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Updated: May 22, 2026
Determination of Self- and Inter-(in)compatibility Relationships in Apricot Combining Hand-Pollination, Microscopy and Genetic Analyses
Published on: June 16, 2020
Apricot DNA as an indicator for persipan: detection and quantitation in marzipan using ligation-dependent probe
Florian Luber1, Anja Demmel, Anne Hosken
1Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85350 Freising-Weihenstephan, Germany.
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.
