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Recovery and characterisation of DNA from virgin olive oil

Muzzalupo, PhD Innocenzo and Perri, Dr Enzo (2002) Recovery and characterisation of DNA from virgin olive oil. European Food Research and Technology, 214 (6), pp. 528-531.

[thumbnail of EFRT2002.pdf] PDF - English

Document available online at: http://springerlink.metapress.com/content/3apc1267qarkg8fq/?p=e89dbe8ee3f1469cb22c1cc9036d0b9a&pi=2


The characterisation of the genetic identity of DNA recoverable from olive oil could facilitate the assessment of its place of origin and conformity to type thanks to the particular regional spread of olive cultivars and to their different contributions to the olive oil mixture as stated by each Protected Designation of Origin regulation. This requires that intact DNA should be recovered from virgin olive oil. In an attempt to recover DNA from virgin olive oil, the performance of three different oil production methods was compared. The recorded data demonstrate that only olive oil obtained by using proteinase K treatment during the malaxation process contains DNA amenable to random amplified polymorphic DNA (RAPD)-PCR amplification. This important result represents the first unambiguous and reproducible RAPD-PCR amplification of DNA recovered from virgin olive oil.

EPrint Type:Journal paper
Keywords:DNA extraction, Polymerase chain reaction, Olea europaea L., Olive oil
Subjects: Food systems > Food security, food quality and human health
Crop husbandry > Production systems > Fruit and berries > Olive
Values, standards and certification
Research affiliation: Italy > CRA - National Council of Agricultural Research
Deposited By: Perri, Dr. Enzo
ID Code:10217
Deposited On:19 Dec 2006
Last Modified:12 Apr 2010 07:34
Document Language:English
Refereed:Peer-reviewed and accepted

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