Recovery and characterisation of DNA from virgin olive oil

被引:52
作者
Muzzalupo, I
Perri, E
机构
[1] 87036 Rende (CS), C.da Li Rocchi
关键词
DNA extraction; polymerase chain reaction; Olea europaea L; olive oil;
D O I
10.1007/s00217-001-0482-x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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 achieved represent the first unambiguous and reproducible RAPD-PCR amplification of DNA recovered from virgin olive oil.
引用
收藏
页码:528 / 531
页数:4
相关论文
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[11]  
Servili M., 1994, Acta Horticulturae, P331