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Botanical authentication of lavender (Lavandula spp.) honey by a novel DNA-barcoding approach coupled to high resolution melting analysis

2018Journal article Open access
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dc.contributor.authorSoares, Sónia
dc.contributor.authorGrazina, Liliana
dc.contributor.authorCosta, Joana
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMafra, Isabel
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-07-31T15:23:06Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-07-31T15:23:06Z
dc.date.issued2018
dc.description.abstractMonofloral honeys (such as, lavender honey) are highly appreciated by the consumers due to their flavour, taste and properties. However, since they are considered prime products, they are often targets of adulteration. This work exploits DNA barcoding combined with high resolution melting (HRM) analysis to establish the botanical origin of honey, using lavender honey as a case study. The plastidial matK gene was targeted as a candidate barcode for Lavandula species identification. The method allowed differentiating the species in three clusters with confidence levels >99%, being the results well correlated with the sequencing analysis. It was successfully applied to identify the botanical origin of several lavender honeys, which were grouped in the cluster of the most common species in Portugal (L. stoechas subsp., L. penduculata and L. viridis). The proposed method represents a simple, specific and cost-effective tool to authenticate the botanical origin of honey.
dc.description.sponsorshipThis work was supported by FCT (Fundaç~ao para a Ci^encia e Tecnologia) through project UID/QUI/50006/2013 e POCI/01/0145/ FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020 and by the project NORTE-01-0145-FEDER- 000011. S. Soares, L. Grazina and J. Costa are grateful to FCT grants (SFRH/BD/75091/2010, SFRH/BD/132462/2017 and SFRH/BPD/ 102404/2014, respectively) financed by POPH-QREN (subsidised by FSE and MCTES). The authors are grateful for the kind supply of voucher seeds and leaves from Jardim Botânico da Madeira (Funchal, Portugal), Jardim da Fundação de Serralves (Porto, Portugal), RBG Kew Garden (Kew, United Kingdom), Jardim Botânico da UTAD (Vila Real, Portugal), Real Jardín Botánico Juan Carlos I (Madrid, Spain), Jardin Botanique Strasbourg (Strasbourg, France), Banco de Germoplasma Vegetal Andaluz (Villaviciosa, Spain) and Conservatoire Botanique National de Corse (Haute-Corse, France).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSoares, Sónia; Grazina, Liliana; Costa, Joana; Amaral, Joana S.; Oliveira, Maria B.P.P.; Mafra, Isabel (2018). Botanical authentication of lavender (Lavandula spp.) honey by a novel DNA-barcoding approach coupled to high resolution melting analysis. Food Control. ISSN 0956-7135. 86, p. 367-373en_EN
dc.identifier.doi10.1016/j.foodcont.2017.11.046en_EN
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10198/13955
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationSafety of Plant Food Supplements: advanced genomic and chemical approaches to assess botanical origin, illegal drugs and contaminants
dc.relationStructural features and immunoreactivity of plant food allergens: impact of technological food processing and in vitro digestibility
dc.subjectAuthenticityen_EN
dc.subjectHRM analysisen_EN
dc.subjectLavandula speciesen_EN
dc.subjectLavender honeyen_EN
dc.subjectMatK geneen_EN
dc.subjectSpecies differentiationen_EN
dc.titleBotanical authentication of lavender (Lavandula spp.) honey by a novel DNA-barcoding approach coupled to high resolution melting analysisen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSafety of Plant Food Supplements: advanced genomic and chemical approaches to assess botanical origin, illegal drugs and contaminants
oaire.awardTitleStructural features and immunoreactivity of plant food allergens: impact of technological food processing and in vitro digestibility
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F75091%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F132462%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F102404%2F2014/PT
oaire.fundingStream5876
oaire.fundingStreamSFRH
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isProjectOfPublication40f15c30-b6e8-4474-ae1d-d7256c7af84e
relation.isProjectOfPublication24513143-7e25-460c-927a-624699b8b3ca
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