title: Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: dark chocolate.
abstract: Immunodetection of allergens in dark chocolate is complicated by interference from the chocolate components. The objectives of this study were to establish reference materials for detecting multiple allergens in dark chocolate and to determine the accuracy and precision of allergen detection by enzyme-linked immunosorbent assay (ELISA) before and after chocolate processing. Defatted peanut flour, whole egg powder, and spray-dried milk were added to melted chocolate at seven incurred levels and tempered for 4 h. Allergen concentrations were measured using commercial ELISA kits. Tempering decreased the detection of casein and β-lactoglobulin (BLG), but had no significant effect on the detection of peanut and egg. Total coefficients of variation were higher in tempered than untempered chocolate for casein and BLG, but total and analytical CVs were comparable for peanut and egg. These findings indicate that processing has a greater effect on recovery and variability of casein and BLG than peanut and egg detection in a dark chocolate matrix.
authors.affiliation: U.S. Food and Drug Administration, Laurel, Maryland 20708, USA.
authors.forename: Sefat
authors.initials: S
authors.lastname: Khuda
authors.forename: Andrew
authors.initials: A
authors.lastname: Slate
authors.forename: Marion
authors.initials: M
authors.lastname: Pereira
authors.forename: Fadwa
authors.initials: F
authors.lastname: Al-Taher
authors.forename: Lauren
authors.initials: L
authors.lastname: Jackson
authors.forename: Carmen
authors.initials: C
authors.lastname: Diaz-Amigo
authors.forename: Elmer C
authors.initials: EC
authors.lastname: Bigley
authors.forename: Thomas
authors.initials: T
authors.lastname: Whitaker
authors.forename: Kristina
authors.initials: K
authors.lastname: Williams
mesh_terms: D000485:Allergens / Q000032:analysis*; D000818:Animals; D010367:Arachis / Q000276:immunology; D002099:Cacao / Q000737:chemistry* / Q000276:immunology; D002364:Caseins / Q000032:analysis; D004531:Eggs; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D007782:Lactoglobulins / Q000032:analysis; D008892:Milk / Q000276:immunology; D012680:Sensitivity and Specificity
chemical_list: D000485:Allergens; D002364:Caseins; D007782:Lactoglobulins; C064259:beta-lactoglobin W