Određivanje okratoksina u suhom voću ELISA metodom

master's thesis

• Title (english): Determining ochratoxin in dried fruits by way of the ELISA methodology
• Author: Nina Tretinjak
• Mentor: Frane Delaš (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2007-11-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Okratoksin A (OTA) je sekundarni metabolit plijesni iz rodova Aspergillus i Penicillium. Pronađen je u hrani biljnog i životinjskog podrijetla, a naročito u žitaricama, vinu, pivi i suhom voću. Za ovo istraživanje korištena su 3 različita uzorka smokava, 2 uzorka marelica i 6 uzoraka groždica koje predstavljaju prehrambene proizvode dostupne na hrvatskom tržištu. Analiza je provedena u Krašu, prehrambena industrija d.d., Zagreb, ELISA metodom na Stat Fax Microstrip Readeru. U svim uzorcima marelica i smokava, koncentracija OTA je iznosila 0 μg x kg-1, dok u svih 6 uzoraka groždica, koncentracija OTA kretala se od 0,4-6,4 μg x kg-1. Daljnja istraživanja uzoraka grožđica termostatiranih pri temperaturi od +25 0C, pokazala su da su istraživani uzorci grožđica porijeklom iz Irana najviše kontaminirani s OTA. U navedenim grožđicama koncentracija OTA iznosila je 10.6 μg x kg-1 te se time pokazalo da taj uzorak sadrži veću koncentraciju OTA nego što to dozvoljava Pravilnik o toksinima Republike Hrvatske. Najveća dopuštena količina OTA u suhom voću iznosi 10 μg x kg-1 .

Abstract (english)

Ochratoxin A (OTA) is a secondary metabolite of the mould of the genus Aspergillus and Penicillium. It was found in food of vegetable and animal origin, and in particular in cereals, wine, bear and dried fruita. For this research, I used 3 different specimens of figs, 2 specimens of apricots, and 6 specimens of raisins, all of which represent foodstuffs available on the Croatian market. The analysis was conduced in Kraš d.d., Zagreb. The method applied was the ELISA method on Stat Fax Microstrip Reader. The OTA concentration in all specimens of apricots and figs was 0 μg x kg¯¹, whereas the OTA concentration in all 6 raisin specimens ranged between 0.4 – 6.4 μg x kg¯¹. Further analyses of raisin specimens thermostated at +25°C showed the highest OTA contamination in the analyzed specimens of raisins originated from Iran. The OTA concentration in these raisins was 10.6 μg x kg¯¹. Thus, the result of the analysis showed that the OTA concentration in the said specimen exceeded the OTA concentration allowed by the Toxin Regulation valid in the Republic of Croatia. The highest OTA concentration allowed in dried fruits amounts to 10 μg x kg¯¹.

• Keywords: ELISA metoda; groždice; okratoksin A; suho voce
• Keywords (english): dried fruits; ELISA method; ochratoxin A; raisins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:489671
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-05 13:32:29