title: Development and application of an enzyme-linked immunosorbent assay (ELISA) for the quantification of amygdalin, a cyanogenic glycoside, in food.
abstract: Amygdalin is a member of the cyanogenic glycoside group of plant secondary metabolites capable of generating hydrogen cyanide under certain conditions. As a consequence, the cyanogenic glycosides have been associated with incidents of acute and subacute food poisoning. Specific antibodies were raised against an amygdalin-bovine serum albumin immunogen synthesized using a novel approach. The antibodies were used in a microtitration plate enzyme-linked immunosorbent assay (ELISA) for the quantification, for the first time, of amygdalin in commercially available foods. Correlation of results with high-performance liquid chromatography was very high (r = 0.983). The limit of detection of the immunoassay was 200 ± 0.05 pg mL(-1), and the 50% inhibitory concentration of amygdalin was 50 ± 0.02 ng mL(-1), making the ELISA particularly sensitive.
authors.affiliation: School of Food Science and Nutrition, University of Leeds , Leeds LS2 9JT, United Kingdom.
authors.forename: Islamiyat F
authors.initials: IF
authors.lastname: Bolarinwa
authors.forename: Caroline
authors.initials: C
authors.lastname: Orfila
authors.forename: Michael R A
authors.initials: MR
authors.lastname: Morgan
mesh_terms: D000678:Amygdalin / Q000032:analysis* / Q000633:toxicity; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D006027:Glycosides / Q000032:analysis* / Q000633:toxicity
chemical_list: D006027:Glycosides; C007173:cyanogenic glycosides; D000678:Amygdalin