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master's thesis
Primjena HPLC-MS/MS multi-mikotoksinske metode za određivanje mikotoksina koji se pojavljuju u pekmezu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:787740
Krpan, Melita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

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

Cite this document

Krpan, M. (2019). Primjena HPLC-MS/MS multi-mikotoksinske metode za određivanje mikotoksina koji se pojavljuju u pekmezu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:787740

Krpan, Melita. "Primjena HPLC-MS/MS multi-mikotoksinske metode za određivanje mikotoksina koji se pojavljuju u pekmezu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:787740

Krpan, Melita. "Primjena HPLC-MS/MS multi-mikotoksinske metode za određivanje mikotoksina koji se pojavljuju u pekmezu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:787740

Krpan, M. (2019). 'Primjena HPLC-MS/MS multi-mikotoksinske metode za određivanje mikotoksina koji se pojavljuju u pekmezu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:787740

Krpan M. Primjena HPLC-MS/MS multi-mikotoksinske metode za određivanje mikotoksina koji se pojavljuju u pekmezu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:787740

M. Krpan, "Primjena HPLC-MS/MS multi-mikotoksinske metode za određivanje mikotoksina koji se pojavljuju u pekmezu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:787740

Metadata
TitlePrimjena HPLC-MS/MS multi-mikotoksinske metode za određivanje mikotoksina koji se pojavljuju u pekmezu
Title (english)Application of HPLC-MS/MS multi-mycotoxin method for determination of mycotoxins occurring in jam
AuthorMelita Krpan
MentorKsenija Markov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2019-11-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mikotoksini su toksični sekundarni metaboliti plijesni koji su česti kontaminanti hrane, pa postoji zabrinutost potrošača da li se hrana na kojoj je porasla plijesan može dalje konzumirati nakon uklanjanja pljesnivog dijela ili se treba u potpunosti baciti. Budući da postoji mali broj istraživanja o raspodjeli mikotoksina u pljesnivoj hrani i da se malo znade o mikotoksinima koji se mogu naći u pekmezu, cilj ovog istraživanja bio je odrediti pojavnost plijesni te prisutnost i raspodjelu mikotoksina u uzorcima različitih vrsta pekmeza. Prilikom izvedbe eksperimentalnog dijela provedena je izolacija i identifikacija plijesni te analiza mikotoksina koji se pojavljuju u pekmezu. Iz 56 od ukupno 58 uzoraka pekmeza izolirana su četiri roda plijesni i to: Aspergillus, Cladosporium, Penicillium i Talaromyces i 17 različitih vrsta plijesni. HPLC-MS/MS multimikotoksinskom analizom je dokazano da pljesnivi uzorci pekmeza mogu sadržavati spektar bioaktivnih sekundarnih metabolita, uključujući mikotoksine, jer je u 171 uzorku pekmeza detektirano 110 sekundarnih metabolita od kojih 23 mikotoksina. Određivanje raspodjele fungalnih metabolita u uzorcima pekmeza pokazalo je da su najveće koncentracije detektiranih mikotoksina dokazane u uzorcima koji su obuhvaćali površinu pekmeza na kojoj je porasla plijesan, a najmanje koncentracije u uzorcima koji su bili na dubini 1 cm ispod mjesta porasle plijesni.
Abstract (english)
Mycotoxins are toxic secondary metabolites of fungi that are frequent food contaminants, so there is consumer concern about mouldy food and can it be consumed further after the mold has been removed or should the food be discarded in it's entirety. Since there are only a few studies on the distribution of mycotoxins in mouldy food and there is still little knowledge about mycotoxins found in jam, the aim of this study was to determine the occurrence of fungi, as well as the presence and distribution of mycotoxins in different jam types. Both isolation and identification of fungi, as well as the analysis of mycotoxins present in jam samples were performed during the research. Four genera of fungi: Aspergillus, Cladosporium, Penicillium and Talaromyces and 17 different species of fungi were isolated from 56 out of 58 jam samples. HPLC-MS/MS multi-mycotoxin analysis has shown that mouldy jam samples can contain a spectrum of bioactive secondary metabolites, including mxcotoxins, since a total of 110 secondary metabolites were detected in 171 jam samples, 23 of which were mycotoxins. Determination of the fungal metabolites distribution in jam samples showed that the highest mycotoxin concentration was found in the samples containing the jam surface, on which the fungi grew, whereas the lowest concentration was found in samples taken 1 cm below it.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:787740
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-02-17 12:23:04