TBU Publications
Repository of TBU Publications

Health safety aspects of foodstuffs intented for phenylketonurics

DSpace Repository

Show simple item record

dc.title Health safety aspects of foodstuffs intented for phenylketonurics en
dc.contributor.author Matejová, Stanislava
dc.contributor.author Fikselová, Martina
dc.contributor.author Buňka, František
dc.relation.ispartof Potravinárstvo
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2015
utb.relation.volume 9
utb.relation.issue 1
dc.citation.spage 132
dc.citation.epage 137
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/455
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/455
dc.subject Acid hydrolysis en
dc.subject Chromatography en
dc.subject Low-protein product en
dc.subject Phenylalanine en
dc.subject Phenylketonuria en
dc.description.abstract Phenylketonuria is a rare metabolic disorder that occurs due to the lack of liver enzyme phenylalanine hydroxylase. Untreated it leads to mental retardation, delayed development of speech, microcephaly, epilepsy, behavioral problems etc. Its treatment consists of strict diet, very low in phenylalanine content. The aim of this study was to determine the health safety and suitability of 17 selected foods labeled as low in protein" respectively foods low in phenylalanine". Analyses were focused on their phenylalanine content and aminoacid representation. The other aim was to compare phenylalanine measured with the content declared by the producers on their label. By product origin, the largest amount of foodstuffs originated from Poland (59%), followed by Germany (23%) and equal representation (6%) had Slovakia, Hungary and Sweden. Automatic analyzer AAA 400, using ion exchange chromatography, analyzed the samples. The lowest determined phenylalanine content was 1 mg.100g-1 (in rubber candy) and the highest 299 mg.100g-1 (in paté). Powdered egg alternative was monitored as the second highest source of phenylalanine. Phenylalanine content in the monitored foods ranged from 1 to 299.6 mg. 100 g-1 respectively, and increased in the following order: Gum candies (1 mg.100g-1) < Cherry jelly (1.4 mg. 100g-1) < Flour (5.8 mg.100g-1) < Flour (5.9 mg.100g-1) < Spaghetti (8.7 mg.100g-1) < Pasta (9.9 mg.100g-1) < Waffle (14.2 mg.100g-1) < Salty sticks (23.8 mg.100g-1) < Chocolate (24.1 mg.100g-1) < Bread (26 mg.100g-1) < Breadcrumbs (27.1 mg.100g-1) < Sticks with salt (30.3 mg.100g-1) < Ice Cornets (30.8 mg.100g-1) < Walnut cookie (37.2 mg.100g-1) < Instant soup with noodles (46.1 mg.100g-1) < Powdered egg alternative (58 mg.100g-1) < Pate (299.6 mg.100g-1). Only seven products of 17 observed showed low phenylalanine content, less than 20 mg.100g-1. © 2015 Potravinarstvo. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1005210
utb.identifier.obdid 43873412
utb.identifier.scopus 2-s2.0-84930947695
utb.source j-scopus
dc.date.accessioned 2015-07-15T08:41:57Z
dc.date.available 2015-07-15T08:41:57Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Buňka, František
Find Full text

Files in this item

Show simple item record

Attribution 3.0 International Except where otherwise noted, this item's license is described as Attribution 3.0 International