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master's thesis
Prisutnost genetski modificirane soje, kukuruza i pšenice na području Republike Hrvatske
2018. urn:nbn:hr:109:482251
Vukorepa, Petra
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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Vukorepa, P. (2018). Prisutnost genetski modificirane soje, kukuruza i pšenice na području Republike Hrvatske (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:482251

Vukorepa, Petra. "Prisutnost genetski modificirane soje, kukuruza i pšenice na području Republike Hrvatske." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:482251

Vukorepa, Petra. "Prisutnost genetski modificirane soje, kukuruza i pšenice na području Republike Hrvatske." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:482251

Vukorepa, P. (2018). 'Prisutnost genetski modificirane soje, kukuruza i pšenice na području Republike Hrvatske', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:482251

Vukorepa P. Prisutnost genetski modificirane soje, kukuruza i pšenice na području Republike Hrvatske [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:482251

P. Vukorepa, "Prisutnost genetski modificirane soje, kukuruza i pšenice na području Republike Hrvatske", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:482251

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Metadata
TitlePrisutnost genetski modificirane soje, kukuruza i pšenice na području Republike Hrvatske
Title (english)The presence of genetically modified soybean, maize and wheat in the Republic of Croatia
AuthorPetra Vukorepa
MentorBojan Šarkanj (mentor)
MentorBiljana Crevar (pomoć pri izradi, neposredni voditelj)
Committee memberTomislav Klapec (predsjednik povjerenstva)
Committee memberBojan Šarkanj (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
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 country2018-05-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prema definiciji Svjetske zdravstvene organizacije genetski modificiran organizam (GMO) podrazumijeva organizme (biljke, životinje ili mikroorganizme) kojim je genetski materijal promijenjen na način koji se inače ne odvija prirodnim putem procesom rekombinacije. Genetski modificirana (GM) hrana podrazumijeva hranu proizvedenu od genetskih modificiranih biljaka ili životinja. U ovom radu je određena prisutnost genetski modificirane soje, kukuruza i pšenice na tržištu Republike Hrvatske. Uzorkovano je po 40 uzoraka soje, 40 uzoraka kukuruza te 20 uzoraka pšenice i ispitana prisutnost CP4 EPSPS (5-enolpiruvilšikimat-3-fosfat sintetaza) proteina pomoću LFD testa, kao markera za genetsku inserciju cp4 epsps gena u transgenim biljkama. Iako je prema legislativi u Republici Hrvatskoj dopušteno do 0,9 % GM sastojaka u hrani, rezultati istraživanja svih uzoraka su negativni što znači da uzorci nisu sadržavali navedeni protein, odnosno GMO.
Abstract (english)
According to the World Health Organization (WHO) definition, genetically modified organisms (GMOs) include organisms (plants, animals or microorganisms) in which the genetic material has been altered in a way that does not occur naturally by mating and/or natural recombination. Genetically modified (GM) foods refer to foods produced from genetically modified plants or animals. The aim of this study was to examine whether genetically modified soybean, maize and wheat were present on the market of the Republic of Croatia. Forty samples of soybean, 40 maize samples, and 20 wheat samples were tested by LFD test for the presence of CP4 EPSPS (5-enolpyruvylshikimate-3-phosphate synthetase) protein as marker for genetic insertion of cp4 epsps gene in transgenic plants. Although, according to Croatian legislation, up to 0.9 % of GM ingredients are allowed in food, all samples were negative, meaning that the samples did not contain the specified protein, i.e. GMOs.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:482251
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2018-06-12 09:44:05