Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil

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• 作者：Ali Tevfik Uncu¹ ; ^{atuncu@konya.edu.tr} ; Ayse Ozgur Uncu ^{ozgurayseuncu@gmail.com} ; Anne Frary ^{annefrary@iyte.edu.tr} ; Sami Doganlar ; ^{samidoganlar@iyte.edu.tr}
• 关键词：Capillary electrophoresis ; Food authenticity ; Food genomics ; Traceability
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1026-1033
• 全文大小：915 K
• 卷排序：221

文摘

PCR-CE barcode assay was tested for use in detecting adulterated olive oils. DNA analysis proved superior over GC analysis in detection of adulterated olive oil. DNA analysis reveals the exact species composition of the oils and adulterants.