Određivanje alergena kikirikija u uzorcima sladoleda imunoenzimskom metodom

master's thesis

• Title (english): Determination of peanut allergens in samples of ice cream by immunoenzymatic method
• Author: Helena Vidaković
• 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: 2019-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tijekom ovog istraživanja određeni su potencijalni alergeni kikirikija u trideset i devet uzoraka sladoleda prikupljenih u slastičarnicama i trgovačkim lancima pomoću ELISA (engl. Enzyme-Linked Immunosorbent Assay) metode te su prikupljeni stavovi i mišljenja potrošača o kikirikiju i proizvodima od kikirikija kao tvarima ili proizvodima koji uzrokuju alergije. Alergeni kikirikija detektirani su u petnaest od ukupno devetnaest uzoraka sladoleda iz slastičarnica, a udio se kretao u rasponu od 0,15 mg kg-1 do 12,22 mg kg-1. Između dvadeset analiziranih uzoraka sladoleda iz trgovačkih lanaca, alergeni kikirikija detektirani su kod njih dvanaest, a udio je iznosio od 0,20 mg kg-1 do 5,44 mg kg-1. Rezultati određivanja alergena kikirikija imunoenzimskom ELISA metodom uspoređeni su također sa informacijama o hrani analiziranih uzoraka, a vezanim uz prisutnost alergena kikirikija, te se podudaraju u četiri slučaja od devetnaest nepretpakiranih uzoraka sladoleda iz slastičarnica i dvanaest od dvadeset zapakiranih uzoraka sladoleda iz trgovačkih lanaca. Većina ispitanika (84,4 %) smatra da sladoled može sadržavati tragove kikirikija ukoliko kikiriki nije jedan od sastojaka sladoleda, a obzirom na dodatne navode o mogućoj prisutnosti alergena kikirikija, 40,1 % ispitanika smatra da proizvod kao što je sladoled ne sadrži tragove kikirikija ukoliko na deklaraciji nema dodatnog navoda o njegovoj mogućoj prisutnosti.

Abstract (english)

During this research, potential peanut allergens were detected in thirty-nine ice cream samples collected from pastry shops and supermarkets using the ELISA (Enzyme-Linked Immunosorbent Assay) method, and the views and opinions of consumers about peanuts and peanut products as substances or products that cause allergies was examined. Peanut allergens were detected in fifteen of nineteen ice cream samples, and the content ranged from 0.15 mg kg-1 to 12.22 mg kg-1. Between twenty analysed ice cream samples, in twelve peanut allergens were detected, and the content was between 0.20 mg kg-1 to 5.44 mg kg-1. The results of peanut allergen determination by the immunoenzymatic ELISA method were also compared with the food information of the analysed samples, related to the presence of peanut allergens, and matched in four cases of nineteen non-prepacked ice cream samples from pastry shops and twelve out of twenty packed ice cream samples from supermarkets. Most respondents (84.4%) thought that ice cream could contain traces of peanuts if peanuts were not one of the ingredients of ice cream, and given the additional allegations of possible presence of peanut allergens, 40.1% of respondents thought that a product such as ice cream did not contain traces of peanuts if there is no additional indication of its possible presence on the declaration.

• Keywords: alergeni; kikiriki; sladoled; ELISA metoda
• Keywords (english): allergens; peanut; ice cream; ELISA method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:040844
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-01-29 14:49:50