Semi-quantitative estimation of the walnut content in fillings of bakery products using real-time polymerase chain reaction with internal standard material View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2012-12

AUTHORS

V. Janská, L. Piknová, T. Kuchta

ABSTRACT

A method for absolute quantification of walnuts in fillings of bakery products was developed. Macadamia nuts were used as an internal standard material. A duplex real-time polymerase chain reaction (PCR) with 5′-nuclease (TaqMan) probes labelled with FAM and JOE for walnuts and the internal standard, respectively, was used. Difference between threshold cycle values (ΔcT) for the analyte and the internal standard, plotted against logarithm of contents, was used to construct the calibration line. A level of 5 % (w/w) of the internal standard material was found to be suitable for quantification of walnuts in nut fillings, the calibration line being linear. The developed method was applied to bakery products from the market, and crucial factors for its routine applicability have been identified in sampling and sample preparation. The present study demonstrates that quantification of walnuts in the fillings of bakery products should be achievable by real-time PCR with an internal standard material when the reference filling, which is used for calibration, is comparable to the fillings of the samples, a calibration line of low variability is obtained, and the sample material is properly homogenized before weighing the analytical sample. More... »

PAGES

1033-1038

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-012-1832-6

DOI

http://dx.doi.org/10.1007/s00217-012-1832-6

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1013611177


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0301", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Analytical Chemistry", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/03", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Food Research Institute", 
          "id": "https://www.grid.ac/institutes/grid.419136.8", 
          "name": [
            "Department of Microbiology and Molecular Biology, Food Research Institute, Priemyseln\u00e1 4, P.O. Box 25, 824 75, Bratislava 26, Slovakia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Jansk\u00e1", 
        "givenName": "V.", 
        "id": "sg:person.07555537755.40", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.07555537755.40"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Food Research Institute", 
          "id": "https://www.grid.ac/institutes/grid.419136.8", 
          "name": [
            "Department of Microbiology and Molecular Biology, Food Research Institute, Priemyseln\u00e1 4, P.O. Box 25, 824 75, Bratislava 26, Slovakia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Piknov\u00e1", 
        "givenName": "L.", 
        "id": "sg:person.01360232325.27", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01360232325.27"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Food Research Institute", 
          "id": "https://www.grid.ac/institutes/grid.419136.8", 
          "name": [
            "Department of Microbiology and Molecular Biology, Food Research Institute, Priemyseln\u00e1 4, P.O. Box 25, 824 75, Bratislava 26, Slovakia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Kuchta", 
        "givenName": "T.", 
        "id": "sg:person.0620376007.13", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0620376007.13"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/s007690050186", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001398979", 
          "https://doi.org/10.1007/s007690050186"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-011-1482-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004145367", 
          "https://doi.org/10.1007/s00217-011-1482-0"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s007690050370", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025463651", 
          "https://doi.org/10.1007/s007690050370"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-004-0872-y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030222138", 
          "https://doi.org/10.1007/s00217-004-0872-y"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-012-1741-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035694427", 
          "https://doi.org/10.1007/s00217-012-1741-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-005-0214-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037956156", 
          "https://doi.org/10.1007/s00217-005-0214-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-005-0214-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037956156", 
          "https://doi.org/10.1007/s00217-005-0214-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-009-1070-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039599397", 
          "https://doi.org/10.1007/s00217-009-1070-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-009-1070-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039599397", 
          "https://doi.org/10.1007/s00217-009-1070-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-009-1070-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039599397", 
          "https://doi.org/10.1007/s00217-009-1070-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-005-0095-x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047629714", 
          "https://doi.org/10.1007/s00217-005-0095-x"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-005-0095-x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047629714", 
          "https://doi.org/10.1007/s00217-005-0095-x"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ac60052a025", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055024348"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.4315/0362-028x-69.10.2478", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1072509442"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1078132137", 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2012-12", 
    "datePublishedReg": "2012-12-01", 
    "description": "A method for absolute quantification of walnuts in fillings of bakery products was developed. Macadamia nuts were used as an internal standard material. A duplex real-time polymerase chain reaction (PCR) with 5\u2032-nuclease (TaqMan) probes labelled with FAM and JOE for walnuts and the internal standard, respectively, was used. Difference between threshold cycle values (\u0394cT) for the analyte and the internal standard, plotted against logarithm of contents, was used to construct the calibration line. A level of 5 % (w/w) of the internal standard material was found to be suitable for quantification of walnuts in nut fillings, the calibration line being linear. The developed method was applied to bakery products from the market, and crucial factors for its routine applicability have been identified in sampling and sample preparation. The present study demonstrates that quantification of walnuts in the fillings of bakery products should be achievable by real-time PCR with an internal standard material when the reference filling, which is used for calibration, is comparable to the fillings of the samples, a calibration line of low variability is obtained, and the sample material is properly homogenized before weighing the analytical sample.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-012-1832-6", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isFundedItemOf": [
      {
        "id": "sg:grant.4363671", 
        "type": "MonetaryGrant"
      }
    ], 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "6", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "235"
      }
    ], 
    "name": "Semi-quantitative estimation of the walnut content in fillings of bakery products using real-time polymerase chain reaction with internal standard material", 
    "pagination": "1033-1038", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "40d732a7a4e146080e2692892aaef2ca6581207033a7c336c74569ffe6ab08d0"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-012-1832-6"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1013611177"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-012-1832-6", 
      "https://app.dimensions.ai/details/publication/pub.1013611177"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T16:42", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8669_00000511.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-012-1832-6"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s00217-012-1832-6'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s00217-012-1832-6'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-012-1832-6'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-012-1832-6'


 

This table displays all metadata directly associated to this object as RDF triples.

117 TRIPLES      21 PREDICATES      38 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-012-1832-6 schema:about anzsrc-for:03
2 anzsrc-for:0301
3 schema:author N76b0f5247bad40829f08357b7a67464a
4 schema:citation sg:pub.10.1007/s00217-004-0872-y
5 sg:pub.10.1007/s00217-005-0095-x
6 sg:pub.10.1007/s00217-005-0214-8
7 sg:pub.10.1007/s00217-009-1070-8
8 sg:pub.10.1007/s00217-011-1482-0
9 sg:pub.10.1007/s00217-012-1741-8
10 sg:pub.10.1007/s007690050186
11 sg:pub.10.1007/s007690050370
12 https://app.dimensions.ai/details/publication/pub.1078132137
13 https://doi.org/10.1021/ac60052a025
14 https://doi.org/10.4315/0362-028x-69.10.2478
15 schema:datePublished 2012-12
16 schema:datePublishedReg 2012-12-01
17 schema:description A method for absolute quantification of walnuts in fillings of bakery products was developed. Macadamia nuts were used as an internal standard material. A duplex real-time polymerase chain reaction (PCR) with 5′-nuclease (TaqMan) probes labelled with FAM and JOE for walnuts and the internal standard, respectively, was used. Difference between threshold cycle values (ΔcT) for the analyte and the internal standard, plotted against logarithm of contents, was used to construct the calibration line. A level of 5 % (w/w) of the internal standard material was found to be suitable for quantification of walnuts in nut fillings, the calibration line being linear. The developed method was applied to bakery products from the market, and crucial factors for its routine applicability have been identified in sampling and sample preparation. The present study demonstrates that quantification of walnuts in the fillings of bakery products should be achievable by real-time PCR with an internal standard material when the reference filling, which is used for calibration, is comparable to the fillings of the samples, a calibration line of low variability is obtained, and the sample material is properly homogenized before weighing the analytical sample.
18 schema:genre research_article
19 schema:inLanguage en
20 schema:isAccessibleForFree false
21 schema:isPartOf N995ae25b8a3e45598447a38862c69c4f
22 Nca5d54a2db154dd1965f486d7d27fb39
23 sg:journal.1312167
24 schema:name Semi-quantitative estimation of the walnut content in fillings of bakery products using real-time polymerase chain reaction with internal standard material
25 schema:pagination 1033-1038
26 schema:productId Nad1e0b61cd304064b0e4c20821f12b25
27 Nbd799c29005e4fdeac63e6e52fe816b0
28 Nffad906326c243a3b0b1d2bbd759d022
29 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013611177
30 https://doi.org/10.1007/s00217-012-1832-6
31 schema:sdDatePublished 2019-04-10T16:42
32 schema:sdLicense https://scigraph.springernature.com/explorer/license/
33 schema:sdPublisher Nb38efe50efc94bceb705fa76a666001b
34 schema:url http://link.springer.com/10.1007%2Fs00217-012-1832-6
35 sgo:license sg:explorer/license/
36 sgo:sdDataset articles
37 rdf:type schema:ScholarlyArticle
38 N71c8733453d04bc38ba18024365dbb43 rdf:first sg:person.01360232325.27
39 rdf:rest N745ef582950e453d8d88290212e3dced
40 N745ef582950e453d8d88290212e3dced rdf:first sg:person.0620376007.13
41 rdf:rest rdf:nil
42 N76b0f5247bad40829f08357b7a67464a rdf:first sg:person.07555537755.40
43 rdf:rest N71c8733453d04bc38ba18024365dbb43
44 N995ae25b8a3e45598447a38862c69c4f schema:issueNumber 6
45 rdf:type schema:PublicationIssue
46 Nad1e0b61cd304064b0e4c20821f12b25 schema:name readcube_id
47 schema:value 40d732a7a4e146080e2692892aaef2ca6581207033a7c336c74569ffe6ab08d0
48 rdf:type schema:PropertyValue
49 Nb38efe50efc94bceb705fa76a666001b schema:name Springer Nature - SN SciGraph project
50 rdf:type schema:Organization
51 Nbd799c29005e4fdeac63e6e52fe816b0 schema:name doi
52 schema:value 10.1007/s00217-012-1832-6
53 rdf:type schema:PropertyValue
54 Nca5d54a2db154dd1965f486d7d27fb39 schema:volumeNumber 235
55 rdf:type schema:PublicationVolume
56 Nffad906326c243a3b0b1d2bbd759d022 schema:name dimensions_id
57 schema:value pub.1013611177
58 rdf:type schema:PropertyValue
59 anzsrc-for:03 schema:inDefinedTermSet anzsrc-for:
60 schema:name Chemical Sciences
61 rdf:type schema:DefinedTerm
62 anzsrc-for:0301 schema:inDefinedTermSet anzsrc-for:
63 schema:name Analytical Chemistry
64 rdf:type schema:DefinedTerm
65 sg:grant.4363671 http://pending.schema.org/fundedItem sg:pub.10.1007/s00217-012-1832-6
66 rdf:type schema:MonetaryGrant
67 sg:journal.1312167 schema:issn 0044-3026
68 1438-2385
69 schema:name European Food Research and Technology
70 rdf:type schema:Periodical
71 sg:person.01360232325.27 schema:affiliation https://www.grid.ac/institutes/grid.419136.8
72 schema:familyName Piknová
73 schema:givenName L.
74 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01360232325.27
75 rdf:type schema:Person
76 sg:person.0620376007.13 schema:affiliation https://www.grid.ac/institutes/grid.419136.8
77 schema:familyName Kuchta
78 schema:givenName T.
79 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0620376007.13
80 rdf:type schema:Person
81 sg:person.07555537755.40 schema:affiliation https://www.grid.ac/institutes/grid.419136.8
82 schema:familyName Janská
83 schema:givenName V.
84 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.07555537755.40
85 rdf:type schema:Person
86 sg:pub.10.1007/s00217-004-0872-y schema:sameAs https://app.dimensions.ai/details/publication/pub.1030222138
87 https://doi.org/10.1007/s00217-004-0872-y
88 rdf:type schema:CreativeWork
89 sg:pub.10.1007/s00217-005-0095-x schema:sameAs https://app.dimensions.ai/details/publication/pub.1047629714
90 https://doi.org/10.1007/s00217-005-0095-x
91 rdf:type schema:CreativeWork
92 sg:pub.10.1007/s00217-005-0214-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037956156
93 https://doi.org/10.1007/s00217-005-0214-8
94 rdf:type schema:CreativeWork
95 sg:pub.10.1007/s00217-009-1070-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039599397
96 https://doi.org/10.1007/s00217-009-1070-8
97 rdf:type schema:CreativeWork
98 sg:pub.10.1007/s00217-011-1482-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004145367
99 https://doi.org/10.1007/s00217-011-1482-0
100 rdf:type schema:CreativeWork
101 sg:pub.10.1007/s00217-012-1741-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035694427
102 https://doi.org/10.1007/s00217-012-1741-8
103 rdf:type schema:CreativeWork
104 sg:pub.10.1007/s007690050186 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001398979
105 https://doi.org/10.1007/s007690050186
106 rdf:type schema:CreativeWork
107 sg:pub.10.1007/s007690050370 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025463651
108 https://doi.org/10.1007/s007690050370
109 rdf:type schema:CreativeWork
110 https://app.dimensions.ai/details/publication/pub.1078132137 schema:CreativeWork
111 https://doi.org/10.1021/ac60052a025 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055024348
112 rdf:type schema:CreativeWork
113 https://doi.org/10.4315/0362-028x-69.10.2478 schema:sameAs https://app.dimensions.ai/details/publication/pub.1072509442
114 rdf:type schema:CreativeWork
115 https://www.grid.ac/institutes/grid.419136.8 schema:alternateName Food Research Institute
116 schema:name Department of Microbiology and Molecular Biology, Food Research Institute, Priemyselná 4, P.O. Box 25, 824 75, Bratislava 26, Slovakia
117 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...