cen:proj:82984

Food authenticity — Quantification of adulterant plant material in paprika/chilli, saffron, cumin, turmeric, oregano and black pepper by quantitative PCR

Scope

This document specifies a method for the detection of major adulterants in culinary spices and herbs by real-time quantitative polymerase chain reaction (qPCR). It is applicable to the following spices/herbs and adulterants:
- paprika (Capsicum annuum): maize seed (Zea mays), tomato fruit (Solanum lycopersicum), sunflower seed press cake (Helianthus annuus),
- saffron (Crocus sativus): Mexican marigold petal (Tagetes erecta), safflower (Carthamus tinctorius),
- cumin (Cuminum cyminum): caraway seed (Carum carvi),
- turmeric (Curcuma longa): maize seed, spelt seed (Triticum spelta), rice seed (Oryza sativa), bell pepper fruit (Capsicum annuum), oats seed (Avena sativa),
- oregano (Origanum vulgare): goosefoot leaf (Chenopodium album),
- black pepper (Piper nigrum): rice seed.

The quantification is based on the difference between the Cq of the adulterant target gene and the Cq of the reference gene tRNA-Ile. The working range depends on the spice/adulterant combination.
The compliance assessment process is not part of this document.

Related legislation

Legislation related to this standard