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.
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.
Nutrición y Bromatología, Escuela de Ingenieńas Agrarias, University ofExtremadura, Ctra. de Cáceres s/n, 06071 Badajoz, Spain.
Alejandro
A
Hernández
Emilio
E
Aranda
Alberto
A
Martín
Maria Jose
MJ
Benito
Teresa
T
Bartolomé
Maria
M
de Gúa Córdoba
D000818:Animals; D002212:Capsicum / Q000235:genetics*; D016172:DNA Fingerprinting / Q000379:methods*; D017931:DNA Primers / Q000235:genetics; D005503:Food Additives / Q000032:analysis*; D005506:Food Contamination; D005511:Food Handling / Q000295:instrumentation; D008461:Meat Products / Q000032:analysis*; D008969:Molecular Sequence Data; D011786:Quality Control; D019105:Random Amplified Polymorphic DNA Technique / Q000379:methods*; D013552:Swine
D017931:DNA Primers; D005503:Food Additives