Threshold Level and Traceability of Roundup Ready (R) Soybeans in Tofu Production
2017
Аутори
Nikolić, ZoricaPetrović, Gordana
Panković, Dejana
Ignjatov, Maja
Marinković, Dragana
Stojanović, Milan
Đorđević, Vuk
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study is to assess DNA degradation, DNA amplification, and GMO quantity during tofu production. Soybean seeds were spiked with Roundup Ready (R) soybeans (RRS) at 0.9, 2, 3 and 5 % (by mass), to assess the level of RSS that would be of practical interest for threshold labelling. Real-time polymerase chain reaction (PCR) was more effective than conventional PCR in the analysis of raw soymilk, okara, boiled soymilk and tofu. The negative effect of grinding and mechanical manipulation was obvious in the okara sample prepared with 3 and 5 % RRS, where GMO content was reduced to (2.28 +/- 0.23) and (2.74 +/- 0.26) %, respectively. However, heating at 100 degrees C for 10 min did not cause significant degradation of DNA in all samples. The content of RRS in the final product, tofu, was reduced tenfold during processing, ranging from 0.07 to 0.46 %, which was below the labelling threshold level. The results are discussed in terms of global harmonization of GMO standards, which... could have the positive effect on the trade of lightly processed foodstuffs such as tofu, especially regarding the labelling policies.
Кључне речи:
DNA degradation / GMO / labelling / legislation / tofu / traceabilityИзвор:
Food Technology & Biotechnology, 2017, 55, 4, 439-444Издавач:
- Faculty Food Technology Biotechnology, Zagreb
Финансирање / пројекти:
- Повећање тржишног значаја крмних биљака оплемењивањем и оптимизацијом технологије производње семена (RS-MESTD-Technological Development (TD or TR)-31024)
DOI: 10.17113/ftb.55.04.17.5192
ISSN: 1330-9862
PubMed: 29540978
WoS: 000423297100001
Scopus: 2-s2.0-85040236939
Колекције
Институција/група
FiVeRTY - JOUR AU - Nikolić, Zorica AU - Petrović, Gordana AU - Panković, Dejana AU - Ignjatov, Maja AU - Marinković, Dragana AU - Stojanović, Milan AU - Đorđević, Vuk PY - 2017 UR - http://fiver.ifvcns.rs/handle/123456789/1659 AB - The aim of this study is to assess DNA degradation, DNA amplification, and GMO quantity during tofu production. Soybean seeds were spiked with Roundup Ready (R) soybeans (RRS) at 0.9, 2, 3 and 5 % (by mass), to assess the level of RSS that would be of practical interest for threshold labelling. Real-time polymerase chain reaction (PCR) was more effective than conventional PCR in the analysis of raw soymilk, okara, boiled soymilk and tofu. The negative effect of grinding and mechanical manipulation was obvious in the okara sample prepared with 3 and 5 % RRS, where GMO content was reduced to (2.28 +/- 0.23) and (2.74 +/- 0.26) %, respectively. However, heating at 100 degrees C for 10 min did not cause significant degradation of DNA in all samples. The content of RRS in the final product, tofu, was reduced tenfold during processing, ranging from 0.07 to 0.46 %, which was below the labelling threshold level. The results are discussed in terms of global harmonization of GMO standards, which could have the positive effect on the trade of lightly processed foodstuffs such as tofu, especially regarding the labelling policies. PB - Faculty Food Technology Biotechnology, Zagreb T2 - Food Technology & Biotechnology T1 - Threshold Level and Traceability of Roundup Ready (R) Soybeans in Tofu Production EP - 444 IS - 4 SP - 439 VL - 55 DO - 10.17113/ftb.55.04.17.5192 ER -
@article{ author = "Nikolić, Zorica and Petrović, Gordana and Panković, Dejana and Ignjatov, Maja and Marinković, Dragana and Stojanović, Milan and Đorđević, Vuk", year = "2017", abstract = "The aim of this study is to assess DNA degradation, DNA amplification, and GMO quantity during tofu production. Soybean seeds were spiked with Roundup Ready (R) soybeans (RRS) at 0.9, 2, 3 and 5 % (by mass), to assess the level of RSS that would be of practical interest for threshold labelling. Real-time polymerase chain reaction (PCR) was more effective than conventional PCR in the analysis of raw soymilk, okara, boiled soymilk and tofu. The negative effect of grinding and mechanical manipulation was obvious in the okara sample prepared with 3 and 5 % RRS, where GMO content was reduced to (2.28 +/- 0.23) and (2.74 +/- 0.26) %, respectively. However, heating at 100 degrees C for 10 min did not cause significant degradation of DNA in all samples. The content of RRS in the final product, tofu, was reduced tenfold during processing, ranging from 0.07 to 0.46 %, which was below the labelling threshold level. The results are discussed in terms of global harmonization of GMO standards, which could have the positive effect on the trade of lightly processed foodstuffs such as tofu, especially regarding the labelling policies.", publisher = "Faculty Food Technology Biotechnology, Zagreb", journal = "Food Technology & Biotechnology", title = "Threshold Level and Traceability of Roundup Ready (R) Soybeans in Tofu Production", pages = "444-439", number = "4", volume = "55", doi = "10.17113/ftb.55.04.17.5192" }
Nikolić, Z., Petrović, G., Panković, D., Ignjatov, M., Marinković, D., Stojanović, M.,& Đorđević, V.. (2017). Threshold Level and Traceability of Roundup Ready (R) Soybeans in Tofu Production. in Food Technology & Biotechnology Faculty Food Technology Biotechnology, Zagreb., 55(4), 439-444. https://doi.org/10.17113/ftb.55.04.17.5192
Nikolić Z, Petrović G, Panković D, Ignjatov M, Marinković D, Stojanović M, Đorđević V. Threshold Level and Traceability of Roundup Ready (R) Soybeans in Tofu Production. in Food Technology & Biotechnology. 2017;55(4):439-444. doi:10.17113/ftb.55.04.17.5192 .
Nikolić, Zorica, Petrović, Gordana, Panković, Dejana, Ignjatov, Maja, Marinković, Dragana, Stojanović, Milan, Đorđević, Vuk, "Threshold Level and Traceability of Roundup Ready (R) Soybeans in Tofu Production" in Food Technology & Biotechnology, 55, no. 4 (2017):439-444, https://doi.org/10.17113/ftb.55.04.17.5192 . .