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master's thesis
Mikotoksini u žitaricama žetve 2013. u Hrvatskoj
2014. urn:nbn:hr:109:707783
Grec, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

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Grec, M. (2014). Mikotoksini u žitaricama žetve 2013. u Hrvatskoj (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:707783

Grec, Marijana. "Mikotoksini u žitaricama žetve 2013. u Hrvatskoj." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:707783

Grec, Marijana. "Mikotoksini u žitaricama žetve 2013. u Hrvatskoj." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:707783

Grec, M. (2014). 'Mikotoksini u žitaricama žetve 2013. u Hrvatskoj', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:707783

Grec M. Mikotoksini u žitaricama žetve 2013. u Hrvatskoj [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:707783

M. Grec, "Mikotoksini u žitaricama žetve 2013. u Hrvatskoj", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:707783

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Metadata
TitleMikotoksini u žitaricama žetve 2013. u Hrvatskoj
Title (english)Mycotoxins in cereals of 2013 harvest in Croatia
AuthorMarijana Grec
MentorTomislav Klapec (mentor)
Committee memberDaniela Čačić Kenjerić
Committee memberTomislav Klapec
Committee memberNatalija Velić
Committee memberDaliborka Koceva Komlenić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2014-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Žitarice na polju i tijekom skladištenja izložene su različitim vrstama plijesni, što za posljedicu može imati kontaminaciju mikotoksinima. Najčešća je kontaminacija hrane i krmiva aflatoksinima, deoksinivalenolom, fumonizinima, ohratoksinom A i zearalenonom u različitim koncentracijama ovisno o okolišnim uvjetima na polju i u skladištu. Cilj ovog rada bio je odrediti pojavnost mikotoksina u hrvatskim žitaricama žetve 2013. U tu svrhu prikupljena su 24 reprezentativna uzorka žitarica (pšenice, ječma i zobi) namijenjena ljudskoj prehrani. Za određivanje mikotoksina korištena je multimikotoksinska metoda tekućinske kromatografije – tandemske masene spektrometrije (LC-MS/MS). Rezultati su utvrdili prisutnost Fusarium mikotoksina, a u manjim koncentracijama detektirani su i mikotoksini rodova Alternaria, Penicillium, Aspergillus, ergot alkaloidi te mikotoksini drugih rodova plijesni. Relativno niske prosječne razine kontaminacije dobivene u ovom radu bi se mogle objasniti toplim i suhim vremenom u periodu cvatnje i žetve žitarica.
Abstract (english)
Cereals are naturally exposed to different species of fungi both in the field and during storage, which may result in mycotoxin contamination of cereal grains. Most commonly, food and feeds are contaminated with aflatoxins, deoksynivalenol, fumonisins, ochratoxin A, and zearalenone in a wide range of concentrations, dependent on environmental and storage conditions. The aim of this study was to determine the occurrence of mycotoxins in cereals from 2013 harvest in Croatia. Twenty-four representative samples of cereals (wheat, barley and oats) for human consumption were collected for this purpose. The mycotoxins were determined using a multimycotoxin method by liquid chromatography tandem mass spectrometry (LC-MS/MS). The results indicated the presence of Fusarium mycotoxins although lower concentrations of Alternaria, Penicillium, Aspergillus, ergot alkaloids and other fungal metabolites were detected as well. Relatively low average contamination levels observed in this study could be associated with a warm and dry weather during flowering and harvest periods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:707783
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2015-09-25 12:17:28