Table 2.
Gluten quantification in different food matrices with the label-free aptasensor.
| Sample | Expected Gluten Concentration (mg L−1) * | Gluten Concentration (mg L−1) ** |
Recovery (%) *** |
|---|---|---|---|
| Beer 1 | <20 | 12.96 ± 1.68 | \ |
| Beer 1 (spiked with 5 mg L−1) | 16.66 | 16.80 ± 2.21 | 101 |
| Beer 2 | <20 | 18.38 ± 1.04 | \ |
| Beer 2 (spiked with 10 mg L−1) | 26.54 | 27.81 ± 3.49 | 105 |
| Soy sauce | <20 | 8.72 ± 0.27 | \ |
| Soy sauce (spiked with 10 mg L−1) | 17.85 | 16.59 ± 2.02 | 93 |
* The expected concentration in the added samples was calculated considering the initial concentration, the addition of PWG-Gliadin multiplied by two and the dilution attributable to the addition itself. ** Average of three repetitions. *** Obtained as the ratio between the gluten concentration determined and that expected in the spiked samples.