Comparison of two methods for DNA extraction from Avocado (Persea americana)

Abstract

Avocado fruit contains a substantial amount of triglycerides (TGs) along with a high content of unsaturated fatty acids. It is also rich in many other bioactive phytochemicals such as carotenoids, tocopherols, phytosterols, aliphatic alcohols, and hydrocarbons. This study was conducted during 2021 at the genetic lab, University of Limpopo, South Africa to compare two different extraction DNA methods from avocado. The DNA from the avocado was extracted using Chelex "method 1" (overnight incubation at 56°C) and "method 2" (Ten-minute incubation at 95°C) from the fresh leaves of the avocado. The quantitative and qualitative parameters were measured using a spectrophotometer. PCR reaction with primers for 28S were used on all samples to confirm and evaluate the extracted DNA. The results showed that the highest quality of extracted DNA was in "method 2" (1.54-1.68). The quantitative and qualitative tests for PCR reaction showed that the DNA extracted using "method 2" had better quality of DNA than "method 1". In conclusion, both methods worked, but method two showed better results.