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undergraduate thesis
Određivanje sadržaja omga-3 masnih kiselina u konzumnim jajima primjenom plinske kormatografije
2018. urn:nbn:hr:182:540008
Dornjak, Luka
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

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Dornjak, L. (2018). Određivanje sadržaja omga-3 masnih kiselina u konzumnim jajima primjenom plinske kormatografije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:540008

Dornjak, Luka. "Određivanje sadržaja omga-3 masnih kiselina u konzumnim jajima primjenom plinske kormatografije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2018. https://urn.nsk.hr/urn:nbn:hr:182:540008

Dornjak, Luka. "Određivanje sadržaja omga-3 masnih kiselina u konzumnim jajima primjenom plinske kormatografije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2018. https://urn.nsk.hr/urn:nbn:hr:182:540008

Dornjak, L. (2018). 'Određivanje sadržaja omga-3 masnih kiselina u konzumnim jajima primjenom plinske kormatografije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 10 December 2024, https://urn.nsk.hr/urn:nbn:hr:182:540008

Dornjak L. Određivanje sadržaja omga-3 masnih kiselina u konzumnim jajima primjenom plinske kormatografije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2018 [cited 2024 December 10] Available at: https://urn.nsk.hr/urn:nbn:hr:182:540008

L. Dornjak, "Određivanje sadržaja omga-3 masnih kiselina u konzumnim jajima primjenom plinske kormatografije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:182:540008

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Metadata
TitleOdređivanje sadržaja omga-3 masnih kiselina u konzumnim jajima primjenom plinske kormatografije
Title (english)Determination of omega-3 fatty acid concent in eggs using gas chromatography
AuthorLuka Dornjak
MentorOlivera Galović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2018-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Analytic Chemistry
Abstract
Jaja se smatraju koncentriranim izvorom hranjivih tvari. U sastavu jaja možemo naći proteine, masti, nezasićene masne kiseline, dobar su izvor vitamina A, D, E i K, a nalazimo i željezo i fosfor. Obogaćivanjem jaja različitim nutrijentima, jaje postaje funkcionalna hrana. Istraživanjem utjecaja omega-3 masnih kiselina na zdravlje ljudi, utvrđen je niz dobrobiti pa se u današnje vrijeme brzog načina života pojavila potreba za proizvodnjom lako dostupnog izvora omega-3 masnih kiselina. U ovom radu opisan je postupak analize, rezultati i usporedba rezultata analize profila masnih kiselina jaja kokoši nesilica koje su bile hranjene hranom koja nije obogaćena omega-3 masnim kiselinama, i hranom koja je u svom sastavu imala omega-3 masne kiseline, kao bi se utvrdilo utječe li sastav hrane na povećanje sadržaja omega-3 masnih kiselina u jajima.
Abstract (english)
Eggs are considered as an excellent source of nutrients. In the egg composition we can find proteins, fat, unsaturated fatty acids, vitamins A, D, E and K, as well as iron and phosphorus. By enriching eggs with different nutrients, the egg becomes functional food. Investigating the effects of omega-3 fatty acids on human health, a variety of well-being has been identified, so today's fast lifestyle has emerged the need to produce an easily accessible source of omega-3 fatty acid . This paper describes the process of analysis, results and comparison of the results of the analysis of fatty acid profile of eggs of hens that were fed with non-enriched omega-3 fatty acids food, and food that is rich in omega-3 fatty acids. The study was conductet to determined whether the composition of the food affects the increase of the omega-3 fatty acid content in the eggs.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:540008
Study programmeTitle: Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-12-18 10:44:44