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

Food Chem. 2017 Mar 1:218:242-248. doi: 10.1016/j.foodchem.2016.09.085. Epub 2016 Sep 14.

Abstract

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.

Keywords: Allergen; Ara h 6; Biosensor; Chocolate; Extraction; Food; Peanut; Voltammetric.

MeSH terms

  • 2S Albumins, Plant / analysis*
  • 2S Albumins, Plant / immunology
  • Allergens / analysis*
  • Allergens / immunology
  • Animals
  • Antigens, Plant / analysis*
  • Antigens, Plant / immunology
  • Arachis / chemistry*
  • Arachis / immunology
  • Cacao / chemistry
  • Chocolate / analysis*
  • Food Additives / analysis
  • Food Analysis
  • Hydrogen-Ion Concentration
  • Milk / chemistry
  • Powders / chemistry
  • Sodium Chloride, Dietary / analysis
  • Temperature

Substances

  • 2S Albumins, Plant
  • Allergens
  • Antigens, Plant
  • Ara h 6 allergen, Arachis hypogaea
  • Food Additives
  • Powders
  • Sodium Chloride, Dietary