A Novel High-Resolution Melting Method for Detection of Adulteration on Pistachio (Pistacia vera L.)
Abstract The pistachio nut (Pistacia vera L.) is a popular nut which is beneficial for health. As a result of its high price, adulteration of pistachio products with other foods is common. The green pea (Pisum sativum L.) is similar to pistachio in colour and texture when both are in a fine powder f...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2023-02-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100504&tlng=en |
| _version_ | 1827368844982747136 |
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| author | Neslihan Ay Kaan Hürkan |
| author_facet | Neslihan Ay Kaan Hürkan |
| author_sort | Neslihan Ay |
| collection | DOAJ |
| description | Abstract The pistachio nut (Pistacia vera L.) is a popular nut which is beneficial for health. As a result of its high price, adulteration of pistachio products with other foods is common. The green pea (Pisum sativum L.) is similar to pistachio in colour and texture when both are in a fine powder form, therefore powdered pistachio products are often adulterated with powdered green pea. In this study, we aimed to develop a novel method based on high resolution melting (HRM) to detect green pea adulteration in powdered pistachio products as low as in ratio. Novel primers that targeted the chloroplastidial sequence atpA, rpoC1 and ycf3 were tested on admixture ratios of 90:10, 99:1, 499:1 and 999:1 of pistachio:green pea. The melting temperatures (Tm) were found to detect the adulteration for the targets rpoC1 and ycf3. Since the atpA amplicons have identical guanine-cytosine content in both pistachio and green pea PCR products, it failed to distinguish the admixtures from the positive control samples. Differential plots and genotyping confidence percentages clearly distinguished the admixtures from positive controls down to a 0.1% ratio of pistachio:green pea. Sequencing of the amplicons supported the use of HRM to distinguish between pistachio and green pea. The use of HRM with novel rpoC1 and ycf3 primer sets was found to be useful for rapid, cost-effective, and reliable detection of green pea adulteration of pistachio down to a ratio of 0.1%. |
| first_indexed | 2024-03-08T09:37:43Z |
| format | Article |
| id | doaj.art-4edd590ebf644c48843bcea6d700d3b2 |
| institution | Directory Open Access Journal |
| issn | 1678-4324 |
| language | English |
| last_indexed | 2024-03-08T09:37:43Z |
| publishDate | 2023-02-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-4edd590ebf644c48843bcea6d700d3b22024-01-30T07:38:22ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242023-02-016610.1590/1678-4324-2023220550A Novel High-Resolution Melting Method for Detection of Adulteration on Pistachio (Pistacia vera L.)Neslihan Ayhttps://orcid.org/0000-0002-4372-0978Kaan Hürkanhttps://orcid.org/0000-0001-5330-7442Abstract The pistachio nut (Pistacia vera L.) is a popular nut which is beneficial for health. As a result of its high price, adulteration of pistachio products with other foods is common. The green pea (Pisum sativum L.) is similar to pistachio in colour and texture when both are in a fine powder form, therefore powdered pistachio products are often adulterated with powdered green pea. In this study, we aimed to develop a novel method based on high resolution melting (HRM) to detect green pea adulteration in powdered pistachio products as low as in ratio. Novel primers that targeted the chloroplastidial sequence atpA, rpoC1 and ycf3 were tested on admixture ratios of 90:10, 99:1, 499:1 and 999:1 of pistachio:green pea. The melting temperatures (Tm) were found to detect the adulteration for the targets rpoC1 and ycf3. Since the atpA amplicons have identical guanine-cytosine content in both pistachio and green pea PCR products, it failed to distinguish the admixtures from the positive control samples. Differential plots and genotyping confidence percentages clearly distinguished the admixtures from positive controls down to a 0.1% ratio of pistachio:green pea. Sequencing of the amplicons supported the use of HRM to distinguish between pistachio and green pea. The use of HRM with novel rpoC1 and ycf3 primer sets was found to be useful for rapid, cost-effective, and reliable detection of green pea adulteration of pistachio down to a ratio of 0.1%.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100504&tlng=enFood authenticationgreen peaPisum sativumHRM. |
| spellingShingle | Neslihan Ay Kaan Hürkan A Novel High-Resolution Melting Method for Detection of Adulteration on Pistachio (Pistacia vera L.) Brazilian Archives of Biology and Technology Food authentication green pea Pisum sativum HRM. |
| title | A Novel High-Resolution Melting Method for Detection of Adulteration on Pistachio (Pistacia vera L.) |
| title_full | A Novel High-Resolution Melting Method for Detection of Adulteration on Pistachio (Pistacia vera L.) |
| title_fullStr | A Novel High-Resolution Melting Method for Detection of Adulteration on Pistachio (Pistacia vera L.) |
| title_full_unstemmed | A Novel High-Resolution Melting Method for Detection of Adulteration on Pistachio (Pistacia vera L.) |
| title_short | A Novel High-Resolution Melting Method for Detection of Adulteration on Pistachio (Pistacia vera L.) |
| title_sort | novel high resolution melting method for detection of adulteration on pistachio pistacia vera l |
| topic | Food authentication green pea Pisum sativum HRM. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132023000100504&tlng=en |
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