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Advisor(s)
Abstract(s)
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.
Description
Keywords
Citation
Oliveira, B.; Mafra, I.; Costa, J.; Amaral, J.S.; Faria, M.; Fernandes, T.; Soares, S. (2011). Food authentication by molecular methods. In REQUIMTE 2011. FĂĄtima, Portugal