Traceability of the local cultivar ‘Caaveiro’ in flour mixtures used to produce Galician bread by simple sequence repeats and droplet digital polymerase chain reaction technology

Ramos‐Cabrer, Ana María; Fernández-Canto, Nerea; Almeida‐García, Fernando; Gorostidi, Ana; Lombardero‐Fernández, None Matilde; Romero‐Rodríguez, Ma Ángeles; Pereira‐Lorenzo, Santiago

doi:10.1111/ijfs.16048

Cited by 4 publications

(3 citation statements)

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“…Considering all the other markers, a total of 30 alleles were detected, which ranged from 2 ( DuPw115 ) to 6 ( Xgwm155 ) (see Supporting information, Tables S1 and S2). Xgwm155 resulted the most polymorphic marker, as also observed in previous studies 37‐39 . Among the durum wheat varieties, Nadif and Marco Aurelio appeared to be the most similar (Fig.…”

Section: Resultssupporting

confidence: 86%

“…5). This value is comparable to that reported in SSR‐based traceability studies on other agri‐food products, such as bread, 24,39 must 41,42 and olive oil 43 …”

Section: Resultssupporting

confidence: 83%

“…Xgwm155 resulted the most polymorphic marker, as also observed in previous studies. [37][38][39] Among the durum wheat varieties, Nadif and Marco Aurelio appeared to be the most similar (Fig. 1).…”

Section: Resultsmentioning

confidence: 93%

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Varietal identification in pasta through an SSR‐based approach: a case study

et al. 2023

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BACKGROUND Pasta is a worldwide popular Italian food made exclusively of durum wheat. The choice of variety to be used to produce pasta is at the discretion of the producer based on the peculiar characteristics of each cultivar. The availability of analytical approaches for the tracking of specific varieties along the productive chain is becoming increasingly important to authenticate the pasta products and distinguish between fraudulent activities and cross‐contaminations during the production process. Among the different methods, molecular approaches based on DNA markers are the most used for these purposes because of their ease of use and high reproducibility. RESULTS In the present study, we used an easy simple sequence repeats‐based method to identify the durum wheat varieties used to produce 25 samples of semolina and commercial pasta comparing their molecular profile with those of the four varieties declared by the producer and other 10 durum wheat cultivars commonly used in pasta production. All of the samples showed the expected molecular profile; however, most of them present also a foreign allele indicating a possible cross‐contamination. Moreover, we evaluated the accuracy of the proposed approach through the analysis of 27 hand‐made mixtures with increasing amounts of a specific contaminant variety, allowing the estimation of the limit of detection of 5% (w/w). CONCLUSION We demonstrated the feasibility of the proposed method and its effectiveness in the detection of not declared varieties when these are present in a percentage equal to or higher than 5%. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultssupporting

confidence: 86%

“…5). This value is comparable to that reported in SSR‐based traceability studies on other agri‐food products, such as bread, 24,39 must 41,42 and olive oil 43 …”

Section: Resultssupporting

confidence: 83%