Quantification of Hazelnut Content in Fillings of Cakes and Wafers Using Real-Time Polymerase Chain Reaction

A method for quantification of hazelnuts in fillings of cakes and wafers, using macadamia nuts as an internal standard material, was developed and evaluated. The method was based on quantitative adaptation of the previously developed real-time PCR for identification of hazelnuts. Calibration lines were constructed for two types of fillings, using series of model mixtures. The model mixtures for calibration of cake fillings consisted of hazelnuts and walnuts; the model mixtures for calibration of wafer fillings (pastes) consisted of hazelnuts and peanuts. Linear calibration lines were obtained for both types of matrix, and practical applicability of the developed method was demonstrated on food products from the market. The developed method may be useful for food control laboratories to facilitate analysis of food products with hazelnut filling.