کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5132434 1492052 2018 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
DNA-based techniques for authentication of processed food and food supplements
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
DNA-based techniques for authentication of processed food and food supplements
چکیده انگلیسی


- Review on the advantages and drawbacks of current authentication techniques.
- Review on the effects of DNA degradation and PCR inhibitors for DNA extraction and analysis.
- Review on techniques for on-site diagnosis, high-throughput species identification and quantification.

Authentication of food or food supplements with medicinal values is important to avoid adverse toxic effects, provide consumer rights, as well as for certification purpose. Compared to morphological and spectrometric techniques, molecular authentication is found to be accurate, sensitive and reliable. However, DNA degradation and inclusion of inhibitors may lead to failure in PCR amplification. This paper reviews on the existing DNA extraction and PCR protocols, and the use of small size DNA markers with sufficient discriminative power for molecular authentication. Various emerging new molecular techniques such as isothermal amplification for on-site diagnosis, next-generation sequencing for high-throughput species identification, high resolution melting analysis for quick species differentiation, DNA array techniques for rapid detection and quantitative determination in food products are also discussed.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 240, 1 February 2018, Pages 767-774
نویسندگان
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