Development of a rapid and efficient DNA-based method to detect and quantify adulterations in coffee (Arabica versus Robusta) - Université de Montpellier Accéder directement au contenu
Article Dans Une Revue Food Control Année : 2018

Development of a rapid and efficient DNA-based method to detect and quantify adulterations in coffee (Arabica versus Robusta)

Résumé

Worldwide appreciated beverage,“Arabica”and“Robusta”coffee produced fromCoffea arabicaandC. canephorarespectively, represents a high economical value product. Arabica coffee is generally sold ata higher price than Robusta coffee. As both intentional and accidental adulterations of Arabica withRobusta are frequent, a reliable, inexpensive, and high-throughput adulteration detection technology isrequired for the coffee industry. We developed a DNA-based authentication method that overcomeslimitations of metabolic profiling of Robusta and Arabica coffees. The identification of Arabica andRobusta coffee species, as well as the quantification of their relative proportion in blends were performedby High Resolution Melting (HRM) analysis on green and roasted coffee products. For a more sensitivedetection method, chloroplastic rather than nuclear genetic variations were targeted betweenCoffeaspecies. By the developed method, theCoffeaspecies of origin can be quickly differentiated and in case ofadulteration, the percentage can be determined
Fichier non déposé

Dates et versions

hal-03377405 , version 1 (14-10-2021)

Licence

Copyright (Tous droits réservés)

Identifiants

Citer

Marie-Christine Combes, Thierry Joët, Philippe Lashermes. Development of a rapid and efficient DNA-based method to detect and quantify adulterations in coffee (Arabica versus Robusta). Food Control, 2018, 88, pp.198-206. ⟨10.1016/j.foodcont.2018.01.014⟩. ⟨hal-03377405⟩
31 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More