| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1186008 | Food Chemistry | 2010 | 7 Pages |
Abstract
In this study Amplified Fragments Length Polymorphisms (AFLPs) analysis was applied on DNA extracted from different monovarietal olive oils. The aim was to study how the length of storage after milling of the oil can affect the use of DNA as an analyte for molecular traceability. Results, all assessed by statistical analyses, showed that the authentication of olive oil with molecular methods should be performed within a month from olive oil production. After this period, a significant decrease of quality of DNA extracted from olive oil was observed, with a consequent loss of information, that can affect the reliability of the results.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Simona Pafundo, Matteo Busconi, Caterina Agrimonti, Corrado Fogher, Nelson Marmiroli,