Jueves, 22 Diciembre 2016 16:58

Forensic techniques for virgin olive oil fraud control

Escrito por

G.C. - E.L

CeiA3 Researchers develop a method based on DNA amplification of 17 high quality varieties with the aim to trace real origin of oils

 

G.C. - E.L 
In purest CSI style, a team of researchers from the Agrifood Campus of International Excellence ceiA3 at the University of Cordoba and the Institute for Sustainable Agriculture from the Spanish National Research Council (CSIC), in collaboration with The Evolution and Biological Diversity laboratory in France have designed a method based on forensic techniques to improve control of the origin of olive oil, providing new efficient barriers against fraudulent mixtures.
The scientific team, integrated by Dr. Gabriel Dorado, Marga Pérez- Jiménez, Guillaume Besnard and Pilar Hernández has managed to get fingerprints from 6 genetic types valid for 17 olive varieties used in making virgin olive oil high of high added value. The work was based on previous chloroplast - cellular organelles involved in photosynthesis - genome sequencing studies and defining a number of unique molecular markers for each genetic type.
The ceiA3 study has managed to define a very specific genetic type that is only present in local olives oils made from ‘acebuchinas’ olive varieties coming from wild olive trees and with high organoleptic value.
The result of his work has been published in Plos One, one of the most relevant multidisciplinary scientific journal and will underpin the design of simple test that can be used to effectively and quickly trace the origin of products, ensuring the health benefits of olive oil, now considered a Medical Food by the prestigious U.S. Food and drug Administration (FDA).
This work can be accessed in http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0070507

In purest CSI style, a team of researchers from the Agrifood Campus of International Excellence ceiA3 at the University of Cordoba and the Institute for Sustainable Agriculture from the Spanish National Research Council (CSIC), in collaboration with the Evolution and Biological Diversity laboratory in France have designed a method based on forensic techniques to improve control of olive oil origin, providing new efficient barriers against fraudulent mixtures.

The scientific team, integrated by Dr. Gabriel Dorado, Marga Pérez-Jiménez, Guillaume Besnard and Pilar Hernández has obtained fingerprints from 6 genetic types, valid for 17 olive varieties used for production of high added value virgin olive oil. The work was based on previous chloroplast (cellular organelles involved in photosynthesis) genome sequencing studies and defined a number of unique molecular markers for each genetic type.


The ceiA3 study has determined a very specific genetic type that is only present in local olives oils made from ‘acebuchinas’ olive varieties, which are obtained from wild olive trees and have high organoleptic value.

The result of his work has been published in Plos One, one of the most relevant multidisciplinary scientific journal and will underpin the design of simple tests that can be used to effectively and quickly trace origin of products, ensuring health benefits associated with olive oil, now considered a Medical Food by the prestigious U.S. Food and drug Administration (FDA).


This work can be accessed at http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0070507

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