|
|
Table 2. Results
of GMO analysis in foods. |
|
Foods |
Amplification |
||
|
IVR |
35S |
Cry |
|
| Creamy Soup |
- |
ND |
ND |
| Maize Flour |
+ |
-(< 0.05%) |
ND |
| Maiz Starch 1 |
+ |
-(< 0.3%)# |
ND |
| Honey |
+ |
-(< 2,10%)# |
ND |
| Ice-cream |
+ |
4,86 ± 0,25* |
-(< 0.05%) |
| Pre-cooked Maiz Flour |
+(1/5) |
-(< 0.05%) |
ND |
| Maize Starch 2 |
+ |
1,03 ± 0,25* |
-(< 0.05%) |
| Fried Potatoes |
+(1/10) |
-(< 0.05%) |
ND |
| Maize Snack 1 |
- |
ND |
ND |
| Maize Snack 2 |
- |
ND |
ND |
| Maize Snack 3 |
+(1/10) |
-(< 0.05%) |
ND |
| Popcorn |
- |
ND |
ND |
| Maize-Oil |
- |
ND |
ND |
|
|
Le |
35S |
EPSPS |
| Lab GM Concentrate. |
+ |
>
1 |
>
1 |
| Lab GM Isolate |
+ |
>
1 |
>
1 |
| Argentinean Soy Flour |
+ |
3,32 ± 0,03* |
2,29 ± 0,11* |
| Brazilian Soy Isolate 1 |
+ |
0,13 ± 0,05 |
0,10 ± 0,11 |
| Brazilian Soy Isolate 2 |
+ |
0,50 ± 0,04 |
0,47 ± 0,12 |
| Soy Juice |
-/IC (-) |
ND |
ND |
| Ice-cream |
+ |
4,79 ± 0,05* |
4,03 ± 0,11* |
| Mayonnaise |
-/IC (-) |
ND |
ND |
| Brazilian Meal |
+ |
0,90 ± 0,05 |
< 0,05 |
| Soy-Oil |
-/IC (+) |
ND |
ND |
 The different amounts of DNA used were over the calibration curve limits. *Values were obtained by interpolation, but less of 200 ng of genomic maize or soy DNA was used to be within the curve limits. #The amount of maize or soybean DNA obtained after the food sample extraction was lower than 200 ng therefore 0.05% sensitivity was not reached. |
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