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Tracing Styphnolobium japonicum (syn: Sophora japonica) as a potential adulterant of ginkgo-containing foods by real-time PCR

2021Journal article Open access
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dc.contributor.authorGrazina, Liliana
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorCosta, Joana
dc.contributor.authorMafra, Isabel
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T11:27:35Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T11:27:35Z
dc.date.issued2021
dc.description.abstractThe rising demand for ginkgo-containing products and their high economic value make them desirable targets for adulteration, particularly by the partial substitution with other plant species. Styphnolobium japonicum (plant rich in flavonol glycosides) is known as a potential adulterant of ginkgo-based foods. Therefore, this work aimed at developing a species-specific real-time polymerase chain reaction (qPCR) method for the identification/quantification of S. japonicum as an adulterant of ginkgo-containing products. The method used the EvaGreen dye, targeting the internal transcribed spacer 2 (ITS2) region of S. japonicum, providing acceptable performance parameters and a sensitivity down to 0.02 pg of DNA. Moreover, a qPCR assay was established using binary mixtures of S. japonicum in G. biloba, covering the dynamic range of 50−0.05% (w/w) of added adulterant. After trueness evaluation with blind samples, the approach was applied to 21 commercial herbal infusions, from which one was positive to S. japonicum, but below the limit of quantification (0.05 %), suggesting its inadvertent contamination rather than adulteration. To the best of our knowledge, for the first time, a specific method was proposed to quantify potential adulterations of G. biloba products with S. japonicum, providing an accurate and cost-effective tool to authenticate ginkgo-containing herbal foods.en_EN
dc.description.sponsorshipThe work was supported through the projects UIDB/50006/2020 and UIDB/00690/2020, funded by FCT/MCTES (Fundação para a Ciˆencia e Tecnologia and Minist´erio da Ciˆencia, Tecnologia e Ensino Superior) through national funds. L. Grazina thanks FCT and ESF (European Social Fund) through POCH (Programa Operacional Capital Humano) for her PhD grant SFRH/BD/132462/2017. J. Costa thanks FCT for funding through program DL 57/2016 – Norma transitória (SFRH/BPD/102404/2014).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGrazina, Liliana; Amaral, Joana S.; Costa, Joana; Mafra, Isabel (2021). Tracing Styphnolobium japonicum (syn: Sophora japonica) as a potential adulterant of ginkgo-containing foods by real-time PCR. Journal of Food Composition and Analysis. ISSN 0889-1575. 100, p. 1-6en_EN
dc.identifier.doi10.1016/j.jfca.2021.103891en_EN
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10198/24325
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationMountain Research Center
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.subjectAdulterationen_EN
dc.subjectAuthenticityen_EN
dc.subjectGinkgo bilobaen_EN
dc.subjectHerbal infusionsen_EN
dc.subjectQuantificationen_EN
dc.subjectReal-time PCRen_EN
dc.subjectSpecies-specific detectionen_EN
dc.subjectStyphnolobium japonicumen_EN
dc.titleTracing Styphnolobium japonicum (syn: Sophora japonica) as a potential adulterant of ginkgo-containing foods by real-time PCRen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleMountain Research Center
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/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F132462%2F2017/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F102404%2F2014/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
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.isProjectOfPublication0d71ca47-dd95-4204-8a34-d28377654df3
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