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Detection of DNA in virgin olive oils extracted from destoned fruits

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Abstract

Characterization of genetic identity using DNA extracted from olive oil has the potential to facilitate assessment of origin and varietal conformity. Such a prospect is particularly interesting in light of the increased regional spread of olive cultivars and their various contributions to olive oil mixtures for certification of denomination of origin. Towards this goal, we have devised a reliable method for extracting DNA from virgin olive oil that was utilized on monovariety oils from the single, self-sterile cultivar ‘Ogliarola salentina’. We show that DNA purified from oil can be used for microsatellite analysis and that the profile of DNA purified from a monovariety oil corresponds to the profile of DNA purified from the leaves of the same cultivar. While DNA from the pollinators present in the genome of the seed embryo, could potentially contain alleles not present in the genome fruit pulp, invalidating the molecular traceability of olive oil, we show for the first time that there is no contamination of seed embryo DNA in a monovariety oil. Thus, this molecular assay is applicable for monovariety olive oils.

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Acknowledgements

We gratefully acknowledge the contribution of Dr. Maria Elena Noce and Dr. Ashif Sajjad. This research was carried out within the framework of the Italian national project VATIPICI funded by MiPAF.

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Authors and Affiliations

  1. Consiglio per la Ricerca e Sperimentazione in Agricoltura, Istituto Sperimentale per l’Olivicoltura (CRA-ISOl), c.da Li Rocchi, Rende (CS), 87036, Italy

    Innocenzo Muzzalupo, Massimiliano Pellegrino & Enzo Perri

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  1. Innocenzo Muzzalupo
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  2. Massimiliano Pellegrino
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  3. Enzo Perri
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Correspondence to Enzo Perri.

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Muzzalupo, I., Pellegrino, M. & Perri, E. Detection of DNA in virgin olive oils extracted from destoned fruits. Eur Food Res Technol 224, 469–475 (2007). https://doi.org/10.1007/s00217-006-0340-y

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  • DOI: https://doi.org/10.1007/s00217-006-0340-y

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