Olive Oil DNA Fingerprinting by Multiplex SNP Genotyping on Fluorescent Microspheres

Kalogianni, Despina P.; Bazakos, Christos; Boutsika, Lemonia M; Targem, Mehdi Ben; Christopoulos, Theodore K.; Kalaitzis, Panagiotis; Ioannou, Penelope C.

doi:10.1021/jf5054657

Cited by 26 publications

(16 citation statements)

References 34 publications

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“…Other names of this cultivar are Galani and Prasinolia. [10,[20][21][22][23][24][25][26][27][28][29][30][31][32][33] Data show that Koroneiki the main Greek cultivar, participated in 23 out of 30 PDO/PGI VOOs, has been extensively studied regarding its DNA fingerprint. It is a double use cultivar, which ripens in November.…”

Section: The Cultivars Behind the Greek Pdo/pgi Voosmentioning

confidence: 99%

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

Nenadis

Mastralexi

Tsimidou

2018

Euro J Lipid Sci & Tech

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The present review covers advancements in registered PDO/PGI VOOs in Greece per year and administrative region since 1992, when the first regulation for protection of geographical origin products was issued in the European Union. Evidence for quality, purity, and nutritional characteristics is presented and discussed. Most PDOs are coming from Crete and Peloponnese, the two major olive oil producing areas in Greece. PGI products have also been registered in Greece since 1992, whereas such products are registered in Italy and Spain rather recently. From the point of view of food science, the documents submitted originally for the registration, which are available electronically in the relevant EU portal (DOOR), look outdated and may confuse potential buyers and consumers. Data available for the major Greek cultivar, Koroneiki, cannot always support integrity of products traded in the international market. There are published data for molecular characteristics of almost all cultivars used in the PDO/PGIs that can be used in the certification process. The potential of Koroneiki and other cultivars in antioxidants is not reported in the official documents, though such a piece of information may increase further the added value of these products (e.g., health claim labeling). Similar are the observations from practices in Spain and Italy. Practical Application: PDO/PGI VOOs are popular products among consumers. A positive perspective in the market is expected, granted that the consumer will be properly informed on their intrinsic characteristics and practices that guarantee their authenticity. The review points out that the data for quality, purity, and nutritional characteristics of Greek registered VOOs are limited, and are mainly available for PDOs. It is also pointed out that molecular markers available nowadays and addition of information on natural antioxidants can assist the efforts to protect the integrity of these products in the market and add value because some of them can also bear health claims for their tocopherol and “polyphenol” content. Greece has registered a great number of PDO and PGI virgin olive oils since 1996, most of which are produced in the regions of Crete and Peloponnese, the major olive oil producing regions.

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Section: The Cultivars Behind the Greek Pdo/pgi Voosmentioning

confidence: 99%

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

Nenadis

Mastralexi

Tsimidou

2018

Euro J Lipid Sci & Tech

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“…An innovative technological platform proposed for SNP genotyping is based on a suspension of fluorescent microspheres for the detection and/or quantification of amplified fragments and, compared with microarrays, is more flexible and allows to adjust the assay size by just selecting the needed sets of microspheres in the suspension. This method, well suited for genotyping a small number of selected SNPs in a large number of samples, proved to be effective in single‐cultivar oil DNA fingerprinting . Moreover, almost all SNPs tested in oil showed a perfect match with patterns of leaf DNA …”

Section: Application Of Dna Markers To Extra Virgin Olive Oil and Tabmentioning

confidence: 97%

Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers

et al. 2016

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In recent years, an increasing number of typicality marks has been awarded to high-quality olive oils produced from local cultivars. In this case, quality control requires effective varietal checks of the starting materials. Moreover, accurate cultivar identification is essential in vegetative-propagated plants distributed by nurseries and is a pre-requisite to register new cultivars. Food genomics provides many tools for cultivar identification and traceability from tree to oil and table olives. The results of the application of different classes of DNA markers to olive with the purpose of checking cultivar identity and variability of plant material are extensively discussed in this review, with special regard to repeatability issues and polymorphism degree. The characterization of olive germplasm from all countries of the Mediterranean basin and from less studied geographical areas is described and innovative high-throughput molecular tools to manage reference collections are reviewed. Then the transferability of DNA markers to processed products - virgin olive oils and table olives - is overviewed to point out strengths and weaknesses, with special regard to (i) the influence of processing steps and storage time on the quantity and quality of residual DNA, (ii) recent advances to overcome the bottleneck of DNA extraction from processed products, (iii) factors affecting whole comparability of DNA profiles between fresh plant materials and end-products, (iv) drawbacks in the analysis of multi-cultivar versus single-cultivar end-products and (v) the potential of quantitative polymerase chain reaction (PCR)-based techniques. © 2016 Society of Chemical Industry.

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“…They subsequently managed to distinguish different vegetable oil species and to detect a level of 1% (w/w) of canola oil in olive oil. A multiplex SNP genotyping assay was employed, for the first time by Kalogianni et al () on a suspension of fluorescence‐encoded microspheres for the purpose of identifying the cultivar of origin of olive oil. Allele discrimination was achieved by primer extension reaction while detection was achieved with a flow‐cytometer.…”

Section: Genetic Analyses Of Molecular Marker Datamentioning

confidence: 99%

Chemometrical and molecular methods in olive oil analysis: A review

Avramidou¹,

Doulis²,

Petrakis³

2018

J Food Process Preserv

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Foods based on Olea europaea are of substantial importance for Mediterranean people. The association between olive products with great civilizations emphasizes the role that played the olive tree products and especially the olive oil. This generated the need for authentication, quality control and traceability of olive products. The physicochemical and sensory analysis methods, both classical (discrimination, ordination, classification) and novel (artificial neural networks, fuzzy logic, expert systems, decision trees, support vector machines) supplemented with molecular marker techniques (SSR, AFLP, RAPD), generated the need for effective multivariate analytical methods. These mathematically complex methods are greatly needed in the detection of adulterations of oil products and particularly for olive oil. The lack of mathematical symbolism and jargon is believed to make the text attractive to all potential workers in the field and help them improve the already low level of adulterations and augment the quality control databases for Mediterranean olive products. Practical applications In this review, multivariate methods applied until now in chemometrics supplemented with molecular methods of olive‐based products were presented. Data processing in chemometris and molecular methods is an important issue in order to examine, explain, and evaluate such priorities of olive oil‐based products. This review will facilitate researches to select the best suitable statistic model or equation regarding their hypothesis and use the most appropriate method in order to improve the low level of adulterations and augment in the quality control databases for Mediterranean olive products.

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Olive Oil DNA Fingerprinting by Multiplex SNP Genotyping on Fluorescent Microspheres

Cited by 26 publications

References 34 publications

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

Physicochemical Characteristics and Antioxidant Potential of the Greek PDO and PGI Virgin Olive Oils (VOOs)

Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers

Chemometrical and molecular methods in olive oil analysis: A review

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