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

2017-03-01Journal article Open access
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dc.contributor.authorAlves, Rita C.
dc.contributor.authorPimentel, Filipa B
dc.contributor.authorNouws, Henri P.A.
dc.contributor.authorSilva, Túlio H B
dc.contributor.authorOliveira, M Beatriz P P
dc.contributor.authorDelerue-Matos, Cristina
dc.date.accessioned2019-06-06T10:05:31Z
dc.date.available2019-06-06T10:05:31Z
dc.date.issued2017-03-01
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodchem.2016.09.085pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.22/13861
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationNORTE-01-0145-FEDER-000011pt_PT
dc.relationALERGÉNIOS ALIMENTARES: DESENVOLVIMENTO DE IMUNO-BIOSSENSORES ELECTROQUÍMICOS PARA SUA DETECÇÃO
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814616314686?via%3Dihubpt_PT
dc.subjectPeanutpt_PT
dc.subjectAllergenpt_PT
dc.subjectAra h 6pt_PT
dc.subjectExtractionpt_PT
dc.subjectChocolatept_PT
dc.subjectFoodpt_PT
dc.subjectBiosensorpt_PT
dc.subjectVoltammetricpt_PT
dc.titleImproving the extraction of Ara h 6 (a peanut allergen) from a chocolate-based matrix for immunosensing detection: Influence of time, temperature and additivespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleALERGÉNIOS ALIMENTARES: DESENVOLVIMENTO DE IMUNO-BIOSSENSORES ELECTROQUÍMICOS PARA SUA DETECÇÃO
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F68883%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage248pt_PT
oaire.citation.startPage242pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume218pt_PT
oaire.fundingStream5876
person.familyNameAlves
person.familyNameNouws
person.familyNameDelerue-Matos
person.givenNameRita C.
person.givenNameHendrikus
person.givenNameCristina
person.identifier1046746
person.identifier.ciencia-id9B1A-9CED-6EE3
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0002-5053-513X
person.identifier.orcid0000-0002-1472-8866
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridI-9081-2012
person.identifier.ridD-5249-2013
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id7102691286
person.identifier.scopus-author-id7801450247
person.identifier.scopus-author-id6603741848
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication2c48191f-fb0f-44a5-9435-88912f2a4bbc
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