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Resumen: Direct competitive and sandwich ELISA formats developed to determine Ara h1 and Ara h2 proteins were applied in the detection of peanut in model biscuits prepared with a commercial peanut butter as ingredient. The sandwich format for Ara h2 protein could detect the addition of 2.5% peanut butter, whereas the same format for Ara h1 could not detect 5% added peanut. Direct competitive formats for Ara h1 and Ara h2 proteins could detect the addition of 1% and 0.05% peanut butter, respectively. Therefore, competitive format for Ara h2 was selected to be evaluated by four laboratories, obtaining adequate results in term of repeatability and reproducibility. Results obtained indicate that processing decreased the level of extracted proteins and underestimated the amount of Ara h1 and Ara h2 proteins, the effect being more severe for Ara h1. The selection of the target protein and the ELISA format applied greatly influence the detection of peanut in processed foods.
Idioma: Inglés
DOI: 10.1016/j.foodcont.2015.01.049
Año: 2015
Publicado en: Food Control 54 (2015), 300-307
ISSN: 0956-7135
Factor impacto JCR: 3.388 (2015)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 14 / 125 = 0.112 (2015) - Q1 - T1
Factor impacto SCIMAGO: 1.498 - Food Science (Q1) - Biotechnology (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/PI078-09
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)

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