A novel real-time polymerase chain reaction method for the detection of macadamia nuts in food View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2009-04-22

AUTHORS

B. Brežná, L. Piknová, T. Kuchta

ABSTRACT

A real-time PCR-based method for the detection of macadamia nuts (fruits of Macadamia integrifolia or M. tetraphylla or their hybrids) in food products is described. The method consists of DNA isolation by chaotropic solid phase extraction and subsequent PCR with macadamia-specific primers and a TaqMan fluorescent probe. The primers and the probe were targeted to the gene encoding for vicilin precursor. The method was positive for M. integrifolia and M. tetraphylla and negative for 16 other plant species used in food industry, including peanuts, walnuts, hazelnuts, almonds, pistachio nuts, cashew nuts, Brazil nuts, and chestnuts. The DNA-based detection limit of the method was 1.45 pg. Using a series of model samples with defined macadamia nut contents, a practical detection limit of 0.02% (w/w) macadamia nuts was determined. Practical applicability of the PCR method was tested by the analysis of 14 confectionery samples. For all of the samples, results conforming to the labeling were obtained. The presented PCR method is useful for relatively fast, highly selective, and moderately sensitive detection of macadamia nuts in food samples. More... »

PAGES

397-401

References to SciGraph publications

  • 2007-05-03. A novel real-time polymerase chain reaction (PCR) method for the detection of hazelnuts in food in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2007-04-25. A novel real-time polymerase chain reaction method for the detection of pecan nuts in food in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2006-01-05. A novel real-time polymerase chain reaction (PCR) method for the detection of walnuts in food in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2007-10-30. Food authentication by PCR-based methods in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2005-12-14. Detection of pea in food by real-time polymerase chain reaction (PCR) in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s00217-009-1070-8

    DOI

    http://dx.doi.org/10.1007/s00217-009-1070-8

    DIMENSIONS

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