Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR
An identification method of lard in chocolates using real-time polymerase chain reaction was developed to address Halal authentication. However, polymerase chain reaction detection of lard in chocolate has been in vain. In order to investigate the inhibitory effect exerted by each of the chocolate c...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60521/ http://psasir.upm.edu.my/id/eprint/60521/1/Inhibitory%20effect%20of%20chocolate%20components%20toward%20lard%20detection%20in%20chocolate%20using%20real%20time%20PCR.pdf |
| _version_ | 1848854218362847232 |
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| author | Rosman, Nurul Natasha Khairil Mokhtar, Nur Fadhilah Ali, Md. Eaqub Mustafa, Shuhaimi |
| author_facet | Rosman, Nurul Natasha Khairil Mokhtar, Nur Fadhilah Ali, Md. Eaqub Mustafa, Shuhaimi |
| author_sort | Rosman, Nurul Natasha |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | An identification method of lard in chocolates using real-time polymerase chain reaction was developed to address Halal authentication. However, polymerase chain reaction detection of lard in chocolate has been in vain. In order to investigate the inhibitory effect exerted by each of the chocolate components, four basic chocolate components, sugar, milk powder, cocoa butter, and cocoa powder, were adulterated with lard and examined using porcine-specific real-time polymerase chain reaction assay. The results discovered cocoa powder, as the only component that prevents DNA extraction of lard in chocolate. No substantial polymerase chain reaction inhibition was detected, and thus confirms the cocoa powder’s inhibition on DNA extraction of lard from lard-adulterated chocolate. This finding will expedite new research to develop a method to dissociate the lard from the lard-cocoa powder complex, which will have high potential to be applied as a pre-treatment of the chocolate prior to the DNA extraction and polymerase chain reaction. |
| first_indexed | 2025-11-15T11:06:22Z |
| format | Article |
| id | upm-60521 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:06:22Z |
| publishDate | 2016 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-605212018-06-07T08:32:56Z http://psasir.upm.edu.my/id/eprint/60521/ Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR Rosman, Nurul Natasha Khairil Mokhtar, Nur Fadhilah Ali, Md. Eaqub Mustafa, Shuhaimi An identification method of lard in chocolates using real-time polymerase chain reaction was developed to address Halal authentication. However, polymerase chain reaction detection of lard in chocolate has been in vain. In order to investigate the inhibitory effect exerted by each of the chocolate components, four basic chocolate components, sugar, milk powder, cocoa butter, and cocoa powder, were adulterated with lard and examined using porcine-specific real-time polymerase chain reaction assay. The results discovered cocoa powder, as the only component that prevents DNA extraction of lard in chocolate. No substantial polymerase chain reaction inhibition was detected, and thus confirms the cocoa powder’s inhibition on DNA extraction of lard from lard-adulterated chocolate. This finding will expedite new research to develop a method to dissociate the lard from the lard-cocoa powder complex, which will have high potential to be applied as a pre-treatment of the chocolate prior to the DNA extraction and polymerase chain reaction. Taylor & Francis 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60521/1/Inhibitory%20effect%20of%20chocolate%20components%20toward%20lard%20detection%20in%20chocolate%20using%20real%20time%20PCR.pdf Rosman, Nurul Natasha and Khairil Mokhtar, Nur Fadhilah and Ali, Md. Eaqub and Mustafa, Shuhaimi (2016) Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR. International Journal of Food Properties, 19 (11). pp. 2587-2595. ISSN 1094-2912; ESSN: 1532-2386 https://www.tandfonline.com/doi/abs/10.1080/10942912.2015.1137936 10.1080/10942912.2015.1137936 |
| spellingShingle | Rosman, Nurul Natasha Khairil Mokhtar, Nur Fadhilah Ali, Md. Eaqub Mustafa, Shuhaimi Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR |
| title | Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR |
| title_full | Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR |
| title_fullStr | Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR |
| title_full_unstemmed | Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR |
| title_short | Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR |
| title_sort | inhibitory effect of chocolate components toward lard detection in chocolate using real time pcr |
| url | http://psasir.upm.edu.my/id/eprint/60521/ http://psasir.upm.edu.my/id/eprint/60521/ http://psasir.upm.edu.my/id/eprint/60521/ http://psasir.upm.edu.my/id/eprint/60521/1/Inhibitory%20effect%20of%20chocolate%20components%20toward%20lard%20detection%20in%20chocolate%20using%20real%20time%20PCR.pdf |