Apricot DNA as an indicator for persipan: Detection and quantitation in marzipan using ligation-dependent probe amplification

Florian Luber, Anja Demmel, Anne Hosken, Ulrich Busch, Karl Heinz Engel

Publikation: Beitrag in FachzeitschriftArtikelBegutachtung

11 Zitate (Scopus)

Abstract

The confectionery ingredient marzipan is exclusively prepared from almond kernels and sugar. The potential use of apricot kernels, so-called persipan, is an important issue for the quality assessment of marzipan. Therefore, a ligation-dependent probe amplification (LPA) assay was developed that enables a specific and sensitive detection of apricot DNA, as an indicator for the presence of persipan. The limit of detection was determined to be 0.1% persipan in marzipan. The suitability of the method was confirmed by the analysis of 20 commercially available food samples. The integration of a Prunus-specific probe in the LPA assay as a reference allowed for the relative quantitation of persipan in marzipan. The limit of quantitation was determined to be 0.5% persipan in marzipan. The analysis of two self-prepared mixtures of marzipan and persipan demonstrated the applicability of the quantitation method at concentration levels of practical relevance for quality control.

OriginalspracheEnglisch
Seiten (von - bis)5853-5858
Seitenumfang6
FachzeitschriftJournal of agricultural and food chemistry
Jahrgang60
Ausgabenummer23
DOIs
PublikationsstatusVeröffentlicht - 13 Juni 2012

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