AOAC ERP Gluten Assays - Dec 2018

Annex B

Table 2. Compounds tested for cross-reactivity and results of OD readings of these extracts compared to standard 1 (0 mg/kg gluten) and standard 2 (5 mg/kg gluten); compounds marked with an asterisk were extracted with addition of 1 g of gluten-free skim milk powder to mask polyphenols and other interfering substances.

OD Standard 1

OD Standard 2

OD Sample

Nuts Almond, raw

0.143 0.143 0.143 0.161 0.161 0.161 0.228 0.161 0.143 0.143 0.161 0.228 0.187 0.106 0.187 0.143 0.143 0.187 0.143 0.106 0.106 0.143 0.187 0.106 0.161 0.161 0.161 0.161 0.161 0.161 0.143 0.143 0.143 0.143 0.143 0.143 0.143

0.414 0.414 0.414 0.426 0.426 0.426 0.445 0.426 0.414 0.414 0.426 0.445 0.444 0.429 0.444 0.414 0.414 0.444 0.414 0.429 0.429 0.414 0.444 0.429 0.426 0.426 0.426 0.426 0.426 0.426 0.414 0.414 0.414 0.414 0.414 0.414 0.414

0.124 0.132 0.176 0.130 0.149 0.147 0.219 0.144 0.139 0.176 0.215 0.211 0.240 0.325 0.208 0.202 0.246 0.147 0.315 0.149 0.154 0.287 0.147 0.357 0.165 0.150 0.145 0.184 0.168 0.228 0.141 0.143 0.176 0.177 0.144 0.225 0.235

Almond, roasted

Cashew, raw

Hazelnut, flour Hazelnut, raw Hazelnut, roasted

Walnut, raw

Macadamia, raw

Meat Beef and pork hash

Chicken Sausage

Turkey han

Spices Anise*

Basil*

Caraway*

Cinnamon*

Cloves*

Coriander *

Curcuma*

Curry*

Fennel*

Garlic*

Ginger*

Majoram*

Mustard Powder*

Mustard * Nutmeg* Paprika* Pepper*

Salt*

Other Apple fibre

Apricot, dried fruit

Carrageen

Casein Cacao* Coconut Coffee*

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RIDASCREEN ® Total Gluten In-house validation report 2018-10-21