Olive oil traceability becomes instrumental to ensure the consumer's protection, particularly for extra virgin olive oil, the quality of which is highly related to the cultivars employed. The aim of this investigation was to evaluate the possibility of identifying the cultivar used to obtain the derived olive oil by the analysis of amplified fragment length polymorphism (AFLP) markers. To this purpose, ten virgin olive oils were prepared in the laboratory from ten different very common Italian cultivars and were then analysed using six AFLP primer combinations. The technique was optimised for fragmented DNA of oil in order to enhance the intensity of the bands in the AFLP patterns. The obtained results indicated a percentage of polymorphism ranging from 16% for Pst-AGC/Mse-AGT to 43% for Pst-AGC/Mse-ACA. The diversity index was comprised between 90.2% for Pst-AGC/Mse-AGT and 95.2% for Pst-AGG/Mse-AGG. One of the six primer combination analysed, namely Pst-AGG/Mse-AGG, was able to distinguish all the olive oil examined, and a similarity tree of the samples was elaborated.
AFLP molecular markers to identify virgin olive oils from single Italian cultivars
Sabetta Wilma;
2008
Abstract
Olive oil traceability becomes instrumental to ensure the consumer's protection, particularly for extra virgin olive oil, the quality of which is highly related to the cultivars employed. The aim of this investigation was to evaluate the possibility of identifying the cultivar used to obtain the derived olive oil by the analysis of amplified fragment length polymorphism (AFLP) markers. To this purpose, ten virgin olive oils were prepared in the laboratory from ten different very common Italian cultivars and were then analysed using six AFLP primer combinations. The technique was optimised for fragmented DNA of oil in order to enhance the intensity of the bands in the AFLP patterns. The obtained results indicated a percentage of polymorphism ranging from 16% for Pst-AGC/Mse-AGT to 43% for Pst-AGC/Mse-ACA. The diversity index was comprised between 90.2% for Pst-AGC/Mse-AGT and 95.2% for Pst-AGG/Mse-AGG. One of the six primer combination analysed, namely Pst-AGG/Mse-AGG, was able to distinguish all the olive oil examined, and a similarity tree of the samples was elaborated.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
