds. First, the characterization of the plant material was performed, and then, using various techniques, their transformation into herbal preparations-extracts. In order to prepare herbal preparations-extracts, three extraction techniques were applied: classical extraction-maceration, soxhlet extraction, and supercritical carbon dioxide extraction, and in addition, the spray-drying technique was applied for the transformation from liquid to dry form. The composition of the obtained extracts was determined using various methods of analysis. The possibility of incorporating the by-product as well as the obtained herbal preparations into new products was also examined, therefore instant tea was prepared and tested from the dry extract of A.millefolium, while the herb dust of the R.canina L fruit was successfully used to obtain functional bread.

Tato bakalářská práce se zabývá antioxidační kapacitou a obsahem fenolických látek a flavonoidů instantních čajů. V teoretické části je popsána výroba čaje, složení čajového extraktu a metody stanovení antioxidační kapacity. V experimentální části byly stanoveny antioxidační kapacity metodami DPPH, ABTS a FRAP a celkový obsah fenolických látek a flavonoidů 5 vzorků instantních čajů a po jednom vzorku zeleného a černého čaje. Získané výsledky byly mezi sebou porovnány a zjištěny možné korelace s obsahem čajového extraktu a vitamínu C., This thesis deals with antioxidant capacity of instant tea and total content of phenolic compounds and flavonoids occuring in instant tea. Production of tea, compositions of tea extract and methods for determination of antioxidant capacity are decribed in theoretical part. The antioxidant capacities of 5 samples of instant tea and 2 samples of tea (green tea, black tea) were determined by three methods: DPPH, ABTS and FRAP. Furthermore total content of phenolic compounds and total content of flavonoids provided information on the composition of instant tea. The results were compared with each other and potential correlations with tea extract content and with vitamin C added to instant tea were investigated., Katedra analytické chemie, Student zodpověděl dotazy komise a obhájil bakalářskou práci.