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Detecting Chilli Adulteration in Pepper by rs46244 is a document available to read on EtoBox.
The study investigates the use of DNA barcoding to detect chilli adulteration in black pepper powder, identifying three barcoding loci (psbA-trnH, rbcL, rpoC1) for analysis. Results showed that two out of nine market samples were adulterated with chilli, with psbA-trnH being the most effective locus for detection. The method proved reliable and efficient for quality assurance in black pepper, even at low levels of adulteration (0.5%).
- Author
- rs46244
- Language
- EN