Plants Adulteration in Processed Food Products by PCR Technique
Abstract
The adulteration of plants or plant products in processed food products using polymerase chain reaction (PCR) of psaA (Photosystem I P700 chlorophyll a apoprotein A1) gene approximately 190 bp in size was examined. 7 plant samples, 4 plant starch samples, 3 meat samples, 5 processed meat samples and 3 milk samples were investigated. The PCR results of all plant, plant starch, and processed meat samples were positive, but only the meat samples were negative, indicating that plants or plant products adulteration existed in processed meat and milk products. The minimum amount of soybean DNA detectable by this PCR technique is 5×10-4 nanograms, making the developed PCR assay based on psaA gene available and efficient option for detecting plants and plant products adulteration in processed food products.
Keywords : PCR technique, processed food, psaA
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