Journal
FOOD CHEMISTRY
Volume 214, Issue -, Pages 47-52Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.07.011
Keywords
Ochratoxin A (OTA); ELISA; Cross-reactivity; Phenolic compounds; Polyvinylpolypyrrolidone (PVPP)
Funding
- Agriculture and Food Research Initiative Competitive Grant from USDA National Institute of Food and Agriculture [2011-67005-20676]
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Ochratoxin A (OTA) is a fungal metabolite and putative carcinogen which can contaminate a variety of foods such as cereals, wine, and nuts. Commercial ELISA kits are known to give false-positive results for OTA concentrations when phenolic compounds are present. Pistachios represent a food matrix rich in phenolic compounds potentially contaminated with OTA, and were used to model OTA cross reactivity. Polyvinylpolypyrrolidone (PVPP) was incorporated during extraction of OTA using a commercial ELISA protocol. HPLC methods were used to confirm that PVPP does not interact with OTA and levels of gallic acid and catechin remaining in pistachio extracts decreased with increasing PVPP application. Cross-reactivity of extracts also decreased with increasing PVPP application, and color loss was used as an indicator of anthocyanin removal. Incorporating PVPP into ELISA protocols allows for the continued use of rapid immunological methods in food matrices containing phenolic compounds. (C) 2016 Elsevier Ltd. All rights reserved.
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