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Study on Commercial Spice and Herb Products Using Next-Generation Sequencing (NGS)
Cristina Barbosa1, Sofia Nogueira1, Mário Gadanho1
1SGS Molecular, Ed. Tec Labs, FCUL Campus, Campo Grande, Lisbon, Portugal 1749-016.
Journal of AOAC International
|January 6, 2019
Summary
Next-generation sequencing (NGS) offers a reliable method for analyzing species composition in food products like spices and herbs. This DNA-based testing approach effectively authenticates complex commercial samples, ensuring product integrity.
Area of Science:
- Food Science and Technology
- Molecular Biology
- Genomics
Background:
- Increasing use of deoxyribonucleic acid (DNA)-based testing in the food sector.
- DNA analysis addresses concerns regarding food adulteration and authenticity.
- Need for reliable methods to determine species composition in food products.
Purpose of the Study:
- To demonstrate the suitability of Next-generation sequencing (NGS) for food analysis.
- To validate NGS for analyzing species composition in spices, herbs, and seasonings.
- To establish an internal NGS workflow for routine food sample analysis.
Main Methods:
- Development and implementation of an internal Next-generation sequencing (NGS) workflow.
- Testing the workflow using real-world commercial food seasoning samples.
- Analysis of species composition in spice and herb mixtures.
Main Results:
- Successful application of the internal NGS workflow to complex commercial spice and herb mixtures.
- Generated data on species composition compared against product labeling.
- Demonstrated the capability of NGS to identify diverse species within food products.
Conclusions:
- The developed internal NGS workflow is effective for analyzing species composition in complex food matrices.
- NGS is a powerful and reliable tool for the authentication of spices and herbs.
- This method enhances transparency and consumer trust in food products.
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