Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584874 | Food Chemistry | 2018 | 37 Pages |
Abstract
Lupine is widely used as an ingredient in diverse food products, but it is also a source of allergens. This work aimed at proposing a method to detect/quantify lupine as an allergen in processed foods based on a normalised real-time PCR assay targeting the Lup a 4 allergen-encoding gene of Lupinus albus. Sensitivities down to 0.0005%, 0.01% and 0.05% (w/w) of lupine in rice flour, wheat flour and bread, respectively, and 1â¯pg of L. albus DNA were obtained, with adequate real-time PCR performance parameters using the ÎCt method. Both food matrix and processing affected negatively the quantitative performance of the assay. The method was successfully validated with blind samples and applied to processed foods. Lupine was estimated between 4.12 and 22.9% in foods, with some results suggesting the common practice of precautionary labelling. In this work, useful and effective tools were proposed for the detection/quantification of lupine in food products.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Caterina Villa, Joana Costa, Cristina Gondar, M. Beatriz P.P. Oliveira, Isabel Mafra,