Proceedings of the XLVII Italian
Society of Agricultural Genetics - SIGA Annual Congress
Verona,
Italy - 24/27 September, 2003
ISBN 88-900622-4-X
Poster
Abstract - 5.54
THE
TRACEABILITY ALONG THE OLIVE OIL CHAIN: RECOVERY AND CHARACTERISATION OF DNA
FROM VIRGIN OLIVE OIL
N. LOMBARDO*, E.
MUZZALUPO*, E. PERRI*, R. TESTOLIN**
*) Istituto
Sperimentale per l’Olivicoltura, Rende (CS)
**) Dipartimento
di Produzione Vegetale e Tecnologie Agrarie, Udine, Italy
Olive oil, Olea europaea L., RAPD-PCR, traceability
The
characterisation of the genetic identity of DNA recoverable from olive oil
could facilitate the assessment of its place of origin and conformity to type
thanks to the particular regional spread of olive cultivars and to their
different contributions to the olive oil mixture as stated by each Protected
Designation of Origin regulation. The application of random amplified
polymorphic DNA techniques requires that intact DNA should be recovered from
virgin olive oil. Very recently, the recovery of intact DNA from virgin olive
oil has been accomplished by using proteinase K. In the present work the
performances of four new different enzymatic mixtures for oil production were compared.
The recorded data demonstrate that the olive oil obtained by using two new
different enzymatic mixtures treatment during the malaxation process provide
DNA amenable to RAPD-PCR amplification. This is an important result because the
new enzymatic mixtures are cheaper than proteinase K and they are usually
employed by food industries.
This research was carried out by a financial contribution of the Project MIUR-MIPAF “Valorizzazione di prodotti tipici: definizione di parametri e tecniche a garanzia dell’origine e qualità (VATIPICI)”. Paper n. 3.