Development of analytical systems based on real-time PCR for Triticum species-specific detection and quantitation of bread wheat contamination in semolina and pasta

Valeria Terzi, Mauro Malnati, Martino Barbanera, A. Michele Stanca, Primetta Faccioli

Research output: Contribution to journalArticle

47 Citations (Scopus)

Abstract

The cereal composition of specific foods is always a key factor in the quality and safety of the final product. It is important to introduce new control methods for certain special foods, such as those for coeliac consumers, where the contamination of different cereal species must be accurately determined. Moreover, pasta made from durum wheat is considered superior in several qualitative aspects to that manufactured with bread wheat or a mixture of the two species. This work has been directed toward the development of analytical systems for the qualitative and quantitative detection of specific cereals in food. More specifically, the primary aim of this work has been to develop analytical tools based on end-point and real-time PCR to detect the presence of Triticum species in flour and food. Furthermore, qualitative and quantitative PCR-based methods are proposed to detect hexaploid wheat adulteration in pasta.

Original languageEnglish
Pages (from-to)87-94
Number of pages8
JournalJournal of Cereal Science
Volume38
Issue number1
DOIs
Publication statusPublished - Jul 2003

Fingerprint

semolina
pasta
Bread
Triticum
Real-Time Polymerase Chain Reaction
quantitative polymerase chain reaction
Contamination
grain foods
Food
wheat
product safety
adulterated products
hexaploidy
durum wheat
abdomen
flour
control methods
Flour
Abdomen
Safety

Keywords

  • Bread wheat
  • Coeliac disease
  • Durum wheat
  • Pasta
  • Real-time PCR

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science

Cite this

Development of analytical systems based on real-time PCR for Triticum species-specific detection and quantitation of bread wheat contamination in semolina and pasta. / Terzi, Valeria; Malnati, Mauro; Barbanera, Martino; Stanca, A. Michele; Faccioli, Primetta.

In: Journal of Cereal Science, Vol. 38, No. 1, 07.2003, p. 87-94.

Research output: Contribution to journalArticle

@article{ab66c228f5204d28a34e48d1afc7680e,
title = "Development of analytical systems based on real-time PCR for Triticum species-specific detection and quantitation of bread wheat contamination in semolina and pasta",
abstract = "The cereal composition of specific foods is always a key factor in the quality and safety of the final product. It is important to introduce new control methods for certain special foods, such as those for coeliac consumers, where the contamination of different cereal species must be accurately determined. Moreover, pasta made from durum wheat is considered superior in several qualitative aspects to that manufactured with bread wheat or a mixture of the two species. This work has been directed toward the development of analytical systems for the qualitative and quantitative detection of specific cereals in food. More specifically, the primary aim of this work has been to develop analytical tools based on end-point and real-time PCR to detect the presence of Triticum species in flour and food. Furthermore, qualitative and quantitative PCR-based methods are proposed to detect hexaploid wheat adulteration in pasta.",
keywords = "Bread wheat, Coeliac disease, Durum wheat, Pasta, Real-time PCR",
author = "Valeria Terzi and Mauro Malnati and Martino Barbanera and Stanca, {A. Michele} and Primetta Faccioli",
year = "2003",
month = "7",
doi = "10.1016/S0733-5210(02)00138-8",
language = "English",
volume = "38",
pages = "87--94",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press Inc.",
number = "1",

}

TY - JOUR

T1 - Development of analytical systems based on real-time PCR for Triticum species-specific detection and quantitation of bread wheat contamination in semolina and pasta

AU - Terzi, Valeria

AU - Malnati, Mauro

AU - Barbanera, Martino

AU - Stanca, A. Michele

AU - Faccioli, Primetta

PY - 2003/7

Y1 - 2003/7

N2 - The cereal composition of specific foods is always a key factor in the quality and safety of the final product. It is important to introduce new control methods for certain special foods, such as those for coeliac consumers, where the contamination of different cereal species must be accurately determined. Moreover, pasta made from durum wheat is considered superior in several qualitative aspects to that manufactured with bread wheat or a mixture of the two species. This work has been directed toward the development of analytical systems for the qualitative and quantitative detection of specific cereals in food. More specifically, the primary aim of this work has been to develop analytical tools based on end-point and real-time PCR to detect the presence of Triticum species in flour and food. Furthermore, qualitative and quantitative PCR-based methods are proposed to detect hexaploid wheat adulteration in pasta.

AB - The cereal composition of specific foods is always a key factor in the quality and safety of the final product. It is important to introduce new control methods for certain special foods, such as those for coeliac consumers, where the contamination of different cereal species must be accurately determined. Moreover, pasta made from durum wheat is considered superior in several qualitative aspects to that manufactured with bread wheat or a mixture of the two species. This work has been directed toward the development of analytical systems for the qualitative and quantitative detection of specific cereals in food. More specifically, the primary aim of this work has been to develop analytical tools based on end-point and real-time PCR to detect the presence of Triticum species in flour and food. Furthermore, qualitative and quantitative PCR-based methods are proposed to detect hexaploid wheat adulteration in pasta.

KW - Bread wheat

KW - Coeliac disease

KW - Durum wheat

KW - Pasta

KW - Real-time PCR

UR - http://www.scopus.com/inward/record.url?scp=0038538228&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0038538228&partnerID=8YFLogxK

U2 - 10.1016/S0733-5210(02)00138-8

DO - 10.1016/S0733-5210(02)00138-8

M3 - Article

AN - SCOPUS:0038538228

VL - 38

SP - 87

EP - 94

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 1

ER -