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undergraduate thesis
Funkcionalna svojstva sjemenke avokada
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:115662
Garašić, Anja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Preparation Processes

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

Cite this document

Garašić, A. (2023). Funkcionalna svojstva sjemenke avokada (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:115662

Garašić, Anja. "Funkcionalna svojstva sjemenke avokada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:115662

Garašić, Anja. "Funkcionalna svojstva sjemenke avokada." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:115662

Garašić, A. (2023). 'Funkcionalna svojstva sjemenke avokada', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:115662

Garašić A. Funkcionalna svojstva sjemenke avokada [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:115662

A. Garašić, "Funkcionalna svojstva sjemenke avokada", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:115662

Metadata
TitleFunkcionalna svojstva sjemenke avokada
Title (english)Functional properties of avocado seeds
AuthorAnja Garašić
MentorMarija Badanjak Sabolović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Preparation Processes)
Zagreb
Defense date and country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Avokado (Persea americana) je vrlo popularno tropsko voće čija proizvodnja u posljednje vrijeme raste zbog povećane konzumacija avokada upravo zbog njegove ugodne teksture i arome, ali prvenstveno zbog osviještenosti potrošača o njegovom pozitivnom utjecaju na zdravlje. Avokado predstavlja dobar izvor ugljikohidrata, proteina, lipida, vlakana, vitamina, minerala te brojnih fitokemikalija. Povećanjem proizvodnje i industrije prerade avokada povećava se i količina proizvedenog otpada koji ostaje neiskorišten te utječe na zagađenje okoliša. Taj otpad predstavljaju nejestivi dijelovi avokada (kora i sjemenka). Cilj ovog rada je proučiti dosadašnje rezultate istraživanja i spoznaje o kemijskom i fitokemijskom sastavu sjemenke avokada te njena funkcionalna svojstva i moguću primjenu u industriji. Rezultati dosadašnjih istraživanja sjemenke avokada pokazali su da sadrži različite bioaktivne komponente koje posjeduju antioksidacijska, antimikrobna, protuupalna, antikancerogena i druga svojstva. Prisutne bioaktivne komponente sjemenku avokada čine njihovim potencijalnim izvorom za razvoj i proizvodnju novih funkcionalnih proizvoda s pozitivnim utjecajima na zdravlje.
Abstract (english)
The avocado (Persea americana) is a very popular tropical fruit whose production has recently been increasing due to the increased consumption of avocado precisely because of its pleasant texture and aroma, but primarily due to consumer awareness of its positive impact on health. Avocado is a good source of carbohydrates, proteins, lipids, fibers, vitamins, minerals and numerous phytochemicals. By increasing the production and processing industry of avocados, the amount of produced waste that remains unused increases and affects environmental pollution. This waste is represented by the inedible parts of the avocado (peel and seed). The aim of this work is to study the results of research and knowledge about the chemical and phytochemical composition of avocado seeds and their functional properties and possible application in industry. The results of previous research on avocado seeds have shown that they contain various bioactive components that possess antioxidant, antimicrobial, antiinflammatory, anti-carcinogenic and other properties. The bioactive components present in avocado seeds make them a potential source for the development and production of new functional products with positive effects on health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:115662
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-16 08:00:52