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Title

Immunochemical determination of 2,4,6-trichloroanisole as the responsible agent for the musty odor in foods. 2. Immunoassay evaluation

AuthorsSanvicens, Nuria ; Varela, Begoña; Marco, María Pilar
KeywordsTrichloroanisole
Musty odor
Wine
Cork
Immunoassay
Lipophilicity
Issue Date3-Jun-2003
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 51(14): 3932–3939 (2003)
AbstractImmunoassays for 2,4,6-trichloroanisol (TCA) have been evaluated. The assays were developed after raising antibodies against three different immunizing haptens (1). Lack of reproducibility has been one of the main problems of these assays. Precision was worse on these assays, reaching lower limits of detection. The high lipophilicity of TCA and its, consequently, low water solubility have been found to be the major cause of this problem. A reliable microplate-based enzyme-linked immunosorbent assay (ELISA) has been set after consideration of the TCA physicochemical features and evaluation of important parameters affecting immunoassay performance. The immunoassay uses As78 (developed against hapten B-KLH) and C9-OVA as the coating antigen. The selectivity is high although the brominated analogue 2,4,6-TBA is also recognized. In buffered media containing 7% ethanol, the resulting assay shows a good accuracy with an IC50 value of 0.53 μg L-1 and a limit of detection of 0.044 μg L-1. Red and white wine samples caused important interferences in the immunoassay demonstrating the necessity of a cleanup procedure prior to the ELISA.
Description8 pages, 5 figures, 5 tables.-- PMID: 12822926 [PubMed].-- Printed version published Jul 2, 2003.
Publisher version (URL)http://dx.doi.org/10.1021/jf034001x
URIhttp://hdl.handle.net/10261/20496
DOI10.1021/jf034001x
ISSN0021-8561
E-ISSN1520-5118
Appears in Collections:(IQAC) Artículos
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