Abstract

Adulteration detection and food authenticity testing are important for value assessment and to ensure consumer satisfaction.New generation DNA based adulteration detection methods such as DNA barcoding is becoming an important tool either as to complement the existing physical,sensory,or biochemical analytical methods or as a stand-alone tool due to its cost effectiveness, high through put,sensitivity and reliability. DNA barcoding is a relatively simple technique that is based on the sequence variation in short nucleotide regions called barcodes that enables species identification and commodity authentication. This review provides an insight into the emerging potential of DNA barcoding for authentication of food and agricultural commodities like seafood, spices, medicinal plants, tea etc.

Keywords: Adulterants, Barcoding loci,DNA markers, Food safety, Value assessment.