Biomagnifikacija organoklornih pesticida unutar hranidbenog lanca i mogućnost reduciranja ostataka u hrani

undergraduate thesis

• Title (english): Biomagnification of organochlorine pesticides within the food chain and possibility of reducing residues in food
• Author: Iva Majić
• Mentor: Teuta Murati (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Toxicology); Zagreb
• Defense date and country: 2020-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Upotreba organoklornih pesticida dovela je do kontaminacije svih površina na Zemlji uključujući mjesta gdje se ti spojevi nikad nisu koristili. Fizikalna i kemijska svojstva organoklornih spojeva omogućuju im da se dugo vremena zadrže u prirodi te se nakupljaju u tkivima živih bića. Organoklorni spojevi imaju sposobnost biomagnifikacije, tj. nakupljanja u organizmima duž hranidbenog lanca, što znači da će grabežljivci imati veću koncentraciju tih spojeva nego organizmi na nižim razinama lanca. Posljedično tome ovi spojevi će se naći u ljudskoj prehrani. Dugotrajno nakupljanje organoklornih spojeva dovodi do zdravstvenih problema u ljudi, stoga se kao cilj postavlja smanjenje ili potpuno uklanjanje tih spojeva iz namirnica. U ovom radu opisano je kako procesi pripreme hrane kao što su pranje, guljenje, kuhanje, pečenje i dr. utječu na količinu ostataka organoklornih spojeva u namirnicama.

Abstract (english)

The use of organochlorine pesticides has led to contamination of all surfaces on Earth including places where these compounds have never been used. Physical and chemical properties of organochlorine compounds enable them to persist for a long time in nature and accumulate in the tissues of living beings. Organochlorines have the ability for biomagnification, i.e. they accumulate in organisms within the food chain, which means that predators have higher concentration of these compounds than the organisms at lower levels of the food chain. Consequently, these compounds will be found in human diet. Long-term accumulation of organochlorines leads to health problems in humans, therefore the goal is reduction or complete removal of these compounds from food. This paper describes how food preparation processes such as washing, peeling, cooking, baking etc. affect the amount of organochlorine residues in food.

• Keywords: biomagnifikacija; hrana; organoklorni pesticidi; ostaci pesticida; procesiranje
• Keywords (english): biomagnification; food; organochlorine pesticides; pesticide residues; processing
• Language: croatian
• URN:NBN: urn:nbn:hr:159:600989
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-10-21 09:13:05