Quantification of Ara h 1 in peanuts: why roasting makes a difference.

@article{Poms2006QuantificationOA,
  title={Quantification of Ara h 1 in peanuts: why roasting makes a difference.},
  author={Anna Pom{\'e}s and Christopher L. Butts and Martin D. Chapman},
  journal={Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology},
  year={2006},
  volume={36 6},
  pages={824-30}
}
BACKGROUND Increased allergenicity of roasted vs. raw peanut has been reported by showing higher IgE binding to roasted peanut extracts. OBJECTIVE To study the effect of roasting on Ara h 1 quantification in peanut using a specific monoclonal antibody-based ELISA, and to compare the Ara h 1 content from different kernel size peanuts from four runner cultivars. METHODS Raw or oven-roasted (177 degrees C for 5-30 min) runner peanuts were crushed and extracted at 60 degrees C. Inhibition ELISA… CONTINUE READING

From This Paper

Topics from this paper.
13 Citations
0 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 13 extracted citations

Similar Papers

Loading similar papers…