Detection of hazelnut DNA traces in chocolate by PCR

Summary By use of the DneasyTM Plant Tissue kit (Qiagen Inc.) plant DNA could be extracted from chocolate and related matrices. The polymerase chain reaction (PCR) detection of mitochondrial plant DNA is directly correlated with the length of the amplified fragment indicating shearing of DNA during...

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Bibliographic Details
Published in:International journal of food science & technology 2003-08, Vol.38 (6), p.633-640
Main Authors: Herman, Lieve, Block, Jan De, Viane, Ronald
Format: Article
Language:English
Subjects:
Allergen
Biological and medical sciences
chocolate
Confectionery products and chocolate industries, honey
Corylus columa L
DNA alkalysation
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
hazelnut
Methods of analysis, processing and quality control, regulation, standards
Mg2+ buffered PCR
Nad1
PCR inhibition
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Summary:Summary By use of the DneasyTM Plant Tissue kit (Qiagen Inc.) plant DNA could be extracted from chocolate and related matrices. The polymerase chain reaction (PCR) detection of mitochondrial plant DNA is directly correlated with the length of the amplified fragment indicating shearing of DNA during chocolate production. Hazelnut DNA could be specifically detected in chocolate matrices with primers derived from the intron between exon B and C of the mitochondrial gene nad1. Specificity was confirmed towards individual chocolate ingredients and in 20 hazelnut negative chocolates. From taxonomically closely related plant species, only Carpinus turczaninovii, Ostrya carpinifolia and Corylus americana showed cross reaction, this was because of the identical sequence of the nad1 fragment. Application of extra MgCl2 throughout the DNA extraction procedure and of a specially designed Mg2+ buffered PCR, increased the detection sensitivity of co‐processed hazelnut in chocolate to 0.001% or 10 ppm.
ISSN:0950-5423
1365-2621
DOI:10.1046/j.1365-2621.2003.00722.x