Pojavnost okratoksina A u uzorcima bijelih, crnih i desertnih vina

professional thesis

• Title (english): Ochratoxin A prevalence in white, red and dessert wines
• Author: Dubravka Ćubela
• Mentor: Ksenija Markov (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2014-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Najtoksičniji predstavnik skupine okratoksina je okratoksin A (OTA). Kao sekundarni metabolit plijesni iz rodova Aspergillus i Penicillium snažan je mikotoksin s hepatotoksičnim, nefrotoksičnim, kancerogenim i imunosupresivnim djelovanjem. Procijenjena izloženost okratoksinu A u zemljama EU je od 0,13 do 4,6 ng/kg tjelesne mase po danu. Vino je drugi po redu izvor ljudske izloženosti okratoksinu A u Europi. Da bi se analiza mikotoksina u laboratoriju mogla provesti potrebno je zadovoljiti određene parametre koji se odnose na validaciju metode namjenjene analizi mikotoksina. Osim službenih, validiranih analitičkih metoda za mikotoksine baziranih na načelima kromatogarafije, danas su orijentacijski testovi postali standardni alat za brzo praćenje okratoksina A, posebno za potrebe monitoringa. Jedan od takvih testova je ELISA (engl.Enzyme-linked immunosorbent assay) test. Unatoč velikom utjecaju matriksa i lažno pozitivnih rezultata, prednost ELISA-e je brzina, jednostavnost rada i zadovoljavajuća osjetljivost metode. U ovome radu istraživana je prisutnost okratoksina A u uzorcima bijelih, crnih i desertnih vina. Ispitivanje je obuhvatilo vina sa tržišta Bosne i Hercegovine kao i domaća vina sa područja Hercegovine tijekom 2012. i 2013. godine. Također je istraživana kvaliteta ispitivanja uzoraka na prisustvo okratoksina A u vinima kroz parametre validacije, te je dokazana efikasnost ELISA tehnike kao pouzdane metode u kvantificiranju velikog broja uzoraka. Dobivene količine okratoksina A uspoređene su sa najvećim dopuštenim količinama propisanih EU zakonskom regulativom za vino, te je utvrđeno da su analizirani uzorci vina zdravstveno ispravni i kao takvi se smiju stavljati u promet.

Abstract (english)

The most toxic representative of ochratoxin group is the ochratoxin A (OTA). As a secondary metabolite of molds of the genera Aspergillus and Penicillium, it is a powerful toxin with hepatotoxic, nephrotoxic, carcinogenic and immunosuppressive activity. Estimated dietary exposure to ochratoxin A in the EU is 0.13 to 4.6 ng / kg body weight per day. Wine is secondary source of human exposure to ochratoxin A in Europe. For proper laboratory analysis of mycotoxins, it may be necessary to meet certain parameters relating to the validation of methods intended for mycotoxin analysis. Besides the official analytical method validation for mycotoxins based on the chromatograpy principles, today orientation tests have become a standard tool for fast analysis of ochratoxin A, particularly for the purposes of monitoring. Such assay is an ELISA (Enzyme - linked immunosorbent assay) test. Despite the strong influence of the matrix and false-positive results, the advantages of ELISA are speed, ease of operation and satisfactory sensitivity of the method. In this study, the presence of ochratoxin A in samples of white, red and dessert wines was examined. Samples of wine were taken from the market of Bosnia and Herzegovina as well as from the domestic wine producers in Herzegovina during the 2012 and 2013 year. This study also shows the quality of test samples for the presence of ochratoxin A in wines through parameters of method validation. Efficacy of ELISA technique as a reliable method for quantifying a large number of samples was proven. The resulting amounts of ochratoxin A were compared with the EU maximum allowed concentrations for wine, and it was found that the analyzed samples were safe and, as such, may be placed on the market.

• Keywords: vino; okratoksin A; validacija metode; ELISA
• Keywords (english): wine; ochratoxin A; method validation; ELISA
• Language: croatian
• URN:NBN: urn:nbn:hr:159:327002
• Study programme: Title: Postgraduate Specialist Studies in Food Quality and Safety; Study programme type: university; Study level: postgraduate specialist; Academic / professional title: sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane (sveučilišni/a specijalist/specijalistica kvalitete i sigurnosti hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-18 09:54:30