Detection of genetically modified soybean in crude soybean oil

Nikolić, Zorica; Vasiljević, Ivana; Zdjelar, Gordana; Đorđević, Vuk; Ignjatov, Maja; Jovičić, Dušica; Milošević, Dragana

doi:10.1016/j.foodchem.2013.09.017

Cited by 19 publications

(9 citation statements)

References 12 publications

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“…In addition to the importance of soybean protein, the grains possess approximately 20% oil, which is fully extracted for use in food preparation worldwide. The soybean oil has a high content of poly-unsaturated fatty acids, which are more susceptible to oxidation and enzymatic digestion during storage of the grains than oils mainly composed of saturated fatty acids (NIKOLIC et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and technological properties of soybean as a function of storage conditions

et al. 2016

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This study aims to evaluate the effect of moisture content (9, 12, 15 and 18%) and storage temperature (11, 18, 25 and 32 °C) on the centesimal composition, bulk density, protein solubility, fat acidity and fatty acid profiles of 12-months stored soybeans. The protein and fat contents decreased after 12 months of storage, with lower values observed in the grains stored with 18% moisture content at 32 °C. Significant decrease was observed in bulk density of grains stored with 15 and 18% moisture content. After 12 months of storage, significant changes in the protein solubility of 32 °C-stored soybeans were observed, regardless of the grain moisture content. The fat acidity was well controlled in grains stored with 9 and 12% moisture content, even at 32 °C. The free fatty acid profile revealed a decrease in linolenic (C18:3) acid and an increase in linoleic (C18:2) acid in grains stored at 15 and 18% moisture content. Grain stored for 12 months with 15 and 18% moisture content at 11 °C showed minimal changes in bulk density, protein solubility, lipid acid and fatty acids profile compared with those metrics determined in soybeans on the first day of storage.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and technological properties of soybean as a function of storage conditions

et al. 2016

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“…The purities of DNA extracts are generally reflected by their A 260 /A 280 and A 260 /A 230 ratios [21]. When the A 260 /A 280 ratio is around 1.5-2.0 and the A 260 /A 230 ratio exceeds 1.7, the DNA is deemed pure without any contamination by compounds like proteins, carbohydrates and phenols [22]. Therefore, most of the samples in this research exhibited adequate purity, while the A 260 /A 280 and A 260 /A 230 ratios were out of optimal range for some samples, such as SPC supernatants 1-4.…”

Section: General Spectrophotometric Analysis Of Dna Extractsmentioning

confidence: 99%

Monitoring and traceability of genetically modified soya bean event GTS 40-3-2 during soya bean protein concentrate and isolate preparation

Chen

et al. 2020

R. Soc. open sci.

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To evaluate DNA fragmentation and GMO quantification during soya bean protein concentrate and isolate preparation, genetically modified soya bean event GTS 40-3-2 (Roundup Ready TM soya bean, RRS) was blended with conventional soya beans at mass percentages of 0.9%, 2%, 3%, 5% and 10%. Qualitative PCR and real-time PCR were used to monitor the taxon-specific lectin and exogenous cp4 epsps target levels in all of the main products and by-products, which has practical significance for RRS labelling threshold and traceability. Along the preparation chain, the majority of DNA was distributed in main products, and the DNA degradation was noticed. From a holistic perspective, the lectin target degraded more than cp4 epsps target during both of the two soya bean proteins preparations. Therefore, the transgenic contents in the final protein products were higher than the actual mass percentages of RRS in raw materials. Our results are beneficial to the improvement of GMO labelling legislation and the protection of consumer rights.

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“…Studija koju su sproveli Nikolić i sar. pokazala je da je procenat GM u sirovo ceđenom ulju soje odgovara sadržaju GMO u semenu soje [19]. U procesu proizvodnje tofua, mehanička i temperaturna manipulacija uzrokuje degradaciju DNK i utiče na efikasnost PCR-a i rezultate GMO sadržaja u gotovom proizvodu [20].…”

Section: Monitoring Hrane Na Prisustvo Genetičke Modifikacijeunclassified

Genetically modified crops and food

Nikolić¹,

Petrović²,

Ignjatov³

et al. 2019

Hrana i ishrana

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Global resources are being invested heavily for research and development involving new genetic modification technologies. Growing genetically modified (GM) crops has opened up a debate on the safety of GM crops and the potential long-term harmful effects on the environment, human health and sustainability of new technologies. Food that contains some of the GM ingredients is progressively present on the world market. National legislations differ in countries around the world, from the complete ban on GM foods, to propaganda and acceptance without marking. In our country, according to current regulations, import raw materials for the food industry are controlled for the presence of genetic modification. In order to protect consumers and food safety, it is necessary to monitor the presence of genetic modification at key points in production, from primary production, through processing to market placement.

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Detection of genetically modified soybean in crude soybean oil

Cited by 19 publications

References 12 publications

Physicochemical and technological properties of soybean as a function of storage conditions

Physicochemical and technological properties of soybean as a function of storage conditions

Monitoring and traceability of genetically modified soya bean event GTS 40-3-2 during soya bean protein concentrate and isolate preparation

Genetically modified crops and food

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