Tracing transgenic maize as affected by breadmaking process and raw material for the production of a traditional maize bread, broa

• Tipo: Artigo em Revista Científica Internacional
• Data: 2013

Autores

Telmo J R Fernandes (Autor) Outra; Beatriz B P P Oliveira (Autor) FFUP; Isabel Mafra (Autor) FFUP

Revista

Título: Food Chemistry

Vol. 138

Páginas: 687-692

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 17 Citações

Scopus - 23 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-001-ZVW

DOI: 10.1016/j.foodchem.2012.10.068

Abstract (EN): Broa is a maize bread highly consumed and appreciated, especially in the north and central zones of Portugal. In the manufacturing of broa, maize flour and maize semolina might be used, besides other cereals such as wheat and rye. Considering the needs for genetically modified organism (GMO) traceability in highly processed foods, the aim of this work was to assess DNA degradation, DNA amplification and GMO quantification along breadmaking process of broa. DNA degradation was noticed by its decrease of integrity after dough baking and in all parts of bread sampling. The PCR amplification results of extracted DNA from the three distinct maize breads (broa 1, 2 and 3) showed that sequences for maize invertase gene and for events MON810 and TC1507 were easily detected with strong products. Real-time PCR revealed that quantification of GMO was feasible in the three different breads and that sampling location of baked bread might have a limited influence since the average quantitative results of both events after baking were very close to the actual values in the case of broa I (prepared with maize semolina). In the other two maize breads subjected to the same baking treatment, the contents of MON810 maize were considerably underestimated, leading to the conclusion that heat-processing was not the responsible parameter for that distortion, but the size of particle and mechanical processing of raw maize play also a major role in GMO quantification.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6