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Food authentication by molecular methods

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Detalhes bibliográficos
Resumo:Quality and authenticity evaluation of foods encompasses many issues, such as the entire or partial fraudulent substitution of higher commercial value constituents by others with lower value and the presence of undeclared constituents/ingredients. To protect consumers from misleading labeling, regulations issued across the world have implemented specific guidelines and listed particular foods that sh ould be declared on the label. Particularly in the case of genetically modified foods, the introduc tion of specific regulations for labeling and traceability of genetically modified organisms (GMO) aimed to protect human health and environment and to give the consumer an informed choice. To address the referred food authenticity/safety problems, several analytical methodologies have been developed, particularly in processed foods, including refined oil matrices. For the first time, monitoring of amplifiable DNA in all the stages of a chemical refining industrial unit of soyb ean oil was succeeded by PCR techniques. Mo reover, we have also proved that it is possible to detect GM soybean along the refining process of crude oil. The study was also extended with success to commercial refined oils produced from blends and pure soybean.
Autores principais:Oliveira, Beatriz
Outros Autores:Mafra, Isabel; Costa, Joana; Amaral, Joana S.; Faria, Miguel; Fernandes, Telmo J.R.; Soares, Sónia
Ano:2011
País:Portugal
Tipo de documento:documento de conferência
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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