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

  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},
  volume={36 6},
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

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