PCR-CE-SSCP applied to detect cheap oil blended in olive oil View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2011-06-17

AUTHORS

Yajun Wu, Hailiang Zhang, Jianxun Han, Bin wang, Wei Wang, Xingrong Ju, Ying Chen

ABSTRACT

Olive oil adulteration with other cheap oil species has long been upsetting the industry, consumer, and authority around the world. In this article, we first reported the application of PCR-CE-SSCP method to detect other oil species in olive oil. The method was proved to be fast, accurate, reproducible, and interpretation easy. SSCP profiles of 7 oil species were all characterized by single amplicon peak which differentiate olive and the other plants distinctly. The method detection limit was less than 10% of other plant DNA blended with olive DNA. The practical limit for oil was 30–50% refined soybean oil in olive oil. More... »

PAGES

313-324

References to SciGraph publications

  • 2007-10-30. Food authentication by PCR-based methods in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s00217-011-1520-y

    DOI

    http://dx.doi.org/10.1007/s00217-011-1520-y

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1023229306


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