Extraction of DNA from honey and its amplification by PCR for botanical identification

The physiochemical and biological properties of honey are directly associated to its floral origin. Some current commonly used methods for identification of botanical origin of honey involve palynological analysis, chromatographic methods, or direct observation of the bee behavior. However, these methods can be less sensitive and time consuming. DNA-based methods have become popular due to their simplicity, quickness, and reliability. The main objective of this research is to introduce a protocol for the extraction of DNA from honey and demonstrate that the molecular analysis of the extracted DNA can be used for its botanical identification. The original CTAB-based protocol for the extraction of DNA from plants was modified and used in the DNA extraction from honey. DNA extraction was carried out from different honey samples with similar results in each replication. The extracted DNA was amplified by PCR using plant specific primers, confirming that the DNA extracted using the modified protocol is of plant origin and has good quality for analysis of PCR products and that it can be used for botanical identification of honey.

Physicochemical properties, modifications and applications of starches from different botanical sources

Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

Non-parametric stability analyses of dough properties in wheat

AbstractLiterature has unveiled that a paper has not been published yet on using non-parametric stability statistics (NPSSs) for evaluating genotypic stability in dough properties of wheat. Accordingly, the effects of genotype (G), environment (E) and GE interaction (GEI) on alveograph parameters, i.e. dough baking strength (W) and its tenacity (P)/extensibility (L), of 18 wheat (T. aestivum L.) genotypes were studied under irrigated field conditions in an 8-year trial (2006-2014) in central Turkey. Furthermore, genotypic stability for W and P/L was determined using 8 NPSSs viz. RM-Rank mean, RSD-Rank’s standard deviation, RS-Rank Sum, TOP-Ranking, Si(1), Si(2), Si(3) and Si(6) rank statistics. The ANOVA revealed that W and P/L were primarily controlled by E, although G and GEI also had significant effects. Among the 8 NPSSs, only RM, RS and TOP statistics were suitable for detecting the genotypes with high stable and bread making quality (e.g. G1 and G17). In conclusion, using RM, RS and TOP statistics is advisable to select for dough quality in wheat under multi-environment trials (METs).