Literature DB >> 14759144

Comparative study of methods for DNA preparation from olive oil samples to identify cultivar SSR alleles in commercial oil samples: possible forensic applications.

Catherine Breton1, Delphine Claux, Isabelle Metton, Gilbert Skorski, André Bervillé.   

Abstract

Virgin olive oil is made from diverse cultivars either mixed or single. Those ensure different tastes and typicity, and these may be also enhanced by the region of production of cultivars. The different olive oil labels correspond to their chemical composition and acidity. Labels also may correspond to a protected origin indication, and thus, such oils contain a given composition in cultivars. To verify the main cultivars used at the source of an olive oil sample, our method is based on DNA technology. DNA is present in all olive oil samples and even in refined oil, but the quantity may depend on the oil processing technology and oil conservation conditions. Thus, several supports were used to retain DNA checking different techniques (silica extraction, hydroxyapatite, magnetic beads, and spun column) to prepare DNA from variable amounts of oil. At this stage, it was usable for amplification through PCR technology and especially with the magnetic beads, and further purification processes were checked. Finally, the final method used magnetic beads. DNA is released from beads in a buffer. Once purified, we showed that it did not contain compounds inhibiting PCR amplification using SSR primers. Aliquot dilution fractions of this solution were successfully routinely used through PCR with different SSR primer sets. This enables confident detection of eventual alien alleles in oil samples. First applied to virgin oil samples of known composition, either single cultivars or mixtures of them, the method was verified working on commercial virgin oil samples using bottles bought in supermarkets. Last, we defined a protocol starting from 2 x 40 mL virgin olive oil, and DNA was prepared routinely in about 5 h. It was convenient to genotype together several loci per sample to check whether alleles were in accordance with those of expected cultivars. Thus, forensic applications of our method are expected. However, the method needs further improvement to work on all oil samples.

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Year:  2004        PMID: 14759144     DOI: 10.1021/jf034588f

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  4 in total

1.  A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting.

Authors:  Luciana Piarulli; Michele Antonio Savoia; Francesca Taranto; Nunzio D'Agostino; Ruggiero Sardaro; Stefania Girone; Susanna Gadaleta; Vincenzo Fucili; Claudio De Giovanni; Cinzia Montemurro; Antonella Pasqualone; Valentina Fanelli
Journal:  Foods       Date:  2019-10-09

2.  Detection of transient bacteraemia following dental extractions by 16S rDNA pyrosequencing: a pilot study.

Authors:  Alfonso Benítez-Páez; Maximiliano Álvarez; Pedro Belda-Ferre; Susana Rubido; Alex Mira; Inmaculada Tomás
Journal:  PLoS One       Date:  2013-03-04       Impact factor: 3.240

Review 3.  The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils.

Authors:  Cristina Campestre; Guido Angelini; Carla Gasbarri; Franca Angerosa
Journal:  Molecules       Date:  2017-10-27       Impact factor: 4.411

4.  Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability.

Authors:  Maja Jukić Špika; Zlatko Liber; Cinzia Montemurro; Monica Marilena Miazzi; Ivica Ljubenkov; Barbara Soldo; Mirella Žanetić; Elda Vitanović; Olivera Politeo; Dubravka Škevin
Journal:  Antioxidants (Basel)       Date:  2022-03-20
  4 in total

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