engleski

Development and optimization of sample preparation protocols and instrumental analytical methods for quality control and characterization of dry-cured hams and white wines

This doctoral thesis gives a detailed and critical overview of registration and compliance control processes for products registered under the EU quality schemes. Especially, currently used analytical methods and contemporary mass spectrometry (MS)-based molecular approaches, with the high potential of implementation in the food authenticity assessment, are presented along with their strengths and weaknesses. The lack of standardized guidelines and robust analytical methods has been noticed. Therefore, in this thesis, as part of the original experimental research, robust MS-based analytical methods and corresponding sample preparation workflows have been optimized, namely (i) absolute label- free quantification (LFQ) of proteins by high definition mass spectrometry (HDMSE) method, (ii) matrix-assisted laser desorption/ionization (MALDI) mass spectrometry imaging (MSI) for detection of peptide profiles, (iii) gas chromatography mass spectrometry (GC-MS) for quantitative assessment of amino acids and (iv) MALDI time of flight (TOF) MS fingerprinting method for detection of wine fingerprints. In the analysis of analytical data, the chemometric methods, such as the principal component analysis (PCA), were applied. Optimized experimental and data processing settings were, for the first time, successfully implemented for: (a) the comprehensive characterization and the assessment of variability in quality traits for Protected Designation of Origin (PDO) “Istarski pršut/Istrski pršut”, authentic Croatian ham, (b) the differentiation of dry- and smoke-cured hams with different production technologies and (c) the classification of Croatian white wines. The herein optimized MS-based methods and protocols could potentially be implemented in the food authentication, the comprehensive characterization of dry-cured hams and the classification of white wines, which are already present on the market. The variability in quality traits for PDO “Istarski pršut/Istrski pršut” has been confirmed, therefore, further standardization of production is needed. Increased concentrations for lipophilic amino acids are the specificity of dry-cured hams produced without skin or with prolonged processing time, while the increased concentration of alanine could be a potential marker for the unique production of PDO “Istarski pršut/Istrski pršut”.

oznake kvalitete ; prehrambeni i poljoprivredno-prehrambeni proizvodi ; autentičnost hrane ; pršut ; vino ; spektrometrija masa

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