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Authentication of incense (Pittosporum undulatum Vent.) honey from the Azores (Mel dos Acores) by a novel real-time PCR approach

2023Journal article Open access
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dc.contributor.authorLopes, Ana
dc.contributor.authorMoura, Monica B.M.V.
dc.contributor.authorGrazina, Liliana
dc.contributor.authorCosta, Joana
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorPinto, M. Alice
dc.contributor.authorMafra, Isabel
dc.date.accessioned2018-04-10T13:56:19Z
dc.date.available2018-04-10T13:56:19Z
dc.date.issued2023
dc.description.abstract'Mel dos Acores' is a unique nectar honey produced from the exceptional and diverse flora of the Azores archipelago, categorised as incense honey ('mel de incenso') or multifloral honey ('mel multiflora'). Incense honey should contain over 30 % of pollen grains of Pittosporum undulatum Vent. In this work, a real-time PCR method targeting the ITS region was proposed for the first time to detect P. undulatum in the honey from the Azores. The approach exhibited high analytical performance, achieving a quantification limit of 0.01 pg of incense DNA. The method was successfully applied to 22 honey samples, from which incense was detected in all 9 monofloral incense honeys and in 5 out of 10 multifloral samples from the Azores. Generally, the quantitative results for incense DNA were in good agreement with the melissopalynological data. Therefore, a simple, cost-effective and reliable tool was herein proposed to authenticate and valorise the Azores honey.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLopes, Ana; Moura, Monica B.M.V.; Grazina, Liliana; Costa, Joana; Amaral, Joana S.; Pinto, M. Alice; Mafra, Isabel. (2023). Authentication of incense (Pittosporum undulatum Vent.) honey from the Azores (Mel dos Acores) by a novel real-time PCR approach. Food Chemistry. eISSN 1873-7072. 411, p. 1-8pt_PT
dc.identifier.doi10.1016/j.foodchem.2023.135492
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/16940
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectHoneypt_PT
dc.subjectPittosporum undulatumpt_PT
dc.subjectAuthenticitypt_PT
dc.subjectBotanical authenticationpt_PT
dc.subjectITSpt_PT
dc.subjectReal-time PCR
dc.titleAuthentication of incense (Pittosporum undulatum Vent.) honey from the Azores (Mel dos Acores) by a novel real-time PCR approachpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Chemistrypt_PT
person.familyNameLopes
person.familyNameAmaral
person.familyNamePinto
person.givenNameAna
person.givenNameJoana S.
person.givenNameM. Alice
person.identifier.ciencia-idF014-6835-054D
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.ciencia-idF814-A1D0-8318
person.identifier.orcid0000-0002-1888-2262
person.identifier.orcid0000-0002-3648-7303
person.identifier.orcid0000-0001-9663-8399
person.identifier.scopus-author-id8085507800
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication5c8dc714-e63c-4ac6-882e-92deafa4bbe8
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication0667fe04-7078-483d-9198-56d167b19bc5
relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd

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