DNA Based Molecular Detection Methods of Biological Adulterations in Commercial Teas: Successes and Obstacles

Abstract

Extra to water, tea is the broadly consumable hot beverage in the biosphere. People drink more tea than coffee, cold drinks, dairy products, and alcohol combined. Availability does not effectively order the dried plant pieces, which are utilized to make tea. Numerous cases of food adulteration have been recorded in many countries, including India. This has taken to the creation of a new discipline of science, known as ‘green criminology’, to compensate violations of food law. Over the years, new techniques for identifying food adulteration have been developed Here we reviewed different standard DNA based molecular techniques to analyze their performance in identifying tea constituents. Originally, these were sensory techniques, which proved unreliable. Later, physical analysis of the product was done based on data on the label and microscopic evaluation. Later methods, based on the identification of lipids and proteins, were also not accurate due to biochemical changes during processing. These problems provoked scientists to get an interest in the potential of DNA testing. Due to the stability of DNA and the universal applicability of DNA-based methods for all cells, they are ideal for use in practice. Currently, the most reliable test for detecting food adulteration is Bar-HRM, as it is a highly sensitive and specific technique. Broad scale endorsement of the plant’s DNA barcoding may require systems that spot the journey brings about point of view of common plant species names and character for separate firmly close gatherings.