| Sažetak | Anisakijaza je zoonoza do koje dolazi ukoliko čovjek hranom unese žive i/ili mrtve ličinke trećeg stupnja oblića roda Anisakis. Po tom pitanju najrizičniji su riba i riblji proizvodi koji ne prolaze termičku obradu i konzumiraju se sirovi ili slabo termički obrađeni, dimljeni, marinirani, soljeni. Ekstrakti i aktivni spojevi iz biljaka i začinskog bilja mogu povećati sigurnosnu ispravnost hrane s obzirom da imaju dokazana antimikrobna i antioksidacijska svojstva. U ovom istraživanju testiran je larvicidni učinak vodenih ekstrakata 15 vrsta odabranog začinskog bilja na ličinke Anisakis spp. na 37°C i 6°C, sa i bez dodatka 5% NaCl-a. Nematocidno/larvicidno djelovanje na L3 ličinke Anisakis spp. je uočeno za vodene ekstrakte klinčića, češnjaka, crnog i zelenog papra, kurkume i lovora na 37°C. Od navedenih ekstrakata, klinčić je pokazao slično djelovanje i na 6°C, sa i bez dodatka soli, dok su češnjak, crni papar i kurkuma usporeno djelovali na 6°C pri čemu je sol imala značajan učinak, dok je niska temperatura potpuno neutralizirala djelovanje zelenog papra i lovora unutar 12 dana koliko je trajao pokus. Ostali ekstrakti (žuti i ljubičasti luk, celer, koromač, peršin, maslina, kadulja, ružmarin, limun) nisu pokazali larvicidno djelovanje. |
| Sažetak (engleski) | Anisakiasis is a zoonosis contracted by ingestion of live and/or dead third-stage larvae of the genus Anisakis. In this regard, thermally unprocessed fish and fish products consumed raw or undercooked, smoked, marinated, salted, present the highest epidemiological risk. Extracts and bioactive compounds from plants and herbs can increase food safety since they have proven antimicrobial and antioxidant properties. In this study, the larvicidal effect of aqueous extracts of 15 species of selected herbs on the larvae of Anisakis spp, at 37°C and 6°C, with and without the addition of 5% NaCl, was tested. Nematocidal/larvicidal activity on L3 larvae of Anisakis spp. was observed for aqueous extracts of clove, garlic, black and green pepper, turmeric and laurel at 37°C. Of these, clove showed a similar effect at 6°C, with and without the addition of salt, while garlic, black pepper and turmeric had a reduced larvicidal effect at 6°C, depending on salt concentration, while low temperature completely neutralized larvicidal activity of green pepper and bay leaf within 12 days of the experiment. Other extracts (yellow and purple onion, celery, fennel, parsley, olive, sage, rosemary, lemon) did not show larvicidal effect. |
