Impact of fruit processing methods on DNA extraction from transgenic frozen banana products

Abstract

Isolation of high yield and quality of genomic DNA is paramount for ensuring confidence in molecular analyzing food. This study evaluated five different DNA extraction procedures based on laboratory protocols and commercial kits for their efficiency and also assessed the impact of processing procedures on the DNA degradation in various frozen banana products such as frozen-sliced banana, frozen banana puree, frozen plantain banana, and freeze-dried banana powder. The purity and concentration of DNA obtained from the samples were evaluated by spectrophotometric and gel electrophoresis analysis. Of the various extraction procedures, we applied modified protocols that allow for effective extraction of DNA from banana. This protocol derived from traditional cetyltrimethylammonium bromide method with modifications that allowed removing unwanted polyphenols and polysaccharides. The results confirm that a profound impact on DNA degradation was seen during the processing of banana products, DNA could still be reliably quantified by real-time PCR. Furthermore, frying resulted in further degradations and drying resulted in the most severe changes. It was noted that in different frozen banana products, nopaline synthase fragment is most stable followed by cauliflower mosaic virus 35S and NPTII gene.