000130788 001__ 130788
000130788 005__ 20240731103307.0
000130788 0247_ $$2doi$$a10.1016/j.microc.2023.109403
000130788 0248_ $$2sideral$$a136693
000130788 037__ $$aART-2023-136693
000130788 041__ $$aeng
000130788 100__ $$0(orcid)0000-0001-7719-6388$$aCivera, Alba$$uUniversidad de Zaragoza
000130788 245__ $$aFirst biosensing platform for detecting traces of almonds in processed foods by electrochemical determination of the allergenic protein Pru du 6
000130788 260__ $$c2023
000130788 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130788 5203_ $$aA novel electrochemical bioplatform for Pru du 6 determination, one of the most abundant and allergenic almond proteins, was developed to detect traces of almonds in processed foods. The bioplatform combines the application of a sandwich immunoassay on the surface of magnetic beads using specific antibodies unmodified or conjugated to horseradish peroxidase as capture and detection antibodies. The resulting magnetic bioconjugates are trapped on the surface of disposable carbon electrodes, and amperometry in the presence of hydrogen peroxide and hydroquinone is employed to measure the change in the cathodic current, which is proportional to Pru du 6 concentration. The developed bioplatform exhibited good selectivity and sensitivity, offering a detection limit of 0.12 ng mL−1 of Pru du 6. It could determine Pru du 6 in raw dough and baked cookies incurred with 0.2 µg g−1 of almond protein with acceptable precision, providing results comparable to those obtained using an ELISA technique
000130788 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R$$9info:eu-repo/grantAgreement/ES/MICINN/PID2019-103899RB-100
000130788 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130788 590__ $$a4.9$$b2023
000130788 592__ $$a0.742$$b2023
000130788 591__ $$aCHEMISTRY, ANALYTICAL$$b19 / 106 = 0.179$$c2023$$dQ1$$eT1
000130788 593__ $$aAnalytical Chemistry$$c2023$$dQ1
000130788 593__ $$aSpectroscopy$$c2023$$dQ2
000130788 594__ $$a8.7$$b2023
000130788 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000130788 700__ $$aTvorynska, Sofiia
000130788 700__ $$aGamella, Maria
000130788 700__ $$aTorrente-Rodríguez, Rebeca M.
000130788 700__ $$aPedrero, María
000130788 700__ $$aGalán-Malo, Patricia
000130788 700__ $$aMata, Luis
000130788 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000130788 700__ $$aBarek, Jirí
000130788 700__ $$aPingarrón, José M.
000130788 700__ $$aCampuzano, Susana
000130788 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María D.$$uUniversidad de Zaragoza
000130788 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000130788 773__ $$g195 (2023), 109403$$pMicrochem. j.$$tMICROCHEMICAL JOURNAL$$x0026-265X
000130788 8564_ $$s1567187$$uhttps://zaguan.unizar.es/record/130788/files/texto_completo.pdf$$yVersión publicada
000130788 8564_ $$s2562865$$uhttps://zaguan.unizar.es/record/130788/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000130788 909CO $$ooai:zaguan.unizar.es:130788$$particulos$$pdriver
000130788 951__ $$a2024-07-31-09:38:10
000130788 980__ $$aARTICLE