A carregar...
Publicação
Improving the extraction of Ara h 6 (a peanut allergen) from a chocolatebased matrix for immunosensing detection: Influence of time, temperature and additives
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 713.78 KB | Adobe PDF |
Orientador(es)
Resumo(s)
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 2 g of sample and 20 ml of Tris-HNO3 (pH = 8) containing:
a) 0.1 M NaCl and 2 g of skimmed milk powder at 21 C for 60 min; b) 1 M NaCl and 1 g of
skimmed milk powder at 21 C for 60 min; and c) 2 g of skimmed milk powder at 60 C for 60 min.
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.
Descrição
Palavras-chave
Peanut Allergen Ara h 6 Extraction Chocolate Food Biosensor Voltammetric
Contexto Educativo
Citação
Editora
Elsevier