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Pregled bibliografske jedinice broj: 800850

Degradation of Oxytetracycline, Streptomycin, Sulphathiazole and Chloramphenicol Residues in Different Types of Honey


Gačić, Milica; Bilandžić, Nina; Ivanec Šipušić, Đurđica; Petrović, Marinko; Kos, Blaženka; Vahčić, Nada; Šušković, Jagoda
Degradation of Oxytetracycline, Streptomycin, Sulphathiazole and Chloramphenicol Residues in Different Types of Honey // Food technology and biotechnology, 53 (2015), 2; 154-162 doi:10.17113/ft b.53.02.15.3934 (međunarodna recenzija, članak, znanstveni)


Naslov
Degradation of Oxytetracycline, Streptomycin, Sulphathiazole and Chloramphenicol Residues in Different Types of Honey

Autori
Gačić, Milica ; Bilandžić, Nina ; Ivanec Šipušić, Đurđica ; Petrović, Marinko ; Kos, Blaženka ; Vahčić, Nada ; Šušković, Jagoda

Izvornik
Food technology and biotechnology (1330-9862) 53 (2015), 2; 154-162

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Antibiotic residues ; chloramphenicol ; oxytetracycline ; streptomycin ; sulphathiazole ;

Sažetak
Some of the most frequently used antibiotics in apiculture for the treatment of bacterial brood diseases are oxytetracycline, chloramphenicol, sulphathiazole and streptomycin. Therefore, the aim of this research is to determine the degradation kinetics of the residua these antibiotics leave behind in diff erent types of honey stored in dark at 25 °C. The examined honey samples (N=74) originating from the Croatian market had satisfactory physicochemical properties and pollen characteristics. Quantitative analyses of antibiotic residues were done using HPLC and ELISA methods. No antibiotic residues were found in any of the tested acacia, chestnut, fl oral, meadow and honeydew honey samples (N=74). In the next step, each of the tested honey samples was supplemented with one of the following antibiotics (in mg/kg): oxytetracycline 10, chloramphenicol 200, sulphathiazole 200 or streptomycin 0.5. Relatively high mass fractions of antibiotics have been added to the honey because the stability of each antibiotic is highly dependent on the spiked antibiotic mass fraction and also on its chemical structure. During a 6-month storage in the dark at 25 °C, the dynamics of degradation of the studied antibiotics was proven to diff er dependent on the type of honey into which the antibiotic was added. The half-life of oxytetracycline in the acacia, fl oral, meadow and honeydew honey stored in the dark at 25 °C was 15, 16, 17 and 19 days, respectively, while in the chestnut honey the decomposition failed to be seen even aft er 60 days of storage. In all examined honey samples, the half-life of chloramphenicol and sulphathiazole was proven to be longer than 6 months. The fastest decomposition was seen of oxytetracycline added into the acacia honey, followed by streptomycin and sulphathiazole added into the same, while the longest decomposition delay was seen when chloramphenicol was added into the fl oral honey. According to the results obtained using a linear model of degradation kinetics, the longest oxytetracycline degradation was expected to occur in chestnut honey (116 days). Chloramphenicol and sulphathiazole are preserved the longest in fl oral (for 661 and 581 days, respectively) and streptomycin in meadow honey (for 321 days).

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-2808 - Bioaktivne komponente u hrani - promjene uzrokovane pripremom i čuvanjem (Nada Vahčić, )
058-0581990-2007 - Probiotici, prebiotici i funkcionalne starter kulture (Jagoda Šušković, )

Ustanove
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Gačić, Milica; Bilandžić, Nina; Ivanec Šipušić, Đurđica; Petrović, Marinko; Kos, Blaženka; Vahčić, Nada; Šušković, Jagoda
Degradation of Oxytetracycline, Streptomycin, Sulphathiazole and Chloramphenicol Residues in Different Types of Honey // Food technology and biotechnology, 53 (2015), 2; 154-162 doi:10.17113/ft b.53.02.15.3934 (međunarodna recenzija, članak, znanstveni)
Gačić, M., Bilandžić, N., Ivanec Šipušić, Đ., Petrović, M., Kos, B., Vahčić, N. & Šušković, J. (2015) Degradation of Oxytetracycline, Streptomycin, Sulphathiazole and Chloramphenicol Residues in Different Types of Honey. Food technology and biotechnology, 53 (2), 154-162 doi:10.17113/ft b.53.02.15.3934.
@article{article, year = {2015}, pages = {154-162}, DOI = {10.17113/ft b.53.02.15.3934}, keywords = {antibiotic residues, chloramphenicol, oxytetracycline, streptomycin, sulphathiazole, }, journal = {Food technology and biotechnology}, doi = {10.17113/ft b.53.02.15.3934}, volume = {53}, number = {2}, issn = {1330-9862}, title = {Degradation of Oxytetracycline, Streptomycin, Sulphathiazole and Chloramphenicol Residues in Different Types of Honey}, keyword = {antibiotic residues, chloramphenicol, oxytetracycline, streptomycin, sulphathiazole, } }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • Chemical Engineering and Biotechnology Abstracts


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