Određivanje koncentracije ohratoksina A u hrvatskim vinima organske i konvencionalne proizvodnje

master's thesis

• Title (english): Determination of ochratoxin A in organically and conventionally produced Croatian wines
• Author: Ana Sekulić
• Mentor: Irena Žuntar (mentor)
• Mentor: Adela Krivohlavek (sumentor); MBZ: 331441
• Committee member: Irena Žuntar
• Committee member: Jasna Jablan
• Committee member: Adela Krivohlavek; MBZ: 331441
• Granter: University of Zagreb; Faculty of Pharmacy and Biochemistry; Zagreb
• Defense date and country: 2015-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Pharmacy; Pharmacy

Abstract

Ohratoksin A je produkt sekundarnog metabolizma gljivica koje pripadaju rodovima Aspergillus i Penicillium. Ako se unosi u organizam u koncentracijama većim od dozvoljenih kroz određeno vrijeme može doći do toksičnih učinaka. Glavni učinak je nefrotoksičnost, a može doći i do neurotoksičnih, imunotoksičnih, teratogenih i karcinogenih učinaka. Udio ohratoksina A u vinima organske i konvencionalne proizvodnje određivan je metodom tekućinske kromatografije visoke djelotvornosti (HPLC) sa fluorescencijskim detektorom. Prije analize na HPLC uređaju uzorci vina pročišćeni su ekstrakcijom na čvrstoj fazi (SPE), upotrebom imunoafinitetnih kolona sa monoklonskim antitijelima specifičnim za OTA. Rezultati analize pokazuju da sva vina proizvedena na području Sjeverne Dalmacije, Istre i kontinentalne Hrvatske odgovaraju propisima Europske unije. Najveća pronađena koncentracija deset je puta manja od dopuštene. Organski proizvedena vina sadrže niže koncentracije ohratoksina A od nekih vina konvencionalne proizvodnje. Prema našim saznanjima provedeno istraživanje koncentracije ohratoksina A u vinima organske i konvencionalne proizvodnje s različitih područja Hrvatske je prvo ovakve prirode, te daje jasan podatak o izvrsnoj kvaliteti organskih i konvencionalnih vina.

Abstract (english)

Ochratoxin A is a product of fungal secondary metabolism, from the genera Aspergillus and Penicillium. If the concentration of Ochratoxin A entering the organism is above the allowed limit, it can lead to toxic effects through a certain time period. The main effect is nephrotoxicity, but it can also lead to neurotoxic, immunotoxic, teratogenic or cancerogenic effects. The level of Ochratoxin A in both organically and conventionally produced wines was determined by High-Performance Liquid Chromatography (HPLC Analysis) with flourescence detection. Before being analysed by the HPLC system, the wine samples were purified in the process of Solid-phase extraction (SPE), by using HPLC columns with monoclonal antibodies specific for OTA. The analysis results show that all the wine types produced in Northern Dalmatia, Istria and continental Croatia meet the requirements of the European Union by having the maximum OTA levels ten times lower than the allowed ones. The organically produced wine types have a lower level of the Ochratoxin A than the ones that were conventionally produced. According to our information a conducted study of concentration ochratoxin A in organically and conventionally produced wines from different areas of Croatia was the first of its nature, and it gives a clear indication of the excellent quality of organic and conventional wine.

• Keywords: ohratoksin A; organsko vino; konvencionalno vino; HPLC; SPE
• Keywords (english): ochratoxin A; organic wines; conventional wines; HPLC; SPE
• Language: croatian
• URN:NBN: urn:nbn:hr:163:709801
• Study programme: Title: Pharmacy; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: magistar/magistra farmacije (magistar/magistra farmacije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2016-02-25 10:39:52