Access restricted to higher education institution's students and staff
master's thesis
VEGETABLE OILS AND FATS

Tonka Mihaljević
Metadata
TitleBILJNA ULJA I MASTI
AuthorTonka Mihaljević
Mentor(s)Nikolina Gaćina (thesis advisor)
AbstractMasti koje koristimo u svakodnevnoj prehrani predstavljaju, nakon ugljikohidrata, vrlo važan izvor energije za naš organizam i to prvenstveno rezervni. Sva ulja tj. masti sastoje se od tri vrste masnih kiselina: zasićenih, mononezasićenih i polinezasićenih. Masnoće koje imaju više polinezasićenih i monozasićenih masnih kiselina su nutritivno vrijednije i povoljno djeluju na zdravlje čovjeka. Također, ključni faktor za dobro zdravlje je pravilan omjer esencijalnih omega 3 i omega 6 masnih kiselina u prehrani. Eksponencijalni rast potrošnje biljnih ulja u našoj prehrani zbog njihove prisutnosti u procesiranoj hrani i hranjenje stoke njima promijenilo je idealni zdravi omjer omege 3 i omege 6. Biljna ulja, ako nisu organska, vjerojatno potječu od genetski modificiranih biljaka, što je još jedan važan razlog da ih se izbjegava. Većina biljnih ulja proizvode se složenim tehnološkim postupcima, koji uključuju ekstrakciju ulja otapalima, zagrijavanje i tiješnjenje na visokim temperaturama, dekoloriranje, dezodoriranje itd. Maslinovo ulje dobiva se iz čvrstog, nezrelog ploda masline. Ekstra djevičansko maslinovo ulje je dragocjena masnoća bogata klorofilom i karotenoidima, koji mu daju karakterističnu boju, te sprječavaju užegnuće ulja djeluju kao antioksidanti na konzumenta. Bućino ulje je vrlo tamne zelene boje i gusto, te specifičnog okusa sličnog bučinim košticama. Proces dobivanja ulja je dosta spor, pa je i cijena bućinog ulja visoka. Kao i ostala biljna ulja i kokosova mast i laneno ulje imaju veliku nutritivnu vrijednost i ljekovito djelovanje. Uljana palma je najplodnija i vrlo profitabilana uljarica. Relativno se lako uzgaja kako na velikim plantažama tako i na malim poljoprivrednim posjedima. Palmino ulje se koristi prvenstveno u ugostiteljskim objektima zbog svoje niste cijene kao ulje za prženje, a također se koristi u proizvodnji i kao izvor zasićenih masnih kiselina.
Keywordsfats in the diet vegetable oils nutritional value of vegetable oil olive oil palm oil
Parallel title (English)VEGETABLE OILS AND FATS
Committee MembersAna Udovičić
Divna Goleš
Nikolina Gaćina
GranterVeleučilište u Šibeniku
Lower level organizational unitsMenadžment
PlaceŠibenik
StateCroatia
Scientific field, discipline, subdisciplineINTERDISCIPLINARY AREAS OF KNOWLEDGE
Cognitive Science (Natural, Technical, Biomedical and Healthcare, Social and Humanistic Sciences)

Study programme typeprofessional
Study levelspecialist graduate
Study programmeManagement
Academic title abbreviationSruč.spec.oec.
Genremaster's thesis
Language Croatian
Defense date2015-09-22
Parallel abstract (English)Fats used in daily diet represent, after carbohydrates, very important source of energy for our body, primarily spare energy. All oils ie. fats consist of three types of fatty acids: saturated, monounsaturated and polyunsaturated. Fats that have more polyunsaturated fatty acids and monounsaturated are nutritionally more valuable and have beneficial effect on human health. Also, a key factor for good health is a proper ratio of essential omega 3 and omega 6 fatty acids in the diet. The exponential growth of consumption of vegetable oils in our diet because of their presence in processed food and livestock food changed the ideal healthy ratio of omega 3 and omega 6 fat acid. If vegetable oils are not organic, probably they are originating from genetically modified plants, what is another important reason to avoid they use. Most vegetable oils are produced in complex technological processes, which include oil extraction by solvents, heating and calendaring at high temperatures, decolourisation, deodorizing etc. Olive oil is obtained from the firm, ripe olives. Extra virgin olive oil is a precious fat rich in chlorophyll and carotenoids, which give it it's characteristic color and prevent it's rancidness and act as antioxidants on consumer. Pumpkin seed oil is a dark green color and thick, and has specific taste like pumpkin seeds. The process of obtaining pumpkin from seeds oil is very slow, so it has high price. Like other vegetable oils also coconut fat and flaxseed oil have great nutritional value and beneficial health effect.
Parallel keywords (Croatian)masti u prehrani biljna ulja prehrambena vrijednost biljnog ulja maslinovo ulje palmino ulje
Resource typetext
Access conditionAccess restricted to higher education institution's students and staff
Terms of usehttp://creativecommons.org/licenses/by-nc-nd/3.0/hr/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:143:623839
CommitterNives Paškov Milošević