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Immunoanalysis of endosulphan residues in spices.

Amita Rani, B. E. and Roshini, K. R. and Akmal, Pasha. and Karanth, N. G. K. (2003) Immunoanalysis of endosulphan residues in spices. Food and Agricultural Immunology, 15 (2). 105-113 ; 3 ref..

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Abstract

An ELISA based endosulfan assay was developed using antibodies raised against a hapten for endosulfan. The competitive assay formatted had a sensitivity of 14 ppb and the min. detection level was 1.4 ppb. The application and efficiency of the assay were tested with respect to detection of residues in spices such as red chillies (var. Byadagi), pepper and cardamom. For red chillies, 6 different matrix clean-up approaches such as dilution, coagulation of matrices and adsorption florisil column were tested. Clean-up was not achieved by individual methods (IC50>100 ppb). A combination of dilution and coagulation methods improved the efficiency of the clean-up resulting in an IC50 of 11-14 ppb. Spike and recovery studies were conducted and the recovery was 75-100%. For pepper, extraction with 65% acetonitrile appeared to be good while for cardamom a matrix effect was seen in all the extracts. Clean-up of matrices is yet to be achieved. It is concluded that this ELISA technique could be effectively used to detect endosulfan contamination in red chillies and pepper.

Item Type: Article
Uncontrolled Keywords: CAPSICUMS-; ELISA-; FOOD-SAFETY-ADDITIVES; INSECTICIDES-; RESIDUES-; SPICES-; CARDAMOM-; CHILLIES-; ENDOSULFAN-; PEPPER-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 11:07
Last Modified: 04 Jun 2019 10:19
URI: http://ir.cftri.com/id/eprint/7532

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