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Species identification of culinary spices with two-locus DNA barcoding.

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Title: Species identification of culinary spices with two-locus DNA barcoding.
Authors: Zhou, Meng-Yue1,2 (AUTHOR), Xing, Ran-Ran1 (AUTHOR), Liu, Ke-Han1 (AUTHOR), Ge, Yi-Qiang3 (AUTHOR), Chen, Ying1 (AUTHOR) chenyingcaiq@163.com
Source: Food Control. Aug2023, Vol. 150, pN.PAG-N.PAG. 1p.
Subjects: Genetic barcoding, Spices, Rice, Genetic distance, Product safety
Abstract: Culinary spices are widely used as both condiments and food. However, some cheaper species with similar morphological characteristics are utilized as substitutes or additives, causing issues with quality control and product safety. This study aimed to develop a DNA barcoding method for the species identification of culinary spices. We evaluated the ability of five barcodes (ITS2, rbcL , trnL (UAA), trnL (P6 Loop), and psbA-trnH) to detect 19 culinary spices. The reliability of barcodes for distinguishing species was assessed using PCR amplification and sequencing, genetic distance, barcoding gap, neighbor-joining phylogenetic tree, and BLAST analyses. When the five barcodes were used independently, the 19 types of culinary spices and three common crop-based adulterants could not be definitively identified simultaneously. The ITS2 region, followed by the psbA-trnH , trnL (UAA), and rbcL regions, had intra- (0.0099) and inter- (0.8955) specific divergences, a barcoding gap, and an 86.7% species resolution rate. The combination of ITS2 and psbA-trnH barcodes improved the species identification ability (95.5%). Except for the Cambodian cardamom, all the tested culinary spices were successfully identified using the ITS2 + psbA-trnH barcode group. Utilizing the ITS2 + psbA-trnH barcode, we tested the authenticity of 30 commercial products. The recovery rate of DNA barcodes from culinary spice products was 100.0%, with 93.3% of the tested products being authentic, and 6.7% indicating adulteration with Oryza sativa. Our findings provide an effective tool for culinary spice identification that is easy, accurate, and quick. This method can be used to standardize labels on commercial culinary spices. • We evaluated five DNA barcodes for efficient identification of 19 culinary spices and three common crop-based adulterants. • On their own, barcodes were insufficient to definitively identify spice types. • Combining ITS2 with psbA-trnH considerably improved spice identification. • All spices, except the Cambodian cardamom, were identified using this combination. • We detected adulteration (6.7%) in 30 commercial products. [ABSTRACT FROM AUTHOR]
Copyright of Food Control is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
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  Data: Species identification of culinary spices with two-locus DNA barcoding.
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  Data: <searchLink fieldCode="AR" term="%22Zhou%2C+Meng-Yue%22">Zhou, Meng-Yue</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Xing%2C+Ran-Ran%22">Xing, Ran-Ran</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Liu%2C+Ke-Han%22">Liu, Ke-Han</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ge%2C+Yi-Qiang%22">Ge, Yi-Qiang</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chen%2C+Ying%22">Chen, Ying</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> chenyingcaiq@163.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Control%22">Food Control</searchLink>. Aug2023, Vol. 150, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Genetic+barcoding%22">Genetic barcoding</searchLink><br /><searchLink fieldCode="DE" term="%22Spices%22">Spices</searchLink><br /><searchLink fieldCode="DE" term="%22Rice%22">Rice</searchLink><br /><searchLink fieldCode="DE" term="%22Genetic+distance%22">Genetic distance</searchLink><br /><searchLink fieldCode="DE" term="%22Product+safety%22">Product safety</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Culinary spices are widely used as both condiments and food. However, some cheaper species with similar morphological characteristics are utilized as substitutes or additives, causing issues with quality control and product safety. This study aimed to develop a DNA barcoding method for the species identification of culinary spices. We evaluated the ability of five barcodes (ITS2, rbcL , trnL (UAA), trnL (P6 Loop), and psbA-trnH) to detect 19 culinary spices. The reliability of barcodes for distinguishing species was assessed using PCR amplification and sequencing, genetic distance, barcoding gap, neighbor-joining phylogenetic tree, and BLAST analyses. When the five barcodes were used independently, the 19 types of culinary spices and three common crop-based adulterants could not be definitively identified simultaneously. The ITS2 region, followed by the psbA-trnH , trnL (UAA), and rbcL regions, had intra- (0.0099) and inter- (0.8955) specific divergences, a barcoding gap, and an 86.7% species resolution rate. The combination of ITS2 and psbA-trnH barcodes improved the species identification ability (95.5%). Except for the Cambodian cardamom, all the tested culinary spices were successfully identified using the ITS2 + psbA-trnH barcode group. Utilizing the ITS2 + psbA-trnH barcode, we tested the authenticity of 30 commercial products. The recovery rate of DNA barcodes from culinary spice products was 100.0%, with 93.3% of the tested products being authentic, and 6.7% indicating adulteration with Oryza sativa. Our findings provide an effective tool for culinary spice identification that is easy, accurate, and quick. This method can be used to standardize labels on commercial culinary spices. • We evaluated five DNA barcodes for efficient identification of 19 culinary spices and three common crop-based adulterants. • On their own, barcodes were insufficient to definitively identify spice types. • Combining ITS2 with psbA-trnH considerably improved spice identification. • All spices, except the Cambodian cardamom, were identified using this combination. • We detected adulteration (6.7%) in 30 commercial products. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Control is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.foodcont.2023.109742
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      – Code: eng
        Text: English
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        PageCount: 1
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      – SubjectFull: Genetic barcoding
        Type: general
      – SubjectFull: Spices
        Type: general
      – SubjectFull: Rice
        Type: general
      – SubjectFull: Genetic distance
        Type: general
      – SubjectFull: Product safety
        Type: general
    Titles:
      – TitleFull: Species identification of culinary spices with two-locus DNA barcoding.
        Type: main
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            NameFull: Zhou, Meng-Yue
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            NameFull: Xing, Ran-Ran
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            NameFull: Liu, Ke-Han
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            NameFull: Ge, Yi-Qiang
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            NameFull: Chen, Ying
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            – D: 01
              M: 08
              Text: Aug2023
              Type: published
              Y: 2023
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              Value: 150
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            – TitleFull: Food Control
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