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Influence of cocoa components on the PCR detection of soy lecithin DNA

Nicolas Gryson UGent, Koen Dewettinck UGent and Kathy Messens UGent (2007) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 226(1-2). p.247-254
abstract
The labelling of genetically modified organisms (GMOs) is mandatory in the EU. To comply with this regulation, the International Standardisation Organisation recently published standards for the extraction of DNA and PCR detection of GMOs. The PCR detection of (GM) soy lecithin in chocolate however is not an easy assignment. For the most part this is due to inhibitors such as polyphenols resulting from the cocoa mass and the low level of soy lecithin present. Many factors however, such as the choice of extraction method, sample size and PCR protocol influence the PCR end result. Therefore, preconditions regarding the quality, quantity and purity of the extracted DNA should be carefully determined to guarantee a successful GMO analysis
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
chocolate, PCR inhibition, GMO detection, lecithin, ISO, GENETICALLY-MODIFIED ORGANISMS, POLYMERASE-CHAIN-REACTION, CHOCOLATE, EXTRACTION, POLYSACCHARIDE, ANTIOXIDANTS, PROTOCOL, FOOD
journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Eur. Food Res. Technol.
volume
226
issue
1-2
pages
247 - 254
Web of Science type
Article
Web of Science id
000249623300030
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.159 (2007)
JCR rank
41/102 (2007)
JCR quartile
2 (2007)
ISSN
1438-2377
DOI
10.1007/s00217-006-0533-4
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
420656
handle
http://hdl.handle.net/1854/LU-420656
date created
2008-06-23 16:05:00
date last changed
2010-10-08 11:32:10
@article{420656,
  abstract     = {The labelling of genetically modified organisms (GMOs) is mandatory in the EU. To comply with this regulation, the International Standardisation Organisation recently published standards for the extraction of DNA and PCR detection of GMOs. The PCR detection of (GM) soy lecithin in chocolate however is not an easy assignment. For the most part this is due to inhibitors such as polyphenols resulting from the cocoa mass and the low level of soy lecithin present. Many factors however, such as the choice of extraction method, sample size and PCR protocol influence the PCR end result. Therefore, preconditions regarding the quality, quantity and purity of the extracted DNA should be carefully determined to guarantee a successful GMO analysis},
  author       = {Gryson, Nicolas and Dewettinck, Koen and Messens, Kathy},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  keyword      = {chocolate,PCR inhibition,GMO detection,lecithin,ISO,GENETICALLY-MODIFIED ORGANISMS,POLYMERASE-CHAIN-REACTION,CHOCOLATE,EXTRACTION,POLYSACCHARIDE,ANTIOXIDANTS,PROTOCOL,FOOD},
  language     = {eng},
  number       = {1-2},
  pages        = {247--254},
  title        = {Influence of cocoa components on the PCR detection of soy lecithin DNA},
  url          = {http://dx.doi.org/10.1007/s00217-006-0533-4},
  volume       = {226},
  year         = {2007},
}

Chicago
Gryson, Nicolas, Koen Dewettinck, and Kathy Messens. 2007. “Influence of Cocoa Components on the PCR Detection of Soy Lecithin DNA.” European Food Research and Technology 226 (1-2): 247–254.
APA
Gryson, N., Dewettinck, K., & Messens, K. (2007). Influence of cocoa components on the PCR detection of soy lecithin DNA. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 226(1-2), 247–254.
Vancouver
1.
Gryson N, Dewettinck K, Messens K. Influence of cocoa components on the PCR detection of soy lecithin DNA. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2007;226(1-2):247–54.
MLA
Gryson, Nicolas, Koen Dewettinck, and Kathy Messens. “Influence of Cocoa Components on the PCR Detection of Soy Lecithin DNA.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 226.1-2 (2007): 247–254. Print.