Development and Application of an Enzyme-Linked Immunosorbent Assay (ELISA) for the Quantification of Amygdalin, a Cyanogenic Glycoside, in Food
| Autor: | Islamiyat Folashade Bolarinwa, Caroline Orfila, Michael R. A. Morgan |
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| Rok vydání: | 2014 |
| Předmět: |
Detection limit
chemistry.chemical_classification Immunogen Chromatography medicine.diagnostic_test biology Amygdalin Serum albumin Hydrogen cyanide Glycoside Enzyme-Linked Immunosorbent Assay General Chemistry chemistry.chemical_compound Enzyme chemistry Immunoassay medicine biology.protein Glycosides General Agricultural and Biological Sciences Food Analysis |
| Zdroj: | Journal of Agricultural and Food Chemistry. 62:6299-6305 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf501978d |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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