Improved extraction of peanut residues from a wheat flour matrix for immunochemical detection

Shyamali Jayasena, Subhashinee S.K. Wijeratne, Steve L. Taylor, Joseph L. Baumert

Research output: Contribution to journalArticlepeer-review

8 Scopus citations


The efficacy of different buffers in extracting peanut from a solid model food incurred with peanut and subjected to processing was evaluated using two commercial ELISA kits: Veratox® for peanut allergen and peanut ELISA from Morinaga. Average percentage recoveries of peanut from unprocessed samples using the kit supplied buffers were 46 ± 5 and 28 ± 2 with the Veratox and Morinaga kits, respectively. However, Na2CO3, pH 9.6 and PBS containing 1 M GuHCl recovered 65% ± 4% and 77% ± 10% of peanut, respectively from unprocessed samples with the Veratox kit. These two buffers also performed better than the Veratox buffer with fried, high pressure processed, and baked samples. PBS containing SDS and β-ME, performed significantly better than the Morinaga buffer in recovering peanut from unprocessed, boiled and fried samples. Thus, the use of alternative extraction buffers provides better recovery of peanut residues from a processed solid food matrix.

Original languageEnglish (US)
Pages (from-to)832-840
Number of pages9
JournalFood Chemistry
StatePublished - Apr 25 2019


  • Extraction buffers
  • Pastry matrix
  • Peanut
  • Thermal processing

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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