DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review

Background: The increased attention in agri-food quality and safety has led to the progress of DNA-based tools aimed to fight adulteration issues. Among the various molecular approaches, those ones based on molecular markers and DNA barcoding have been adequately validated, whereas new tools such as droplet digital PCR (ddPCR), isothermal amplification and clustered regularly interspaced short palindromic repeats (CRISPR)/ CRISPR associated (Cas) (CRISPR/Cas) system are starting to overtake the performances of the former ones and to be applied in the agri-food sector. Scope and approach: Herein, an overview of the recent advances and exploitations of the DNA-based techniques for the authenticity and traceability of fresh and processed plant-derived food, feed and medicinal products is provided, including research about the monitoring of contaminant and allergen presence. Moreover, the potentials and flaws of these molecular tools are also discussed. Key finding and conclusions: DNA-based technologies represent valuable tools for preventing agri-food frauds and adulteration of several vegetable products present on the market such as spices, extra virgin olive oil, wine, cocoa, and medicinal plants. The application of these methods can contribute to the protection of consumers and all stakeholders involved in the agri-food production and distribution.