Genetic identification of flax, chia and sesame seeds in processed foods

BRUNO, MARÍA CECILIA; POSIK, DIEGO MANUEL; ZAPPA, MARÍA EUGENIA; BARONI, VERONICA; WUNDERLIN, DANIEL; GIOVAMBATTISTA, GUILLERMO; GARCÍA, PILAR PERAL

FOOD CONTROL

ELSEVIER SCI LTD

Año: 2020 vol. 118

0956-7135

Chia, sesame and flax seeds are becoming increasingly more frequent components of functional foods because oftheir proven health benefits. The identification of plant components in complex matrices is generally performedusing DNA typing. This method is a fast and economic tool widely applied to assess the genetic origin andauthenticity of products from the food supply chain. The aim of this study was to compare two DNA-basedmethods, quantitative polymerase chain reaction high-resolution melting (qPCR-HRM) and endpoint PCR, usedto identify chia, flax and sesame seeds in laboratory-made and commercial products. For this purpose, anendpoint PCR and qPCR-HRM methods were developed. DNA was extracted from chia, sesame and flax seeds,laboratory-made and commercial products. The analysis of flax, chia and sesame melting profiles using HRMpost-PCR analysis allowed the identification of chia, sesame and flax in processed foods. The results obtainedshowed that qPCR-HRM is a cost-effective and efficient method for the identification, authentication and/ordetection of seeds in processed food and complex matrices containing chia, sesame and flax.