Scientific Study

Marzipan is a confectionary which is mostly offered in form of filled chocolate, pralines or pure. According to the German guidelines for oil seeds only almonds, sugar and water are admitted ingredients of marzipan. A product very similar in taste is persipan which is used in the confectionary industry because of its stronger flavor. For persipan production almonds are replaced by debittered apricot or peach kernels. To guarantee high quality products for consumers, German raw paste producers have agreed a limit of apricot kernels in marzipan raw paste of 0.5 %. Different DNA based methods for quantitation of persipan contaminations in marzipan are already published. In order to increase the detection specificity compared to published intercalation dye based assays, the present work demonstrate the utilization of a multiplex real-time PCR based on the Plexor® technology. Thus the present work enables the detection of at least 0.1% apricot DNA in almond DNA or less. By analyzing DNA-mixtures, the theoretical limit of quantification of the duplex PCR for the quantitation of persipan raw paste DNA in marzipan raw paste DNA was determined as 0.05%.