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

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dc.contributor.authorUncu, Ali Tevfik
dc.contributor.authorUncu, Ayse Ozgur
dc.contributor.authorFrary, Anne
dc.contributor.authorDoganlar, Sami
dc.date.accessioned2024-02-23T14:02:56Z
dc.date.available2024-02-23T14:02:56Z
dc.date.issued2017
dc.departmentNEÜen_US
dc.description.abstractThe aim of this study was to compare the performance of a DNA-barcode assay with fatty acid profile analysis to authenticate the botanical origin of olive oil. To achieve this aim, we performed a PCR-capillary electrophoresis (PCR-CE) approach on olive oil: seed oil blends using the plastid trnL (UAA) intron barcode. In parallel to genomic analysis, we subjected the samples to gas chromatography analysis of fatty acid composition. While the PCR-CE assay proved equally efficient as gas chromatography analysis in detecting adulteration with soybean, palm, rapeseed, sunflower, sesame, cottonseed and peanut oils, it was superior to the widely utilized analytical chemistry approach in revealing the adulterant species and detecting small quantities of corn and safflower oils in olive oil. Moreover, the DNA-based test correctly identified all tested olive oil: hazelnut oil blends whereas it was not feasible to detect hazelnut oil adulteration through fatty acid profile analysis. Thus, the present research has shown the feasibility of a PCR-CE barcode assay to detect adulteration in olive oil. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipRepublic of Turkey, Ministry of Science, Industry and Technology [1334 STZ 2012/1]en_US
dc.description.sponsorshipThis study was supported by Grant 1334 STZ 2012/1 from Republic of Turkey, Ministry of Science, Industry and Technology.en_US
dc.identifier.doi10.1016/j.foodchem.2016.11.059
dc.identifier.endpage1033en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid27979055en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1026en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.11.059
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11907
dc.identifier.volume221en_US
dc.identifier.wosWOS:000389909100132en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCapillary Electrophoresisen_US
dc.subjectFood Authenticityen_US
dc.subjectFood Genomicsen_US
dc.subjectTraceabilityen_US
dc.titleBarcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oilen_US
dc.typeArticleen_US

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