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Fanelli V, Dellino M, Taranto F, De Giovanni C, Sabetta W, De Vita P, Montemurro C. Varietal identification in pasta through an SSR-based approach: a case study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37058574 DOI: 10.1002/jsfa.12631] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 04/03/2023] [Accepted: 04/14/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Pasta is a worldwide popular Italian food made exclusively of durum wheat. The choice of variety to be used to produce pasta is at the discretion of the producer based on the peculiar characteristics of each cultivar. The availability of analytical approaches for the tracking of specific varieties along the productive chain is becoming increasingly important to authenticate the pasta products and distinguish between fraudulent activities and cross-contaminations during the production process. Among the different methods, molecular approaches based on DNA markers are the most used for these purposes because of their ease of use and high reproducibility. RESULTS In the present study, we used an easy simple sequence repeats-based method to identify the durum wheat varieties used to produce 25 samples of semolina and commercial pasta comparing their molecular profile with those of the four varieties declared by the producer and other 10 durum wheat cultivars commonly used in pasta production. All of the samples showed the expected molecular profile; however, most of them present also a foreign allele indicating a possible cross-contamination. Moreover, we evaluated the accuracy of the proposed approach through the analysis of 27 hand-made mixtures with increasing amounts of a specific contaminant variety, allowing the estimation of the limit of detection of 5% (w/w). CONCLUSION We demonstrated the feasibility of the proposed method and its effectiveness in the detection of not declared varieties when these are present in a percentage equal to or higher than 5%. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Valentina Fanelli
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Maria Dellino
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Francesca Taranto
- Institute of Biosciences and BioResources, National Research Council of Italy (IBBR-CNR), Bari, Italy
| | - Claudio De Giovanni
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Wilma Sabetta
- Institute of Biosciences and BioResources, National Research Council of Italy (IBBR-CNR), Bari, Italy
- Spin off Sinagri s.r.l., University of Bari Aldo Moro, Bari, Italy
| | - Pasquale De Vita
- Research Centre for Cereal and Industrial Crops (CREA-CI), Foggia, Italy
| | - Cinzia Montemurro
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
- Spin off Sinagri s.r.l., University of Bari Aldo Moro, Bari, Italy
- Institute for Sustainable Plant Protection-Support Unit Bari, National Research Council of Italy (IPSP-CNR), Bari, Italy
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Marra M, D’Errico C, Montemurro C, Ratti C, Baldoni E, Matic S, Accotto GP. Fast and Sensitive Detection of Soil-Borne Cereal Mosaic Virus in Leaf Crude Extract of Durum Wheat. Viruses 2022; 15:140. [PMID: 36680180 PMCID: PMC9866084 DOI: 10.3390/v15010140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/23/2022] [Accepted: 12/29/2022] [Indexed: 01/04/2023] Open
Abstract
Soil-borne cereal mosaic virus (SBCMV) is a furovirus with rigid rod-shaped particles containing an ssRNA genome, transmitted by Polymyxa graminis Led., a plasmodiophorid that can persist in soil for up to 20 years. SBCMV was reported on common and durum wheat and it can cause yield losses of up to 70%. Detection protocols currently available are costly and time-consuming (real-time PCR) or have limited sensitivity (ELISA). To facilitate an efficient investigation of the real dispersal of SBCMV, it is necessary to develop a new detection tool with the following characteristics: no extraction steps, very fast results, and high sensitivity to allow pooling of a large number of samples. In the present work, we have developed a reverse transcription loop-mediated isothermal amplification (RT-LAMP) protocol with such characteristics, and we have compared it with real-time PCR. Our results show that the sensitivity of LAMP and real-time PCR on cDNA and RT-LAMP on crude extracts are comparable, with the obvious advantage that RT-LAMP produces results in minutes rather than hours. This paves the way for extensive field surveys, leading to a better knowledge of the impact of this virus on wheat health and yield.
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Affiliation(s)
- Monica Marra
- Institute for Sustainable Plant Protection, National Research Council, 10135 Turin, Italy
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Chiara D’Errico
- Institute for Sustainable Plant Protection, National Research Council, 10135 Turin, Italy
- European Laboratory for Non-Linear Spectroscopy, LENS, 50019 Sesto Fiorentino, Italy
| | - Cinzia Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
- Institute for Sustainable Plant Protection, National Research Council, 70126 Bari, Italy
| | - Claudio Ratti
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy
| | - Elena Baldoni
- Institute of Agricultural Biology and Biotechnology, National Research Council, 20133 Milan, Italy
| | - Slavica Matic
- Institute for Sustainable Plant Protection, National Research Council, 10135 Turin, Italy
| | - Gian Paolo Accotto
- Institute for Sustainable Plant Protection, National Research Council, 10135 Turin, Italy
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Pasqualone A, Vurro F, Summo C, Abd-El-Khalek MH, Al-Dmoor HH, Grgic T, Ruiz M, Magro C, Deligeorgakis C, Helou C, Le-Bail P. The Large and Diverse Family of Mediterranean Flat Breads: A Database. Foods 2022; 11:foods11152326. [PMID: 35954092 PMCID: PMC9368210 DOI: 10.3390/foods11152326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/28/2022] [Accepted: 08/02/2022] [Indexed: 02/05/2023] Open
Abstract
An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Project (Croatia, Egypt, France, Greece, Italy, Jordan, Lebanon, Malta and Spain), and to have an insight into their technical and cultural features. A database with information on 143 FB types (51 single-layered, 15 double-layered, 66 garnished, 11 fried) was established. Flours were from soft wheat (67.4%), durum wheat (13.7%), corn (8.6%), rye, sorghum, chickpea, and chestnut (together 5.2%). The raising agents were compressed yeast (55.8%), sourdough (16.7%), baking powder (9.0%), but 18.6% of FBs were unleavened. Sixteen old-style baking systems were recorded, classified into baking plates and vertical ovens (tannur and tabun). Artisanal FBs accounted for 82%, while the industrial ones for 7%. Quality schemes (national, European or global) applied to 91 FBs. Fifteen FBs were rare, prepared only for family consumption: changes in lifestyle and increasing urbanization may cause their disappearance. Actions are needed to prevent the reduction of biodiversity related to FBs. Information in the database will be useful for the selection of FBs suitable to promotional activities and technical or nutritional improvement.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70124 Bari, Italy
- Brussels Institute of Advanced Studies (BrIAS) Fellow 2021/22, Elsene, 1050 Brussels, Belgium
- Correspondence:
| | - Francesca Vurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70124 Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70124 Bari, Italy
| | - Mokhtar H. Abd-El-Khalek
- Food Technology Research Institute (FTRI), Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Haneen H. Al-Dmoor
- Scientific Food Center (FACTS), Princess Taghreed Street Bulding 68, P.O. Box 177, Amman 11831, Jordan
| | - Tomislava Grgic
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Maria Ruiz
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain
| | - Christopher Magro
- Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, MSD2040 Msida, Malta
| | - Christodoulos Deligeorgakis
- Department of Food Science and Technology, Alexandrian Campus, International Hellenic University (IHU), 57400 Thessaloniki, Greece
| | - Cynthia Helou
- Department of Nutrition, Faculty of Pharmacy, Saint Joseph University of Beirut, Beirut 1004 2020, Lebanon
| | - Patricia Le-Bail
- INRAe, UR1268 Biopolymères, Interactions, Assemblages (BIA), Rue de la Géraudière, CEDEX 3, 44316 Nantes, France
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Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03617-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting. Foods 2019; 8:foods8100462. [PMID: 31601039 PMCID: PMC6836273 DOI: 10.3390/foods8100462] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 09/27/2019] [Accepted: 10/06/2019] [Indexed: 12/12/2022] Open
Abstract
Extra virgin olive oil (EVOO) has elevated commercial value due to its health appeal, desirable characteristics and quantitatively limited production, and thus it has become an object of intentional adulteration. As EVOOs on the market might consist of a blend of olive varieties or sometimes even of a mixture of oils from different botanical species, an array of DNA-fingerprinting methods have been developed to check the varietal composition of the blend. Starting from a comparison between publicly available DNA extraction protocols, we set up a timely, low-cost, reproducible and effective DNA isolation protocol, which allows an adequate amount of DNA to be recovered even from commercial filtered EVOOs. Then, in order to verify the effectiveness of the DNA extraction protocol herein proposed, we applied PCR-based fingerprinting methods starting from the DNA extracted from three EVOO samples of unknown composition. In particular, genomic regions harboring nine simple sequence repeats (SSRs) and eight genotyping-by-sequencing-derived single nucleotide polymorphism (SNP) markers were amplified for authentication and traceability of the three EVOO samples. The whole investigation strategy herein described might favor producers in terms of higher revenues and consumers in terms of price transparency and food safety.
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Melini V, Melini F. Asian grain-based food products and the European scheme for food protected designations of origin: A critical analysis. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pasqualone A, Caponio F, Pagani MA, Summo C, Paradiso VM. Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chem 2019; 289:575-581. [PMID: 30955651 DOI: 10.1016/j.foodchem.2019.03.098] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/16/2019] [Accepted: 03/19/2019] [Indexed: 12/01/2022]
Abstract
In the Mediterranean area, being pedoclimatic conditions more favorable to durum than common wheat cultivation, a bread-making tradition from durum wheat has been established. Durum wheat bread has a compact texture, with lower specific volume than common wheat bread. Due to health implications, several studies were carried out to reduce the content of NaCl in common wheat bread, however without considering durum wheat bread. The aim of this work was to assess the effect of salt reduction on quality and acceptability of durum wheat bread, with regard to specific volume, sensory features and aroma profile. Breads prepared with 5, 10, 15, 20 g/kg NaCl were submitted to consumer test. Control bread (20 g/kg salt) was the most appreciated, followed (greater than80% consumers) by bread with 10 g/kg salt, which showed a significantly (p < 0.05) higher specific volume, but lighter crust and weaker aroma (lower amounts of Maillard reaction products and fusel alcohols).
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Affiliation(s)
- Antonella Pasqualone
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy.
| | - Francesco Caponio
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
| | - Maria Ambrogina Pagani
- University of Milano, Department of Food, Environmental, and Nutritional Sciences (DeFENS), Via Celoria, 2, Milan 20133, Italy.
| | - Carmine Summo
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
| | - Vito Michele Paradiso
- University of Bari, Dept. of Science of Soil, Plant, and Food (DISSPA), Food Science and Technology Unit, Via Amendola, 165/A, Bari 70126, Italy
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8
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Agrimonti C, Marmiroli N. Food Genomics for the Characterization of PDO and PGI Virgin Olive Oils. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800132] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Caterina Agrimonti
- Department of Chemistry, Life Sciences and Environmental Sustainability. University of Parmav.le Parco Area delle Scienze 11/A43124 ParmaItaly
| | - Nelson Marmiroli
- Department of Chemistry, Life Sciences and Environmental Sustainability. University of Parmav.le Parco Area delle Scienze 11/A43124 ParmaItaly
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9
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Galli V, Mazzoli L, Luti S, Venturi M, Guerrini S, Paoli P, Vincenzini M, Granchi L, Pazzagli L. Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough. Int J Food Microbiol 2018; 286:55-65. [PMID: 30036730 DOI: 10.1016/j.ijfoodmicro.2018.07.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 07/06/2018] [Accepted: 07/14/2018] [Indexed: 12/01/2022]
Abstract
Sourdough fermentation of cereal foods is an excellent source of obtaining peptides due to the ability of lactic acid bacteria to activate cereal proteases and produce strain-specific peptidases. With the aim of identifying the lactic acid bacterial strains potentially most effective in producing bioactive peptides, 131 lactobacilli isolates from Italian sourdoughs, used in baking technology, have been screened for proteolytic and peptidase activity. Of these, 23 strains were selected and singly inoculated in liquid sourdoughs from which a Low Molecular Weight fraction containing peptides was obtained. Evaluation of the antioxidant and anti-inflammatory activities of the extracts was performed on cultured cells (RAW 264.7 murine macrophage, murine H-end endothelium cells and Human intestinal Caco-2 cells) by assaying Reactive Oxygen Species (ROS) content, NFkB/IkB expression level and Interleukin-1β production. As a result, three lactobacilli strains showed a high antioxidant and anti-inflammatory ability enabling the development of model sourdoughs that will potentially increase the nutritional benefits of bread.
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Affiliation(s)
- Viola Galli
- Department of Management of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Piazzale delle Cascine, 24, Florence, Italy.
| | - Lorenzo Mazzoli
- Department of Biomedical, Experimental and Clinical Sciences Mario Serio, University of Florence, Florence, Viale Morgagni 50, Florence, Italy.
| | - Simone Luti
- Department of Biomedical, Experimental and Clinical Sciences Mario Serio, University of Florence, Florence, Viale Morgagni 50, Florence, Italy.
| | - Manuel Venturi
- FoodMicroTeam s.r.l, Via di Santo Spirito n. 14, Florence, Italy.
| | - Simona Guerrini
- Department of Management of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Piazzale delle Cascine, 24, Florence, Italy.
| | - Paolo Paoli
- Department of Biomedical, Experimental and Clinical Sciences Mario Serio, University of Florence, Florence, Viale Morgagni 50, Florence, Italy.
| | - Massimo Vincenzini
- Department of Management of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Piazzale delle Cascine, 24, Florence, Italy.
| | - Lisa Granchi
- Department of Management of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Piazzale delle Cascine, 24, Florence, Italy.
| | - Luigia Pazzagli
- Department of Biomedical, Experimental and Clinical Sciences Mario Serio, University of Florence, Florence, Viale Morgagni 50, Florence, Italy.
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Pereira L, Gomes S, Barrias S, Fernandes JR, Martins-Lopes P. Applying high-resolution melting (HRM) technology to olive oil and wine authenticity. Food Res Int 2018; 103:170-181. [DOI: 10.1016/j.foodres.2017.10.026] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 10/11/2017] [Accepted: 10/12/2017] [Indexed: 12/21/2022]
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Zannella C, Carucci F, Aversano R, Prohaska T, Vingiani S, Carputo D, Adamo P. Genetic and geochemical signatures to prevent frauds and counterfeit of high-quality asparagus and pistachio. Food Chem 2017; 237:545-552. [DOI: 10.1016/j.foodchem.2017.05.158] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 05/30/2017] [Accepted: 05/31/2017] [Indexed: 11/27/2022]
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13
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Giannone V, Giarnetti M, Spina A, Todaro A, Pecorino B, Summo C, Caponio F, Paradiso VM, Pasqualone A. Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production. Food Chem 2017; 241:242-249. [PMID: 28958525 DOI: 10.1016/j.foodchem.2017.08.096] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 08/28/2017] [Accepted: 08/28/2017] [Indexed: 11/25/2022]
Abstract
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533-644s), protein content (12.0-12.3g/100gd.m.), gluten content (9.7-10.5g/100gd.m.), yellow index (18.0-21.0), water absorption (59.3-62.3g/100g), farinograph dough stability (171-327s), softening index (46-66B.U.), alveograph W (193×10-4-223×10-4J) and P/L (2.2-2.7). Accordingly, bread crumb was yellow, moderately hard (16.4-27.1N) and chewy (88.2-109.2N×mm), with low specific volume (2.28-3.03mL/g). Bread aroma profile showed ethanol and acetic acid, followed by hexanol, 3-methyl-1-butanol, 2-phenylethanol, 3-methylbutanal, hexanal, benzaldehyde, and furfural. The sensory features were dominated by a thick brown crust, with marked toasted odor, coupled to yellow and consistent crumb, with coarse grain and well-perceivable sour taste and odor.
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Affiliation(s)
- Virgilio Giannone
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle Scienze Ed. 4, 90128 Palermo, Italy
| | - Mariagrazia Giarnetti
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Alfio Spina
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di Ricerca per la Cerealicoltura e le Colture Industriali, Corso Savoia 190, 95024 Acireale, Italy
| | - Aldo Todaro
- Department of Agricultural and Forest Sciences, University of Palermo, Viale delle Scienze Ed. 4, 90128 Palermo, Italy
| | - Biagio Pecorino
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Vito Michele Paradiso
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy.
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Economic Analysis of a Traceability System for a Two-Level Perishable Food Supply Chain. SUSTAINABILITY 2017. [DOI: 10.3390/su9050682] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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15
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Pasqualone A, Montemurro C, di Rienzo V, Summo C, Paradiso VM, Caponio F. Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3642-3657. [PMID: 26991131 DOI: 10.1002/jsfa.7711] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 02/21/2016] [Accepted: 03/08/2016] [Indexed: 06/05/2023]
Abstract
In recent years, an increasing number of typicality marks has been awarded to high-quality olive oils produced from local cultivars. In this case, quality control requires effective varietal checks of the starting materials. Moreover, accurate cultivar identification is essential in vegetative-propagated plants distributed by nurseries and is a pre-requisite to register new cultivars. Food genomics provides many tools for cultivar identification and traceability from tree to oil and table olives. The results of the application of different classes of DNA markers to olive with the purpose of checking cultivar identity and variability of plant material are extensively discussed in this review, with special regard to repeatability issues and polymorphism degree. The characterization of olive germplasm from all countries of the Mediterranean basin and from less studied geographical areas is described and innovative high-throughput molecular tools to manage reference collections are reviewed. Then the transferability of DNA markers to processed products - virgin olive oils and table olives - is overviewed to point out strengths and weaknesses, with special regard to (i) the influence of processing steps and storage time on the quantity and quality of residual DNA, (ii) recent advances to overcome the bottleneck of DNA extraction from processed products, (iii) factors affecting whole comparability of DNA profiles between fresh plant materials and end-products, (iv) drawbacks in the analysis of multi-cultivar versus single-cultivar end-products and (v) the potential of quantitative polymerase chain reaction (PCR)-based techniques. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant, and Food Sciences, University of Bari 'Aldo Moro', Via Amendola 165/A, I-70126, Bari, Italy
| | - Cinzia Montemurro
- Department of Soil, Plant, and Food Sciences, University of Bari 'Aldo Moro', Via Amendola 165/A, I-70126, Bari, Italy
| | - Valentina di Rienzo
- Department of Soil, Plant, and Food Sciences, University of Bari 'Aldo Moro', Via Amendola 165/A, I-70126, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant, and Food Sciences, University of Bari 'Aldo Moro', Via Amendola 165/A, I-70126, Bari, Italy
| | - Vito Michele Paradiso
- Department of Soil, Plant, and Food Sciences, University of Bari 'Aldo Moro', Via Amendola 165/A, I-70126, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant, and Food Sciences, University of Bari 'Aldo Moro', Via Amendola 165/A, I-70126, Bari, Italy
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Giancaspro A, Colasuonno P, Zito D, Blanco A, Pasqualone A, Gadaleta A. Varietal traceability of bread ‘Pane Nero di Castelvetrano’ by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pasqualone A, Di Rienzo V, Nasti R, Blanco A, Gomes T, Montemurro C. Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3068-3073. [PMID: 23461435 DOI: 10.1021/jf400014g] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aim of this work was to develop a DNA microsatellite-based method of analysis to allow traceability of the three Italian Protected Designation of Origin (PDO) table olives in comparison with fruits of another seven highly diffused table olive cultivars. The analyses were carried out by using 16 primer pairs, with a mean of five different alleles detected per primer set, and power of discrimination from 0.56 to 0.90. Allelic error rates in the range of 0-3.8% were observed. By combining data from the most reliable and highly informative microsatellites (DCA3, DCA16, DCA17, DCA18, UDO-043, and GAPU101), it was possible to identify the PDO fruits over the panel of 10 cultivars, with the probability of a chance match between different cultivars as low as 10(-9) and with 0.5% error rate. The amplification profile is independent of environmental and processing conditions and is helpful to verify the authenticity of PDO samples.
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Affiliation(s)
- Antonella Pasqualone
- Food Science and Technology Unit, University of Bari, Via Amendola 165/A, I 70126 Bari, Italy.
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Electrophoretic Techniques. FOOD PROTECTED DESIGNATION OF ORIGIN - METHODOLOGIES AND APPLICATIONS 2013. [DOI: 10.1016/b978-0-444-59562-1.00010-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Bosmali I, Ganopoulos I, Madesis P, Tsaftaris A. Microsatellite and DNA-barcode regions typing combined with High Resolution Melting (HRM) analysis for food forensic uses: A case study on lentils (Lens culinaris). Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.013] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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22
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Ganopoulos I, Bosmali I, Madesis P, Tsaftaris A. Microsatellite genotyping with HRM (High Resolution Melting) analysis for identification of the PGI common bean variety Plake Megalosperma Prespon. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-011-1653-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Ganopoulos I, Argiriou A, Tsaftaris A. Adulterations in Basmati rice detected quantitatively by combined use of microsatellite and fragrance typing with High Resolution Melting (HRM) analysis. Food Chem 2011; 129:652-659. [DOI: 10.1016/j.foodchem.2011.04.109] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2010] [Revised: 03/14/2011] [Accepted: 04/29/2011] [Indexed: 11/28/2022]
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24
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Ganopoulos I, Argiriou A, Tsaftaris A. Microsatellite high resolution melting (SSR-HRM) analysis for authenticity testing of protected designation of origin (PDO) sweet cherry products. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.040] [Citation(s) in RCA: 94] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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