Improving the extraction of Ara h 6 (a peanut allergen) from a chocolate-based matrix for immunosensing detection: Influence of time, temperature and additives

The extraction of Ara h 6 (a peanut allergen) from a complex chocolate-based food matrix was optimized by testing different temperatures, extraction times, and the influence of additives (NaCl and skimmed milk powder) in a total of 36 different conditions. Analyses were carried out using an electroc...

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Detalhes bibliográficos
Autor principal: Alves, Rita C. (author)
Outros Autores: Pimentel, Filipa B (author), Nouws, Henri P.A. (author), Silva, Túlio H B (author), Oliveira, M Beatriz P P (author), Delerue-Matos, Cristina (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
Peanut
Allergen
Ara h 6
Extraction
Chocolate
Food
Biosensor
Voltammetric
Texto completo:http://hdl.handle.net/10400.22/13861
País:Portugal
Oai:oai:recipp.ipp.pt:10400.22/13861
Descrição
Resumo:The extraction of Ara h 6 (a peanut allergen) from a complex chocolate-based food matrix was optimized by testing different temperatures, extraction times, and the influence of additives (NaCl and skimmed milk powder) in a total of 36 different conditions. Analyses were carried out using an electrochemical immunosensor. Three conditions were selected since they allowed the extraction of the highest levels of Ara h 6. These extractions were performed using 2g of sample and 20ml of Tris-HNO3 (pH=8) containing: a) 0.1M NaCl and 2g of skimmed milk powder at 21°C for 60min; b) 1M NaCl and 1g of skimmed milk powder at 21°C for 60min; and c) 2g of skimmed milk powder at 60°C for 60min. Recoveries were similar or higher than 94.7%. This work highlights the importance to adjust extraction procedures regarding the target analyte and food matrix components.

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