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master's thesis
Usporedba profila masnih kiselina u uzorcima majčina mlijeka i hrane za dojenčad
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:795451
Bukvić, Valerija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Bukvić, V. (2011). Usporedba profila masnih kiselina u uzorcima majčina mlijeka i hrane za dojenčad (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:795451

Bukvić, Valerija. "Usporedba profila masnih kiselina u uzorcima majčina mlijeka i hrane za dojenčad." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:795451

Bukvić, Valerija. "Usporedba profila masnih kiselina u uzorcima majčina mlijeka i hrane za dojenčad." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:795451

Bukvić, V. (2011). 'Usporedba profila masnih kiselina u uzorcima majčina mlijeka i hrane za dojenčad', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:795451

Bukvić V. Usporedba profila masnih kiselina u uzorcima majčina mlijeka i hrane za dojenčad [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:795451

V. Bukvić, "Usporedba profila masnih kiselina u uzorcima majčina mlijeka i hrane za dojenčad", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:795451

Metadata
TitleUsporedba profila masnih kiselina u uzorcima majčina mlijeka i hrane za dojenčad
Title (english)Comparition of fatty acid profile in human breast milk samples and infant formula
AuthorValerija Bukvić
MentorMirjana Hruškar (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2011-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Majčino mlijeko je optimalna hrana za novorođenče i smatra se najboljim modelom za razvoj hrane za dojenčad s optimalnom nutritivnom vrijednosti. Lipidi majčina mlijeka predstavljaju glavni izvor energije za dojeno dijete i osiguravaju esencijalne nutrijente. Cilj istraživanja bio je usporediti profil masnih kiselina majčina mlijeka (n=36) i hrane za dojenčad (n=26). Sastav masnih kiselina određen je primjenom plinske kromatografije. Udio ukupnih zasićenih masnih kiselina bio je viši u uzorcima majčina mlijeka nego hrane za dojenčad, a dominantna je bila palmitinska kiselina (16:0). Udio ukupnih jednostruko i višestruko nezasićenih masnih kiselina bio je niži u uzorcima majčina mlijeka. Linolna kiselina (18:2, ω-6) je zastupljena u sličnom udjelu u hrani za dojenčad i u majčinom mlijeku, dok je α-linolenska kiselina (18:3, ω-3) bila zastupljenija u hrani za dojenčad. Hrana za dojenčad sadrži niži postotak trans-masnih kiselina. Hrani za dojenčad nedostajale su fiziološki važne dugolančane višestruko nezasićene masne kiseline.
Abstract (english)
Human breast milk is optimal food for infant and it is considered to be the best model for designing breast milk substitutes with the ideal nutritive value. Lipids in human milk represent the main source of energy for the breastfed baby and supply essential nutrients. The aim of this study was to compare the fatty acid profile of human milk (n=36) and infant formulas (n=26). Fatty acid composition was determined by using gas chromatography. Total saturated fatty acids (SFA) were found to be higher in human milk than in formula milk, and dominant SFA was palmitic acid (16:0). Total mono- and polyunsaturated fatty acids were found to be lower in human milk. In formula milk, linoleic acid (18:2, ω-6) content was similar to human milk, while α-linolenic acid (18:3, ω-3) showed a higher precentage in formula milk. In comparison with human milk, formula milk tends to contain lower percentage of trans-fatty acids. Also, most formulas lacked physiologically important long-chain polyunsaturated fatty acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:795451
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-31 10:00:33