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dc.contributor.authorUncu, Ali Tevfik
dc.contributor.authorUncu, Ayşe Özgür
dc.contributor.authorFrary, Anne
dc.contributor.authorDoğanlar, Sami
dc.date.accessioned2017-08-16T13:44:46Z
dc.date.available2017-08-16T13:44:46Z
dc.date.issued2017-04
dc.identifier.citationUncu, A. T., Uncu, A. Ö., Frary, A., and Doğanlar, S. (2017). Barcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oil. Food Chemistry, 221, 1026-1033. doi:10.1016/j.foodchem.2016.11.059en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://doi.org/10.1016/j.foodchem.2016.11.059
dc.identifier.urihttp://hdl.handle.net/11147/6137
dc.description.abstractThe aim of this study was to compare the performance of a DNA-barcode assay with fatty acid profile analysis to authenticate the botanical origin of olive oil. To achieve this aim, we performed a PCR-capillary electrophoresis (PCR-CE) approach on olive oil: seed oil blends using the plastid . trnL (UAA) intron barcode. In parallel to genomic analysis, we subjected the samples to gas chromatography analysis of fatty acid composition. While the PCR-CE assay proved equally efficient as gas chromatography analysis in detecting adulteration with soybean, palm, rapeseed, sunflower, sesame, cottonseed and peanut oils, it was superior to the widely utilized analytical chemistry approach in revealing the adulterant species and detecting small quantities of corn and safflower oils in olive oil. Moreover, the DNA-based test correctly identified all tested olive oil: hazelnut oil blends whereas it was not feasible to detect hazelnut oil adulteration through fatty acid profile analysis. Thus, the present research has shown the feasibility of a PCR-CE barcode assay to detect adulteration in olive oil.en_US
dc.description.sponsorshipRepublic of Turkey, Ministry of Science, Industry and Technology (1334 STZ 2012/1)en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.foodchem.2016.11.059en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCapillary electrophoresisen_US
dc.subjectFood authenticityen_US
dc.subjectFood genomicsen_US
dc.subjectTraceabilityen_US
dc.subjectOlive oilen_US
dc.titleBarcode DNA length polymorphisms vs fatty acid profiling for adulteration detection in olive oilen_US
dc.typearticleen_US
dc.contributor.authorIDTR114553en_US
dc.contributor.authorIDTR1977en_US
dc.contributor.iztechauthorFrary, Anne
dc.contributor.iztechauthorDoğanlar, Sami
dc.relation.journalFood Chemistryen_US
dc.contributor.departmentİYTE, Fen Fakültesi, Moleküler Biyoloji ve Genetik Bölümüen_US
dc.identifier.volume221en_US
dc.identifier.startpage1026en_US
dc.identifier.endpage1033en_US
dc.identifier.wosWOS:000389909100132
dc.identifier.scopusSCOPUS.2-s2.0-85006970602
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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