Separation and determination of bioactive compounds in food

Herbs are widely known for their numerous applications in the food industry; however, there is increasing interest in their pharmaceutical properties. In recent years, major research has been focused on the biologically active derivatives of medicinal plants, mainly because of their potential anti-tumor activity and protective effects with respect to the cardiovascular system. This thesis summarizes the biosynthesis of phenolic compounds mainly responsible for such positive health impacts, the methods of antioxidant capacity determination, and the protective health effects of medicinal herbs. The experimental part is dedicated to extraction methods and the determination of phenolic compounds from herbs, as well as the possibility of applying herbal infusions into raw goat whey in order to extend its shelf-life