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American Journal of Food Technology
Year: 2011  |  Volume: 6  |  Issue: 6  |  Page No.: 492 - 499

Detection of Durum Wheat Pasta Adulteration in the Jordanian Market by Polymerase Chain Reaction Technology

M.A. Ibrahim, N.D. Al-Hmoud, H. Al-Rousan and B.O. Hayek    

Abstract: Taking into account the impact of monitoring food adulteration on the quality of food products, the aim of this study was to use polymerase chain reaction technology to detect possible adulteration of durum wheat pasta products in the Jordanian market. Cetyltrimethyl ammonium bromide method was applied for extracting genomic DNA from twenty six randomly collected pasta products, the results suggested the suitability of this method for DNA extraction from pasta products. Specific primers were used to ascertain the presence or absence of Dgas44 sequence in the extracted genomic DNA from pasta products, this sequence is known to be present in the genome of common bread wheat and absent in the genome of durum wheat. The obtained results showed that 65.4% of tested pasta products sold in the Jordanian markets are not made solely from durum wheat as indicated by manufacturers.

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