Research Keyword: adulteration detection

Barcode high-resolution melting (Bar-HRM) analysis to authenticate true cinnamon (Cinnamomum verum) from its adulterants and contaminants

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This study developed a rapid and cost-effective DNA test to verify that cinnamon products are authentic true cinnamon (Ceylon cinnamon) rather than cheaper substitutes. The test uses DNA barcoding and melting curve analysis to distinguish true cinnamon from three common adulterants and can also detect contamination with a toxic fungus. The method is particularly useful for processed cinnamon products like powder where traditional identification methods don’t work, helping protect consumers and maintain market integrity for authentic Sri Lankan cinnamon.

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Identification of matB used as an endogenous reference gene for the qualitative and real-time quantitative polymerase chain reaction detection of Lentinus edodes

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This study identifies the matB gene as a reliable genetic marker for detecting shiitake mushrooms (Lentinus edodes) in food products. Researchers developed a simple DNA test that can identify L. edodes in processed foods where it might be fraudulently substituted for more expensive wild mushrooms. The test is highly sensitive, detecting DNA at extremely low concentrations, and works on both raw mushrooms and processed products. This method provides food manufacturers and regulators with an effective tool to prevent mushroom fraud and ensure food authenticity.

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