Primjena imunoenzimske metode u određivanju alergena kikirikija

undergraduate thesis

• Title (english): Enzyme immunoassay in determination of peanut allergens
• Author: Nataša Mikulić
• 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: 2019-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Primjenom imunoenzimske ELISA (eng. Enzyme-Linked ImmunoSorbent Assay) metode analizirano je osam uzoraka žitarica za doručak s čokoladom na prisutnost alergena kikirikija te su dobiveni analitički rezultati uspoređeni s pripadajućim informacijama o hrani analiziranih proizvoda, a vezanim uz prisutnost alergena kikirikija. Analizirani proizvodi uključivali su četiri uzorka iz konvencionalne proizvodnje i četiri uzorka iz organske proizvodnje, a rezultati su pokazali kako je u uzorcima žitarica za doručak iz konvencionalne proizvodnje detektiran viši prosječan udio (0,54 mgkg-1) alergena kikirikija u odnosu na uzorke žitarica za doručak iz organske proizvodnje (0,26 mgkg-1). Alergeni kikirikija su u najvišem udjelu (1,06 mgkg-1) detektirani u jednom od uzoraka (KŽ2) žitarica za doručak iz konvencionalne proizvodnje. Deklaracije, odnosno informacije o hrani analiziranih proizvoda nisu sadržavale navode o mogućoj prisutnosti alergena kikirikija.

Abstract (english)

Using ELISA (Enzyme-Linked ImmunoSorbent Assay) method, eight samples of chocolate breakfast cereals were analyzed for the presence of peanut allergens and the analytical results obtained were compared with the food information on the analyzed products related to the presence of peanut allergens. The analyzed products included four samples from conventional production and four samples from organic production. Results showed that in samples of breakfast cereals from convenctional production was a higher average value (0,54 mgkg-1) of peanut allergens compared to breakfast cereals from organic production (0,26 mgkg-1). The highest content of peanut allergens (1,06 mgkg-1) was detected in one of the samples (KŽ2) of convenctional breakfast cereals. Declaration of the analyzed products did not contain any indication of the presence of peanut allergens.

• Keywords: alergija na hranu; ELISA; kikiriki
• Keywords (english): ELISA; food allergy; peanut
• Language: croatian
• URN:NBN: urn:nbn:hr:159:169950
• 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: 2019-07-16 11:21:00