DNA microsatellite analysis in virgin olive oils from single cultivars: limiting factors linked to the processing technology

摘要

DNA analysis by molecular markers enables,among its possible applications,to achieve the fingerprint of genome with consequent identification of different individuals.In agro-food matter,it has many interesting applications such as the identification of starting material and processed foods.However,the low quality of the DNA extracted from foodstuffs may make it unable to be analysed.In the present research DNA was extracted from virgin olive oils obtained by means of hammer-crusher or disc-crusher,either including or not a final filtration,and from olives showing different qualitative levels,in order to assess the effect of these factors on the quality of DNA.Microsatellite analysis was also performed on the extracted DNA to verify its attitude to be amplified and to identify possible limiting factors.