The Challenges of DNA Extraction in Different Assorted Food Matrices: A Review. Issue 10 (5th September 2018)

• Record Type: Journal Article
• Authors: Sajali, Nurhayatie; Wong, Sie Chuong; Hanapi, Ummi Kalthum; Abu Bakar @ Jamaluddin, Suhaili; Tasrip, Nor Asmara; Mohd Desa, Mohd Nasir
• Is Part Of: Journal of food science. Volume 83:Issue 10(2018)
• Page Start: 2409
• Page End: 2414
• Publication Date: 2018-09-05
• Subjects: deoxyribonucleic acids -- extraction methods -- food authentication -- food matrices -- processed foods; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.14338
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: High‐quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA‐based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.