An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts

The need of accurate and reliable methods for DNA isolation and plant species identification in foodstuffs is of great importance, especially in the protection of high added value products. Fresh foods, which are not subjected to any modifications, are suitable for many kind of analysis; for processed products, such as musts, wines, olive oils, and pasta, the situation may be more complicated due to DNA fragmentation and, in the worst case, by its degradation. This work aimed to establish an exhaustive and reproducible analytical procedure for table grape DNA tracing in industrial musts. Three different DNA extraction methods were initially compared and DNA was tested in PCR for its suitability for the amplification reaction of microsatellite markers or simple sequence repeats (SSRs). An optimized DNA extraction method for microsatellite amplification was developed and adapted for industrial musts. Two SSR-based molecular methods, High Resolution Melting and capillary electrophoresis, were tested and the markers VrZAG62 and VrZAG79 were found to be the most informative. High Resolution Melting analysis, here applied for the first time on musts, proved to be the method of choice for a preliminary screening using four cultivars chosen as references and different DNA mixtures prepared in laboratory. Capillary electrophoresis, providing allele size, allowed a fine genotyping of musts in comparison with reference cultivars. The LOD6 of a single grape cultivar in mixture with other varieties was also determined at 2.5 ng. Merging the information of the two molecular analyses applied to real samples, we demonstrated that is possible to discover case of musts adulterated with table grapes, and we propose our procedure in controlling musts quality and origin certification.