DNA Metabarcoding for Quality Control of Basil, Oregano, and Paprika
Herbs and spices are some of the most vulnerable products in terms of fraud and adulteration in the food sector. Although standard analytical methods are accurate for quality control of specific lead or marker compounds, they cannot accurately assess the entire species composition of many marketed p...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2021-06-01
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| Series: | Frontiers in Plant Science |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fpls.2021.665618/full |
| _version_ | 1818658386112151552 |
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| author | Ancuţa Cristina Raclariu-Manolică Ancuţa Cristina Raclariu-Manolică Jarl Andreas Anmarkrud Marcin Kierczak Nima Rafati Birgitte Lisbeth Graae Thorbek Audun Schrøder-Nielsen Hugo J. de Boer |
| author_facet | Ancuţa Cristina Raclariu-Manolică Ancuţa Cristina Raclariu-Manolică Jarl Andreas Anmarkrud Marcin Kierczak Nima Rafati Birgitte Lisbeth Graae Thorbek Audun Schrøder-Nielsen Hugo J. de Boer |
| author_sort | Ancuţa Cristina Raclariu-Manolică |
| collection | DOAJ |
| description | Herbs and spices are some of the most vulnerable products in terms of fraud and adulteration in the food sector. Although standard analytical methods are accurate for quality control of specific lead or marker compounds, they cannot accurately assess the entire species composition of many marketed products. Complementary analytical approaches are thus often used for comprehensive screening of herbs and spices. In this study we evaluate DNA metabarcoding for the identification and authentication of 62 products, containing basil, oregano, and paprika collected from different retailers and importers in Norway. Our results show varying degrees of discrepancy between the constituent species and those listed on the product labels, despite high product authenticity. We suggest the false positives result from the sensitivity of DNA metabarcoding and filtering thresholds should be integrated into protocols to reduce false positives. Our results highlight how integrating DNA metabarcoding into the toolbox of analytical methods for quality control of fresh and/or processed plant-based food can improve product quality. |
| first_indexed | 2024-12-17T03:56:33Z |
| format | Article |
| id | doaj.art-2814b8bb931b4c8fa95ed80cca8f171d |
| institution | Directory Open Access Journal |
| issn | 1664-462X |
| language | English |
| last_indexed | 2024-12-17T03:56:33Z |
| publishDate | 2021-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Plant Science |
| spelling | doaj.art-2814b8bb931b4c8fa95ed80cca8f171d2022-12-21T22:04:36ZengFrontiers Media S.A.Frontiers in Plant Science1664-462X2021-06-011210.3389/fpls.2021.665618665618DNA Metabarcoding for Quality Control of Basil, Oregano, and PaprikaAncuţa Cristina Raclariu-Manolică0Ancuţa Cristina Raclariu-Manolică1Jarl Andreas Anmarkrud2Marcin Kierczak3Nima Rafati4Birgitte Lisbeth Graae Thorbek5Audun Schrøder-Nielsen6Hugo J. de Boer7Natural History Museum, University of Oslo, Oslo, NorwayStejarul Research Centre for Biological Sciences, National Institute of Research and Development for Biological Sciences, Piatra Neamt, RomaniaNatural History Museum, University of Oslo, Oslo, NorwayReseargene, Uppsala, SwedenReseargene, Uppsala, SwedenNatural History Museum, University of Oslo, Oslo, NorwayNatural History Museum, University of Oslo, Oslo, NorwayNatural History Museum, University of Oslo, Oslo, NorwayHerbs and spices are some of the most vulnerable products in terms of fraud and adulteration in the food sector. Although standard analytical methods are accurate for quality control of specific lead or marker compounds, they cannot accurately assess the entire species composition of many marketed products. Complementary analytical approaches are thus often used for comprehensive screening of herbs and spices. In this study we evaluate DNA metabarcoding for the identification and authentication of 62 products, containing basil, oregano, and paprika collected from different retailers and importers in Norway. Our results show varying degrees of discrepancy between the constituent species and those listed on the product labels, despite high product authenticity. We suggest the false positives result from the sensitivity of DNA metabarcoding and filtering thresholds should be integrated into protocols to reduce false positives. Our results highlight how integrating DNA metabarcoding into the toolbox of analytical methods for quality control of fresh and/or processed plant-based food can improve product quality.https://www.frontiersin.org/articles/10.3389/fpls.2021.665618/fullauthenticationDNA metabarcodingfood controlfood safetyhigh-throughput sequencingmolecular identification |
| spellingShingle | Ancuţa Cristina Raclariu-Manolică Ancuţa Cristina Raclariu-Manolică Jarl Andreas Anmarkrud Marcin Kierczak Nima Rafati Birgitte Lisbeth Graae Thorbek Audun Schrøder-Nielsen Hugo J. de Boer DNA Metabarcoding for Quality Control of Basil, Oregano, and Paprika Frontiers in Plant Science authentication DNA metabarcoding food control food safety high-throughput sequencing molecular identification |
| title | DNA Metabarcoding for Quality Control of Basil, Oregano, and Paprika |
| title_full | DNA Metabarcoding for Quality Control of Basil, Oregano, and Paprika |
| title_fullStr | DNA Metabarcoding for Quality Control of Basil, Oregano, and Paprika |
| title_full_unstemmed | DNA Metabarcoding for Quality Control of Basil, Oregano, and Paprika |
| title_short | DNA Metabarcoding for Quality Control of Basil, Oregano, and Paprika |
| title_sort | dna metabarcoding for quality control of basil oregano and paprika |
| topic | authentication DNA metabarcoding food control food safety high-throughput sequencing molecular identification |
| url | https://www.frontiersin.org/articles/10.3389/fpls.2021.665618/full |
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