FOOD Interaction Research Team (I3A-LAQV)

I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) FOOD Interaction Research Team (I3A-LAQV)

DNA barcoding coupled with qPCR and High Resolution Melting (HRM) analysis for food authentication

Bar-HRM analysis is an innovative, simple, fast, reliable, cost-effective and high throughput DNA-based approach for the authentication of highly valued seafood, spices, and herbal medicines. With the application of this technique, it was possible to distinguish Gadidae and Merlucciidae fish species and Penaeidae shrimps from its adulterants, the spice saffron and black pepper from closely related species, and further differentiate medicinal plants in herbal products and Lavandula spp. in honey. A short barcode real-time PCR approach was also developed to detect black pepper adulteration with papaya seeds, capsicum and corn flour at very low levels.

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Botanical authentication of lavender (Lavandula spp.) honey by a novel DNA-barcoding approach coupled to high resolution melting analysis, Food Control, 86: 367-373, 2018. COI barcode-HRM as a novel approach for the discrimination of hake species. Fisheries Research 197: 50-59, 2018.

https://doi.org/10.1016/j.fishres.2017.09.014

HRM analysis targeting ITS1 and matK loci as potential DNA mini-barcodes for the authentication of Hypericum perforatum and Hypericum androsaemum in herbal infusions. Food Control, 2016, 61, 105–114.

Codfish authentication by a fast Short Amplicon High Resolution Melting Analysis (SA-HRMA) method, Food Control, 71, 255-263.

https://doi.org/10.1016/j.foodcont.2016.07.004

Sensitive detection of Piper nigrum L. adulterants by a novel screening approach based on qPCR. Food Chemistry, 2019, 283, 596-603.

https://doi.org/10.1016/j.foodchem.2019.01.062