| Abstract | Začini su prirodne tvari koji ne samo da obogaćuju miris i okus hrane koju konzumiramo, nego su i predmet istraživanja zbog svojih antimikrobnih svojstava. Međutim, začini mogu biti kontaminirani plijesnima i mogu u namirnicama u koje se dodaju biti izvor kontaminacije mikotoksinima. Stoga je u ovom radu primjenom “Horizontalne metode za brojanje kvasaca i plijesni”, određena prisutnost i količina plijesni, te prisutnost ukupnih aflatoksina i njihova koncentracija u začinima (cimet, mješavina speculaas, chilli, češnjak u prahu, crvena paprika, sezam i origano) pri različitim temperaturama čuvanja (18°C i 30°C). U svim uzorcima začina, osim u uzorku crvene paprike, dokazana je prisutnost plijesni iz roda Aspergillus (50,0%), Penicillium (8,3%), Mucor (33,3%) i Rhizopus (8,3%). Kvantitativna analiza ukupnih aflatoksina u začinima provedena je ELISA metodom. Sadržaj ukupnih aflatoksina u crvenoj paprici, chilliu, češnjaku u prahu i sezamu bio je u skladu s važećim propisima Republike Hrvatske i Europske Unije, dok je u cimetu, mješavini speculaas i origanu bio veći od zakonski dozvoljene granice (> 10μg/kg). |
| Abstract (english) | Spices are natural substances that not only enrich the aroma and taste of the food we consume, but they are also the subject of research because of their antimicrobial properties. However, spices may be contaminated with moulds and can be a source of food contamination by mycotoxins. Therefore, in this paper using the "Horizontal method for the enumeration yeasts and moulds," certain amount and presence of mould is found. Also, the presence of total aflatoxins and their concentration in the spices (cinnamon, speculaas mix, chilli, garlic powder, red peppers, sesame seeds and oregano) is found at different storage temperatures (18°C and 30°C). In all samples of spices, except red pepper, were contaminated by Aspergillus (50,0%), Penicillium (8,3%), Mucor (33,3%) and Rhizopus (8,3%). Quantitative analysis of total aflatoxin in spices was carried out using ELISA. The content of total aflatoxins in red pepper, chill, garlic powder and sesame was in accordance with applicable regulations of the Croatian and the European Union, while the cinnamon, speculaas mix and oregano was greater than the legal limit (> 10μg/kg). |
