Improved extraction of peanut residues from a wheat flour matrix for immunochemical detection

Shyamali Jayasena, Subhashinee S.K. Wijeratne, Stephen L Taylor, Joseph L Baumert

Research output: Contribution to journalArticle

Abstract

The efficacy of different buffers in extracting peanut from a solid model food incurred with peanut and subjected to processing was evaluated using two commercial ELISA kits: Veratox® for peanut allergen and peanut ELISA from Morinaga. Average percentage recoveries of peanut from unprocessed samples using the kit supplied buffers were 46 ± 5 and 28 ± 2 with the Veratox and Morinaga kits, respectively. However, Na2CO3, pH 9.6 and PBS containing 1 M GuHCl recovered 65% ± 4% and 77% ± 10% of peanut, respectively from unprocessed samples with the Veratox kit. These two buffers also performed better than the Veratox buffer with fried, high pressure processed, and baked samples. PBS containing SDS and β-ME, performed significantly better than the Morinaga buffer in recovering peanut from unprocessed, boiled and fried samples. Thus, the use of alternative extraction buffers provides better recovery of peanut residues from a processed solid food matrix.

Original languageEnglish (US)
Pages (from-to)832-840
Number of pages9
JournalFood Chemistry
Volume278
DOIs
StatePublished - Apr 25 2019

Fingerprint

Flour
wheat flour
Triticum
peanuts
Buffers
buffers
Recovery
Enzyme-Linked Immunosorbent Assay
enzyme-linked immunosorbent assay
sampling
Food
Allergens
Arachis
food matrix
allergens
Processing
Pressure

Keywords

  • ELISA
  • Extraction buffers
  • Pastry matrix
  • Peanut
  • Thermal processing

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this

Improved extraction of peanut residues from a wheat flour matrix for immunochemical detection. / Jayasena, Shyamali; Wijeratne, Subhashinee S.K.; Taylor, Stephen L; Baumert, Joseph L.

In: Food Chemistry, Vol. 278, 25.04.2019, p. 832-840.

Research output: Contribution to journalArticle

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