Raclariu-Manolică Ancuţa Cristina, Anmarkrud Jarl Andreas, Kierczak Marcin, Rafati Nima, Thorbek Birgitte Lisbeth Graae, Schrøder-Nielsen Audun, de Boer Hugo J
Natural History Museum, University of Oslo, Oslo, Norway.
Stejarul Research Centre for Biological Sciences, National Institute of Research and Development for Biological Sciences, Piatra Neamt, Romania.
Front Plant Sci. 2021 Jun 4;12:665618. doi: 10.3389/fpls.2021.665618. eCollection 2021.
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.
在食品领域，草药和香料是最容易出现欺诈和掺假问题的产品之一。尽管标准分析方法对于特定铅或标记化合物的质量控制是准确的，但它们无法准确评估许多市售产品的整个物种组成。因此，互补分析方法常用于草药和香料的全面筛选。在本研究中，我们评估了DNA元条形码技术，用于鉴定和认证从挪威不同零售商和进口商处收集的62种含有罗勒、牛至和辣椒粉的产品。我们的结果表明，尽管产品的真实性较高，但成分物种与产品标签上列出的物种之间存在不同程度的差异。我们认为假阳性结果是由DNA元条形码技术的敏感性导致的，过滤阈值应纳入检测流程以减少假阳性。我们的结果突出了将DNA元条形码技术整合到新鲜和/或加工植物性食品质量控制分析方法工具箱中如何能够提高产品质量。
