Detection of hazelnut (Corylus spp.) in processed foods using real-time PCR |
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| Affiliation: | 1. Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain;2. Department of Nutritional Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK;1. Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. Coruña Km 7.5, 28040 Madrid, Spain;2. Facultad de Ciencias Agropecuarias y Recursos Naturales, Universidad Técnica de Cotopaxi, Latacunga, Ecuador;3. Departamento de Genética, Facultad de Biología, Universidad Complutense de Madrid, 28040, Madrid, Spain;4. Servicio de Alergia, Instituto de Investigación Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain;5. Institut de Recerca i Tecnologia Agroalimentàries IRTA –Mas de Bover, Carretera Reus-El Morel Km 3.8, 43120 Constantí, Spain;1. Departamento de Genética, Facultad de Biología, Universidad Complutense de Madrid, 28040 Madrid, Spain;2. Departamento de Tecnología de Alimentos, SGIT-INIA, Ctra. La Coruña km. 7.5, 28040 Madrid, Spain;3. Servicio de Alergia, Instituto de Investigación Hospital 12 de Octubre (i+12), Avenida de Córdoba s/n, 28041 Madrid, Spain;4. Institut de Recerca i Tecnologia Agroalimentàries (IRTA)-Mas de Bover, Ctra. Reus-El Morell km 3.8, 43120, Spain |
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| Abstract: | Hazelnut seeds (Corylus spp.) are source of allergens and could cause severe adverse reactions in sensitized subjects, even if consumed in traces. This work presents two sensitive real-time PCR methods to quantify hazelnut in foods, one using the Sybr green dye and one based on hazelnut-specific Taqman probe designed on Cor a1.04 gene (specific amplicon: 82 bp). The sensibility and the robustness of the method were estimated analyzing spiked samples and some commercial hazelnut-containing creams. The lowest detection limit was 0.1 ng of genomic DNA. A qualitative specific PCR and a comparison of different DNA extraction protocols are also discussed. |
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