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https://doi.org/10.2478/aiht-2018-69-3147

Effect of pretreatments on mycotoxin profiles and levels in dried figs

Jasenka Petrić ; Croatian Food Agency, Osijek, Croatia
Bojan Šarkanj   ORCID icon orcid.org/0000-0002-1567-6455 ; University North, Center Koprivnica, Department of Food Technology, Koprivnica, Croatia
Ibrahim Mujić ; Collegium Fluminense Polytechnic of Rijeka, Rijeka, Croatia
Aida Mujić ; Clinical Hospital Centre Rijeka, Clinical Department of Transfusion Medicine, Rijeka, Croatia
Michael Sulyok ; Center for Analytical Chemistry, Department for Agrobiotechnology, IFA, Tulln, University of Natural Resources and Life Sciences, Vienna, Austria
Rudolf Krska ; Center for Analytical Chemistry, Department for Agrobiotechnology, IFA, Tulln, University of Natural Resources and Life Sciences, Vienna, Austria
Drago Šubarić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia
Stela Jokić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, Osijek, Croatia

Puni tekst: engleski, pdf (340 KB) str. 328-333 preuzimanja: 104* citiraj
APA 6th Edition
Petrić, J., Šarkanj, B., Mujić, I., Mujić, A., Sulyok, M., Krska, R., ... Jokić, S. (2018). Effect of pretreatments on mycotoxin profiles and levels in dried figs. Arhiv za higijenu rada i toksikologiju, 69 (4), 328-333. https://doi.org/10.2478/aiht-2018-69-3147
MLA 8th Edition
Petrić, Jasenka, et al. "Effect of pretreatments on mycotoxin profiles and levels in dried figs." Arhiv za higijenu rada i toksikologiju, vol. 69, br. 4, 2018, str. 328-333. https://doi.org/10.2478/aiht-2018-69-3147. Citirano 19.09.2019.
Chicago 17th Edition
Petrić, Jasenka, Bojan Šarkanj, Ibrahim Mujić, Aida Mujić, Michael Sulyok, Rudolf Krska, Drago Šubarić i Stela Jokić. "Effect of pretreatments on mycotoxin profiles and levels in dried figs." Arhiv za higijenu rada i toksikologiju 69, br. 4 (2018): 328-333. https://doi.org/10.2478/aiht-2018-69-3147
Harvard
Petrić, J., et al. (2018). 'Effect of pretreatments on mycotoxin profiles and levels in dried figs', Arhiv za higijenu rada i toksikologiju, 69(4), str. 328-333. https://doi.org/10.2478/aiht-2018-69-3147
Vancouver
Petrić J, Šarkanj B, Mujić I, Mujić A, Sulyok M, Krska R i sur. Effect of pretreatments on mycotoxin profiles and levels in dried figs. Arh Hig Rada Toksikol. [Internet]. 2018 [pristupljeno 19.09.2019.];69(4):328-333. https://doi.org/10.2478/aiht-2018-69-3147
IEEE
J. Petrić, et al., "Effect of pretreatments on mycotoxin profiles and levels in dried figs", Arhiv za higijenu rada i toksikologiju, vol.69, br. 4, str. 328-333, 2018. [Online]. https://doi.org/10.2478/aiht-2018-69-3147

Sažetak
The aim of this explorative study was to investigate how effective drying preservation methods are in reducing mycotoxin content in figs. Dried autochthonous varieties of white and dark figs (Petrovača Bijela and Šaraguja, respectively) were analysed for mycotoxins using an LC-MS/MS “dilute and shoot” method capable of determining 295 fungal and bacterial secondary metabolites. Before drying in a cabinet dryer the figs were preserved with 0.5 % citric acid solution or 0.5 % ascorbic acid solution or 0.3 % L–cysteine solution or 0.2 % chestnut extract solution or 0.15 % Echinacea extract solution by immersion. We found nine metabolites: aflatoxin B1 (AFB1), ochratoxin A, ochratoxin alpha, kojic acid, emodin, altenuene, alternariol methyl ether, brevianamide F, and tryptophol. The most efficient preserver was L-cysteine (15 % reduction), while ascorbic acid favoured mycotoxin production (158 % increase). However, all pretreatment solutions reduced AFB1, which is a major fig contaminant.

Ključne riječi
antimycotoxigenic effect; drying; LC-MS/MS; multi-mycotoxin analysis

Hrčak ID: 213653

URI
https://hrcak.srce.hr/213653

[hrvatski]

Posjeta: 190 *