Using Real-Time PCR as a tool for monitoring the authenticity of commercial coffees

Food Chemistry
Thiago FerreiraEdna M M Oliveira

Abstract

Coffee is one of the main food products commercialized in the world. Its considerable market value among food products makes it susceptible to adulteration, especially with cereals. Therefore, the objective of this study was to develop a method based on Real-Time Polymerase Chain Reaction (PCR) for detection of cereals in commercial ground roast and soluble coffees. After comparison with standard curves obtained by serial dilution of DNA extracted from barley, corn and rice, the method was sensitive and specific to quantify down to 0.6pg, 14pg and 16pg of barley, corn and rice DNA, respectively. To verify the applicability of the method, 30 commercial samples obtained in different countries were evaluated and those classified as gourmets or superior did not present the tested cereals DNA. However, barley was detected in various traditional (cheaper) samples from South America. In addition, corn and rice were also detected in different samples. Real-Time PCR showed to be suitable for detection of food adulterants in commercial ground roast and soluble coffees.

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Citations

Jul 19, 2018·Journal of Food Science·Casiane Salete TibolaDiego Inácio Patrício
Sep 22, 2017·PLoS Genetics·Miguel ArenasAntonio Amorim
Nov 27, 2020·Journal of AOAC International·Xiuju WangYucheng Fu
Jun 30, 2021·Food Chemistry·Taynná Kevla Lopes de AraújoEdvan Cirino da Silva
Jul 20, 2021·Critical Reviews in Food Science and Nutrition·Maria PerezAnna Vallverdú Queralt

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