Novel qPCR systems for olive (Olea europaea L.) authentication in oils and food

• Published in: Food chemistry Vol. 194; pp. 447 - 454
• Main Authors: Ramos-Gómez, Sonia, Busto, María D., Albillos, Silvia M., Ortega, Natividad
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.03.2016
• Subjects: Authentication; Canola Oil; Corn Oil - analysis; DNA, Plant - analysis; Electrophoresis, Agar Gel; Fatty Acids, Monounsaturated - analysis; Food Analysis - methods; Olea - genetics; Olive oil; Olive Oil - analysis; Plant Oils - analysis; qPCR; Real-Time Polymerase Chain Reaction - methods; Reproducibility of Results; Sesame Oil - analysis; Soybean Oil - analysis; Sunflower Oil; Authentication; qPCR; Olive oil
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.08.036

•Even today, olive oil traceability remains an unsolved challenge.•Eight qPCR systems have been assayed for olive detection in oil and food.•The sensitivity and specificity to olive in vegetables oils were analyzed.•Olive oil was detected in commercial products.•The designed system, PetN–PsbN, was suitable to olive oil authentication. The traceability of olive oil is an unresolved issue that remains a challenge. In this field, DNA-based techniques are very powerful tools for discrimination that are less negatively influenced by environmental conditions than other techniques. More specifically, quantitative real time PCR (qPCR) achieves a high degree of sensitivity, although the DNA that it can directly isolate from these oils presents drawbacks. Our study reports the analysis of eight systems, in order to determine their suitability for olive detection in oil and oil-derived foodstuffs. The eight systems were analyzed on the basis of their sensitivity and specificity in the qPCR assay, their relative sensitivity to olive DNA detection and DNA mixtures, their sensitivity and specificity to olive in vegetable oils and the detection of olive in commercial products. The results show that the PetN–PsbM system, designed in this study, is a suitable and reliable technique in relation to olive oil and olive ingredients in both food authentication and food safety processes.