Abstract
Extra virgin olive oil (EVOO) has elevated commercial value due to its health appeal, desirable characteristics and quantitatively limited production, and thus it has become an object of intentional adulteration. As EVOOs on the market might consist of a blend of olive varieties or sometimes even of a mixture of oils from different botanical species, an array of DNA-fingerprinting methods have been developed to check the varietal composition of the blend. Starting from a comparison between publicly available DNA extraction protocols, we set up a timely, low-cost, reproducible and effective DNA isolation protocol, which allows an adequate amount of DNA to be recovered even from commercial filtered EVOOs. Then, in order to verify the effectiveness of the DNA extraction protocol herein proposed, we applied PCR-based fingerprinting methods starting from the DNA extracted from three EVOO samples of unknown composition. In particular, genomic regions harboring nine simple sequence repeats (SSRs) and eight genotyping-by-sequencing-derived single nucleotide polymorphism (SNP) markers were amplified for authentication and traceability of the three EVOO samples. The whole investigation strategy herein described might favor producers in terms of higher revenues and consumers in terms of price transparency and food safety.
Highlights
Olive (Olea europaea L. subsp. europaea var. europaea) is a species that originates from regions surrounding the Mediterranean Sea [1] and characterizes the landscape of the entire Mediterranean area [2]
Our work presents a case study aiming at set up a timely, low-cost, reproducible and effective DNA extraction protocol from three filtered commercial Extra virgin olive oil (EVOO), which allows an adequate amount of DNA to be recovered
The four protocols (i.e., p1–p4) were compared each other to assess their effectiveness in extracting DNA from the three filtered EVOO samples
Summary
Olive (Olea europaea L. subsp. europaea var. europaea) is a species that originates from regions surrounding the Mediterranean Sea [1] and characterizes the landscape of the entire Mediterranean area [2]. The olive tree is mainly cultivated for oil production. More than 80% of olive oil production comes from the European Union, with Spain being the largest olive oil producer, followed by Italy and Greece (marketing years 2017/2018) [3]. A substantial decrease in olive oil production was. Extra virgin olive oil (EVOO) has elevated commercial value due to its health appeal, desirable characteristics and quantitatively limited production. As a high-value product, a certification label added to a bottle of EVOO allows food fraud to be prevented and consumers to trace oil “from tree to table”. The European Commission Regulation 1151/2012 disciplines quality schemes for agricultural products and defines guidelines on the labeling of foodstuffs
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