DIN Standards Committee Food and Agricultural Products
Food authenticity - Quantification of adulterant plant material in paprika/chilli, saffron, cumin, turmeric, oregano and black pepper by quantitative PCR
Abstract
This document specifies a method for the detection of major adulterants in culinary spices and herbs by real-time quantitative polymerase chain reaction (qPCR). It is applicable to the following spices/herbs and adulterants: - paprika (Capsicum annuum): maize seed (Zea mays), tomato fruit (Solanum lycopersicum), sunflower seed press cake (Helianthus annuus), - saffron (Crocus sativus): Mexican marigold petal (Tagetes erecta), safflower (Carthamus tinctorius), - cumin (Cuminum cyminum): caraway seed (Carum carvi), - turmeric (Curcuma longa): maize seed, spelt seed (Triticum spelta), rice seed (Oryza sativa), bell pepper fruit (Capsicum annuum), oats seed (Avena sativa), - oregano (Origanum vulgare): goosefoot leaf (Chenopodium album), - black pepper (Piper nigrum): rice seed. The quantification is based on the difference between the Cq of the adulterant target gene and the Cq of the reference gene tRNA-Ile. The working range depends on the spice/adulterant combination. The compliance assessment process is not part of this document.
Begin
2025-11-10
WI
00460031
Planned document number
00460031
Responsible national committee
NA 057-08-02-02 AK - Molecular biological species analysis
