Food forensics: using DNA technology to combat misdescription and fraud

Woolfe, Mark; Primrose, Sandy B.

doi:10.1016/j.tibtech.2004.03.010

Cited by 269 publications

(68 citation statements)

References 19 publications

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“…On the other hand, shrimp exports must comply with information concerning traceability of fisheries and aquaculture products (EC 2002). The fraudulent misdescription of food contents on product labels is a widespread problem in which products from different animal products are packed and sold, but correspond to different species than those indicated on the labels (Woolfe and Primrose 2004). Similarly, batches of farmed seafood (including shrimp) have been deliberately mislabelled as wild-caught seafood and vice versa, in order to avoid sanctions, wild-caught seafood has been mislabelled as farmed during fishing ban periods (COFEMER 2013;Jacquet and Pauly 2008;NOAA 2011).…”

Section: Introductionmentioning

confidence: 99%

Application of stable isotope analysis to differentiate shrimp extracted by industrial fishing or produced through aquaculture practices

Gamboa‐Delgado

Molina-PovedaCésar²,

Godínez-Siordia

et al. 2014

Can. J. Fish. Aquat. Sci.

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Carbon and nitrogen stable isotope values were determined in Pacific white shrimp (Litopenaeus vannamei) with the objective of discriminating animals produced through aquaculture practices from those extracted from the wild. Farmed animals were collected at semi-intensive shrimp farms in Mexico and Ecuador. Fisheries-derived shrimps were caught in different fishing areas representing two estuarine systems and four open sea locations in Mexico and Ecuador. Carbon and nitrogen stable isotope values (␦ 13 C VPDB and ␦ 15 N AIR ) allowed clear differentiation of wild from farmed animals. ␦ 13 C VPDB and ␦ 15 N AIR values in shrimps collected in the open sea were isotopically enriched (−16.99‰ and 11.57‰), indicating that these organisms belong to higher trophic levels than farmed animals. ␦ 13 C VPDB and ␦ 15 N AIR values of farmed animals (−19.72‰ and 7.85‰, respectively) partially overlapped with values measured in animals collected in estuaries (−18.46‰ and 5.38‰, respectively). Canonical discriminant analysis showed that when used separately and in conjunction, ␦ 13 C VPDB and ␦ 15 N AIR values were powerful discriminatory variables and demonstrate the viability of isotopic evaluations to distinguish wild-caught shrimps from aquaculture shrimps. Methodological improvements will define a verification tool to support shrimp traceability protocols.

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Section: Introductionmentioning

confidence: 99%

Application of stable isotope analysis to differentiate shrimp extracted by industrial fishing or produced through aquaculture practices

Gamboa‐Delgado

Molina-PovedaCésar²,

Godínez-Siordia

et al. 2014

Can. J. Fish. Aquat. Sci.

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“…However, this assumption does not always hold especially for minor oil constituents (Ulberth & Buchgraber, 2000). In addition, the composition of the abundant oil constituents (fat fraction) may also be statistically indistinguishable, as is the case for hazelnut oil and olive oil, which cannot be discriminated based on analytical chemistry approaches (Christopoulou et al, 2004;Woolfe & Primrose, 2004). As a result, it is not surprising that hazelnut oil is the most commonly used seed oil for olive oil adulteration (Vietina, Agrimonti, & Marmiroli, 2013).…”

Section: Introductionmentioning

confidence: 99%

Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil

Uncu

Frary

et al. 2017

Food Chemistry

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a b s t r a c tThe aim of this study was to compare the performance of a DNA-barcode assay with fatty acid profile analysis to authenticate the botanical origin of olive oil. To achieve this aim, we performed a PCRcapillary electrophoresis (PCR-CE) approach on olive oil: seed oil blends using the plastid trnL (UAA) intron barcode. In parallel to genomic analysis, we subjected the samples to gas chromatography analysis of fatty acid composition. While the PCR-CE assay proved equally efficient as gas chromatography analysis in detecting adulteration with soybean, palm, rapeseed, sunflower, sesame, cottonseed and peanut oils, it was superior to the widely utilized analytical chemistry approach in revealing the adulterant species and detecting small quantities of corn and safflower oils in olive oil. Moreover, the DNA-based test correctly identified all tested olive oil: hazelnut oil blends whereas it was not feasible to detect hazelnut oil adulteration through fatty acid profile analysis. Thus, the present research has shown the feasibility of a PCR-CE barcode assay to detect adulteration in olive oil.

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“…6 Because the quality characteristics of virgin olive oils such as color and taste are mainly defined by the olive cultivar from which the oil is extracted, there is consumer preference for oils of certain cultivars, and such products are sold at a price premium. 7 European Council Regulation (EC) No 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs, defines the labels PDO (protected designation of origin) and PGI (protected geographical indication). Olive oils awarded these labels command even higher market prices.…”

Section: ■ Introductionmentioning

confidence: 99%

Cultivar Origin and Admixture Detection in Turkish Olive Oils by SNP-Based CAPS Assays

Uncu

Frary

Doğanlar

2015

J. Agric. Food Chem.

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The aim of this study was to establish a DNA-based identification key to ascertain the cultivar origin of Turkish monovarietal olive oils. To reach this aim, we sequenced short fragments from five olive genes for SNP (single nucleotide polymorphism) identification and developed CAPS (cleaved amplified polymorphic DNA) assays for SNPs that alter restriction enzyme recognition motifs. When applied on the oils of 17 olive cultivars, a maximum of five CAPS assays were necessary to discriminate the varietal origin of the samples. We also tested the efficiency and limit of our approach for detecting olive oil admixtures. As a result of the analysis, we were able to detect admixing down to a limit of 20%. The SNP-based CAPS assays developed in this work can be used for testing and verification of the authenticity of Turkish monovarietal olive oils, for olive tree certification, and in germplasm characterization and preservation studies.

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Food forensics: using DNA technology to combat misdescription and fraud

Cited by 269 publications

References 19 publications

Application of stable isotope analysis to differentiate shrimp extracted by industrial fishing or produced through aquaculture practices

Application of stable isotope analysis to differentiate shrimp extracted by industrial fishing or produced through aquaculture practices

Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil

Cultivar Origin and Admixture Detection in Turkish Olive Oils by SNP-Based CAPS Assays

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