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undergraduate thesis
Antioksidacijski i antilipidemijski potencijal konopljinog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:727030
Koret, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

Cite this document

Koret, I. (2014). Antioksidacijski i antilipidemijski potencijal konopljinog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:727030

Koret, Ivana. "Antioksidacijski i antilipidemijski potencijal konopljinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:727030

Koret, Ivana. "Antioksidacijski i antilipidemijski potencijal konopljinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:727030

Koret, I. (2014). 'Antioksidacijski i antilipidemijski potencijal konopljinog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:727030

Koret I. Antioksidacijski i antilipidemijski potencijal konopljinog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:727030

I. Koret, "Antioksidacijski i antilipidemijski potencijal konopljinog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:727030

Metadata
TitleAntioksidacijski i antilipidemijski potencijal konopljinog ulja
Title (english)Antioxidant and antilipidemic potential hemp oil
AuthorIvana Koret
MentorIrena Landeka Jurčević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2014-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biljna ulja koja se koriste u prehrambene svrhe su većinom rafinirana te tijekom rafinacije gube većinu prirodnih komponenti kao što su vitamini, provitamini, antioksidansi i ostali. Uz najpoznatijeg predstavnika jestivih nerafiniranih ulja, kao što je maslinovo ulje, na tržištu se sve češće pojavljuju i druga hladno prešana ulja poput ulja sjemenki suncokreta, sezama, lana te ulje konoplje koje se odlikuje visokim udjelom α-linolenske kiseline. U sastavu ulja konoplje najzastupljenije su omega-6 linolna kiselina sa oko 55% i omega-3 α-linolenska kiselina sa oko 20%. Pored navedenih značajno je još i prisustvo γ-linolenske kiseline, čiji udio se kreće oko 1-4%. U okviru ovoga rada navedene su kvalitativne karakteristike, kemijski sastav, nutritivna vrijednost, terapijsko djelovanje ulja konoplje kao i antioksidacijska aktivnost. Zahvaljujući velikom antioksidacijskom i antilipidemijskom potencijalu, proizvodnja, ali i konzumacija ulja konoplje je sve veća.
Abstract (english)
Vegetable oils used for food purposes are mostly refined and during the refining process the majority of valuable natural components such as vitamins, provitamins and antioxidants are lost. Apart from the best known representative of edible non-refined oils, the olive oil, different kinds of cold pressed oils can be found on the market such as sunflower, sesame, lineseed and hemp oil which is characterized by a high content of a α-linolenic acid. It contains the most common omega-6 linoleic acid, with about 55% of total fatty acid, and omega-3 α-linolenic acid with about 20% of total fatty acid. Besides, the presence of γ-linolenic acid with 1-4% of fatty acid is also significant. Qualitative characteristics, chemical composition, nutritional value, therapeutic effect of hemp oil as well as antioxidant activity are listed within the framework of this final work. Thanks to a great antioxidant and antilipidemic potential, production and consumption of hemp oil has been increasing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:727030
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 13:06:22