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undergraduate thesis
Masnoća u avokadu
Split: University of Split, University of Split, Faculty of science, 2019. urn:nbn:hr:166:004088
Gašparinčić, Karla
University of Split
Faculty of Science
Department of Chemistry

Institutional repository: Repository of Faculty of Science

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Gašparinčić, K. (2019). Masnoća u avokadu (Undergraduate thesis). Split: University of Split, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:004088

Gašparinčić, Karla. "Masnoća u avokadu." Undergraduate thesis, University of Split, Faculty of Science, 2019. https://urn.nsk.hr/urn:nbn:hr:166:004088

Gašparinčić, Karla. "Masnoća u avokadu." Undergraduate thesis, University of Split, Faculty of Science, 2019. https://urn.nsk.hr/urn:nbn:hr:166:004088

Gašparinčić, K. (2019). 'Masnoća u avokadu', Undergraduate thesis, University of Split, Faculty of Science, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:166:004088

Gašparinčić K. Masnoća u avokadu [Undergraduate thesis]. Split: University of Split, Faculty of Science; 2019 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:166:004088

K. Gašparinčić, "Masnoća u avokadu", Undergraduate thesis, University of Split, Faculty of Science, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:166:004088

Metadata
TitleMasnoća u avokadu
Title (english)Fats found in avocado fruit
AuthorKarla Gašparinčić
MentorRenata Odžak (mentor)
Committee memberRenata Odžak (predsjednik povjerenstva)
Committee memberMatilda Šprung (član povjerenstva)
Committee memberBarbara Soldo (član povjerenstva)
GranterUniversity of Split
Faculty of Science
(Department of Chemistry)
Split
Defense date and country2019-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Plod avokada nutritivno je vrlo vrijedno voće. Odličan je izvor vitamina i minerala, nezasićenih masnih kiselina te u mastima topivih tvari kao što su tokoferoli, steroli i pigmenti. U ovom radu osvrnut ću se ponajviše na lipidne komponente avokada, njihov sastav, ekstrakciju te utjecaj na ljudsko zdravlje. Što se tiče lipidnog sastava razmotrit ću utjecaj vanjskih čimbenika kao što su temperatura i podneblje rasta te varijacije u samoj sorti. Govoreći o lipidnim komponentama avokada neizbježno je spomenuti ulje i njegovu ekstrakciju. Stoga ću se kratko osvrnuti na najčešće korištene metode ekstrakcije ulja avokada i usporediti njihovu učinkovitost. Nizak udio zasićenih, a visok udio mononezasićenih masnih kiselina te prisustvo u lipidima topivih tvari najzaslužniji su za mnoge dobrobiti konzumacije avokada na ljudsko zdravlje. Razmotrit ću utjecaj konzumacije avokada na neke organske sustave, pretilost te razvoj karcinoma.
Abstract (english)
Avocado is a nutritionally valuable fruit. It is an excellent source of vitamins and minerals, unsaturated fatty acids and fat-soluble substances such as tocopherols, sterols and pigments. In this paper, I will focus primarily on the lipid components of avocados, their composition, extraction, and impact on human health. In terms of lipid composition, I will consider the influence of external factors such as temperature, climate and origin of specific variety. Speaking of the lipid components of avocados, it is inevitable to mention the oil and its extraction. Therefore, I will briefly review the commonly used avocado oil extraction methods and compare their effectiveness. The low content of saturated and high levels of monounsaturated fatty acids and the presence of fat-soluble components are most responsible for many of the health benefits of consuming avocados. I will discuss the impact of avocado consumption on some organ systems, obesity, and cancer development.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:004088
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-22 11:38:44