Imunoenzimska metoda u određivanju alergena kikirikija

undergraduate thesis

• Title (english): Peanut allergen detection using immunoenzyme method
• Author: Adriana Ćurić
• 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: 2018-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog istraživanja bio je odrediti udio potencijalnih alergena kikirikija imunoenzimskom ELISA metodom (engl. Enzyme-Linked ImmunoSorbent Assay) u 8 uzoraka sladoleda od čokolade, odnosno četiri uzorka sladoleda iz različitih slastičarnica te četiri uzorka sladoleda različitih proizvođača iz trgovačkih lanaca. Analitički rezultati uspoređeni su s navodima u okviru informacija o hrani vezanim uz prisustvo alergena. U sedam od ukupno osam analiziranih uzoraka sladoleda, detektirani su alergeni kikirikija. Raspon unutar kojeg se kretao udio alergena kikirikija u analiziranim uzorcima sladoleda od čokolade iz slastičarnica iznosi od 0,27 do 0,62 mgkg-1, dok se u uzorcima sladoleda iz trgovačkih lanaca udio kretao u rasponu od 0,12 do 0,35 mgkg-1. Najviši udio alergena kikirikija određen je u uzorku ''SS4'' iz slastičarnice te iznosi 0,62 mgkg- 1, pri čemu je u okviru informacija o hrani naveden sadržaj alergena među kojima nije istaknut kikiriki.

Abstract (english)

The purpose of this study was to determine the content of potential peanut allergens by using the immunoenzyme ELISA method (Enzyme-Linked ImmunoSorbent Assay) in eight samples of chocolate ice cream, from which four of samples were from different pastry shops, and the other four were ice creams of different manufacturers from a retail chain. The analytical results were compared with the food information claims related to the presence of allergens. Peanut allergens were detected in seven out of eight analysed samples. In samples of chocolate ice cream from pastry shops, the range of determined peanut allergens was from 0,27 to 0,62 mgkg-1, and in samples from a retail chains from 0,12 to 0,35 mgkg-1. The highest content of peanut allergens was 0,62 mgkg- 1 and it was determined in a sample from a pastry shop ''SS4'' which contained an advisory label related to the presence of allergens, but didn't contain a claim related to the presence of peanut.

• Keywords: alergeni; imunoenzimska metoda; kikiriki; sladoled
• Keywords (english): allergens; immunoenzyme method; ice cream; peanut
• Language: croatian
• URN:NBN: urn:nbn:hr:159:391073
• 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
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2018-07-06 11:56:22