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Apricot DNA as an Indicator for Persipan: Detection and Quantitation in Marzipan Using Ligation-Dependent Probe Amplification
journal contribution
posted on 2012-06-13, 00:00 authored by Florian Luber, Anja Demmel, Anne Hosken, Ulrich Busch, Karl-Heinz EngelThe 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.