Abstract
BackgroundNames used in ingredient lists of food products are trivial and in their nature rarely precise. The most recent scientific interpretation of the term bamboo (Bambusoideae, Poaceae) comprises over 1,600 distinct species. In the European Union only few of these exotic species are well known sources for food ingredients (i.e., bamboo sprouts) and are thus not considered novel foods, which would require safety assessments before marketing of corresponding products. In contrast, the use of bamboo leaves and their taxonomic origin is mostly unclear. However, products containing bamboo leaves are currently marketed.MethodsWe analysed bamboo species and tea products containing bamboo leaves using anatomical leaf characters and DNA sequence data. To reduce taxonomic complexity associated with the term bamboo, we used a phylogenetic framework to trace the origin of DNA from commercially available bamboo leaves within the bambusoid subfamily. For authentication purposes, we introduced a simple PCR based test distinguishing genuine bamboo from other leaf components and assessed the diagnostic potential of rbcL and matK to resolve taxonomic entities within the bamboo subfamily and tribes.ResultsBased on anatomical and DNA data we were able to trace the taxonomic origin of bamboo leaves used in products to the genera Phyllostachys and Pseudosasa from the temperate “woody” bamboo tribe (Arundinarieae). Currently available rbcL and matK sequence data allow the character based diagnosis of 80% of represented bamboo genera. We detected adulteration by carnation in four of eight tea products and, after adapting our objectives, could trace the taxonomic origin of the adulterant to Dianthus chinensis (Caryophyllaceae), a well known traditional Chinese medicine with counter indications for pregnant women.
Highlights
As consumers we rely on politics and science to counteract adverse effects of globalisation and to enforce current biological systematics as standard for food security
Evaluating the leaf samples taken from herbal tea products, tesselation was observed in samples P5–P8 (e.g., Figs. 1C and 1D)
The observed arrangement of leaves is in direct conflict with the index of contents of corresponding products clearly stating ‘‘bamboo leaves’’ as component
Summary
As consumers we rely on politics and science to counteract adverse effects of globalisation and to enforce current biological systematics as standard for food security. The use of leaves as food source is not known to any member state and if they were to be used as a food might be subject to the NFR and require a safety assessment. According to this information bamboo leaves used in commercial products are assumed to be derived from species of the genus Bambusa. In the European Union only few of these exotic species are well known sources for food ingredients (i.e., bamboo sprouts) and are not considered novel foods, which would require safety assessments before marketing of corresponding products. We analysed bamboo species and tea products containing bamboo leaves using anatomical leaf characters and DNA sequence data. We detected adulteration by carnation in four of eight tea products and, after adapting our objectives, could trace the taxonomic origin of the adulterant to Dianthus chinensis (Caryophyllaceae), a well known traditional Chinese medicine with counter indications for pregnant women
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