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55 2016

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2016

Piknová, Ľ. – Janská, V. – Siekel, P.
Detection method based on real-time polymerase chain reaction for celery (Apium graveolens) in beverages and dehydrated soups
Journal of Food and Nutrition Research, 55, 2016, č. 4, s. 325-329

Ľubica Piknová, National Agricultural and Food Centre, Food Research Institute, P. O. Box 25, Priemyselná 4, 824 75 Bratislava, Slovakia. E-mail: piknova@vup.sk

Received 27 July 2016; 1st revised 7 September 2016; accepted 4 October 2016; published online 14 October 2016

Súhrn: According to European legislation, food ingredients with potential allergenic properties, including celery (Apium graveolens), have to be declared. In order to provide an appropriate detection method for specific matrices, a method based on real-time polymerase chain reaction (PCR) for celery in beverages and dehydrated soups was developed and validated. Three varieties of celery frequently processed in food production were used for artificial contamination of vegetable and fruit beverages as well as instant soups in order to prepare model samples. Detection limits of 2.8–9.2 pg celery DNA per sample (200 mg of food sample) for all three varieties were reached. Inclusivity and exclusivity of the real-time PCR system was 100 %. A practical detection limit of 10 mg·kg-1 was determined for artificially contaminated beverages and soups. Real samples of fresh pressed vegetable and fruit juices with and without the celery component were analysed with identical results stated by the manufacturer.

Kľúčové slová: allergen; detection; Apium graveolens; celery; real-time polymerase chain reaction

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