Određivanje alergena kikirikija ELISA metodom

undergraduate thesis

• Title (english): Determination of peanut allergens by ELISA method
• Author: Sara Špalj
• Mentor: Ksenija Marković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2017-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je primjenom ELISA (engl. Enzyme-Linked ImmunoSorbent Assay) testa odrediti udio potencijalnih alergena kikirikija u četiri uzorka kakaovog praha i četiri uzorka instant kakaovih proizvoda različitih proizvođača te ih usporediti s navodima u okviru informacija o hrani vezanim uz prisustvo alergena. U šest od ukupno osam analiziranih uzoraka su detektirani alergeni kikirikija. Udio alergena kikirikija u uzorcima kakaovog praha se kretao u rasponu od 0,37 do 0,64 mgkg-1, a u uzorcima instant kakaovih proizvoda u rasponu od 0,14 do 0,26 mgkg-1. Najviši udio alergena kikirikija (0,64 mgkg-1) je detektiran u uzorku kakaovog praha ''KP4'' pri čemu na deklaraciji proizvoda nije bio prisutan navod koji se odnosi na prisustvo alergena kikirikija.

Abstract (english)

The aim of this study was to determine the content of potential peanut allergens in four samples of cocoa powder and four samples of instant cocoa products from different manufacturers using the ELISA (Enzyme-Linked ImmunoSorbent Assay) test and compare the results with the food information claims related to the presence of allergens. Peanut allergens were detected in six out of eight analysed samples. In samples of cocoa powder peanut allergens were determined in the range from 0,37 to 0,64 mgkg-1 and in samples of instant cocoa products in the range from 0,14 to 0,26 mgkg-1. The highest content of peanut allergens (0,64 mgkg-1) was determined in the sample of cocoa powder "KP4", and product did not contain any advisory label regarding the presence of peanut allergens.

• Keywords: alergeni kikirikija; ELISA; informacija o hrani
• Keywords (english): ELISA; food information; peanut allergens
• Language: croatian
• URN:NBN: urn:nbn:hr:159:076051
• 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: Open access
• Created on: 2017-09-20 09:11:13