title: Development of a sandwich ELISA-type system for the detection and quantification of hazelnut in model chocolates.
abstract: Hazelnut is one of the most appreciated nuts being virtually found in a wide range of processed foods. The simple presence of trace amounts of hazelnut in foods can represent a potential risk for eliciting allergic reactions in sensitised individuals. The correct labelling of processed foods is mandatory to avoid adverse reactions. Therefore, adequate methodology evaluating the presence of offending foods is of great importance. Thus, the aim of this study was to develop a highly specific and sensitive sandwich enzyme-linked immunosorbent assay (ELISA) for the detection and quantification of hazelnut in complex food matrices. Using in-house produced antibodies, an ELISA system was developed capable to detect hazelnut down to 1 mg kg(-1) and quantify this nut down to 50 mg kg(-1) in chocolates spiked with known amounts of hazelnut. These results highlight and reinforce the value of ELISA as rapid and reliable tool for the detection of allergens in foods.
authors.affiliation: Christian Doppler Laboratory for Rapid Test Systems for Allergenic Food Contaminants, Center of Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Life Sciences, Konrad Lorenz Str. 20, 3430 Tulln, Austria; REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: Joana
authors.initials: J
authors.lastname: Costa
authors.affiliation: Christian Doppler Laboratory for Rapid Test Systems for Allergenic Food Contaminants, Center of Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Life Sciences, Konrad Lorenz Str. 20, 3430 Tulln, Austria.
authors.forename: Parisa
authors.initials: P
authors.lastname: Ansari
authors.affiliation: REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: Isabel
authors.initials: I
authors.lastname: Mafra
authors.affiliation: REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: M Beatriz P P
authors.initials: MB
authors.lastname: Oliveira
authors.affiliation: Christian Doppler Laboratory for Rapid Test Systems for Allergenic Food Contaminants, Center of Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Life Sciences, Konrad Lorenz Str. 20, 3430 Tulln, Austria. Electronic address: sabine.baumgartner@boku.ac.at.
authors.forename: Sabine
authors.initials: S
authors.lastname: Baumgartner
mesh_terms: D002099:Cacao / Q000737:chemistry*; D002138:Calibration; D002182:Candy; D002853:Chromatography, Liquid; D031211:Corylus / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D057230:Limit of Detection; D009754:Nuts / Q000737:chemistry*; D010940:Plant Proteins / Q000032:analysis; D053719:Tandem Mass Spectrometry
chemical_list: D010940:Plant Proteins
keywords: Corylus avellana; Food allergy; Hazelnut allergens; Immunoassay; Protein-based method