Identification of Virgin Olive Oil from Different Cultivars by Analysis of DNA Microsatellites

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• 作者：Antonella Pasqualone ; Cinzia Montemurro ; Francesco Caponio ; and Antonio Blanco
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：March 10, 2004
• 年：2004
• 卷：52
• 期：5
• 页码：1068 - 1071
• 全文大小：84K
• 年卷期：v.52,no.5(March 10, 2004)
• ISSN：1520-5118

文摘

DNA analysis enables genome fingerprinting with consequent identification of different individuals.In the agro-food industry, this can have interesting applications for the identification of species andcultivars of both raw materials and processed food. In this investigation, the efficiency of DNAmicrosatellite analysis in identifying virgin olive oils from different cultivars was evaluated. Ten virginoils were obtained in the laboratory from olives of 10 different cultivars and the DNA extracted fromthe cell residues, recovered by oil centrifugation, was used as a template with seven different primerpairs of microsatellite sequences. The electrophoretic patterns showed an adequate level ofamplification and were identical to those obtained from leaves and drupes of the same cultivar. Byanalyzing all the patterns obtained, the smallest number of microsatellites able to distinguish theexamined oils was established and an identification key for the different oils was developed.Keywords: Virgin olive oil; DNA microsatellites; cultivar identification; polymerase chain reaction