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.
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| http://dx.doi.org/10.1016/j.foodchem.2014.10.024 | DOI Listing |
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