title: Improving the extraction of Ara h 6 (a peanut allergen) from a chocolate-based matrix for immunosensing detection: Influence of time, temperature and additives.
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.
authors.affiliation: REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal; REQUIMTE/LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. Electronic address: rita.c.alves@gmail.com.
authors.forename: Rita C
authors.initials: RC
authors.lastname: Alves
authors.affiliation: REQUIMTE/LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. Electronic address: filipabpimentel@gmail.com.
authors.forename: Filipa B
authors.initials: FB
authors.lastname: Pimentel
authors.affiliation: REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal. Electronic address: hpanouws@gmail.com.
authors.forename: Henri P A
authors.initials: HPA
authors.lastname: Nouws
authors.affiliation: REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal; Instituto Federal Goiano, Campus Morrinhos, Rodovia BR153, KM633-Zona Rural, Morrinhos-GO, 75650-000, Brazil. Electronic address: thenriquekb@gmail.com.
authors.forename: Túlio H B
authors.initials: THB
authors.lastname: Silva
authors.affiliation: REQUIMTE/LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. Electronic address: beatoliv@ff.up.pt.
authors.forename: M Beatriz P P
authors.initials: MBPP
authors.lastname: Oliveira
authors.affiliation: REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal. Electronic address: cmm@isep.ipp.pt.
authors.forename: Cristina
authors.initials: C
authors.lastname: Delerue-Matos
mesh_terms: D055516:2S Albumins, Plant / Q000032:analysis* / Q000276:immunology; D000485:Allergens / Q000032:analysis* / Q000276:immunology; D000818:Animals; D052179:Antigens, Plant / Q000032:analysis* / Q000276:immunology; D010367:Arachis / Q000737:chemistry* / Q000276:immunology; D002099:Cacao / Q000737:chemistry; D000069956:Chocolate / Q000032:analysis*; D005503:Food Additives / Q000032:analysis; D005504:Food Analysis; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry; D011208:Powders / Q000737:chemistry; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013696:Temperature
chemical_list: D055516:2S Albumins, Plant; D000485:Allergens; D052179:Antigens, Plant; C492737:Ara h 6 allergen, Arachis hypogaea; D005503:Food Additives; D011208:Powders; D017673:Sodium Chloride, Dietary
keywords: Allergen; Ara h 6; Biosensor; Chocolate; Extraction; Food; Peanut; Voltammetric