AOAC 133rd Annual Meeting - Final Program

Poster Abstracts | Monday

P-M-060 Kyle Reddick , Yuan Lin , Robert Clifford , Shimadzu Scientific Instruments, Inc., Columbia, MD, USA Using Hydrogen Carrier Gas with a Modified AOAC 996.06 Method for FAME Analysis In order for food and beverage manufacturers, distributors, and importers to be in compliance with the Nutrition Labeling and Education Act (NLEA) from the U.S. FDA, the nutrition label must include a profile of fat content. AOAC method 996.06 identi- fies a process for the extraction of fats from food and beverage products as well as the approach to using gas chromatogra- phy (GC) equipped with a flame ionization detector (FID) for quantification. A worldwide shortage of helium coupled with the fact that the AOAC method has a runtime of over 65 minutes has companies in the food industry looking for alternatives. Shimadzu Corporation’s engineering efforts in gas chromatog- raphy has led to improved flow control and FID sensitivity in the recently released flagship GC-2030 model. This analysis uses a 37 component FAME mixture to highlight the capabilities of GC-2030 to return data that is highly reproducible using the cheaper and more abundant hydrogen carrier gas. A compari- son of calibration curve data between the use of helium carrier gas and hydrogen carrier gas demonstrates that the linearity of the results is virtually unaffected by this change. Additionally, a modified temperature program reduces the analysis time by more than half while maintaining the baseline resolution (R > 1.5) of all components. The modified AOAC method on the GC-2030 with hydrogen carrier gas provides companies with an avenue to decrease operational costs while increasing sample throughput. Presenter: Kyle Reddick, Shimadzu Scientific Instruments, Inc., Columbia, MD, USA, Email: koreddick@shimadzu.com P-M-061 Rakhi Panda , Eric Garber , U.S. Food and Drug Administration, College Park, MD, USA Western Blot Analysis of Fermented-Hydrolyzed Gluten Utilizing Antibodies Employed in a Novel Multiplex- Competitive ELISA Methods are lacking for the detection and quantitation of gluten in foods subjected to fermentation and other forms of processing that results in hydrolysis. In this study, gluten specific antibodies (G12, R5, 2D4, MIoBS, and Skerritt), from nine commercial gluten ELISAs, previously utilized in the development of a multi- plex-competitive ELISA, were utilized in western blot analyses of 59 fermented-hydrolyzed foods from four food groups (beer, soy-based sauces, vinegar, and sourdough bread). Cluster analysis of the estimated gluten concentration values (based on western blot band intensities relative to intact gluten standards at 2.5 and 100 µg/mL) distinguished among the different catego- ries of fermented-hydrolyzed foods, comparable to what was observed in the multiplex-competitive ELISA. Unlike the multi- plex-competitive ELISA, the western blot analyses distinguished between the presence of antigenic proteinaceous materials and false positives due to the presence of binding inhibitors (observed with four soy-based sauces and one vinegar). Western blot analysis provides an orthogonal approach that can both confirm the multiplex-competitive ELISA while also providing additional insight into the protein/peptide profile of fermented-hydrolyzed

foods. The use of the two complementary approaches should assist in selecting appropriate calibration standards that may be useful in the qualitative and quantitative characterization of gluten in fermented-hydrolyzed food products. Presenter: Rakhi Panda, FDA, College Park, MD, USA, Email: Rakhi.Panda@fda.hhs.gov P-M-062 Stefan Schmidt , Markus Lacorn , Annette Sauer , R-Biopharm AG, Darmstadt, Germany RIDASCREEN ® Egg Detection of Native and Processed Egg in Food Samples Around 1.5-3.3% of the children suffer from egg allergy. The allergen can either be present as an ingredient or contamination in raw or heated foods. To protect allergy sufferers, Regulation (EU) No. 1169/2011 requires that egg must be listed on food labels. Comparable legal regulations are in place in the United States, Canada, Australia, China, New Zealand, and many other countries. Eggs contain four main allergens that make up 80% of the egg white protein content. The main allergens include ovomucoid (11%), ovalbumin (54%), ovotransferrin (12%), and lysozyme (3.5%). In contrast, the proteins in the egg yolk have only moderate allergenicity. The newly developed RIDASCREEN ® Egg (R-Biopharm, Art. No. R6411) is a sandwich ELISA system based on specific antibodies detecting ovalbumin and ovomucoid. The main advantage of this new test kit is the detection of egg proteins in their native and processed/heated form. Non-processed and processed samples are extracted by two different allergen extraction buffer procedures. The measure- ment range is between 0.25 mg/kg whole egg powder and 2 mg/kg whole egg powder using a NIST reference material as calibrator. The system showed no cross-reactivity against 89 different food commodities. Studies with incurred cookies, pasta, chocolate, and wine revealed high recoveries if the samples are native or minor processed. RIDASCREEN ® Egg also detects processed egg proteins with a small reduction of the recovery, depending on the sample type. Presenter: Stefan Schmidt, R-Biopharm AG, Darmstadt, Germany, Email: St.Schmidt@r-biopharm.de P-M-063 Stefan Schmidt , Markus Lacorn , R-Biopharm AG, Darmstadt, Germany; Katharina Scherf , University of Munich, München, Germany RIDASCREEN ® Total Gluten (R7041)–Gluten Analysis in Oat and Oat Products The official type I method for gluten determination according to the Codex Alimentarius is an ELISA which uses the R5 monoclo- nal antibody (Mendez). The recommended R5 antibody reacts only with the prolamin part of gluten (gliadin in case of wheat). During the last years some questions arose on the use of the Codex Alimentarius factor of 2 to convert from prolamins to gluten, an overestimation of rye and barley, inadequate detec- tion of glutelins, and the inhomogeneous distribution of gluten in oats. These limitations of the R5 ELISA method, especially when measuring oat samples led to AOAC Standard Method Performance Requirement (SMPR ® ) 2017.021. Here we present

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