Antioksidacijski i antilipidemijski potencijal konopljinog ulja

undergraduate thesis

• Title (english): Antioxidant and antilipidemic potential hemp oil
• Author: Ivana Koret
• Mentor: Irena Landeka Jurčević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2014-07-09, 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: ulje konoplje; hiperlipidemija; oksidacijski stres; polifenoli; lipoproteini
• Keywords (english): hemp oil; hyperlipidemia; oxidative stress; antioxidants; lipoproteins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:727030
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-27 13:06:22