title: Apricot DNA as an indicator for persipan: detection and quantitation in marzipan using ligation-dependent probe amplification.
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.
authors.affiliation: Technische Universität München , Lehrstuhl für Allgemeine Lebensmitteltechnologie, Maximus-von-Imhof-Forum 2, D-85350 Freising-Weihenstephan, Germany.
authors.forename: Florian
authors.initials: F
authors.lastname: Luber
authors.forename: Anja
authors.initials: A
authors.lastname: Demmel
authors.forename: Anne
authors.initials: A
authors.lastname: Hosken
authors.forename: Ulrich
authors.initials: U
authors.lastname: Busch
authors.forename: Karl-Heinz
authors.initials: KH
authors.lastname: Engel
mesh_terms: D002182:Candy / Q000032:analysis*; D018744:DNA, Plant / Q000032:analysis* / Q000235:genetics; D005506:Food Contamination / Q000032:analysis*; D057230:Limit of Detection; D016133:Polymerase Chain Reaction; D027861:Prunus / Q000737:chemistry* / Q000235:genetics; D011786:Quality Control; D017422:Sequence Analysis, DNA
chemical_list: D018744:DNA, Plant