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master's thesis
Primjena ELISA metode u određivanju alergena kikirikija u uzorcima kolača koji sadrže kakaove dijelove
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:754253
Hršak, Lucija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

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Hršak, L. (2017). Primjena ELISA metode u određivanju alergena kikirikija u uzorcima kolača koji sadrže kakaove dijelove (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:754253

Hršak, Lucija. "Primjena ELISA metode u određivanju alergena kikirikija u uzorcima kolača koji sadrže kakaove dijelove." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:754253

Hršak, Lucija. "Primjena ELISA metode u određivanju alergena kikirikija u uzorcima kolača koji sadrže kakaove dijelove." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:754253

Hršak, L. (2017). 'Primjena ELISA metode u određivanju alergena kikirikija u uzorcima kolača koji sadrže kakaove dijelove', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:754253

Hršak L. Primjena ELISA metode u određivanju alergena kikirikija u uzorcima kolača koji sadrže kakaove dijelove [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:754253

L. Hršak, "Primjena ELISA metode u određivanju alergena kikirikija u uzorcima kolača koji sadrže kakaove dijelove", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:754253

Metadata
TitlePrimjena ELISA metode u određivanju alergena kikirikija u uzorcima kolača koji sadrže kakaove dijelove
Title (english)Determination of peanut allergens in samples of cakes with cocoa parts by ELISA method
AuthorLucija Hršak
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2017-06-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Kikiriki se ubraja u najčešće nutritivne alergene koji kod alergičnih osoba može izazvati teške reakcije. Cilj ovog istraživanja bio je odrediti udio potencijalnih alergena kikirikija u šesnaest uzoraka kolača koji sadrže kakaove dijelove pomoću ELISA testa te prikupiti stavove i mišljenja potrošača o kikirikiju i proizvodima od kikirikija kao tvarima ili proizvodima koji uzrokuju alergije. Alergeni kikirikija detektirani su u analiziranim uzorcima nepretpakiranih kolača iz slastičarnice, a njihov udio iznosio je prosječno 0,64 mgkg-1. Prosječni udio alergena kikirikija u analiziranim uzorcima kolača iz objekta javne prehrane iznosio je 0,13 mgkg-1, a u uzorcima iz trgovačkog lanca 0,62 mgkg-1. Većina ispitanika (82,9 %) upoznata je s pojmom alergije, no njihova percepcija o tome u koju skupinu alergena se ubraja kikiriki često je pogrešna pa mnogi (57,9 %) smatraju kako se kikiriki ubraja u orašaste polodove. Od šesnaest ukupno analiziranih uzoraka nepretpakirane hrane, u jedanaest uzoraka bez navoda o prisutnosti kikirikija, ELISA metodom detektirani su alergeni kikirikija.
Abstract (english)
Peanut is one of the most common food allergens which in allergic people can cause life- threatening hypersensitivity reactions. In this study the commercial ELISA (Enzyme-Linked ImmunoSorbent Assay) test was used for determination of potential peanut allergens in sixteen samples of nonpacked cakes with cocoa parts and also the consumers opinion on peanut and peanut products as substances or products that cause allergies was examined. Peanut allergens were detected in analyzed samples of nonpacked cakes from pastry shop with average value of 0,64 mgkg-1. The average value of peanut allergens in the analyzed cake samples from the public eating facility was 0,13 mgkg-1 and from supermarket 0,62 mgkg-1. Most of the respondents (82,9 %) are familiar with term 'allergy' but their perception about peanut is often wrong and many (57,9 %) consider that it belongs to nuts. In this study, among eleven samples of nonpacked cocoa cakes, which had no advisory label, peanut allergens were detected by ELISA method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:754253
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-23 13:13:30