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Article

Food Authentication: Identification and Quantitation of Different Tuber Species via Capillary Gel Electrophoresis and Real-Time PCR

by
Stefanie Schelm
1,
Melanie Siemt
1,
Janin Pfeiffer
1,
Christina Lang
1,
Hans-Volker Tichy
2 and
Markus Fischer
1,*
1
Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
2
LUFA-ITL GmbH, Dr.-Hell-Straße 6, 24107 Kiel, Germany
*
Author to whom correspondence should be addressed.
Foods 2020, 9(4), 501; https://doi.org/10.3390/foods9040501
Submission received: 23 March 2020 / Revised: 10 April 2020 / Accepted: 10 April 2020 / Published: 16 April 2020
(This article belongs to the Special Issue Novel Analytical Methods in Food Analysis)
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Abstract

Truffles are hypogeous fungi mainly found in Europe and Asia. Due to their special aroma and taste, some truffle species are sold on the international market at an extremely high price. Among the economically relevant species, the white Alba truffle (Tuber magnatum) and the black Périgord truffle (T. melanosporum) are the most appreciated species. The fruiting bodies of the Asian black truffle are morphologically very similar to T. melanosporum, and those of the Bianchetto truffle (T. albidum Pico) are similar to T. magnatum, but are of little economic value. Highly valued species are adulterated with cheaper ones, especially. Because of this problem, the aim of this study was the development of methods for detecting possible admixtures to protect consumers from fraud. This study is based on seven different truffle species (117 fruiting bodies) from different growing regions. Additionally, selected truffle products were included. Using this material, a real-time PCR (polymerase chain reaction) assay allowing the detection and quantitation of Asian black truffles in T. melanosporum up to 0.5% was developed. In addition, a capillary gel electrophoresis assay was designed, which allows the identification and quantitation of different species. The methods can be used to ensure the integrity of truffle products.
Keywords: truffle; T. melanosporum; T. indicum; real-time PCR; RFLP; quantitative evaluation truffle; T. melanosporum; T. indicum; real-time PCR; RFLP; quantitative evaluation
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MDPI and ACS Style

Schelm, S.; Siemt, M.; Pfeiffer, J.; Lang, C.; Tichy, H.-V.; Fischer, M. Food Authentication: Identification and Quantitation of Different Tuber Species via Capillary Gel Electrophoresis and Real-Time PCR. Foods 2020, 9, 501. https://doi.org/10.3390/foods9040501

AMA Style

Schelm S, Siemt M, Pfeiffer J, Lang C, Tichy H-V, Fischer M. Food Authentication: Identification and Quantitation of Different Tuber Species via Capillary Gel Electrophoresis and Real-Time PCR. Foods. 2020; 9(4):501. https://doi.org/10.3390/foods9040501

Chicago/Turabian Style

Schelm, Stefanie, Melanie Siemt, Janin Pfeiffer, Christina Lang, Hans-Volker Tichy, and Markus Fischer. 2020. "Food Authentication: Identification and Quantitation of Different Tuber Species via Capillary Gel Electrophoresis and Real-Time PCR" Foods 9, no. 4: 501. https://doi.org/10.3390/foods9040501

APA Style

Schelm, S., Siemt, M., Pfeiffer, J., Lang, C., Tichy, H.-V., & Fischer, M. (2020). Food Authentication: Identification and Quantitation of Different Tuber Species via Capillary Gel Electrophoresis and Real-Time PCR. Foods, 9(4), 501. https://doi.org/10.3390/foods9040501

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