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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING & BIOTECHNOLOGICAL IMPROVEMENT OF FOODS TO PREVENT OBESITY RELATED & OTHER DEGENERATIVE DISEASES

Location: Healthy Processed Foods Research

Title: A rapid screening for adulterants in olive oil using DNA barcodes

Authors
item Kumar, Shashi -
item Kahlon, Talwinder
item Chaudhary, Sarika -

Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 22, 2011
Publication Date: January 28, 2011
Repository URL: http://dx.doi.org/10.1016/j.foodchem.2011.01.094
Citation: Kumar, S., Kahlon, T.S., Chaudhary, S. 2011. A rapid screening for adulterants in olive oil using DNA barcodes. Journal of Food Chemistry. doi:10.1016/j.foodchem.2011.01.094 127:1335-13411.

Interpretive Summary: A distinctive methodology has been developed to trace out the mixing into olive oil, which is marketed every year with 20% or more fraudulent oils. Such adulteration has been difficult to differentiate using fatty acid analysis, as chemically fatty acids are the same regardless of its source. The total genomic DNA isolated from olive oil, contaminated with canola and sunflower was analyzed for single nucleotide polymorphism (SNP) variation. The matching of an adulterant DNA sequence with their respective DNA barcode revealed the mixing of canola and sunflower oil into olive is an inexpensive method for ensuring more than 95% purity of olive oil.

Technical Abstract: A distinctive methodology is developed to trace out the mixing into olive oil, which is marketed every year with 20% or more fraudulent oils. Such adulteration has been difficult to differentiate using fatty acid analysis and other available current techniques, as chemically fatty acids are the same regardless of its source. The total genomic DNA isolated from olive oil, contaminated with canola and sunflower was analyzed for single nucleotide polymorphism (SNP) variation in noncoding spacer region between psbA-trnH and partial coding region of matK of plastid genome. These DNA regions were amplified by PCR using specific primers and resulting DNA sequences were matched to the predetermined consensus DNA barcode sequences of canola and sunflower for discerning the contaminations in olive oil samples. The matching of an adulterant DNA sequence with their respective DNA barcode revealed the mixing of canola and sunflower oil into olive in very simpler way and the combined approach of molecular biology and bioinformatics technology can be used as an inexpensive method for ensuring the purity of olive. This plastid based molecular DNA technology can be used for rapid detection of adulteration easily up to 5% in olive oil.

Last Modified: 4/17/2014
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