Efficiency of DNA Typing Methods for Detection of Smoked Paprika “Pimenton de la Vera” Adulteration Used in the Elaboration of Dry-Cured Iberian Pork Sausages

• Published in: Journal of agricultural and food chemistry Vol. 58; no. 22; pp. 11688 - 11694
• Main Authors: Hernández, Alejandro, Aranda, Emilio, Martín, Alberto, Benito, Maria Jose, Bartolomé, Teresa, Córdoba, Maria de Guı́a
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 24.11.2010
• Subjects: Animals; Biological and medical sciences; Capsicum - genetics; Chemical Aspects of Biotechnology/Molecular Biology; cured meats; detection; DNA; DNA fingerprinting; DNA Fingerprinting - methods; DNA Primers - genetics; Food Additives - analysis; food analysis; food composition; Food Contamination; Food Handling - instrumentation; Food industries; fraud; Fundamental and applied biological sciences. Psychology; General aspects; Meat and meat product industries; Meat Products - analysis; Methods of analysis, processing and quality control, regulation, standards; Molecular Sequence Data; paprika; pork; product authenticity; Protected Designation of Origin; provenance; Quality Control; Random Amplified Polymorphic DNA Technique - methods; sausages; smoked foods; Swine; Spain; Smoked paprika; ITS1−5.8S rDNA−ITS2; SSR; ISSR; RAPD; adulteration; Elaboration; Typing; Use; Spice; Meat product; Pork product; ITS1-5.8S rDNA-ITS2; Analysis method; Paprika; Efficiency; DNA; Control method; Detection; Adulteration; Pork
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf102414q

The purpose of this work was to develop a PCR method for the identification of smoked paprika “Pimentón de la Vera” adulteration with paprika elaborated from varieties of pepper foreign to the la Vera region, in central western Spain. Three autochthonous varieties of pepper, Jaranda, Jariza, and Bola, and the varieties Papri Queen, Papri King, Sonora, PS9794, and Papri Ace, foreign to the La Vera region, were used in the study. Analyses of the ITS and 5.8S rDNA, RAPD-PCR, SSR, and ISSR were tested. RAPD-PCR, SSR, and ISSR analyses allowed differentiation among the varieties of paprika analyzed. There was no difference in the sequence of ITS1−5.8S rDNA−ITS2. In addition, with the RAPD-PCR primers S13 and S22, two molecular markers were obtained of 641 and 704 bp, respectively, which allowed all of the smoked paprika varieties to be differentiated from paprikas elaborated with the five foreign varieties. These two molecular markers were investigated as a basis for detecting the adulteration of smoked paprika with paprika elaborated from foreign varieties of pepper.