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undergraduate thesis
Prisutnost policikličkih aromatskih ugljikovodika u hrani podrijetlo, toksičnost i rizici
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:557535
Roller, Morana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Toxicology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Roller, M. (2016). Prisutnost policikličkih aromatskih ugljikovodika u hrani podrijetlo, toksičnost i rizici (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:557535

Roller, Morana. "Prisutnost policikličkih aromatskih ugljikovodika u hrani podrijetlo, toksičnost i rizici." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:557535

Roller, Morana. "Prisutnost policikličkih aromatskih ugljikovodika u hrani podrijetlo, toksičnost i rizici." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:557535

Roller, M. (2016). 'Prisutnost policikličkih aromatskih ugljikovodika u hrani podrijetlo, toksičnost i rizici', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:557535

Roller M. Prisutnost policikličkih aromatskih ugljikovodika u hrani podrijetlo, toksičnost i rizici [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:557535

M. Roller, "Prisutnost policikličkih aromatskih ugljikovodika u hrani podrijetlo, toksičnost i rizici", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:557535

Metadata
TitlePrisutnost policikličkih aromatskih ugljikovodika u hrani podrijetlo, toksičnost i rizici
Title (english)Presence of polycyclic aromatic hydrocarbons in food origin, toxicity and risks
AuthorMorana Roller
MentorIvana Kmetič (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Policiklički aromatski ugljikovodici (eng. polycyclic aromatic hydrocarbons, PAH) su spojevi sveprisutni u hrani, prehrambenom lancu i okolišu. Većina proučavanih PAH-ova ima dokazane štetne učinke na ljude i životinje. Nastaju nepotpunim izgaranjem organskog materijala u prirodi ili pod utjecajem čovjeka. U hranu dospijevaju iz okoliša ili nastaju tijekom procesiranja. Prženje, pečenje i dimljenje hrane najčešći je put nastanka većih količina PAH-ova prisutnih u hrani. Njihovo toksično djelovanje, između ostalog može biti genotoksično, kancerogeno, teratogeno i fototoksično. Rizici od izloženosti PAH-ovima su prepoznati, zbog čega postoje i propisi dozvoljene količine PAH-ova u skupinama namirnica za ljudsku prehranu. Rizici se izražavaju faktorom ekvivalentne toksičnosti (TEF), a sežu od 0,001 do 1. Budući da su prisutni u okolišu i lako nastaju tijekom najčešće korištenih načina prerade hrane, policikličke aromatske ugljikovodike je nužno istraživati kako bi se bolje objasnilo njihovo toksično djelovanje, spriječilo nastajanje i trovanje te smanjili rizici.
Abstract (english)
Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds uquibitous in food, food chain and environment. Most of studied PAHs are proven to have adverse effects on humans and animals. They are formed during the incomplete burning of organic material in the nature, but dominant sources of PAHs in the environment are from human activity. Food can be contaminated by PAHs from the environment or they are formed during food processing. Frying, roasting and smoking food are the most common way of the formation of large quantities of PAHs present in food. Their toxic effects can be genotoxic, carcinogenic, teratogenic and phototoxic. The risks of exposure to PAHs have been identified, which is why there are regulations permitting the amounts of PAHs in the groups of foods for human consumption. Risks are expressed with toxic equivalency factor (TEF) in a range from 0.001 to 1. Since PAHs are widely present in the environment and are readily formed during the most commonly used ways of food processing, it is necessary to explore and further explain their toxic action, in order to prevent the formation and poisoning, and reduce risks.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:557535
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
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Created on2017-04-24 11:57:03