Using DNA to determine olive oil authenticity and quality

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Scientists from the University of Córdoba have teamed up with their counterparts from the Council of Scientific Investigation (combined with researchers from the Institute of Sustainable Agriculture) in order to tackle the challenge that poses olive oil DNA authentication and quantification.

The team of researchers managed to come up with an absolute way of quantifying DNA in virgin olive oil by using advanced forensic techniques that are usually reserved for crime scenes analysis.

Gabriel Dorado Pérez, a molecular biology and biochemistry professor and the researcher responsible of the investigation group AGR-248 (Agri-food Biotechnology), as well as the Andalusian Plan of Investigation, Development and Innovation, gave his insight on the process: “Surely, considering the fact that virgin olive oil is the juice of a fruit, it contains water drops in microscopic quantity in which DNA dissolves,” he explained.

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