Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation
Yükleniyor...
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press Ltd- Elsevier Science Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Supplementation of wheat bread with maize, rye and oat flours provides higher amounts of protein, dietary fibres, antioxidants, minerals and vitamins. Minimum levels of non-wheat flours in composite breads are regulated by legislation. Thus, objective methods are needed to detect their supplementation levels in bread. In this study, convenient SYBR green-based real time PCR assays using genome specific primers were developed for species identification and quantification in wheat-based composite breads. Three PCR assays targeting gliadin, pML1, secalin and avenin genes for wheat, maize, rye and oat were validated by considerations of a single laboratory procedure. The cereal flour contents in bread with 20% maize, 30% rye and 15% oat flours were quantified as 21.46% +/- 3.90%, 34.43% +/- 7.12% and 12.54% +/- 3.59%, respectively. The limit of detection and limit of quantification values of the assays were 0.086%, 0.410% for maize, 0.166%, 0.808% for rye and 0.119%, 0.290% for oat in wheat-based composite bread. These assays were able to identify and quantify cereal flours in bread successfully and have potential as rapid and sensitive methods for routine detection and quantification of adulteration in wheat-based composite breads. This approach is also applicable to the analysis of all bakery products including any variety of wheat, maize, rye, oat.
Açıklama
WOS:000457950900015
Anahtar Kelimeler
Adulteration, Composite Bread, Real Time PCR, Cereals
Kaynak
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
85
Sayı
Künye
Yılmaz, R., Bayraç, C., Başman, A., Köksel, H. (2019). Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation. Journal of Cereal Science, 85, 91-97.
