谷歌浏览器插件
订阅小程序
在清言上使用

Development of a rapid and efficient DNA-based method to detect and quantify adulterations in coffee (Arabica versus Robusta)

Food Control(2018)

引用 40|浏览8
暂无评分
摘要
Worldwide appreciated beverage, “Arabica” and “Robusta” coffee produced from Coffea arabica and C. canephora respectively, represents a high economical value product. Arabica coffee is generally sold at a higher price than Robusta coffee. As both intentional and accidental adulterations of Arabica with Robusta are frequent, a reliable, inexpensive, and high-throughput adulteration detection technology is required for the coffee industry. We developed a DNA-based authentication method that overcomes limitations of metabolic profiling of Robusta and Arabica coffees. The identification of Arabica and Robusta coffee species, as well as the quantification of their relative proportion in blends were performed by High Resolution Melting (HRM) analysis on green and roasted coffee products. For a more sensitive detection method, chloroplastic rather than nuclear genetic variations were targeted between Coffea species. By the developed method, the Coffea species of origin can be quickly differentiated and in case of adulteration, the percentage can be determined.
更多
查看译文
关键词
Arabica,Robusta,High Resolution Melting (HRM),Identification,Adulteration,DNA extraction
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要