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Development and validation of extraction procedures in combination with an existing ELISA for quantification of Carrageenans in foods
Project Code: A01038
Leatherhead Food International
Haines, J ; Patel, P
The performance of the carrageenan ELISA was characterised in terms of standard curve (0/1-10 μg/ml), limit of detection (0.5 μg/ml) approximate limit of quantification (0.005% w/w), rpeatability (<10% CV), reproductibility (<15% CV) quantitative recovery values (80-108% ) and specificity (broadly reactive to commercial foodgrade carrageenans; no cross-reaction with competing polysaccharides). A reliable extraction procedure in combination with the ELISA was evaluated in five food types (i.e. water jelly, milk jelly, salad dressing, chocolate milk and meat pate), that were prepared as ’close-to-reality’ commercial recipes. The results of the study showed that the method was quantitative and robust.
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