Amygdalin is a cyanogenic glycoside found in fruits such as almond, apple, apricot, cherry and peach. Appropriate processing eliminates most if not all of the amygdalin, though amygdalin remaining in food may be considered an important factor regarding food safety because of its ability to generate hydrogen cyanide under certain conditions. Since specific determination of individual cyanogenic glycosides is problematic, we have developed an ELISA for detection of amygdalin. Amygdalin was conjugated to bovine serum albumin using a novel, simple procedure to produce an immunogen for the production of polyclonal antisera in rabbits, and to keyhole limpet hemocyanin for use as the immobilised phase. The generated high titre antiserum was specific for amygdalin with low (0.01 � 1.3%) cross-reactivities with other closely related cyanogenic glycosides. An indirect competitive ELISA (ic-ELISA) was developed for amygdalin. The 50% inhibitory concentration (IC50) value was 0.05 �g/mL and the limit of detection was 0.2 ng/mL. The working range of the ic-ELISA was 10 ng/mL � 1 �g/mL. Correlation of results for analysis of food samples with an hplc procedure for amygdalin determination was excellent. The developed ELISA is a rapid, simple and cost-effective method for the detection and quantification of amygdalin in raw and processed foods for quality control monitoring that can be applied away from the laboratory.

Enzyme-linked immunosorbent assay (ELISA) for determination of amygdalin, a cyanogenic glycoside, in food

245th National Meeting (2013)

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