Alves, Rita C.Pimentel, Filipa B.Nouws, Henri P.A.Silva, Túlio H.B.Oliveira, M. Beatriz P.P.Delerue-Matos, Cristina2017-01-262016http://hdl.handle.net/10400.22/9431The 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.engPeanutAllergenAra h 6ExtractionChocolateFoodBiosensorVoltammetricjournal articlehttp://dx.doi.org/10.1016/j.foodchem.2016.09.085